Zobrazeno 1 - 10
of 1 473
pro vyhledávání: '"PASQUALONE A"'
Autor:
Pasqualone, Federica
The aim of this paper is to relate the classical result of Gabriel-Ulmer to the geometry of topoi. The usage of the attribute 'left exact' when dealing with functors involved in this duality is indeed not casual and it is related to the geometrical s
Externí odkaz:
http://arxiv.org/abs/2406.04965
Autor:
Mudura Elena, Coldea Teodora Emilia, Socaciu Carmen, Ranga Floricuţa, Pop Carmen Rodica, Rotar Ancuţa Mihaela, Pasqualone Antonella
Publikováno v:
Journal of the Serbian Chemical Society, Vol 83, Iss 1, Pp 19-30 (2018)
The aim of the present study was to create a functional, enriched in polyphenols and free of alcohol product obtained by acetic fermentation of beer. Beer and vinegar were tested first for their phenolic content and antioxidant activity, by the Folin
Externí odkaz:
https://doaj.org/article/fcbd5c7b947740249f894beac30d2e58
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-24 (2024)
Abstract Flatbreads are particularly prevalent in the Mediterranean region, including Italy, where each community has its unique traditional recipe, preparation method, and baking system. This traditional narrative review provides an overview of the
Externí odkaz:
https://doaj.org/article/047547a6ac0b4c90bf84342e35b839b8
Autor:
Vazrick Nazari, Antonella Pasqualone, Andrea Pieroni, Valentina Todisco, Sofia Belardinelli, Telmo Pievani
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-8 (2024)
Abstract In this study, phylogenetic and biogeographic methods are used to investigate the evolutionary relationships between various types of Italian pasta ripiena (filled pasta) and related representatives from across Eurasia, using information fro
Externí odkaz:
https://doaj.org/article/63ed3a2e85e14675be741f68a5c01a32
Autor:
Heloisa Rodrigues Pessoa, Lilia Zago, Graziana Difonzo, Antonella Pasqualone, Francesco Caponio, Danielly C. Ferraz da Costa
Publikováno v:
Molecules, Vol 29, Iss 17, p 4249 (2024)
Olive trees not only produce olives but also generate a substantial amount of waste and by-products, including leaves, pomace (the solid remains after pressing olives for oil), and wastewater from the olive oil-making process. The waste products, par
Externí odkaz:
https://doaj.org/article/9c494b09c5924f0bb9b90f9430a2b1f1
Publikováno v:
In Current Opinion in Food Science August 2024 58
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
BackgroundMulti-national food corporations may saturate country-level food systems with hyper-palatable foods. However, the degree to which global food corporations have been integrated into country-level food systems may vary. Italy has largely reta
Externí odkaz:
https://doaj.org/article/4c9174aecab043758416f297d5e6b44d
Publikováno v:
In LWT 15 March 2024 196
Autor:
Francesca Vurro, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Carmine Summo, Antonella Pasqualone
Publikováno v:
Foods, Vol 13, Iss 16, p 2608 (2024)
Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and health benefits
Externí odkaz:
https://doaj.org/article/0008002e800548699b903dc1432a8630
Publikováno v:
In Current Research in Food Science 2024 9