Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Simone, Vieri"'
Publikováno v:
International Journal of Life Cycle Assessment; Aug2024, Vol. 29 Issue 8, p1523-1540, 18p
Publikováno v:
International journal of health sciences. :7762-7773
Quality assessment of cocoa-based food products (i.e., chocolate) reached increasing interest by scientific research, as it is rich in bioactive compounds (BCs) (i.e., catechins, methylxanthines, serotonin, etc.), which can have beneficial effects on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b52e56aebcb30f31444e2a09f04048f3
https://doi.org/10.53730/ijhs.v6ns6.11071
https://doi.org/10.53730/ijhs.v6ns6.11071
Autor:
Grazia Calabro, Simone Vieri
Publikováno v:
British Food Journal.
PurposeThe aim of this paper is to assess whether the current European target to increase the areas under organic farming to 25% by 2030 is attainable and whether the simple increase in areas under organic farming may be sufficient to improve the sus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18e885fb4f99eb61ad32dab85ffaf8af
https://doi.org/10.1108/bfj-12-2022-1067
https://doi.org/10.1108/bfj-12-2022-1067
Autor:
Grazia Calabrò, Simone Vieri
Publikováno v:
Cactus, Vol XVIII, Iss 2 (2018)
Thanks to its important naturalistic, historical, cultural and artistic heritage, Italy is one of the countries with the greatest tourist vocation in the world. Consequently, tourism is the most important productive sector in the Italian economy, wit
Externí odkaz:
https://doaj.org/article/1f6c09a64f1f4071be282aea9451571a
Akademický článek
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The most significant and beneficial health properties of wine consumption are related to compounds with high antioxidant capacity like polyphenols, including trans-resveratrol. Red wines are also a source of biogenic amines and sulphites that are det
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::819f10f2b95e74c2e522bc1aaceef77f
http://hdl.handle.net/11573/864032
http://hdl.handle.net/11573/864032
Publikováno v:
Journal of the Science of Food and Agriculture. 93:439-448
Authentication of a food product is the procedure by which it is verified that the product matches the statements on the label, and that it conforms to what is established by regulations. This testing process includes analysis of the ingredients, det
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4f6fd0c59efa5b95876fc3659c6659c
https://doi.org/10.1002/jsfa.5970
https://doi.org/10.1002/jsfa.5970