FOGLIANO, VINCENZO
FOGLIANO, VINCENZO
DIPARTIMENTO DI AGRARIA
Characterization of the Maillard reaction in bread crisps
2008 Capuano, E; Ferrigno, A.; Acampa, I.; Ait Ameur, L.; Fogliano, Vincenzo
Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach
2009 Gokmen, V.; Serpen, A.; Fogliano, Vincenzo
Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems
2009 Oliviero, T.; Capuano, E.; Cammerer, B; Fogliano, Vincenzo
Formation in a cookie system as influenced by the oil phenol profile and degree of oxidation
2009 G., Arribas Lorenzo; Fogliano, Vincenzo; Morales, F. J.
Carotenoids from tomatoes inhibit heterocyclic amine formation
2002 Vitaglione, Paola; Monti, Sm; Ambrosino, Patrizia; Skog, K; Fogliano, Vincenzo
Review on the beneficial aspects of food processing.
2010 Van Boekel, M; Fogliano, Vincenzo; Pellegrini, N; Stanton, C; Scholz, G; Lalljie, S; Somoza, V; Knorr, D; Jasti, Pr; Eisenbrand, G. A.
Rye flour extraction rate affects Maillard reaction development, antioxidant activity and Acrylamide formation in bread crisps.
2010 Capuano, E; Garofano, G.; Napolitano, A.; Zielinski, Hv; Fogliano, Vincenzo
Effect of sulforaphane on glutathione-adduct formation and on glutathione-S-transferase-dependent detoxification of acrylamide in Caco-2 cells
2009 Pernice, R.; Hauder, J.; Koehler, P.; Vitaglione, Paola; Fogliano, Vincenzo; Somoza, V.
Protocatechuic acid: the missing human cyanidins' metabolite
2008 Galvano, F; Vitaglione, Paola; LI VOLTI, G; DI GIACOMO, C; Gazzolo, D; Vanella, L; LA FAUCI, L; Fogliano, Vincenzo
Lipid oxidation promotes acrylamide formation in fat-rich model systems.
2010 Capuano, E; Oliviero, T; Açar, O; Gökmen, V; Fogliano, Vincenzo
Glycation of lysine-containing dipeptides.
2006 Mennella, C; Visciano, M; Napoletano, A; DEL CASTILLO, Md; Fogliano, Vincenzo
Effect of cooking on the concentration of Vitamins B in fortified meat products
2006 Riccio, F; Mennella, C; Fogliano, Vincenzo
Bioavailability of trans-resveratrol from red wine in humans.
2005 Vitaglione, Paola; Sforza, S.; Galaverna, G.; Ghiaini, C.; Caporaso, Nicola; Vescovi, P; Fogliano, Vincenzo; Marchelli, R.
Oleocanthal in Olive oil: between myth and reality
2006 Fogliano, Vincenzo; Sacchi, Raffaele
Functional foods planning and development.
2005 Fogliano, Vincenzo; Vitaglione, Paola
Apples increase Nitric Oxide production by human saliva at the acidic Ph of the stomach. A new biological function for polyphenols with a catechol group?
2005 Peri, L; Pietraforte, D; Scorza, G; Napolitano, A; Fogliano, Vincenzo; Minetti, M. .
Polyphenol composition and qualitative characteristics of fresh-cut lettuce in relation to cultivar, mulching and storage.
2007 Pernice, R; Scuderi, D; Napolitano, A; Fogliano, Vincenzo; Leonardi, C.
Glucosinolates profile of Brassica rapa L. subsp. Sylvestris L. Janch. var. esculenta Hort
2008 Barbieri, Giancarlo; R., Pernice; Maggio, Albino; DE PASCALE, Stefania; Fogliano, Vincenzo
Studies on the Effect of Amadoriase from Aspergillus fumigatus on Peptide and Protein Glycation In Vitro.
