Sfoglia per Autore
Valutazione della shelf life di pasta arricchita con acidi grassi omega-3
2007 M.F. Caboni; V. Verardo; G. Iafelice; Y Riciputi; E. Marconi
Valutazione della shelf life di pasta arricchita con acidi grassi omega-3
2007 M.F. Caboni; G. Iafelice; V. Verardo; Y. Riciputi; E. Marconi
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions
2008 F. Ferioli; V. Verardo; Y. Riciputi; G. Iafelice; E. Marconi; M.F. Caboni
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions.
2009 V. Verardo; F. Ferioli; Y. Riciputi; G. Iafelice; E. Marconi; M.F. Caboni
Effect of the addition of air-classified barley flours on the lipid stability of bakery products
2010 Verardo V.; Riciputi Y.; Trivisonno M.C.; Marconi E.; Caboni M.F.
Apigenin and apigenin-derivatives from artichokes: urine excretion in humans
2011 Y. Riciputi ; T. P. Dew ; M. F. Caboni ; G. Williamson
Role of cereal type and processing in whole grain in vivo protection from oxidative stress
2011 A. Gianotti; F. Danesi; V. Verardo; D. I. Serrazanetti; V. Valli; A. Russo; Y. Riciputi; N. Tossani; M. F. Caboni; M. E. Guerzoni; A. Bordoni
Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products
2011 VERARDO V.; RICIPUTI Y.; MESSIA M.C. ; VALLICELLI M.; FALASCA L.; MARCONI E.; CABONI M.F.
Determination of flavonoids in Eruca and Diplotaxis rocket salad species: MEKC-DAD method establishment and comparison with HPLC-DAD-MS
2011 V. Verardo; Y.Riciputi; F. Pasini; L.F. D’Antuono; M. F. Caboni
Effect of lactic acid bacteria fermentation on lipidic and phenolic profiles of tofu
2012 Y. Riciputi; V. Verardo; D. I. Serrazanetti; M. F. Caboni; M. E. Guerzoni; F. Gardini
Valutazione della stabilità ossidativa mediante OXITEST® e correlazione con la composizione lipidica di noci coltivate secondo differenti condizioni agronomiche.
2013 V. Verardo; Y. Riciputi; G. Sorrenti; P. Ornaghi; B. Marangoni; M.F. Caboni
Phospholipids in cereals, nuts and some selected oilseeds
2013 Federica Pasini; Ylenia Riciputi; Vito Verardo; Maria Fiorenza Caboni
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION?
2013 Y. Riciputi; V. Verardo; D I. Serrazanetti; M F. Caboni; M E. Guerzoni; F. Gardini
Effect of nitrogen fertilisation rates on the content of fatty acids, sterols, tocopherols and phenolic compounds, and on the oxidative stability of walnuts
2013 V. Verardo; Y. Riciputi; G. Sorrenti; P. Ornaghi; B. Marangoni; M.F. Caboni
Effect of different extraction solvents on carotenoids recovery in tomato products
2015 Ylenia, Riciputi; Verardo, Vito; Caboni, Maria
Influence of egg products and drying temperatures on egg pasta quality
2015 Verardo, Vito; Riciputi, Ylenia; Messia, Maria Cristina; Marconi, Emanuele; Caboni, Maria
Determination of free and bound phenolic compounds in soy isoflavone concentrate using PFP fused core column
2015 Vito, Verardo; Ylenia, Riciputi; Antonia, Garrido-Frenich; Maria, Caboni
Effect of fermentation on the content of bioactive compounds in tofu-type products
2016 Riciputi, Ylenia; Serrazanetti, Diana isabella; Verardo, Vito; Vannini, Lucia; Caboni, maria fiorenza; Lanciotti, Rosalba
Phenolic compounds in the potato and its byproducts: An overview
2016 Akyol, Hazal; Riciputi, Ylenia; Capanoglu, Esra; Caboni, Maria Fiorenza; Verardo, Vito
Influence of drying temperatures on the quality of pasta formulated with different egg products
2017 Vito, Verardo; Ylenia, Riciputi; Maria Cristina, Messia; Emanuele, Marconi; Maria Fiorenza, Caboni
Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
---|---|---|---|---|---|---|
Valutazione della shelf life di pasta arricchita con acidi grassi omega-3 | M.F. Caboni; V. Verardo; G. Iafelice; Y Riciputi; E. Marconi | 2007-01-01 | - | Chiriotti | 4.02 Riassunto (Abstract) | - |
Valutazione della shelf life di pasta arricchita con acidi grassi omega-3 | M.F. Caboni; G. Iafelice; V. Verardo; Y. Riciputi; E. Marconi | 2007-01-01 | - | AISTEC | 4.01 Contributo in Atti di convegno | - |
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions | F. Ferioli; V. Verardo; Y. Riciputi; G. Iafelice; E. Marconi; M.F. Caboni | 2008-01-01 | - | EUROFED LIPID | 4.03 Poster | - |
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions. | V. Verardo; F. Ferioli; Y. Riciputi; G. Iafelice; E. Marconi; M.F. Caboni | 2009-01-01 | FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
