Sfoglia per Autore
Bioactive compound retention as a function of kale cooking: boiling vs. steaming
2014 Ferioli F.; Giambanelli E.; D'Antuono L. F.
Effects of added ingredients on glucosinolates thermal degradation in Broccoli (Brassica oleracea L. var. italica)
2014 Giambanelli E.; Verkerk R.; Fogliano V.; Capuano E.; D'Antuono L. F.; Oliviero T.
Broccoli glucosinolate degradation is reduced performing thermal treatment in binary systems with other food ingredients
2015 Giambanelli, E; Verkerk, R.; Fogliano, V.; Capuano, E.; D'Antuono, L.F.; Oliviero, T.
Assessing the effect of traditional hulled wheat processing on bioactive compounds retention
2016 Giambanelli, Elisa; Ferioli, Federico; D'Antuono, L. Filippo
The kinetic of key phytochemical compounds of non-heading and heading leafy Brassica oleracea landraces as affected by traditional cooking methods
2016 Giambanelli, Elisa; Verkerk, Ruud; D'Antuono, L Filippo; Oliviero, Teresa
Fennel (Foeniculum vulgare Mill. subsp. piperitum) florets, a traditional culinary spice in Italy: evaluation of phenolics and volatiles in local populations, and comparison with the composition of other plant parts
2017 Ferioli, Federico*; Giambanelli, Elisa; D'Antuono, L Filippo
Identification and quantification of phenolic compounds in edible wild leafy vegetables by UHPLC/Orbitrap-MS
2018 Giambanelli, Elisa; D'Antuono, L. Filippo; Romero-González, Roberto; Garrido Frenich, Antonia*
Sesquiterpene lactones and inositol 4-hydroxyphenylacetic acid derivatives in wild edible leafy vegetables from Central Italy
2018 Giambanelli, Elisa; D'Antuono, L. Filippo; Ferioli, Federico; Frenich, Antonia Garrido; Romero-González, Roberto
Retention of alkylresorcinols, antioxidant activity and fatty acids following traditional hulled wheat processing
2018 Giambanelli, Elisa*; Ferioli, Federico; D'Antuono, L. Filippo
Alkylresorcinols and fatty acids in primitive wheat populations of Italian and Black sea region countries origin
2018 Giambanelli, Elisa*; Ferioli, Federico; D'Antuono, L Filippo
Comparison of two extraction methods (high pressure extraction vs. maceration) for the total and relative amount of hydrophilic and lipophilic organosulfur compounds in garlic cloves and stems. An application to the Italian ecotype “Aglio Rosso di Sulmona” (Sulmona Red Garlic)
2020 Ferioli, Federico; Giambanelli, Elisa; D'Alessandro, Vittorio; D'Antuono, Luigi Filippo
The fate of bioactive compounds during traditional preparation of einkorn wheat (Triticum monococcum L. subsp. monococcum) bulgur
2020 Giambanelli E.; Ferioli F.; D'Antuono L.F.
Application of different analytical methods for the determination of phenolics and antioxidant activity in hawthorn (Crataegus spp.) bud and sprout herbal extracts
2020 Ferioli F.; Giambanelli E.; D'Antuono L.F.
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