Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Simona Chessa"'
Autor:
Alexander N. Baker, Sarah-Jane Richards, Collette S. Guy, Thomas R. Congdon, Muhammad Hasan, Alexander J. Zwetsloot, Angelo Gallo, Józef R. Lewandowski, Phillip J. Stansfeld, Anne Straube, Marc Walker, Simona Chessa, Giulia Pergolizzi, Simone Dedola, Robert A. Field, Matthew I. Gibson
Publikováno v:
ACS Central Science, Vol 6, Iss 11, Pp 2046-2052 (2020)
Externí odkaz:
https://doaj.org/article/fd69a76773654a5a8eb2515af905ecf5
Autor:
Domenico Sagnelli, Simona Chessa, Giuseppina Mandalari, Mario Di Martino, Waraporn Sorndech, Gianfranco Mamone, Eva Vincze, Grégoire Buillon, Dennis Sandris Nielsen, Maria Wiese, Andreas Blennow, Kim H. Hebelstrup
Publikováno v:
Journal of Functional Foods, Vol 40, Iss , Pp 408-416 (2018)
In this study, we explored possibilities to develop low glycaemic-index foods from barley (Hordeum vulgare – Hv). Barley has a potential to suppress postprandial blood glucose levels, possibly because of its high content of β-glucan (BG). BG conte
Externí odkaz:
https://doaj.org/article/8e008c8b36d840a4b8e461bc3cf5e946
Autor:
Alexander Baker, Sarah-Jane Richards, Thomas Congdon, Muhammad Hasan, Collette Guy, Alexander Zwetsloot, Angelo Gallo, Józef Lewandowski, Phillip Stansfeld, Anne Straube, Marc Walker, Simona Chessa, Giulia Pergolizzi, Simone Dedola, Robert Field, Matthew Gibson
Publikováno v:
ACS Central Science, Vol 7, Iss 2, Pp 379-380 (2021)
Externí odkaz:
https://doaj.org/article/c4d803e35dcd45d1896e88934d5af74b
Autor:
Terri Grassby, Giuseppina Mandalari, Myriam M.-L. Grundy, Cathrina H. Edwards, Carlo Bisignano, Domenico Trombetta, Antonella Smeriglio, Simona Chessa, Shuvra Ray, Jeremy Sanderson, Sarah E. Berry, Peter R. Ellis, Keith W. Waldron
Publikováno v:
Journal of Functional Foods, Vol 37, Iss , Pp 263-271 (2017)
This study compares in vitro and in vivo models of lipid digestion from almond particles within a complex food matrix (muffins) investigating whether the cell-wall barrier regulates the bioaccessibility of nutrients within this matrix. Muffins contai
Externí odkaz:
https://doaj.org/article/ead006a89eae49678d28a031c2542048
Autor:
Sanaz Ahmadipour, Rebecca Winsbury, Dominic Köhler, Giulia Pergolizzi, Sergey A. Nepogodiev, Simona Chessa, Simone Dedola, Meng Wang, Josef Voglmeir, Robert A. Field
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::232577b16f9c38ad9997cf0cfd0d6e3d
https://doi.org/10.2139/ssrn.4379345
https://doi.org/10.2139/ssrn.4379345
Autor:
Phillip J. Stansfeld, Muhammad Hasan, Robert A. Field, Thomas R. Congdon, Collette S. Guy, Alexander James Zwetsloot, Simone Dedola, Sarah-Jane Richards, Marc Walker, Simona Chessa, Alexander N. Baker, Józef R. Lewandowski, Angelo Gallo, Giulia Pergolizzi, Anne Straube, Matthew I. Gibson
Publikováno v:
ACS Central Science, Vol 6, Iss 11, Pp 2046-2052 (2020)
ACS Central Science
ACS Central Science
There is an urgent need to understand the behavior of the novel coronavirus (SARS-COV-2), which is the causative agent of COVID-19, and to develop point-of-care diagnostics. Here, a glyconanoparticle platform is used to discover that N-acetyl neurami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55a3b8844b60afb1cbb5f1a246347351
Autor:
Kim H. Hebelstrup, Eva Vincze, Andreas Blennow, Gianfranco Mamone, Mario Di Martino, Maria Wiese, Dennis Sandris Nielsen, Waraporn Sorndech, Simona Chessa, Giuseppina Mandalari, Domenico Sagnelli, Grégoire Buillon
Publikováno v:
Journal of Functional Foods, Vol 40, Iss, Pp 408-416 (2018)
