FOGLIANO, VINCENZO

FOGLIANO, VINCENZO  

DIPARTIMENTO DI AGRARIA  

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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