Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Sonia Bonacci"'
Autor:
Pasquale Roppolo, Carla Buzzanca, Angela D’Amico, Alessandra Culmone, Ilenia Tinebra, Roberta Passafiume, Sonia Bonacci, Vittorio Farina, Vita Di Stefano
Publikováno v:
Foods, Vol 13, Iss 15, p 2402 (2024)
In response to the global challenge of food wastage and high perishability of blackberries, this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert downgraded blackberries into powders, comparing it with traditional hot
Externí odkaz:
https://doaj.org/article/4e82ce9e3d8a44fd99f49e5419bbe915
Autor:
Antonio D’Errico, Rosarita Nasso, Rosario Rullo, Jessica Maiuolo, Paola Costanzo, Sonia Bonacci, Manuela Oliverio, Emmanuele De Vendittis, Mariorosario Masullo, Rosaria Arcone
Publikováno v:
Molecules, Vol 29, Iss 2, p 548 (2024)
Monoamine oxidase and xanthine oxidase inhibitors represent useful multi-target drugs for the prevention, attenuation, and treatment of oxidative damage and neurodegenerative disorders. Chimeric molecules, constituted by naturally derived compounds l
Externí odkaz:
https://doaj.org/article/00a40ae28811490dae91c142cf6fa954
Autor:
Mario Coscarella, Monica Nardi, Kalina Alipieva, Sonia Bonacci, Milena Popova, Antonio Procopio, Rosa Scarpelli, Svilen Simeonov
Publikováno v:
Antioxidants, Vol 13, Iss 1, p 62 (2023)
A renewed understanding of eco-friendly principles is moving the industrial sector toward a shift in the utilization of less harmful solvents as a main strategy to improve manufacturing. Green analytical chemistry (GAC) has definitely paved the way f
Externí odkaz:
https://doaj.org/article/a377bff3ca5c443485513495e63855f3
Autor:
Rosario Mare, Roberta Pujia, Samantha Maurotti, Simona Greco, Antonio Cardamone, Anna Rita Coppoletta, Sonia Bonacci, Antonio Procopio, Arturo Pujia
Publikováno v:
Plants, Vol 12, Iss 23, p 4046 (2023)
Citrus fruits exert various beneficial health effects due to the large amount of polyphenols they contain. Citrus peels, often considered food waste, contain several health-promoting polyphenols. Among these, flavonoids have long been quantified thro
Externí odkaz:
https://doaj.org/article/7a24a3e3c17f4038a8bb314073f41488
Autor:
Marialaura Frisina, Sonia Bonacci, Manuela Oliverio, Monica Nardi, Thomas Patrizio Vatrano, Antonio Procopio
Publikováno v:
Foods, Vol 12, Iss 20, p 3799 (2023)
The beneficial properties of extra virgin olive oil (EVOO) on lipids blood levels were recognized by the European Food Safety Authority (EFSA) with a health claim, specifically referring to EVOOs containing at least 5 mg of hydroxytyrosol and its sec
Externí odkaz:
https://doaj.org/article/58d88262da6e42599aeb4742edbeebba
Autor:
Andrea Silvestrini, Chiara Giordani, Sonia Bonacci, Angelica Giuliani, Deborah Ramini, Giulia Matacchione, Jacopo Sabbatinelli, Silvia Di Valerio, Deborah Pacetti, Antonio Domenico Procopio, Antonio Procopio, Maria Rita Rippo
Publikováno v:
Antioxidants, Vol 12, Iss 8, p 1509 (2023)
Olive tree by-products have been deeply studied as an invaluable source of bioactive compounds. Several in vitro and in vivo studies showed that olive leaf extract (OLE) has anti-inflammatory and antioxidant properties. Here, we wanted to assess the
Externí odkaz:
https://doaj.org/article/ade2a4b5ea494930a9a4677f22546533
Autor:
Giuseppe Iriti, Sonia Bonacci, Vincenzo Lopreiato, Marialaura Frisina, Manuela Oliverio, Antonio Procopio
Publikováno v:
Foods, Vol 12, Iss 13, p 2599 (2023)
Cold-pressed pomegranate seed oil (PSO) is a product of the extraction of non-edible pomegranate seeds. Its unique chemical composition in terms of both polyunsaturated fatty acids, especially punicic acid (PA), and secondary metabolites, such as phy
Externí odkaz:
https://doaj.org/article/3e5a3dc03a79493994736a93a40c3925
Autor:
Sonia Bonacci, Vita Di Stefano, Fabiola Sciacca, Carla Buzzanca, Nino Virzì, Sergio Argento, Maria Grazia Melilli
Publikováno v:
Foods, Vol 12, Iss 4, p 774 (2023)
The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 μm (Hemp 1) or 236 μm (Hemp 2) at different percentages of sub
Externí odkaz:
https://doaj.org/article/104936f5b7494431911aed71652b600b
Autor:
Paola Costanzo, Manuela Oliverio, Jessica Maiuolo, Sonia Bonacci, Giuseppina De Luca, Mariorosario Masullo, Rosaria Arcone, Antonio Procopio
Publikováno v:
Frontiers in Chemistry, Vol 9 (2021)
It is well-accepted that the endogenous antioxidant protection system progressively decays in elderly people, and that the oxidative stress contributes to different neurodegenerative disorders such as Alzheimer’s Diseases (AD). The lower incidence
Externí odkaz:
https://doaj.org/article/742c00ec8c6346e799c5297ecc3adee8
Autor:
Nunzio Cardullo, Vera Muccilli, Vita Di Stefano, Sonia Bonacci, Lucia Sollima, Maria Grazia Melilli
Publikováno v:
Molecules, Vol 27, Iss 8, p 2482 (2022)
Inulin is considered a dietary fiber and represents a noteworthy ingredient for food biofortification due to its health effects and its neutral taste. The aim of the work was the evaluation of the quality of pasta produced using whole-meal flours of
Externí odkaz:
https://doaj.org/article/370aa60b12ea4bcdb7959123470ae444