| Nome |
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HPLC-DAD-ESI-QTOF-MS and HPLC-FLD-MS as valuable tools for the determination of phenolic and other polar compounds in the edible part and by-products of avocado, file e1dcb337-e943-7715-e053-1705fe0a6cc9
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408
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Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell, file e1dcb333-1f02-7715-e053-1705fe0a6cc9
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341
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Evaluation of tocopherols and tocotrienols in Albanian cultivars, file 9740a352-73bd-4031-9e0a-43f3a4f8342b
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312
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(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice, file e1dcb332-ecb1-7715-e053-1705fe0a6cc9
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154
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Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages, file e1dcb331-7799-7715-e053-1705fe0a6cc9
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132
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Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking, file e1dcb337-0068-7715-e053-1705fe0a6cc9
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117
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Recovery of oligomeric proanthocyanidins and other phenolic compounds with established bioactivity from grape seed by-products, file e1dcb333-494c-7715-e053-1705fe0a6cc9
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112
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Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects, file e1dcb335-c11c-7715-e053-1705fe0a6cc9
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109
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Organic honey supplementation reverses pesticide-induced genotoxicity by modulating DNA damage response, file e1dcb338-6e6f-7715-e053-1705fe0a6cc9
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107
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Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers' Spent Grains, file e1dcb332-e374-7715-e053-1705fe0a6cc9
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77
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Distribution of free and bound phenolic compounds in buckwheat milling fractions, file e1dcb335-b654-7715-e053-1705fe0a6cc9
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73
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Use of sieving as a valuable technology to produce enriched buckwheat flours: A preliminary study, file e1dcb335-8c98-7715-e053-1705fe0a6cc9
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67
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Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies, file e1dcb338-e647-7715-e053-1705fe0a6cc9
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53
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Chemical composition and antioxidant activity of the volatile fraction extracted from air-dried fruits of Tunisian Eryngium maritimum L. ecotypes, file e1dcb338-aa92-7715-e053-1705fe0a6cc9
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44
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Assessment of Lipid Quality in Commercial Omega-3 Supplements Sold in the French Market, file 5338d79b-1e4c-4aa9-a6ef-f7bfe843a4bb
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29
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Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars, file b04e100f-8ace-4339-a948-cd172261c222
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26
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Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski), file 944efd64-0e14-4725-9ca6-2d6e84a420aa
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19
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Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum), file c7337445-7952-4f8b-80cb-86607bd105f2
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19
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Wheat Germ and Lipid Oxidation: An Open Issue, file 142d8edc-03e3-42cf-9be0-ceb0354e4e6b
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18
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Valorizzazione della sansa: metodi sostenibili per estrarre i composti fenolici, file f717defa-8859-409c-b186-dacec769a8f1
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15
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Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell, file e1dcb331-5452-7715-e053-1705fe0a6cc9
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14
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Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils, file 82ff553a-2aa0-494b-b15a-43ce64753e8a
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12
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Artichoke phenolics confer protection against acute kidney injury, file e1dcb339-3c24-7715-e053-1705fe0a6cc9
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8
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Lipid Process Markers of Durum Wheat Debranning Fractions, file 36086cb2-8107-4e26-aaf0-87b893c6449c
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7
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Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland, file 8b2c40a7-9cd0-4a76-b47a-57e0f60ca855
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7
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HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach, file d6e4b7ef-d2e1-4bbf-8ab0-45d3911b0f90
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6
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Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review, file 6d3f92ad-7c4a-4f0d-b10f-7d1294017902
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5
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Aromi e qualità delle antiche pesche bianche romagnole riscoperte dai mercati, file 82598084-915c-4aea-80f6-d71c5672271c
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5
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Chemical composition and antioxidant activity of the volatile fraction extracted from air-dried fruits of Tunisian Eryngium maritimum L. ecotypes, file e1dcb332-1e1e-7715-e053-1705fe0a6cc9
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5
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When Cannabis sativa L. Turns Purple: Biosynthesis and Accumulation of Anthocyanins, file 752c1c0e-b1af-4284-a4f6-293d94152638
