Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Rosaria Bognanni"'
Autor:
Maria Grazia Melilli, Vita Di Stefano, Fabiola Sciacca, Antonella Pagliaro, Rosaria Bognanni, Salvatore Scandurra, Nino Virzì, Carla Gentile, Massimo Palumbo
Publikováno v:
Foods, Vol 9, Iss 6, p 764 (2020)
The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0–5–10–15% of three populations of dried purslane flour on the rheological, sensorial and
Externí odkaz:
https://doaj.org/article/2fad367dc9c04503b2ec38efee145719
Publikováno v:
Natural product research (Online) (2019). doi:10.1080/14786419.2018.1548460
info:cnr-pdr/source/autori:R. Bognanni, G. Gallo, V. Di Stefano and M.G. Melilli/titolo:Preservation of vitamins content in Cuccìa using an innovative method of processing/doi:10.1080%2F14786419.2018.1548460/rivista:Natural product research (Online)/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume
info:cnr-pdr/source/autori:R. Bognanni, G. Gallo, V. Di Stefano and M.G. Melilli/titolo:Preservation of vitamins content in Cuccìa using an innovative method of processing/doi:10.1080%2F14786419.2018.1548460/rivista:Natural product research (Online)/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume
Cuccìa is a traditional Sicilian food prepared by boiling whole durum wheat kernels, in water, for many hours. This process destroys the vitamins E and B contents of crude kernels. It was rated a method to prepare the Cuccìa, preserving the vitamin
Publikováno v:
Natural product research (Online) (2019). doi:10.1080/14786419.2018.1560291
info:cnr-pdr/source/autori:Maria Grazia Melilli, Antonella Pagliaro, Rosaria Bognanni, Salvatore Scandurra & Vita Di Stefano/titolo:Antioxidant activity and fatty acids quantification in Sicilian purslane germplasm/doi:10.1080%2F14786419.2018.1560291/rivista:Natural product research (Online)/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume
info:cnr-pdr/source/autori:Maria Grazia Melilli, Antonella Pagliaro, Rosaria Bognanni, Salvatore Scandurra & Vita Di Stefano/titolo:Antioxidant activity and fatty acids quantification in Sicilian purslane germplasm/doi:10.1080%2F14786419.2018.1560291/rivista:Natural product research (Online)/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume
Portulaca oleracea is an annual succulent herb in the family Portulacaceae. It is a nutritious vegetable with high antioxidant properties and, it is among the richest plant source of ω-3 fatty acids, as well as a rich source of ω-6 fatty acids, asc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f550cd6cb684f3707af8deadee6a71a6
https://www.tandfonline.com/doi/full/10.1080/14786419.2018.1560291?scroll=top&needAccess=true
https://www.tandfonline.com/doi/full/10.1080/14786419.2018.1560291?scroll=top&needAccess=true
Autor:
Maria Eugenia Novara, Carla Gentile, Rosaria Bognanni, Serena Indelicato, Rosa Pitonzo, Maria Grazia Melilli, David Bongiorno, Giuseppe Avellone, S. Scandurra, Vita Di Stefano
Publikováno v:
Journal of the Science of Food and Agriculture. 99:1038-1045
Background: Pomegranate fruits are a rich source of polyphenols with numerous health-promoting effects. Pomegranate juices of five genotypes ('Mollar', 'Kingdom', 'Dente di Cavallo', and two old populations 'Francofonte' and 'Santa Tecla') were evalu
Autor:
Maria Grazia Melilli, Carla Sillitti, Salvatore Antonino Raccuia, Rosaria Bognanni, Matteo Alessandro Del Nobile, Cristina Costa, Lucia Padalino, Amalia Conte
Publikováno v:
Carbohydrate polymers 173 (2017): 84–90. doi:10.1016/j.carbpol.2017.05.081
