FOGLIANO, VINCENZO
FOGLIANO, VINCENZO
DIPARTIMENTO DI AGRARIA
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
Fuscopeptins, antimicrobial lipodepsipeptides from Pseudomonas fuscovaginae, are channel forming peptides active on biological and model membranes.
2007 Coraiola, M; Paletti, R; Fiore, A; Fogliano, Vincenzo; Serra, M. D.
Annurca apple polyphenols have potent demethylating activity and can reactivate silenced tumor suppressor genes in colorectal cancer cells.
2007 Fini, L; Selgrad, M; Fogliano, Vincenzo; G., Graziani; Romano, M; Hotchkiss, E; Daoud, Ya; Devol, Eb; Boland, Cr; Ricciardiello, L.
Chemopreventive properties of pinoresinol-rich olive oil involve a selective. activation of the ATM-p53 cascade in colon cancer cell lines
2008 L., Fini; E., Hotchkiss; Fogliano, Vincenzo; G., Graziani; M., Romano; E. B., De Vol; H., Qin; M., Selgrad; C. R., Boland; L., Ricciardiello
Relationship between Virgin Olive Oil Phenolic Compounds and Acrylamide Formation in Fried Crisps
2008 A., Napolitano; F., Morales F; Sacchi, Raffaele; Fogliano, Vincenzo
Cereal dietary fibre as natural functional ingredient to deliver phenolic compounds into the gut
2008 Vitaglione, Paola; A., Napolitano; Fogliano, Vincenzo
Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables
2008 C., Miglio; E., Chiavaro; Visconti, Attilio; Fogliano, Vincenzo; N., Pellegrini
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.
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
Beta-glucan-enriched bread reduces energy intake and modifies plasma ghrelin and peptide YY concentrations in the short term
2009 Vitaglione, Paola; Lumaga, R. B.; Stanzione, A.; Scalfi, Luca; 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.
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
Are the major antioxidants derived from soy protein and fructo-oligosaccharides model systems colored aqueous soluble or insoluble compounds European Food Research and Technology,
2010 Amigo Benavent, M; del Castillo, Md; Fogliano, Vincenzo
Lipid oxidation promotes acrylamide formation in fat-rich model systems.
2010 Capuano, E; Oliviero, T; Açar, O; Gökmen, V; 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
Direct measurement of total antioxidant capacity of cereal products.
2008 A., Serpen; V., Gökmen; N., Pellegrini; 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
Characterization of the Maillard reaction in bread crisps
2008 Capuano, E; Ferrigno, A.; Acampa, I.; Ait Ameur, L.; Fogliano, Vincenzo
| Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|---|
| 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 | |
| Fuscopeptins, antimicrobial lipodepsipeptides from Pseudomonas fuscovaginae, are channel forming peptides active on biological and model membranes. | 1.1 Articolo in rivista | 2007 | Coraiola, M; Paletti, R; Fiore, A; Fogliano, Vincenzo; Serra, M. D. | |
| Annurca apple polyphenols have potent demethylating activity and can reactivate silenced tumor suppressor genes in colorectal cancer cells. | 1.1 Articolo in rivista | 2007 | Fini, L; Selgrad, M; Fogliano, Vincenzo; G., Graziani; Romano, M; Hotchkiss, E; Daoud, Ya; Devol, Eb; Boland, Cr; Ricciardiello, L. | |
| Chemopreventive properties of pinoresinol-rich olive oil involve a selective. activation of the ATM-p53 cascade in colon cancer cell lines | 1.1 Articolo in rivista | 2008 | L., Fini; E., Hotchkiss; Fogliano, Vincenzo; G., Graziani; M., Romano; E. B., De Vol; H., Qin; M., Selgrad; C. R., Boland; L., Ricciardiello | |
| Relationship between Virgin Olive Oil Phenolic Compounds and Acrylamide Formation in Fried Crisps | 1.1 Articolo in rivista | 2008 | A., Napolitano; F., Morales F; Sacchi, Raffaele; Fogliano, Vincenzo | |
| Cereal dietary fibre as natural functional ingredient to deliver phenolic compounds into the gut | 1.1 Articolo in rivista | 2008 | Vitaglione, Paola; A., Napolitano; Fogliano, Vincenzo | |
| 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 | |
| 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. | |
| 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 | |
| Beta-glucan-enriched bread reduces energy intake and modifies plasma ghrelin and peptide YY concentrations in the short term | 1.1 Articolo in rivista | 2009 | Vitaglione, Paola; Lumaga, R. B.; Stanzione, A.; Scalfi, Luca; 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. | |
| 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 | |
| Are the major antioxidants derived from soy protein and fructo-oligosaccharides model systems colored aqueous soluble or insoluble compounds European Food Research and Technology, | 1.1 Articolo in rivista | 2010 | Amigo Benavent, M; del Castillo, Md; 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 | |
| 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 | |
| Direct measurement of total antioxidant capacity of cereal products. | 1.1 Articolo in rivista | 2008 | A., Serpen; V., Gökmen; N., Pellegrini; 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 | |
| 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 |