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4
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Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski), file e1dcb330-1c9a-7715-e053-1705fe0a6cc9
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4
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Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques, file e1dcb330-e2ba-7715-e053-1705fe0a6cc9
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4
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Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking, file e1dcb335-82fe-7715-e053-1705fe0a6cc9
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4
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Study of the oxidative stability of thermally stressed vegetable oils, file 34c7583b-4f4b-4e12-a52f-3514ce76fcbd
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3
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Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.), file e1dcb32e-ed71-7715-e053-1705fe0a6cc9
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3
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Organic honey supplementation reverses pesticide-induced genotoxicity by modulating DNA damage response, file e1dcb32f-e591-7715-e053-1705fe0a6cc9
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3
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Lipid characterization of Eryngium maritimum seeds grown in Tunisia, file e1dcb333-2897-7715-e053-1705fe0a6cc9
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3
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Phenolic composition as measured by liquid chromatography/mass spectrometry and biological properties of Tunisian barley, file e1dcb333-3936-7715-e053-1705fe0a6cc9
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3
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Fatty acid composition of the intramuscular fat in the longissimus thoracis muscle of Apulo-Calabrese and crossbreed pigs, file e1dcb333-aa26-7715-e053-1705fe0a6cc9
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3
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Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects, file e1dcb335-a750-7715-e053-1705fe0a6cc9
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3
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Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains, file e1dcb335-c1f5-7715-e053-1705fe0a6cc9
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3
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Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland, file 52f42e49-9543-4793-94f7-5886e6a356a6
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2
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Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli, file b316add5-6633-41f4-b8b1-3173cb80b756
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2
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Study of the phenolic fraction for the valorization of olive pomace as a functional ingredient, file ddae3b29-54be-4c06-ba32-8f9f0d0bb2a7
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2
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Determination of flavonoids in Eruca and Diplotaxis rocket salad species: MEKC-DAD method establishment and comparison with HPLC-DAD-MS, file e1dcb32c-2065-7715-e053-1705fe0a6cc9
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2
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Study of the effects of different roasting conditions on physical-chemical and biochemical properties of polish hazelnuts (Corylus avellana L. var. Kataloński), file e1dcb32e-1eea-7715-e053-1705fe0a6cc9
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2
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Phenolic composition as measured by liquid chromatography/mass spectrometry and biological properties of Tunisian barley, file e1dcb333-3935-7715-e053-1705fe0a6cc9
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2
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The wholewheat pasta: expectation vs. reality, file e3760cad-0c98-4216-b73b-5c00d8b807bf
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2
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Enrichment of pasta in antioxidant compounds: from raw material to cooked pasta., file 594645e1-d5f3-4e7a-84c9-902c782eb35e
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1
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Effect of light on the initiation of oxidation in selected vegetable oils, file bbbfb04f-ab79-4fd5-8984-c7f66901c847
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1
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Buckwheat honey: screening of composition and general properties, file e1dcb32e-1666-7715-e053-1705fe0a6cc9
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1
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Determination of oligomeric procyanidins in avocado pulp and its by-products, file e1dcb32e-1771-7715-e053-1705fe0a6cc9
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1
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HPLC-DAD-ESI-QTOF-MS and HPLC-FLD-MS as valuable tools for the determination of phenolic and other polar compounds in the edible part and by-products of avocado, file e1dcb32f-d830-7715-e053-1705fe0a6cc9
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1
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Establishment of the extraction method for the determination of oligomeric proanthocyanidins in guava leaves, file e1dcb330-11e5-7715-e053-1705fe0a6cc9
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1
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Effect of the storage time and packaging material on the antioxidant capacity and phenols content of organic grape juice stabilized by high hydrostatic pressure, file e1dcb333-26e6-7715-e053-1705fe0a6cc9
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1
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Psidium guajava L. leaves as source of proanthocyanidins: Optimization of the extraction method by RSM and study of the degree of polymerization by NP-HPLC-FLD-ESI-MS, file e1dcb333-2899-7715-e053-1705fe0a6cc9
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1
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Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies, file e1dcb338-7da7-7715-e053-1705fe0a6cc9
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1
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Studio di shelf-life di biscotti con miscele lipidiche diverse, file fa9c040f-0b11-4415-a757-aeeb0cdf03cb
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1
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| Totale |
2.365 |