Zobrazeno 1 - 10
of 85
pro vyhledávání: '"Teresa Cirillo"'
Autor:
Francesco Esposito, Teresa Cirillo
Publikováno v:
Foods, Vol 13, Iss 13, p 1956 (2024)
Food safety constitutes a critical regulatory and quality standard that must be fulfilled by food manufacturers throughout all phases of food production [...]
Externí odkaz:
https://doaj.org/article/b6d41e46425847e98864490b48d17aa5
Autor:
Agata Nolasco, Jonathan Squillante, Salvatore Velotto, Giovanni D’Auria, Pasquale Ferranti, Gianfranco Mamone, Maria Emanuela Errico, Roberto Avolio, Rachele Castaldo, Lucia De Luca, Raffaele Romano, Francesco Esposito, Teresa Cirillo
Publikováno v:
Foods, Vol 13, Iss 7, p 1044 (2024)
The increasing population, food demand, waste management concerns, and the search for sustainable alternatives to plastic polymers have led researchers to explore the potential of waste materials. This study focused on a waste of pine nut processing
Externí odkaz:
https://doaj.org/article/5a1e21f630ad46628625804ef0c481a0
Autor:
Lucrezia Borriello, Marcello Scivicco, Nunzio Antonio Cacciola, Francesco Esposito, Lorella Severino, Teresa Cirillo
Publikováno v:
Foods, Vol 12, Iss 18, p 3396 (2023)
Plastic production has grown dramatically over the years. Microplastics (MPs) are formed from the fragmentation of larger plastic debris by combining chemical, physical, and biological processes and can degrade further to form nanoplastics (NPs). Bec
Externí odkaz:
https://doaj.org/article/6d4b4a84baee4c40b9ec716c5151f6d9
Autor:
Salvatore Velotto, Jonathan Squillante, Agata Nolasco, Raffaele Romano, Teresa Cirillo, Francesco Esposito
Publikováno v:
Foods, Vol 12, Iss 5, p 1106 (2023)
Coffee, one of the most widely consumed beverages in the world, is commercialized as powder and beans in different types of packaging and extracted through several methods. In this regard, the present study focused on evaluating the concentration of
Externí odkaz:
https://doaj.org/article/bfd2988eddf745b590f544e67c6b7d19
Autor:
Agata Nolasco, Jonathan Squillante, Francesco Esposito, Salvatore Velotto, Raffaele Romano, Maria Aponte, Antonella Giarra, Maria Toscanesi, Emma Montella, Teresa Cirillo
Publikováno v:
Foods, Vol 11, Iss 18, p 2834 (2022)
The coffee supply chain is characterized by a complex network with many critical and unsustainable points producing a huge amount of waste products. Among these, coffee silverskin (CS), the only by-product of the coffee roasting phase, has an interes
Externí odkaz:
https://doaj.org/article/6f8f35e8de7b402b8b788517836f03c6
Autor:
Mario Pacileo, Francesco Giallauria, Cristina Savarese, Teresa Cirillo, Fabio Crescibene, Anna Di Lorenzo, Mariacarla Ferrillo, Maria Grazia Calabrese, Carlo Vigorito, Antonello D'Andrea
Publikováno v:
Monaldi Archives for Chest Disease, Vol 90, Iss 2 (2020)
SARS-CoV-2 infection, responsible for COVID-19, can determine cardiac events, which require a quick diagnosis and management, and should not be overlooked due to the presence of COVID-19 infection. In some cases, cardiovascular symptoms can also be t
Externí odkaz:
https://doaj.org/article/cff35da1be2140f785c47cd0ed9e3358
Autor:
Francesco Esposito, Agata Nolasco, Francesco Caracciolo, Salvatore Velotto, Paolo Montuori, Raffaele Romano, Tommaso Stasi, Teresa Cirillo
Publikováno v:
Foods, Vol 10, Iss 12, p 2900 (2021)
Acrylamide (also known as 2-propenamide) (AA) is a toxicant that develops in food during high-temperature cooking, and its occurrence is common in biscuits and baked snacks. AA is known for its in vivo neurotoxic and carcinogenic effects, and it is c
Externí odkaz:
https://doaj.org/article/a61f67197af34ca5b2b4fa1880da3891
Publikováno v:
Molecules, Vol 25, Iss 18, p 4156 (2020)
Acrylamide (AA) is a neo-formed toxic compound that develops in foods during cooking at temperatures above 120 °C. AA shows in vivo neurotoxic and carcinogenic effects, and it is potentially carcinogenic for humans. Its occurrence is common in baked
Externí odkaz:
https://doaj.org/article/64f89f11b8ff457d831c497b314ed6ca
Autor:
Francesco Esposito, Paolo Montuori, Mario Schettino, Salvatore Velotto, Tommaso Stasi, Raffaele Romano, Teresa Cirillo
Publikováno v:
Molecules, Vol 24, Iss 19, p 3629 (2019)
Biogenic amines (BAs) are involved in physiological processes. Foods where typically high levels of BAs occur are fermented food and beverage. This work set out to evaluate the occurrence of BAs in red and white wines, and to also ascertain the dieta
Externí odkaz:
https://doaj.org/article/45968af719ea4199bf5a46ffaa64fb42
Publikováno v:
Case Reports in Dermatology, Vol 3, Iss 1, Pp 64-67 (2011)
Angiolymphoid hyperplasia with eosinophilia (ALHE) is a rare and idiopathic vascular disorder. It is characterized by red to brown papules or nodules dislocated in the dermis or subcutaneous tissue. These lesions are typically localized on the head a
Externí odkaz:
https://doaj.org/article/79281b312db441808cb00e9fa5da7a83