Sagnelli, D, Chessa, S, Mandalari, G, Di Martino, M, Sorndech, W, Mamone, G, Vincze, E, Buillon, G, Nielsen, D S, Wiese, M, Blennow, A & Hebelstrup, K H 2018, ' Low glycaemic index foods from wild barley and amylose-only barley lines ', Journal of Functional Foods, vol. 40, pp. 408-416 . https://doi.org/10.1016/j.jff.2017.11.028
Sagnelli, D, Chessa, S, Mandalari, G, Di Martino, M, Sorndech, W, Mamone, G, Vincze, E, Buillon, G, Nielsen, D S, Wiese, M, Blennow, A & Hebelstrup, K H 2018, ' Low glycaemic index foods from wild barley and amylose-only barley lines ', Journal of Functional Foods, vol. 40, pp. 408-416 . https://doi.org/10.1016/j.jff.2017.11.028
In this study, we explored possibilities to develop low glycaemic-index foods from barley (Hordeum vulgare – Hv). Barley has a potential to suppress postprandial blood glucose levels, possibly because of its high content of β-glucan (BG). BG conte
Autor:
Anne Straube, Matthew I. Gibson, Giulia Pergolizzi, Alexander James Zwetsloot, Sarah-Jane Richards, Collette S. Guy, Simone Dedola, Józef R. Lewandowski, Marc Walker, Angelo Gallo, Robert A. Field, Muhammad Hasan, Phillip J. Stansfeld, Simona Chessa, Thomas R. Congdon, Alexander N. Baker
Publikováno v:
ACS Central Science, Vol 7, Iss 2, Pp 379-380 (2021)
ACS Central Science
ACS Central Science
Rationale for this Addition & Correction We have spotted a typo in Figure 1, where V79 is written rather than V70 This has now be corrected in the revised version of the figure, which has been uploaded as a tiff file and is shown here All authors hav
Autor:
Keith W. Waldron, Simona Chessa, Antonella Smeriglio, Cathrina H. Edwards, Domenico Trombetta, Peter R. Ellis, Shuvra Ray, Giuseppina Mandalari, Myriam M.-L. Grundy, Terri Grassby, Carlo Bisignano, Sarah Berry, Jeremy D. Sanderson
Publikováno v:
Journal of Functional Foods, Vol 37, Iss, Pp 263-271 (2017)
Journal of Functional Foods
Journal of Functional Foods, Elsevier, 2017, 37, pp.263-271. ⟨10.1016/j.jff.2017.07.046⟩
Grassby, T, Mandalari, G, Grundy, M M-L, Edwards, C H, Bisignano, C, Trombetta, D, Smeriglio, A, Chessa, S, Ray, S, Sanderson, J, Berry, S E, Ellis, P R & Waldron, K W 2017, ' In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins : The importance of the cell-wall barrier mechanism ', Journal of functional foods, vol. 37, pp. 263-271 . https://doi.org/10.1016/j.jff.2017.07.046
Journal of Functional Foods
Journal of Functional Foods, Elsevier, 2017, 37, pp.263-271. ⟨10.1016/j.jff.2017.07.046⟩
Grassby, T, Mandalari, G, Grundy, M M-L, Edwards, C H, Bisignano, C, Trombetta, D, Smeriglio, A, Chessa, S, Ray, S, Sanderson, J, Berry, S E, Ellis, P R & Waldron, K W 2017, ' In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins : The importance of the cell-wall barrier mechanism ', Journal of functional foods, vol. 37, pp. 263-271 . https://doi.org/10.1016/j.jff.2017.07.046
Highlights • We investigated the mechanisms of lipid bioaccessibility from almond muffins. • An in vitro dynamic gastric model was used to simulate human digestion. • A pilot ileostomy study was performed to define the rate of lipid release.
Autor:
Giuseppina Laganà, Ersilia Bellocco, Peter Ryden, Carlo Bisignano, Davide Barreca, Simona Chessa, Giuseppina Mandalari, Keith W. Waldron, Zara Merali, Richard M. Faulks
Publikováno v:
European Journal of Nutrition. 57:319-325
The term bioaccessibility refers to the proportion of a nutrient released from a complex food matrix during digestion and, therefore, becoming potentially available for absorption in the gastrointestinal tract. In the present study, we assessed the s