info:cnr-pdr/source/autori:Lucia Padalino, Cristina Costa, Amalia Conte, Maria Grazia Melilli, Carla Sillitti,Rosaria Bognanni, Salvatore Antonino Raccuia, Matteo Alessandro Del Nobile/titolo:The quality of functional whole-meal durum wheat spaghetti asaffected by inulin polymerization degree/doi:10.1016%2Fj.carbpol.2017.05.081/rivista:Carbohydrate polymers/anno:2017/pagina_da:84/pagina_a:90/intervallo_pagine:84–90/volume:173
info:cnr-pdr/source/autori:Lucia Padalino, Cristina Costa, Amalia Conte, Maria Grazia Melilli, Carla Sillitti,Rosaria Bognanni, Salvatore Antonino Raccuia, Matteo Alessandro Del Nobile/titolo:The quality of functional whole-meal durum wheat spaghetti asaffected by inulin polymerization degree/doi:10.1016%2Fj.carbpol.2017.05.081/rivista:Carbohydrate polymers/anno:2017/pagina_da:84/pagina_a:90/intervallo_pagine:84–90/volume:173
The use of inulin in pasta improves the nutritional value decreasing the glycemic index in the blood after pasta ingestion but it compromises the sensory characteristics in terms of elasticity, firmness, bulkiness and adhesiveness. Thus, in this work
Autor:
Carla Sillitti, C. Platania, Maria Grazia Melilli, C. Genovese, S. Tringali, Rosaria Bognanni, Salvatore Antonino Raccuia
Publikováno v:
Acta horticulturae 1147 (2016): 237–241. doi:10.17660/ActaHortic.2016.1147.34
info:cnr-pdr/source/autori:Tringali S.; Melilli M.G.; Bognanni R.; Platania C.; Genovese C.; Sillitti C.; Raccuia S.A./titolo:Reduction of browning of minimally processed artichoke hearts treated by GRAS molecules/doi:10.17660%2FActaHortic.2016.1147.34/rivista:Acta horticulturae/anno:2016/pagina_da:237/pagina_a:241/intervallo_pagine:237–241/volume:1147
info:cnr-pdr/source/autori:Tringali S.; Melilli M.G.; Bognanni R.; Platania C.; Genovese C.; Sillitti C.; Raccuia S.A./titolo:Reduction of browning of minimally processed artichoke hearts treated by GRAS molecules/doi:10.17660%2FActaHortic.2016.1147.34/rivista:Acta horticulturae/anno:2016/pagina_da:237/pagina_a:241/intervallo_pagine:237–241/volume:1147
The edible part of globe artichoke (heart), is rich in phenolic compounds and makes it a source of nutraceuticals molecules to prevent damages of free radicals. On the other hand, the PPO enzyme activity is the main factor causing browning in head ti
Autor:
Rosaria Bognanni, Maria Grazia Melilli, Salvatore Antonino Raccuia, P. Calderaro, C. Leonardi, C. Platania, C. Genovese
Publikováno v:
Acta horticulturae 1147 (2016): 309–314. doi:10.17660/ActaHortic.2016.1147.43
info:cnr-pdr/source/autori:Raccuia, S. A.; Genovese, C.; Leonardi, C.; Bognanni, R.; Platania, C.; Calderaro, P.; Melilli, M. G./titolo:Fructose production by cynara cardunculus inulin hydrolysis/doi:10.17660%2FActaHortic.2016.1147.43/rivista:Acta horticulturae/anno:2016/pagina_da:309/pagina_a:314/intervallo_pagine:309–314/volume:1147
info:cnr-pdr/source/autori:Raccuia, S. A.; Genovese, C.; Leonardi, C.; Bognanni, R.; Platania, C.; Calderaro, P.; Melilli, M. G./titolo:Fructose production by cynara cardunculus inulin hydrolysis/doi:10.17660%2FActaHortic.2016.1147.43/rivista:Acta horticulturae/anno:2016/pagina_da:309/pagina_a:314/intervallo_pagine:309–314/volume:1147
Fructose is a ketohexose, known as D-fructose or levulose and is considered the sweetest sugar found in nature. Currently, this sugar is mostly produced through the acid hydrolysis of sucrose, or through the multi-enzymatic hydrolysis of starch. In r
Autor:
Vita, Di Stefano, Rosa, Pitonzo, Maria Eugenia, Novara, David, Bongiorno, Serena, Indelicato, Carla, Gentile, Giuseppe, Avellone, Rosaria, Bognanni, Salvatore, Scandurra, Maria Grazia, Melilli
Publikováno v:
Journal of the science of food and agriculture (Online) (2018). doi:10.1002/jsfa.9270
