337 results on '"Arlorio, Marco"'
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2. Colonic fermentation of enzymatically treated cocoa bean shells (CBSs) and short chain fatty acids (SCFAs) production.
3. Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms
4. A Rapid and Efficient Loop-mediated Isothermal Amplification (LAMP) Assay for the Authentication of Food Supplements Based on Maitake (Grifola Frondosa)
5. Authentication of carnaroli rice by HRM analysis targeting nucleotide polymorphisms in the Alk and Waxy genes
6. Towards a harmonized approach for food authenticity marker validation and accreditation
7. Extended Bolus Is No More Needed for Risotto Meal in Children With Type 1 Diabetes Using Automated Insulin Delivery System: A Cohort Study
8. Towards a harmonized approach for food authenticity marker validation and accreditation
9. Improving the Extraction of Polyphenols from Cocoa Bean Shells by Ultrasound and Microwaves: A Comparative Study.
10. Effect of Carbohydrase Treatment on the Dietary Fibers and Bioactive Compounds of Cocoa Bean Shells (CBSs).
11. Colonic Fermentation of Enzymatically Treated Cocoa Bean Shells (Cbss) and Short Chain Fatty Acids (Scfas) Production
12. A Contribution to the Harmonization of Non-targeted NMR Methods for Data-Driven Food Authenticity Assessment
13. In vitro evaluation of gastro-intestinal digestion and colonic biotransformation of curcuminoids considering different formulations and food matrices
14. Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon “Kaki Tipo” cv, cultivated in Italy
15. Assessing fish authenticity by direct analysis in real time-high resolution mass spectrometry and multivariate analysis: discrimination between wild-type and farmed salmon
16. Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications
17. Authenticity assessment and protection of high-quality Nebbiolo-based Italian wines through machine learning
18. In silico allergenicity prediction of several lipid transfer proteins
19. CHIMALI 2018: facts and figures
20. The Impact of Different Types of Rice and Cooking on Postprandial Glycemic Trends in Children with Type 1 Diabetes with or without Celiac Disease
21. Characterisation of Diospyros Kaki (Persimmon) Vinegars Produced with Different Microorganisms
22. Impact of Traditional and Innovative Cooking Techniques on the Composition of Italian Black Rice (Oryza Sativa L., Artemide Cv)
23. Behind the Scenes of Anthocyanins—From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields
24. Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy)
25. Improving the application of SSR polymorphism analysis coupled with Lab-on-a-chip® capillary electrophoresis to assess food authenticity: Italian pigmented rice as case study
26. Phenolic composition of Nebbiolo grape (Vitis vinifera L.) from Piedmont: characterization during ripening of grapes selected in different geographic areas and comparison with Uva Rara and Vespolina cv.
27. Isolation of a polyphenol oxidase (PPO) cDNA from artichoke and expression analysis in wounded artichoke heads
28. Bioactive compounds from hazelnut skin (Corylus avellana L.): Effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631
29. Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems
30. Towards new strategies to extend the ground beef shelf-life: the cases of electrolyzed water, bioprotective cultures and metataxonomic-based surveillance
31. Insights into the Use of Electrolysed Water and Metataxonomic Profiling to Extend the Shelf Life of Ground Beef
32. Truffles : Their Life Cycle and Molecular Characterization
33. Non-Targeted NMR Method to Assess the Authenticity of Saffron and Trace the Agronomic Practices Applied for Its Production
34. Molecular insight into IgE-mediated reactions to sesame ( Sesamum indicum L.) seed proteins
35. Spent grape pomace as a still potential by-product
36. Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate
37. Permeate from cheese whey ultrafiltration is a source of milk oligosaccharides
38. Vaginal adhesion of Lactobacillus plantarum P17630 after probiotic food supplement oral administration: a preliminary in vivo study
39. A Method to Check and Discover Adulteration of Nebbiolo-Based Monovarietal Musts: Detection of Barbera and Dolcetto cv via SSR Analysis Coupled with Lab-On-Chip® Microcapillary Electrophoresis
40. Pyrogallol: an Alternative Trapping Agent in Proanthocyanidins Analysis
41. Headspace solid-phase micro extraction coupled to comprehensive two-dimensional with time-of-flight mass spectrometry applied to the evaluation of Nebbiolo-based wine volatile aroma during ageing
42. Optimization of an Untargeted DART-HRMS Method Envisaging Identification of Potential Markers for Saffron Authenticity Assessment
43. Cholesterol-free ketogenic diet administration ameliorates experimental metabolic syndrome
44. Multi-target detection of egg-white and pig gelatin fining agents in Nebbiolo-based aged red wine by means of nanoHPLC-HRMS
45. Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds
46. Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds
47. Polymerase chain reaction (PCR) of puroindoline b and ribosomal/puroindoline b multiplex PCR for the detection of common wheat (Triticum aestivum) in Italian pasta
48. Gene transcription analysis of hazelnut (Corylus avellana L.) allergens Cor a 1, Cor a 8 and Cor a 11: a comparative study
49. Identification of Saccharomyces cerevisiae in bakery products by PCR amplification of the ITS region of ribosomal DNA
50. In vitro bioaccessibility and gut biotransformation of polyphenols present in the water-insoluble cocoa fraction
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