FOGLIANO, VINCENZO

FOGLIANO, VINCENZO  

DIPARTIMENTO DI AGRARIA  

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Lipid oxidation in buffalo meat from animals with dietary supplementation of vitamn E 1.1 Articolo in rivista 2007 Cascone, A.; Paduano, Antonello; Battimo, I.; Romano, Raffaele; Fogliano, Vincenzo; Sacchi, Raffaele; Chianese, Lina
Structure, conformation and biological activity of novel lipodepsipeptides from Pseudomonas corrugata: the cormycins. 1.1 Articolo in rivista 2004 Scaloni, A.; DALLA SERRA, M.; Amodeo, P.; Mannina, L.; Vitale, R. M.; Segre, A. L.; Cruciani, O.; Lodovichetti, F.; Greco, M. L.; Fiore, A.; Gallo, Monica; Dambrosio, C.; Coraiola, M.; Menestrina, G.; Graniti, A.; Fogliano, Vincenzo
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
Absorption and metabolism of red orange juice anthocyanins in rats. 1.1 Articolo in rivista 2006 Besson, C; Fogliano, Vincenzo; Lamaison, Jl; LA FAUCI, L; Galvano, G; Remesy, C; Galvano, F; FELGINES C., TALAVERA S; Texier, O.
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.