Hasil Pencarian - Angela Cardinali

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  1. 1
    Globe artichoke: A functional food and source of nutraceutical ingredients

    Globe artichoke: A functional food and source of nutraceutical ingredients oleh Vincenzo Lattanzio, Paul A. Kroon, Vito Linsalata, Angela Cardinali

    Diterbitkan 2009-04-01
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  2. 2
    Thermostability of Soluble and Bound Peroxidases from Artichoke and a Mathematical Model of Its Inactivation Kinetics

    Thermostability of Soluble and Bound Peroxidases from Artichoke and a Mathematical Model of Its Inactivation Kinetics oleh Lucrezia Sergio, Maria Pieralice, Donato Di Venere, Angela Cardinali

    Diterbitkan 2007-01-01
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  3. 3
    Biochemical Properties of Soluble and Bound Peroxidases from Artichoke Heads and Leaves

    Biochemical Properties of Soluble and Bound Peroxidases from Artichoke Heads and Leaves oleh Angela Cardinali, Angela De Paola, Donato Di Venere, Lucrezia Sergio

    Diterbitkan 2009-01-01
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  4. 4
    Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 and of digestion process on polyphenols and antioxidant activity

    Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 and of digestion process on polyphenols and antioxidant activity oleh Antonella Garbetta, Isabella D'Antuono, Angelo Sisto, Fiorenza Minervini, Angela Cardinali, Paola Lavermicocca

    Diterbitkan 2018-06-01
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  5. 5
    In vitro evidences of the globe artichoke antioxidant, cardioprotective and neuroprotective effects

    In vitro evidences of the globe artichoke antioxidant, cardioprotective and neuroprotective effects oleh Lisard Iglesias-Carres, Angelica Bruno, Isabella D'Antuono, Vito Linsalata, Angela Cardinali, Andrew P. Neilson

    Diterbitkan 2023-08-01
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  6. 6
    Antioxidant activity induced by main polyphenols present in edible artichoke heads: influence of in vitro gastro-intestinal digestion

    Antioxidant activity induced by main polyphenols present in edible artichoke heads: influence of in vitro gastro-intestinal digestion oleh Antonella Garbetta, Imperatrice Capotorto, Angela Cardinali, Isabella D'Antuono, Vito Linsalata, Flavia Pizzi, Fiorenza Minervini

    Diterbitkan 2014-09-01
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  7. 7
    Inulin enriched durum wheat spaghetti: Effect of polymerization degree on technological and nutritional characteristics

    Inulin enriched durum wheat spaghetti: Effect of polymerization degree on technological and nutritional characteristics oleh Antonella Garbetta, Isabella D'Antuono, Maria Grazia Melilli, Carla Sillitti, Vito Linsalata, Salvatore Scandurra, Angela Cardinali

    Diterbitkan 2020-08-01
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  8. 8
    Comparative Analysis of Bioactive Compounds in Two Globe Artichoke Ecotypes Sanitized and Non-Sanitized from Viral Infections

    Comparative Analysis of Bioactive Compounds in Two Globe Artichoke Ecotypes Sanitized and Non-Sanitized from Viral Infections oleh Roberta Spanò, Stefania Fortunato, Vito Linsalata, Isabella D’Antuono, Angela Cardinali, Maria Concetta de Pinto, Tiziana Mascia

    Diterbitkan 2023-04-01
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  9. 9
    Antioxidant and Pro-Oxidant Capacities as Mechanisms of Photoprotection of Olive Polyphenols on UVA-Damaged Human Keratinocytes

    Antioxidant and Pro-Oxidant Capacities as Mechanisms of Photoprotection of Olive Polyphenols on UVA-Damaged Human Keratinocytes oleh Raffaella Marina Lecci, Isabella D’Antuono, Angela Cardinali, Antonella Garbetta, Vito Linsalata, Antonio F. Logrieco, Antonella Leone

