Zobrazeno 1 - 10
of 307
pro vyhledávání: '"Pasquale, Ferranti"'
Autor:
Agata Nolasco, Jonathan Squillante, Salvatore Velotto, Giovanni D’Auria, Pasquale Ferranti, Gianfranco Mamone, Maria Emanuela Errico, Roberto Avolio, Rachele Castaldo, Lucia De Luca, Raffaele Romano, Francesco Esposito, Teresa Cirillo
Publikováno v:
Foods, Vol 13, Iss 7, p 1044 (2024)
The increasing population, food demand, waste management concerns, and the search for sustainable alternatives to plastic polymers have led researchers to explore the potential of waste materials. This study focused on a waste of pine nut processing
Externí odkaz:
https://doaj.org/article/5a1e21f630ad46628625804ef0c481a0
Autor:
Tora Asledottir, Gerd Elisabeth Vegarud, Gianluca Picariello, Gianfranco Mamone, Tor Erling Lea, Arne Røseth, Pasquale Ferranti, Tove Gulbrandsen Devold
Publikováno v:
Journal of Functional Foods, Vol 102, Iss , Pp 105445- (2023)
We investigated the digestive peptide profiles of pea and faba bean proteins to evaluate possible bioactive peptides (BAPs), and to test immune-modulating properties of selected peptides using in vitro cell model. More than 400 unique peptides were r
Externí odkaz:
https://doaj.org/article/7abbf839add74d93ae552c3d2db2b8e1
Autor:
Stefania Lama, Amalia Luce, Giuseppe Bitti, Pilar Chacon-Millan, Annalisa Itro, Pasquale Ferranti, Giovanni D’Auria, Marcella Cammarota, Giovanni Francesco Nicoletti, Giuseppe Andrea Ferraro, Chiara Schiraldi, Michele Caraglia, Evzen Amler, Paola Stiuso
Publikováno v:
Pharmaceuticals, Vol 15, Iss 6, p 727 (2022)
Polycaprolactone nanofibers are used as scaffolds in the field of tissue engineering for tissue regeneration or drug delivery. Polycaprolactone (PCL) is a biodegradable hydrophobic polyester used to obtain implantable nanostructures, which are clinic
Externí odkaz:
https://doaj.org/article/e26bc70f706d43bcbf878ef2a6eb111b
Publikováno v:
Molecules, Vol 27, Iss 9, p 2637 (2022)
Selected food proteins may represent suitable markers for assessing either the presence/absence of specific food ingredients or the type and intensity of food processes. A fundamental step in the quantification of any protein marker is choosing a pro
Externí odkaz:
https://doaj.org/article/f0cd9bd7abf44f0e8434d2da31f0c41b
Autor:
Chiara Nitride, Giovanni D’Auria, Andrea Dente, Viola Landolfi, Gianluca Picariello, Gianfranco Mamone, Massimo Blandino, Raffaele Romano, Pasquale Ferranti
Publikováno v:
Molecules, Vol 27, Iss 4, p 1308 (2022)
Tritordeum results from the crossbreeding of a wild barley (Hordeum chilense) species with durum wheat (Triticum turgidum spp. turgidum). This hexaploid crop exhibits agronomic and rheological characteristics like soft wheat, resulting in an innovati
Externí odkaz:
https://doaj.org/article/3d6c0beea3da46e697b42458638b5073
Publikováno v:
Chemical Engineering Transactions, Vol 75 (2019)
Quinoa (Chenopodium quinoa Willd.) has a great agronomic potential across the world and its seeds and flour may represent a source of functional ingredient for novel food production, because its high protein content with all essential amino acids, ab
Externí odkaz:
https://doaj.org/article/b2ea80de4a554b06a10c404866ab6d29
Autor:
Carlo Mengucci, Pasquale Ferranti, Annalisa Romano, Paolo Masi, Gianfranco Picone, Francesco Capozzi
Publikováno v:
Trends in Food Science & Technology. 123:251-263
Background: The complexity of food structure is such as to hinder its inclusion in mathematical models predicting food properties and transformations, although a considerable impulse is being determined by using artificial intelligence. As a matter o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0d6cfd12ad18dd0a9d46ec038199d86
https://doi.org/10.1016/j.tifs.2022.03.015
https://doi.org/10.1016/j.tifs.2022.03.015
Autor:
Carlo Mengucci, Davide Rabiti, Eleonora Urbinati, Gianfranco Picone, Raffaele Romano, Alessandra Aiello, Pasquale Ferranti, Francesco Capozzi
Publikováno v:
Applied Sciences, Vol 11, Iss 4, p 1466 (2021)
The addition of frozen curd (FC) during the production process of “Mozzarella di Bufala Campana”, an Italian cheese with Protected Designation of Origin (PDO), is a common fraud not involving modifications of the chemical composition in the final
Externí odkaz:
https://doaj.org/article/751c7824fb5944c0831df18cef9a7a75
Autor:
Pasquale Ferranti, Salvatore Velotto
Publikováno v:
Sustainable Food Science-A Comprehensive Approach ISBN: 9780128241660
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb843031991472e8dd0905413870fe24
https://doi.org/10.1016/b978-0-12-823960-5.00053-6
https://doi.org/10.1016/b978-0-12-823960-5.00053-6
Autor:
Pasquale Ferranti
Publikováno v:
Sustainable Food Science-A Comprehensive Approach ISBN: 9780128241660
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3de827ca08cf1807dcee398be401ab7
https://doi.org/10.1016/b978-0-12-823960-5.00083-4
https://doi.org/10.1016/b978-0-12-823960-5.00083-4