2007 E., Capuano; F., Fedele; C., Mennella; M., Visciano; A., Napolitano; S., Lanzuise; M., Ruocco; Lorito, Matteo; M., Castillo; Fogliano, Vincenzo
Effects of Nitrogen Fertilization on the Nutritional Value of Organically and Conventionally Grown Tomatoes
2006 DE PASCALE, Stefania; Tamburrino, Raffaele; Maggio, Albino; Fogliano, Vincenzo; Pernice, R; Barbieri, Giancarlo
| Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|---|
| Characterization of the Maillard reaction in bread crisps | 1.1 Articolo in rivista | 2008 | Capuano, E; Ferrigno, A.; Acampa, I.; Ait Ameur, L.; Fogliano, Vincenzo | |
| Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach | 1.1 Articolo in rivista | 2009 | Gokmen, V.; Serpen, A.; Fogliano, Vincenzo | |
| Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems | 1.1 Articolo in rivista | 2009 | Oliviero, T.; Capuano, E.; Cammerer, B; Fogliano, Vincenzo | |
| Formation in a cookie system as influenced by the oil phenol profile and degree of oxidation | 1.1 Articolo in rivista | 2009 | G., Arribas Lorenzo; Fogliano, Vincenzo; Morales, F. J. | |
| Carotenoids from tomatoes inhibit heterocyclic amine formation | 1.1 Articolo in rivista | 2002 | Vitaglione, Paola; Monti, Sm; Ambrosino, Patrizia; Skog, K; Fogliano, Vincenzo | |
| Review on the beneficial aspects of food processing. | 1.1 Articolo in rivista | 2010 | Van Boekel, M; Fogliano, Vincenzo; Pellegrini, N; Stanton, C; Scholz, G; Lalljie, S; Somoza, V; Knorr, D; Jasti, Pr; Eisenbrand, G. A. | |
| Rye flour extraction rate affects Maillard reaction development, antioxidant activity and Acrylamide formation in bread crisps. | 1.1 Articolo in rivista | 2010 | Capuano, E; Garofano, G.; Napolitano, A.; Zielinski, Hv; Fogliano, Vincenzo | |
| Effect of sulforaphane on glutathione-adduct formation and on glutathione-S-transferase-dependent detoxification of acrylamide in Caco-2 cells | 1.1 Articolo in rivista | 2009 | Pernice, R.; Hauder, J.; Koehler, P.; Vitaglione, Paola; Fogliano, Vincenzo; Somoza, V. | |
| Protocatechuic acid: the missing human cyanidins' metabolite | 1.1 Articolo in rivista | 2008 | Galvano, F; Vitaglione, Paola; LI VOLTI, G; DI GIACOMO, C; Gazzolo, D; Vanella, L; LA FAUCI, L; Fogliano, Vincenzo | |
| Lipid oxidation promotes acrylamide formation in fat-rich model systems. | 1.1 Articolo in rivista | 2010 | Capuano, E; Oliviero, T; Açar, O; Gökmen, V; Fogliano, Vincenzo | |
| Glycation of lysine-containing dipeptides. | 1.1 Articolo in rivista | 2006 | Mennella, C; Visciano, M; Napoletano, A; DEL CASTILLO, Md; Fogliano, Vincenzo | |
| Effect of cooking on the concentration of Vitamins B in fortified meat products | 1.1 Articolo in rivista | 2006 | Riccio, F; Mennella, C; Fogliano, Vincenzo | |
| Bioavailability of trans-resveratrol from red wine in humans. | 1.1 Articolo in rivista | 2005 | Vitaglione, Paola; Sforza, S.; Galaverna, G.; Ghiaini, C.; Caporaso, Nicola; Vescovi, P; Fogliano, Vincenzo; Marchelli, R. | |
| Oleocanthal in Olive oil: between myth and reality | 1.1 Articolo in rivista | 2006 | Fogliano, Vincenzo; Sacchi, Raffaele | |
| Functional foods planning and development. | 1.1 Articolo in rivista | 2005 | Fogliano, Vincenzo; Vitaglione, Paola | |
| Apples increase Nitric Oxide production by human saliva at the acidic Ph of the stomach. A new biological function for polyphenols with a catechol group? | 1.1 Articolo in rivista | 2005 | Peri, L; Pietraforte, D; Scorza, G; Napolitano, A; Fogliano, Vincenzo; Minetti, M. . | |
| Polyphenol composition and qualitative characteristics of fresh-cut lettuce in relation to cultivar, mulching and storage. | 1.1 Articolo in rivista | 2007 | Pernice, R; Scuderi, D; Napolitano, A; Fogliano, Vincenzo; Leonardi, C. | |
| Glucosinolates profile of Brassica rapa L. subsp. Sylvestris L. Janch. var. esculenta Hort | 1.1 Articolo in rivista | 2008 | Barbieri, Giancarlo; R., Pernice; Maggio, Albino; DE PASCALE, Stefania; Fogliano, Vincenzo | |
| Studies on the Effect of Amadoriase from Aspergillus fumigatus on Peptide and Protein Glycation In Vitro. | 1.1 Articolo in rivista | 2007 | E., Capuano; F., Fedele; C., Mennella; M., Visciano; A., Napolitano; S., Lanzuise; M., Ruocco; Lorito, Matteo; M., Castillo; Fogliano, Vincenzo | |
| Effects of Nitrogen Fertilization on the Nutritional Value of Organically and Conventionally Grown Tomatoes | 1.1 Articolo in rivista | 2006 | DE PASCALE, Stefania; Tamburrino, Raffaele; Maggio, Albino; Fogliano, Vincenzo; Pernice, R; Barbieri, Giancarlo |