    Diterbitkan 2021-04-01
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  10. 10
    Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient

    Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient oleh Meriam Missaoui, Isabella D’Antuono, Massimiliano D’Imperio, Vito Linsalata, Sadok Boukhchina, Antonio F. Logrieco, Angela Cardinali

    Diterbitkan 2020-05-01
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  11. 11
    Phytochemical Composition and Anti-Inflammatory Activity of Extracts from the Whole-Meal Flour of Italian Durum Wheat Cultivars

    Phytochemical Composition and Anti-Inflammatory Activity of Extracts from the Whole-Meal Flour of Italian Durum Wheat Cultivars oleh Barbara Laddomada, Miriana Durante, Fiorenza Minervini, Antonella Garbetta, Angela Cardinali, Isabella D'Antuono, Sofia Caretto, Antonio Blanco, Giovanni Mita

    Diterbitkan 2015-02-01
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  12. 12
    Spotlight on Secondary Metabolites Produced by an Early-Flowering Apulian Artichoke Ecotype Sanitized from Virus Infection by Meristem-Tip-Culture and Thermotherapy

    Spotlight on Secondary Metabolites Produced by an Early-Flowering Apulian Artichoke Ecotype Sanitized from Virus Infection by Meristem-Tip-Culture and Thermotherapy oleh Roberta Spanò, Patrizia Gena, Vito Linsalata, Valeria Sini, Isabella D’Antuono, Angela Cardinali, Pietro Cotugno, Giuseppe Calamita, Tiziana Mascia

    Diterbitkan 2024-07-01
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  13. 13
    Novel Fermentation Strategies of Strawberry Tree <i>Arbutus unedo</i> Fruits to Obtain High Nutritional Value Products

    Novel Fermentation Strategies of Strawberry Tree <i>Arbutus unedo</i> Fruits to Obtain High Nutritional Value Products oleh Francesca Anna Ramires, Miriana Durante, Isabella D’Antuono, Antonella Garbetta, Angelica Bruno, Annamaria Tarantini, Antonia Gallo, Angela Cardinali, Gianluca Bleve

    Diterbitkan 2024-01-01
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  14. 14
    Artichoke Polyphenols Produce Skin Anti-Age Effects by Improving Endothelial Cell Integrity and Functionality

    Artichoke Polyphenols Produce Skin Anti-Age Effects by Improving Endothelial Cell Integrity and Functionality oleh Isabella D’Antuono, Antonietta Carola, Luigi M. Sena, Vito Linsalata, Angela Cardinali, Antonio F. Logrieco, Maria Gabriella Colucci, Fabio Apone

    Diterbitkan 2018-10-01
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  15. 15
    Use of Olive Oil Industrial By-Product for Pasta Enrichment

    Use of Olive Oil Industrial By-Product for Pasta Enrichment oleh Lucia Padalino, Isabella D’Antuono, Miriana Durante, Amalia Conte, Angela Cardinali, Vito Linsalata, Giovanni Mita, Antonio F. Logrieco, Matteo Alessandro Del Nobile

    Diterbitkan 2018-04-01
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  16. 16
    Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation

    Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation oleh Anna Rita Bavaro, Mariaelena Di Biase, Vito Linsalata, Isabella D’Antuono, Vita Di Stefano, Stella Lisa Lonigro, Antonella Garbetta, Francesca Valerio, Maria Grazia Melilli, Angela Cardinali

    Diterbitkan 2024-06-01
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  17. 17
    Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition

    Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition oleh Eleftherios Bonos, Ioannis Skoufos, Konstantinos Petrotos, Ioannis Giavasis, Chrysanthi Mitsagga, Konstantina Fotou, Konstantina Vasilopoulou, Ilias Giannenas, Evangelia Gouva, Anastasios Tsinas, Angela Gabriella D’Alessandro, Angela Cardinali, Athina Tzora

    Diterbitkan 2022-06-01
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