FOGLIANO, VINCENZO
FOGLIANO, VINCENZO
DIPARTIMENTO DI AGRARIA
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
Treatment of cereal products with a tailored preparation of Trichoderma enzymes increases the amount of soluble dietary fibre
2006 Napolitano, A; Lanzuise, S; Rocco, M; Arlotti, G; Ranieri, R; Knutsen, Sh; Lorito, Matteo; 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 different cooking methods on antioxidant profile, antioxidant capacity and Physical characteristics of artichoke
2008 Ferracane, Rosalia; N., Pellegrini; Visconti, Attilio; G., Graziani; E., Chiavaro; C., Miglio; Fogliano, Vincenzo
Lipid oxidation promotes acrylamide formation in fat-rich model systems.
2010 Capuano, E; Oliviero, T; Açar, O; Gökmen, V; Fogliano, Vincenzo
Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems.
2003 Graziani, G.; Pernice, R.; Lanzuise, S.; Vitaglione, Paola; Anese, M.; Fogliano, Vincenzo
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
Protocatechuic Acid is the Major Human Metabolite of Cyanidin-Glucosides.
2007 Vitaglione, Paola; DONNARUMMA G., NAPOLITANO A; Galvano, F; Gallo, A; Scalfi, Luca; Fogliano, Vincenzo
Influence of glucose on cyanidin 3-glucoside absorption in rats
2008 C., Felgines; O., Texier; C., Besson; Vitaglione, Paola; Lamaison, G. L.; Fogliano, Vincenzo; A., Scalbert; L., Vanella; F., Galvano
Antioxidant strategies based on tomato-enriched food or pyruvate do not affect disease onset and survival in an animal model of amyotrophic lateral sclerosis.
2007 Esposito, E; Capasso, M; di Tomasso, N; Corona, C; Pellegrini, F; Uncini, A; Vitaglione, Paola; Fogliano, Vincenzo; Piantelli, M; Sensi, S. L.
Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables
2008 C., Miglio; E., Chiavaro; Visconti, Attilio; Fogliano, Vincenzo; N., Pellegrini
Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food
2004 Vitaglione, Paola; Fogliano, Vincenzo
Potential prebiotic activity of oligosaccharides obtained by enzymatic conversion of durum wheat insoluble dietary fibre into soluble dietary fibre
2009 Napolitano, A; Costabile, A; Martin Pelaez, S; Vitaglione, Paola; Klinder, A; Gibson, Gr; Fogliano, Vincenzo
Carotenoids from tomatoes inhibit heterocyclic amine formation
2002 Vitaglione, Paola; Monti, Sm; Ambrosino, Patrizia; Skog, K; 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.
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.
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
Glycation of lysine-containing dipeptides.
2006 Mennella, C; Visciano, M; Napoletano, A; DEL CASTILLO, Md; Fogliano, Vincenzo
| Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|---|
| 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 | |
| Treatment of cereal products with a tailored preparation of Trichoderma enzymes increases the amount of soluble dietary fibre | 1.1 Articolo in rivista | 2006 | Napolitano, A; Lanzuise, S; Rocco, M; Arlotti, G; Ranieri, R; Knutsen, Sh; Lorito, Matteo; 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 different cooking methods on antioxidant profile, antioxidant capacity and Physical characteristics of artichoke | 1.1 Articolo in rivista | 2008 | Ferracane, Rosalia; N., Pellegrini; Visconti, Attilio; G., Graziani; E., Chiavaro; C., Miglio; 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 | |
| Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems. | 1.1 Articolo in rivista | 2003 | Graziani, G.; Pernice, R.; Lanzuise, S.; Vitaglione, Paola; Anese, M.; Fogliano, Vincenzo | |
| 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 | |
| Protocatechuic Acid is the Major Human Metabolite of Cyanidin-Glucosides. | 1.1 Articolo in rivista | 2007 | Vitaglione, Paola; DONNARUMMA G., NAPOLITANO A; Galvano, F; Gallo, A; Scalfi, Luca; Fogliano, Vincenzo | |
| Influence of glucose on cyanidin 3-glucoside absorption in rats | 1.1 Articolo in rivista | 2008 | C., Felgines; O., Texier; C., Besson; Vitaglione, Paola; Lamaison, G. L.; Fogliano, Vincenzo; A., Scalbert; L., Vanella; F., Galvano | |
| Antioxidant strategies based on tomato-enriched food or pyruvate do not affect disease onset and survival in an animal model of amyotrophic lateral sclerosis. | 1.1 Articolo in rivista | 2007 | Esposito, E; Capasso, M; di Tomasso, N; Corona, C; Pellegrini, F; Uncini, A; Vitaglione, Paola; Fogliano, Vincenzo; Piantelli, M; Sensi, S. L. | |
| Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables | 1.1 Articolo in rivista | 2008 | C., Miglio; E., Chiavaro; Visconti, Attilio; Fogliano, Vincenzo; N., Pellegrini | |
| Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food | 1.1 Articolo in rivista | 2004 | Vitaglione, Paola; Fogliano, Vincenzo | |
| Potential prebiotic activity of oligosaccharides obtained by enzymatic conversion of durum wheat insoluble dietary fibre into soluble dietary fibre | 1.1 Articolo in rivista | 2009 | Napolitano, A; Costabile, A; Martin Pelaez, S; Vitaglione, Paola; Klinder, A; Gibson, Gr; Fogliano, Vincenzo | |
| Carotenoids from tomatoes inhibit heterocyclic amine formation | 1.1 Articolo in rivista | 2002 | Vitaglione, Paola; Monti, Sm; Ambrosino, Patrizia; Skog, K; 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. | |
| 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. | |
| 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 | |
| Glycation of lysine-containing dipeptides. | 1.1 Articolo in rivista | 2006 | Mennella, C; Visciano, M; Napoletano, A; DEL CASTILLO, Md; Fogliano, Vincenzo |