Zobrazeno 1 - 10
of 246
pro vyhledávání: '"Tullia, Gallina Toschi"'
Autor:
Rosalba Roccatello, Matilde Tura, Eugenio Aprea, Sihem Dabbou, Francesca Soglia, Federico Sirri, Tullia Gallina Toschi
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100520- (2024)
Recent studies investigate the possibility of including alternative protein sources in broiler chicken diets, e.g., insect and algae. Given the important relationship between feed and sensory quality of the meat, it is crucial to assess consumer perc
Externí odkaz:
https://doaj.org/article/442661ad26594eaca85593a3785b39c0
Autor:
Matilde Tura, Mara Antonia Gagliano, Enrico Valli, Massimiliano Petracci, Tullia Gallina Toschi
Publikováno v:
Poultry Science, Vol 103, Iss 11, Pp 104083- (2024)
ABSTRACT: The sensory characteristics of poultry products are crucial in defining their quality and widely influence consumer choices. Even though the scientific literature clearly indicates that for muscle foods the sensory profile is relevant in pu
Externí odkaz:
https://doaj.org/article/f0a4aa1074a041a396d705b8b3428bf2
Autor:
Enrico Casadei, Enrico Valli, Alessandra Bendini, Sara Barbieri, Rosalba Tucci, Federico Ferioli, Tullia Gallina Toschi
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
A “green breakthough” at the table due to consumer demand for healthy and sustainable foods, which aligns with the typical Mediterranean diet, has recently led to an increase in the consumption of products such as extra virgin olive oil. In fact,
Externí odkaz:
https://doaj.org/article/e3a3da841dc84274bb0f15b76a92ba48
Autor:
Mara Mandrioli, Giovanni Maria Poggi, Giampiero Cai, Claudia Faleri, Marco Maccaferri, Roberto Tuberosa, Iris Aloisi, Tullia Gallina Toschi, Simona Corneti
Publikováno v:
Plants, Vol 13, Iss 13, p 1817 (2024)
Durum wheat (Triticum turgidum L. ssp. durum) landraces, traditional local varieties representing an intermediate stage in domestication, are gaining attention due to their high genetic variability and performance in challenging environments. While m
Externí odkaz:
https://doaj.org/article/8a1feea4ba6e45f9a27a9d9664a9f06b
Autor:
Ilaria Grigoletto, Patricia García Salas, Enrico Valli, Alessandra Bendini, Federico Ferioli, Federica Pasini, Sebastián Sánchez Villasclaras, Roberto García-Ruiz, Tullia Gallina Toschi
Publikováno v:
Foods, Vol 13, Iss 2, p 285 (2024)
Olive pomace results from the production of olive oil. Even if olive pomace represents a potential environmental problem, it contains phenolic compounds, which are widely recognized for their beneficial properties for human health. In this study, an
Externí odkaz:
https://doaj.org/article/96fe895d490c45f59848f976d862612b
Autor:
Matilde Tura, Mara Antonia Gagliano, Francesca Soglia, Alessandra Bendini, Francesca Patrignani, Massimiliano Petracci, Tullia Gallina Toschi, Enrico Valli
Publikováno v:
Foods, Vol 13, Iss 2, p 309 (2024)
This study aimed to investigate consumer sensory profiles and liking of Parmigiano Reggiano PDO cheese produced with milk from cows reared indoors and fed with different forage sources, i.e., dry hay and fresh forage. Two cheese samples were tested b
Externí odkaz:
https://doaj.org/article/ca755840059e4094bb96092c3a0647ad
Autor:
Ramón Aparicio-Ruiz, Enrico Casadei, Clemente Ortiz-Romero, Diego L. García-González, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Alba Tres, Pierre-Alain Golay, Paolo Lucci, Erica Moret, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi
Publikováno v:
MethodsX, Vol 10, Iss , Pp 101972- (2023)
During the course of the EU H2020 OLEUM project, a harmonized method was developed to quantify volatile markers of the aroma of virgin olive oil with the aim to support the work of sensory panel test to assess the quality grade. A peer validation of
Externí odkaz:
https://doaj.org/article/f9d19d4c6be947ed8d6ef4fa181c59ae
Autor:
Matteo Micucci, Roberta Budriesi, Mara Mandrioli, Matilde Tura, Ivan Corazza, Maria Frosini, Rita Aldini, Laura Beatrice Mattioli, Tullia Gallina Toschi
Publikováno v:
Journal of Functional Foods, Vol 99, Iss , Pp 105314- (2022)
Two turmeric food powders (C1 and C2) were studied for curcuminoid content and their effects on the guinea pig intestinal tract in vitro. C1 contained a higher curcuminoid content than C2 (5.22% vs 2.31%). C1 and C2 increased gallbladder (∼10%) and
Externí odkaz:
https://doaj.org/article/e89dd9a5c5794c8e97f3bbc15a15d0d1
Autor:
Sonia Esposto, Stefania Urbani, Roberto Selvaggini, Agnese Taticchi, Tullia Gallina Toschi, Luigi Daidone, Alessandra Bendini, Gianluca Veneziani, Beatrice Sordini, Maurizio Servili
Publikováno v:
Foods, Vol 12, Iss 15, p 2959 (2023)
The quality of commercially available extra-virgin olive oils (VOOs) of different chemical compositions was evaluated as a function of storage (12 months), simulating market storage conditions, to find reliable and early markers of the virgin olive o
Externí odkaz:
https://doaj.org/article/0f12559c87d341b7a54335b8647375a7
Autor:
Laura Bassolino, Flavia Fulvio, Chiara Pastore, Federica Pasini, Tullia Gallina Toschi, Ilaria Filippetti, Roberta Paris
Publikováno v:
Antioxidants, Vol 12, Iss 7, p 1393 (2023)
Environmental cues elicit anthocyanin synthesis in plant vegetative and reproductive tissues. Their accumulation in different organs accounts for their diverse biological functions, mainly related to their antioxidant properties, and it depends on a
Externí odkaz:
https://doaj.org/article/930edfe43e4440e4bb5849a2d61ee992