RICIPUTI, YLENIA
RICIPUTI, YLENIA
DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Assegnisti
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice
2019 Patrignani, Francesca; Mannozzi, Cinzia; Tappi, Silvia; Tylewicz, Urszula; Pasini, Federica; Castellone, Vincenzo; Riciputi, Ylenia; Rocculi, Pietro; Romani, Santina; Caboni, Maria Fiorenza; Gardini, Fausto; Lanciotti, Rosalba; Dalla Rosa, Marco
Apigenin and apigenin-derivatives from artichokes: urine excretion in humans
2011 Y. Riciputi ; T. P. Dew ; M. F. Caboni ; G. Williamson
Artichoke phenolics confer protection against acute kidney injury
2020 Elshamy A.I.; Abdallah H.M.I.; Farrag A.R.H.; Riciputi Y.; Pasini F.; Taher R.F.; Raslan M.A.; Pare P.W.; Hegazy M.-E.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
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
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.
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 different extraction solvents on carotenoids recovery in tomato products
2015 Ylenia, Riciputi; Verardo, Vito; Caboni, Maria
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
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
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 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.
Effect of the storage time and packaging material on the antioxidant capacity and phenols content of organic grape juice stabilized by high hydrostatic pressure
2019 Pasini F.; Riciputi Y.; Fiorini M.; Caboni M.F.
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
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
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production
2018 Tabanelli, Giulia; Pasini, Federica; Riciputi, Ylenia; Vannini, Lucia; Gozzi, Giorgia; Balestra, Federica; Caboni, Maria Fiorenza; Gardini, Fausto; Montanari, Chiara
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats
2018 Filannino P.; De Angelis M.; Di Cagno R.; Gozzi G.; Riciputi Y.; Gobbetti M.
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
Influence of egg products and drying temperatures on egg pasta quality
2015 Verardo, Vito; Riciputi, Ylenia; Messia, Maria Cristina; Marconi, Emanuele; Caboni, Maria
INFLUENCE OF THE STORAGE TIME AND PACKAGING MATERIAL ON THE NUTRITION QUALITY OF GRAPE JUICE IN TERM OF ANTIOXIDANT CAPACITY AND PHENOLS CONTENT
2019 Pasini F., Riciputi Y., Fiorini M., Caboni M.F.
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| (Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice | Patrignani, Francesca; Mannozzi, Cinzia; Tappi, Silvia; Tylewicz, Urszula; Pasini, Federica; Cast...ellone, Vincenzo; Riciputi, Ylenia; Rocculi, Pietro; Romani, Santina; Caboni, Maria Fiorenza; Gardini, Fausto; Lanciotti, Rosalba; Dalla Rosa, Marco | 2019-01-01 | FRONTIERS IN MICROBIOLOGY | Frontiers Media S.A. | 1.01 Articolo in rivista | fmicb-10-00246.pdf |
| 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 | - |
| Artichoke phenolics confer protection against acute kidney injury | Elshamy A.I.; Abdallah H.M.I.; Farrag A.R.H.; Riciputi Y.; Pasini F.; Taher R.F.; Raslan M.A.; Pa...re P.W.; Hegazy M.-E.F. | 2020-01-01 | REVISTA BRASILEIRA DE FARMACOGNOSIA | - | 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 |
| 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 | - |
| 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 | - |
| 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 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 | - |
| 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 | - |
| 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 | - |
| 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 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 | - |
| Effect of the storage time and packaging material on the antioxidant capacity and phenols content of organic grape juice stabilized by high hydrostatic pressure | Pasini F.; Riciputi Y.; Fiorini M.; Caboni M.F. | 2019-01-01 | CHEMICAL ENGINEERING TRANSACTIONS | - | 1.01 Articolo in rivista | - |
| 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 | - |
| 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 | - |
| Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production | Tabanelli, Giulia; Pasini, Federica; Riciputi, Ylenia; Vannini, Lucia; Gozzi, Giorgia; Balestra, ...Federica; Caboni, Maria Fiorenza; Gardini, Fausto; Montanari, Chiara | 2018-01-01 | JOURNAL OF FOOD SCIENCE | - | 1.01 Articolo in rivista | - |
| How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats | Filannino P.; De Angelis M.; Di Cagno R.; Gozzi G.; Riciputi Y.; Gobbetti M. | 2018-01-01 | ENVIRONMENTAL MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| 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 | - |
| 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 | - |
| INFLUENCE OF THE STORAGE TIME AND PACKAGING MATERIAL ON THE NUTRITION QUALITY OF GRAPE JUICE IN TERM OF ANTIOXIDANT CAPACITY AND PHENOLS CONTENT | Pasini F., Riciputi Y., Fiorini M., Caboni M.F. | 2019-01-01 | - | - | 4.03 Poster | - |