17 results on '"Gazzani, Gabriella"'
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2. Determination of free quinic acid in food matrices by Hydrophilic Interaction Liquid Chromatography with UV detection
3. Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion
4. HPLC–DAD–ESI/MSn characterization of environmentally friendly polyphenolic extract from Raphanus sativus L. var. “Cherry Belle” skin and stability of its red components
5. Identification of organic acids in Cichorium intybus inhibiting virulence-related properties of oral pathogenic bacteria
6. Adhesive microbeads for the targeting delivery of anticaries agents of vegetable origin
7. Food components with anticaries activity
8. Functional foods and their expanding applications in the improvement of human health
9. Isolation of red wine components with anti-adhesion and anti-biofilm activity against Streptococcus mutans
10. Hydroxycinnamic acid derivatives occurring in Cichorium endivia vegetables
11. Anti- and pro-oxidant activity of Cichorium genus vegetables and effect of thermal treatment in biological systems
12. Anti- and pro-oxidant activity of water soluble compounds in Cichorium intybus var. silvestre (Treviso red chicory)
13. In vitro and ex vivo anti- and prooxidant components of Cichorium intybus
14. Activity of stabilized vegetable extracts against oxidative stress and beta amyloid toxicity
15. Isolation of an antibacterial component from roasted coffee
16. Reversed-phase high-performance liquid chromatographic and derivative UV spectrophotometric determination of α-phenylethylamine in phosphomycin
17. High-performance liquid chromatographic determination of sulphur and captan in a mixture
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