Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Silvia Ghisoni"'
Autor:
Gabriele Rocchetti, Giulia Chiodelli, Gianluca Giuberti, Silvia Ghisoni, Greta Baccolo, Francesca Blasi, Domenico Montesano, Marco Trevisan, Luigi Lucini
Publikováno v:
Journal of Functional Foods, Vol 40, Iss , Pp 564-572 (2018)
The phenolic profile of Goji berries from Italy and China was investigated through ultra-high-pressure liquid chromatography coupled with quadrupole-time-of-flight mass spectrometry. Hydroxycinnamic acids, followed by flavonols and flavanols, were th
Externí odkaz:
https://doaj.org/article/eab1d595f3944f588093d001f9918b77
Publikováno v:
Journal of Functional Foods, Vol 34, Iss , Pp 229-236 (2017)
Dry seeds are receiving increasing attention as functional foods, due to their high concentration of phenolic compounds and particularly of lignans. In this study, total phenolic content, antioxidant capacity and the whole phenolic profile of poppy,
Externí odkaz:
https://doaj.org/article/ccd730b2ff5a43baaab69350de05b7e5
Autor:
Gabriele Rocchetti, Marco Trevisan, Federica Angilletta, Silvia Ghisoni, Daniela Farinelli, Sergio Tombesi, Luigi Lucini
Publikováno v:
Food Research International. 121:746-753
In this preliminary study, ultra-high-pressure liquid chromatography (UHPLC) coupled to quadrupole-time-of-flight mass spectrometry (QTOF) metabolomics followed by multivariate statistics was applied to discriminate nine extra-virgin olive oil (EVOO)
Autor:
Stefano Sabatini, Lina Cossignani, Silvia Ghisoni, Gabriele Rocchetti, Domenico Montesano, Francesca Blasi, Maria Carla Marcotullio, Luigi Lucini
Publikováno v:
Food Research International. 115:319-327
The impact of different extraction methods, namely maceration, homogenizer-assisted extraction, rapid solid-liquid dynamic extraction, microwave-assisted extraction and ultrasound-assisted extraction, on polyphenols of Moringa oleifera leaves was stu
Autor:
Merve Tomas, Silvia Ghisoni, Gabriele Rocchetti, Gianluca Giuberti, Esra Capanoglu, Luigi Lucini
WOS:000521512900042 The aim of this study was to investigate the modulation of polyphenols profile of blackberry purees by soluble dietary fibres (inulin or pectin), during a simulated in vitro gastrointestinal digestion and large intestine fermentat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::520235f57e1a1bd57aa3c9dc79de744d
http://hdl.handle.net/10807/150793
http://hdl.handle.net/10807/150793
Autor:
Greta Baccolo, Francesca Blasi, Gianluca Giuberti, Giulia Chiodelli, Silvia Ghisoni, Marco Trevisan, Gabriele Rocchetti, Domenico Montesano, Luigi Lucini
Publikováno v:
Journal of Functional Foods, Vol 40, Iss, Pp 564-572 (2018)
The phenolic profile of Goji berries from Italy and China was investigated through ultra-high-pressure liquid chromatography coupled with quadrupole-time-of-flight mass spectrometry. Hydroxycinnamic acids, followed by flavonols and flavanols, were th
Publikováno v:
Journal of Functional Foods, Vol 34, Iss, Pp 229-236 (2017)
Dry seeds are receiving increasing attention as functional foods, due to their high concentration of phenolic compounds and particularly of lignans. In this study, total phenolic content, antioxidant capacity and the whole phenolic profile of poppy,
Autor:
Luigi Lucini, Gabriele Rocchetti, Daniela Farinelli, Silvia Ghisoni, Marco Trevisan, Giulia Chiodelli, Sergio Tombesi
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 100(2)
Background In the present study a metabolomics-based approach was used to discriminate among different hazelnut cultivars and to trace their geographical origins. Ultra-high-pressure liquid chromatography coupled to quadrupole-time-of-flight mass spe
Autor:
Gabriele Rocchetti, Silvia Ghisoni, Luigi Lucini, Marcelino De Los Mozos Pascual, Biancamaria Senizza, J. A. Fernández, Marco Trevisan, Matteo Busconi
Saffron is a high-quality and expensive spice being widely subjected to adulteration. An UHPLC-ESI/QTOF-MS metabolomic-based approach was therefore used to investigate the discrimination potential between adulterated (added with different percentage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd4bc80aca63607af42b54de4b8a36f5
http://hdl.handle.net/10807/150913
http://hdl.handle.net/10807/150913
Autor:
Luigi Lucini, Silvia Ghisoni, Maria Stella Simonetti, Greta Baccolo, Gabriele Rocchetti, Domenico Montesano, Giulia Chiodelli, Francesca Blasi, Lina Cossignani
In this work, an Italian extra-virgin olive oil (EVOO) sample and the same sample added with a carotenoid-rich nutraceutical extract from Lycium barbarum L. (EVOOCar) were subjected to a frying process to comparatively assess chemical and physical ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5cbc888f1b88777a2dbea7c4d0279140
http://hdl.handle.net/11391/1423437
http://hdl.handle.net/11391/1423437