Effect of the addition of air-classified barley flours on the lipid stability of bakery products | Verardo V.; Riciputi Y.; Trivisonno M.C.; Marconi E.; Caboni M.F. | 2010-01-01 | EUROPEAN FOOD RESEARCH AND TECHNOLOGY | - | 1.01 Articolo in rivista | - |
Apigenin and apigenin-derivatives from artichokes: urine excretion in humans | Y. Riciputi ; T. P. Dew ; M. F. Caboni ; G. Williamson | 2011-01-01 | - | - | 4.03 Poster | - |
Role of cereal type and processing in whole grain in vivo protection from oxidative stress | A. Gianotti; F. Danesi; V. Verardo; D. I. Serrazanetti; V. Valli; A. Russo; Y. Riciputi; N. Tossa...ni; M. F. Caboni; M. E. Guerzoni; A. Bordoni | 2011-01-01 | FRONTIERS IN BIOSCIENCE | - | 1.01 Articolo in rivista | - |
Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products | VERARDO V.; RICIPUTI Y.; MESSIA M.C. ; VALLICELLI M.; FALASCA L.; MARCONI E.; CABONI M.F. | 2011-01-01 | INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | - | 1.01 Articolo in rivista | - |
Determination of flavonoids in Eruca and Diplotaxis rocket salad species: MEKC-DAD method establishment and comparison with HPLC-DAD-MS | V. Verardo; Y.Riciputi; F. Pasini; L.F. D’Antuono; M. F. Caboni | 2011-01-01 | ITALIAN JOURNAL OF FOOD SCIENCE | - | 1.01 Articolo in rivista | IJFS 234.pdf |
Effect of lactic acid bacteria fermentation on lipidic and phenolic profiles of tofu | Y. Riciputi; V. Verardo; D. I. Serrazanetti; M. F. Caboni; M. E. Guerzoni; F. Gardini | 2012-01-01 | - | J. Pulkrabová, M. Tomaniová, V. Godulová, K. Cejpek, J. Hajšlová | 4.03 Poster | - |
Valutazione della stabilità ossidativa mediante OXITEST® e correlazione con la composizione lipidica di noci coltivate secondo differenti condizioni agronomiche. | V. Verardo; Y. Riciputi; G. Sorrenti; P. Ornaghi; B. Marangoni; M.F. Caboni | 2013-01-01 | - | - | 4.02 Riassunto (Abstract) | - |
Phospholipids in cereals, nuts and some selected oilseeds | Federica Pasini; Ylenia Riciputi; Vito Verardo; Maria Fiorenza Caboni | 2013-01-01 | - | Transworld Research Network | 2.01 Capitolo / saggio in libro | - |
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? |
Y. Riciputi; V. Verardo; D I. Serrazanetti; M F. Caboni; M E. Guerzoni; F. Gardini |
2013-01-01 | ANNALS OF NUTRITION & METABOLISM | - | 1.06 Abstract in rivista | - |
Effect of nitrogen fertilisation rates on the content of fatty acids, sterols, tocopherols and phenolic compounds, and on the oxidative stability of walnuts | V. Verardo; Y. Riciputi; G. Sorrenti; P. Ornaghi; B. Marangoni; M.F. Caboni | 2013-01-01 | LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE | - | 1.01 Articolo in rivista | - |
Effect of different extraction solvents on carotenoids recovery in tomato products | Ylenia, Riciputi; Verardo, Vito; Caboni, Maria | 2015-01-01 | - | Alma Mater Studiorum - Univ. di Bologna | 4.03 Poster | - |
Influence of egg products and drying temperatures on egg pasta quality | Verardo, Vito; Riciputi, Ylenia; Messia, Maria Cristina; Marconi, Emanuele; Caboni, Maria | 2015-01-01 | - | Alma Mater Studiorum - Univ. di Bologna | 4.03 Poster | - |
Determination of free and bound phenolic compounds in soy isoflavone concentrate using PFP fused core column | Vito, Verardo; Ylenia, Riciputi; Antonia, Garrido-Frenich; Maria, Caboni | 2015-01-01 | FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
Effect of fermentation on the content of bioactive compounds in tofu-type products | Riciputi, Ylenia; Serrazanetti, Diana isabella; Verardo, Vito; Vannini, Lucia; Caboni, maria fior...enza; Lanciotti, Rosalba | 2016-01-01 | JOURNAL OF FUNCTIONAL FOODS | - | 1.01 Articolo in rivista | - |
Phenolic compounds in the potato and its byproducts: An overview | Akyol, Hazal; Riciputi, Ylenia; Capanoglu, Esra; Caboni, Maria Fiorenza; Verardo, Vito | 2016-01-01 | INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | - | 1.01 Articolo in rivista | Phenolic Compounds in the Potato and Its.pdf |
Influence of drying temperatures on the quality of pasta formulated with different egg products | Vito, Verardo; Ylenia, Riciputi; Maria Cristina, Messia; Emanuele, Marconi; Maria Fiorenza, Caboni | 2017-01-01 | EUROPEAN FOOD RESEARCH AND TECHNOLOGY | - | 1.01 Articolo in rivista | - |
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