Zobrazeno 1 - 10 of 16 pro vyhledávání: '"Selina Brighina"'
1
Akademický článek
Small-Sized Tomato Pomace: Source of Bioactive Compounds and Ingredient for Sustainable Production of Functional Bread
Autor: Selina Brighina, Luana Pulvirenti, Laura Siracusa, Elena Arena, Maria Veronica Faulisi, Cristina Restuccia
Publikováno v: Foods, Vol 13, Iss 21, p 3492 (2024)
Tomato processing generates a by-product known as tomato pomace (TP), which contains chemically diverse valuable components such as lycopene, phenols, dietary fibre, proteins, and oil. The aim of this study was to characterize bioactive compounds in
Externí odkaz: https://doaj.org/article/2d120feea8ab4edb863074ee7c16a744
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2
Akademický článek
Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing
Autor: Fabrizio Cincotta, Selina Brighina, Concetta Condurso, Elena Arena, Antonella Verzera, Biagio Fallico
Publikováno v: Foods, Vol 10, Iss 9, p 2101 (2021)
In the last decade, several preventive strategies were considered to mitigate the chemical hazard accumulation in food products. This work aimed to study the effect of different sugars on the development of the main chemical hazard in cookies. For th
Externí odkaz: https://doaj.org/article/0383316b6eb7431ea5ce10e9a38bf741
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3
Akademický článek
Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage
Autor: Alfio Spina, Selina Brighina, Serena Muccilli, Agata Mazzaglia, Simona Fabroni, Biagio Fallico, Paolo Rapisarda, Elena Arena
Publikováno v: Frontiers in Nutrition, Vol 6 (2019)
The aim of this work was to evaluate the effect of the addition of citrus fibers, from blood orange and lemon peels to produce a functional durum wheat bread. Breads fortified in fiber were packaged under a modified atmosphere (MAP) and stored at 25
Externí odkaz: https://doaj.org/article/6f64c8efc7ee4599a7adbd928dcf7830
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4
Akademický článek
Effects of Genotype, Storage Temperature and Time on Quality and Compositional Traits of Cherry Tomato
Autor: Miriam Distefano, Elena Arena, Rosario Paolo Mauro, Selina Brighina, Cherubino Leonardi, Biagio Fallico, Francesco Giuffrida
Publikováno v: Foods, Vol 9, Iss 12, p 1729 (2020)
The experiment addressed the effects of two storage temperatures, namely 10 (T10) and 20 °C (T20), on main quality and functional traits of three cherry tomato cultivars (‘Eletta’, ‘Sugarland’ and ‘Ottymo’), after 0 (S0), 7 (S7) and 14 (
Externí odkaz: https://doaj.org/article/8ca217ee765b45f3b6a2fe65c06ecfe9
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5
Akademický článek
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt
Autor: Elena Arena, Serena Muccilli, Agata Mazzaglia, Virgilio Giannone, Selina Brighina, Paolo Rapisarda, Biagio Fallico, Maria Allegra, Alfio Spina
Publikováno v: Foods, Vol 9, Iss 6, p 752 (2020)
Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in
Externí odkaz: https://doaj.org/article/37a6c58f165f47c8a7c1014866d1d7bb
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7
Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing
Autor: Antonella Verzera, Concetta Condurso, Selina Brighina, Biagio Fallico, Fabrizio Cincotta, Elena Arena
Publikováno v: Foods
Volume 10
Issue 9
Foods, Vol 10, Iss 2101, p 2101 (2021)
In the last decade, several preventive strategies were considered to mitigate the chemical hazard accumulation in food products. This work aimed to study the effect of different sugars on the development of the main chemical hazard in cookies. For th
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03361034c7f9a939b0bfd5bd7cf0667d
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8
Effects of Genotype, Storage Temperature and Time on Quality and Compositional Traits of Cherry Tomato
Autor: Francesco Giuffrida, Selina Brighina, Miriam Distefano, Biagio Fallico, Elena Arena, Rosario Paolo Mauro, Cherubino Leonardi
Publikováno v: Foods, Vol 9, Iss 1729, p 1729 (2020)
Foods
Volume 9
Issue 12
The experiment addressed the effects of two storage temperatures, namely 10 (T10) and 20 °
C (T20), on main quality and functional traits of three cherry tomato cultivars (&lsquo
Eletta&rsquo
&lsquo
Sugarland&rsquo
and &ls
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a78898d05581f76fd7ca635fb9522d3d
https://www.mdpi.com/2304-8158/9/12/1729
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9
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt
Autor: Paolo Rapisarda, Elena Arena, Serena Muccilli, Virgilio Giannone, Maria Allegra, Biagio Fallico, Agata Mazzaglia, Selina Brighina, Alfio Spina
Publikováno v: Foods
Volume 9
Issue 6
Foods, Vol 9, Iss 752, p 752 (2020)
Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b424dc26b1ae6d33bc5e2390d7a0436b
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10
Commercial and wild SicilianOriganum vulgareessential oils: chemical composition, antimicrobial activity and repellent effects
Autor: Salvatore Bella, Cristina Restuccia, Edoardo Napoli, Agatino Russo, Alessandra La Pergola, Selina Brighina, Pompeo Suma
Publikováno v: The Journal of essential oil research (2017). doi:10.1080/10412905.2017.1353448
info:cnr-pdr/source/autori:Alessandra La Pergola, Cristina Restuccia, Edoardo Napoli, Salvatore Bella, Selina Brighina, Agatino Russo e Pompeo Suma/titolo:Commercial and wild Sicilian Origanum vulgare essential oils: chemical composition, antimicrobial activity and repellent effects/doi:10.1080%2F10412905.2017.1353448/rivista:The Journal of essential oil research/anno:2017/pagina_da:/pagina_a:/intervallo_pagine:/volume
The composition of two different Origanum vulgare essential oils (EOs) was analysed by gas chromatography-flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS); their repellent and antimicrobial effects were evaluated a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61fe8aea548aa93e2a6fb52df0533dc3
https://doi.org/10.1080/10412905.2017.1353448
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