Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Oghenetega Lois Orhotohwo"'
Autor:
Benedetta Fanesi, Lama Ismaiel, Ancuta Nartea, Oghenetega Lois Orhotohwo, Anastasiya Kuhalskaya, Deborah Pacetti, Paolo Lucci, Pasquale Massimiliano Falcone
Publikováno v:
Antioxidants, Vol 12, Iss 12, p 2115 (2023)
Broccoli by-products are an important source of health-promoting bioactive compounds, although they are generally underutilized. This study aimed to valorize non-compliant broccoli florets by transforming them into functional ingredients for biscuit
Externí odkaz:
https://doaj.org/article/f1470253e0274de890def394afadc9ee
Publikováno v:
Molecules, Vol 27, Iss 23, p 8195 (2022)
A new analytical method for the determination of six volatile short and medium-chain fatty acids (acetic, propionic, isobutyric, isovaleric, hexanoic, and octanoic acids) through liquid–liquid extraction with diethyl ether, followed by GC-FID analy
Externí odkaz:
https://doaj.org/article/6839d29cffe344f18b5228c59d2fe307
Autor:
Ancuta Nartea, Anastasiya Kuhalskaya, Benedetta Fanesi, Oghenetega Lois Orhotohwo, Karolina Susek, Lorenzo Rocchetti, Valerio Di Vittori, Elena Bitocchi, Deborah Pacetti, Roberto Papa
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 22:1953-1985
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5227d0e52c543d523b23044d514ea7f
https://doi.org/10.1111/1541-4337.13137
https://doi.org/10.1111/1541-4337.13137
Autor:
Ancuta Nartea, Anastasiya Kuhalskaya, Benedetta Fanesi, Oghenetega Lois Orhotohwo, Karolina Susek, Lorenzo Rocchetti, Valerio Di Vittori, Elena Bitocchi, Deborah Pacetti, Roberto Papa
The demand for high-quality alternative food proteins has increased over the last few decades due to nutritional and environmental concerns, leading to the growing consumption of legumes such as common bean, chickpea, lentil, lupin, and pea. However,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::3ad7e22bb1d62429165be3d679b51234
https://zenodo.org/record/7806090
https://zenodo.org/record/7806090
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 11:e3838
The focus of this study was to examine the brewing performance quality attributes of wort and beer produced entirely from such combinations at various quantities. The physiochemical characteristics of the different gluten-free beer with and without t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d833a14362760fe1cd7b526fee0b8891
https://doi.org/10.15414/jmbfs.3838
https://doi.org/10.15414/jmbfs.3838