475 results on '"Mulinacci, Nadia"'
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2. Towards an index of damage of olive paste during virgin olive oil extraction: The role of β-OH-acteoside diastereomers for risk assessment of the fusty/muddy sediment sensory defect
3. Use of ancient grains for the management of diabetes mellitus: A systematic review and meta-analysis
4. Composition of discarded Sicilian fruits of Opuntia ficus indica L.: Phenolic content, mineral profile and antioxidant activity in peel, seeds and whole fruit
5. Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion
6. Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.)
7. Pomegranate peel as a promising source of pectic polysaccharides: A multi-methodological analytical investigation
8. Phenolic compounds and polysaccharides in the date fruit (Phoenix dactylifera L.): Comparative study on five widely consumed Arabian varieties
9. Acmella oleracea (L.) R.K. Jansen: Alkylamides and phenolic compounds in aerial parts and roots of in vitro seedlings
10. Is the volatile compounds profile a suitable tool for authentication of virgin olive oils (Olea europaea L.) according to cultivars? A study by using HS-SPME-GC-MS and chemometrics
11. What’s new on total phenols and γ-oryzanol derivatives in wheat? A comparison between modern and ancient varieties
12. 1H NMR and HPLC-DAD-MS for the characterization of ellagitannins and triterpenoids of less investigated Anogeissus leiocarpus DC (Combretaceae) stem bark
13. Olive (Olea europaea L.) Seed as New Source of Cholesterol-Lowering Bioactive Peptides: Elucidation of Their Mechanism of Action in HepG2 Cells and Their Trans-Epithelial Transport in Differentiated Caco-2 Cells
14. Analysis of Volatile Hydrocarbons (Pentene Dimers and Terpenes) in Extra Virgin Olive Oil: Optimization by Response Surface Methodology and Validation of HS-SPME-GC-MS Method
15. Chemical Data and Relationships for a Scoring Algorithm of Extra Virgin Olive Oil’s Nutritional Value
16. Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta
17. Use of refrigerated cells for olive cooling and short-term storage: Qualitative effects on extra virgin olive oil
18. Effects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis
19. HS-SPME-GC-MS and Chemometrics for the Quality Control and Clustering of Monovarietal Extra Virgin Olive Oil: A 3‑Year Study on Terpenes and Pentene Dimers of Italian Cultivars.
20. Polysaccharides and Phenolic Compounds Recovered from Red Bell Pepper, Tomato and Basil By-Products Using a Green Extraction by Extractor Timatic®
21. Tannins from Different Parts of the Chestnut Trunk (Castanea Sativa Mill.): a Green and Effective Extraction Method and Their Profiling by High-Performance Liquid Chromatography-Diode Array Detector-Mass Spectrometry
22. Study of Mono and Di-O-caffeoylquinic Acid Isomers in Acmella oleracea Extracts by HPLC-MS/MS and Application of Linear Equation of Deconvolution Analysis Algorithm for Their Characterization
23. In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties
24. Proso Millet (Panicum miliaceum L.) as Alternative Source of Starch and Phenolic Compounds: A Study on Twenty-Five Worldwide Accessions
25. AGS Gastric Cells: Antioxidant Activity and Metabolic Effects of Phenolic Extracts from Different Monocultivar Virgin Olive Oils
26. A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts
27. Polysaccharides from by-products of the Wonderful and Laffan pomegranate varieties: New insight into extraction and characterization
28. Efficient and selective green extraction of polyphenols from lemon balm
29. Virgin Olive Oil By-Products: Biological Activity of Phenolic Extract of Pâté on AGS Gastric Cells
30. Virgin Olive Oil By-Product Valorization: An Insight into the Phenolic Composition of Olive Seed Extracts from Three Cultivars as Sources of Bioactive Molecules
31. New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils
32. Ellagitannins and triterpenoids extracts of Anogeissus leiocarpus stem bark extracts: Protective effects against osteoarthritis
33. Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity
34. Valorization of the Antioxidant Effect of Mantua PGI Pear By-Product Extracts: Preparation, Analysis and Biological Investigation
35. Selective recovery of rosmarinic and carnosic acids from rosemary leaves under ultrasound- and microwave-assisted extraction procedures
36. An insight on the alkaloid content of Capparis spinosa L. root by HPLC-DAD-MS, MS/MS and 1H qNMR
37. Phenolic composition of “bud extracts” of Ribes nigrum L., Rosa canina L. and Tilia tomentosa M.
38. Pomegranate By‐Products in Colorectal Cancer Chemoprevention: Effects in Apc‐Mutated Pirc Rats and Mechanistic Studies In Vitro and Ex Vivo
39. Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution.
40. An innovative approach to the recovery of phenolic compounds and volatile terpenes from the same fresh foliar sample of Rosmarinus officinalis L.
41. Steryl ferulates composition in twenty-two millet samples: Do “microwave popping” and fermentation affect their content?
42. Clustering Monovarietal Extra Virgin Olive Oil According to Sensory Profile, Volatile Compounds, and k‐Mean Algorithm
43. Exploitation of Olive (Olea europaea L.) Seed Proteins as Upgraded Source of Bioactive Peptides with Multifunctional Properties: Focus on Antioxidant and Dipeptidyl-Dipeptidase—IV Inhibitory Activities, and Glucagon-like Peptide 1 Improved Modulation
44. Protective effect of rosmarinic acid against oxidative stress biomarkers in liver and kidney of strepotozotocin-induced diabetic rats
45. Anti‐Dermatophyte and Anti‐Malassezia Activity of Extracts Rich in Polymeric Flavan‐3‐ols Obtained from Vitis vinifera Seeds
46. Crucial aspects of high performance thin layer chromatography quantitative validation. The case of determination of rosmarinic acid in different matrices
47. Anti-neuropathic effects of Rosmarinus officinalis L. terpenoid fraction: relevance of nicotinic receptors
48. Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (Olea europaea L.)
49. Exploitation of virgin olive oil by‐products (Olea europaeaL.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions
50. Comparison between In Vitro Chemical and Ex Vivo Biological Assays to Evaluate Antioxidant Capacity of Botanical Extracts
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