info:cnr-pdr/source/autori:Vita Di Stefano1*, Rosa Pitonzo2, Maria Eugenia Novara2, David Bongiorno1, Serena Indelicato1, Carla Gentile1, Giuseppe Avellone1, Rosaria Bognanni3, Salvatore Scandurra3, Maria Grazia Melilli3./titolo:Antioxidant activity and phenolic composition in Pomegranate (Punica granatum, L.) genotypes from south Italy by UHPLC%2FOrbitrap-MS approach/doi:10.1002%2Fjsfa.9270/rivista:Journal of the science of food and agriculture (Online)/anno:2018/pagina_da:/pagina_a:/intervallo_pagine:/volume
info:cnr-pdr/source/autori:Vita Di Stefano1*, Rosa Pitonzo2, Maria Eugenia Novara2, David Bongiorno1, Serena Indelicato1, Carla Gentile1, Giuseppe Avellone1, Rosaria Bognanni3, Salvatore Scandurra3, Maria Grazia Melilli3./titolo:Antioxidant activity and phenolic composition in Pomegranate (Punica granatum, L.) genotypes from south Italy by UHPLC%2FOrbitrap-MS approach/doi:10.1002%2Fjsfa.9270/rivista:Journal of the science of food and agriculture (Online)/anno:2018/pagina_da:/pagina_a:/intervallo_pagine:/volume
Background: Pomegranate fruits are a rich source of polyphenols with numerous health-promoting effects. Pomegranate juices of five genotypes (‘Mollar’, ‘Kingdom’, ‘Dente di Cavallo’, and two old populations ‘Francofonte’ and ‘Santa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::f18f542821fde5e413b63be5eddcef5f
Autor:
Salvatore Antonino Raccuia, Maria Grazia Melilli, S. Argento, S. Tringali, P. Calderaro, Rosaria Bognanni
Publikováno v:
Acta horticulturae 1040 (2014): 187–192.
info:cnr-pdr/source/autori:M.G. Melilli, S. Tringali, R. Bognanni, S. Argento, P. Calderaro and S.A. Raccuia/titolo:Nutritional Quality of Globe Artichoke [Cynara cardunculus L. subsp. scolymus (L.) Hegi] Head as Affected by Genotype and Environment of Cultivation/doi:/rivista:Acta horticulturae/anno:2014/pagina_da:187/pagina_a:192/intervallo_pagine:187–192/volume:1040
info:cnr-pdr/source/autori:M.G. Melilli, S. Tringali, R. Bognanni, S. Argento, P. Calderaro and S.A. Raccuia/titolo:Nutritional Quality of Globe Artichoke [Cynara cardunculus L. subsp. scolymus (L.) Hegi] Head as Affected by Genotype and Environment of Cultivation/doi:/rivista:Acta horticulturae/anno:2014/pagina_da:187/pagina_a:192/intervallo_pagine:187–192/volume:1040
The artichoke head i.e., the large immature inflorescences with edible fleshy leaves (bracts) and receptacle is one of the most typical vegetables consumed in the Mediterranean diet. Artichoke is much appreciated both for its taste and nutritional va
Autor:
Maria Grazia Melilli, Rosaria Bognanni, M. A. Del Nobile, S. Tringali, Lucia Padalino, A. Conte, Carla Sillitti, Salvatore Antonino Raccuia
Publikováno v:
Acta horticulturae 1147 (2016): 407–412. doi:10.17660/ActaHortic.2016.1147.57
info:cnr-pdr/source/autori:Sillitti C.; Melilli M.G.; Padalino L.; Bognanni R.; Tringali S.; Conte A.; Raccuia S.A.; Del Nobile M.A./titolo:Healthy pasta production using inulin from cardoon: First results of sensory evaluation/doi:10.17660%2FActaHortic.2016.1147.57/rivista:Acta horticulturae/anno:2016/pagina_da:407/pagina_a:412/intervallo_pagine:407–412/volume:1147
info:cnr-pdr/source/autori:Sillitti C.; Melilli M.G.; Padalino L.; Bognanni R.; Tringali S.; Conte A.; Raccuia S.A.; Del Nobile M.A./titolo:Healthy pasta production using inulin from cardoon: First results of sensory evaluation/doi:10.17660%2FActaHortic.2016.1147.57/rivista:Acta horticulturae/anno:2016/pagina_da:407/pagina_a:412/intervallo_pagine:407–412/volume:1147
Pasta is considered among the foods with low glycemic index, providing satiety and exerting beneficial effects on patients affected by obesity, diabetes and altered lipid metabolism. Few studies document the changes that affected food products due to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb9c1d4eb02e7814cffb1873b002f81c