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Comparative peptidomic profile and bioactivities of cooked beef, pork, chicken and turkey meat after in vitro gastro-intestinal digestion 1-gen-2019 Martini, Serena; Conte, Angela; Tagliazucchi, Davide
Protocatechuic and 3,4-Dihydroxyphenylacetic Acids Inhibit Protein Glycation by Binding Lysine through a Metal-Catalyzed Oxidative Mechanism 1-gen-2019 Tagliazucchi, Davide; Martini, Serena; Conte, Angela
Mediterranean diet vegetable foods protect meat lipids from oxidation during in vitro gastro-intestinal digestion 1-gen-2020 Martini, S.; Conte, A.; Bottazzi, S.; Tagliazucchi, D.
Effect of ripening and in vitro digestion on the evolution and fate of bioactive peptides in Parmigiano-Reggiano cheese 1-gen-2020 Martini, Serena; Conte, Angela; Tagliazucchi, Davide
Domestic cooking methods affect the stability and bioaccessibility of dark purple eggplant (Solanum melongena) phenolic compounds 1-gen-2021 Martini, S.; Conte, A.; Cattivelli, A.; Tagliazucchi, D.
Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat 1-gen-2021 Martini, S.; Cattivelli, A.; Conte, A.; Tagliazucchi, D.
Influence of cooking methods on onion phenolic compounds bioaccessibility 1-gen-2021 Cattivelli, A.; Conte, A.; Martini, S.; Tagliazucchi, D.
Application of a Combined Peptidomics and In Silico Approach for the Identification of Novel Dipeptidyl Peptidase-IV-Inhibitory Peptides in In Vitro Digested Pinto Bean Protein Extract 1-gen-2022 Martini, S.; Cattivelli, A.; Conte, A.; Tagliazucchi, D.
Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds 1-gen-2022 Cattivelli, A.; Conte, A.; Martini, S.; Tagliazucchi, D.
In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt 1-gen-2022 Helal, A.; Cattivelli, A.; Conte, A.; Tagliazucchi, D.
Effect of Ripening and In Vitro Digestion on Bioactive Peptides Profile in Ras Cheese and Their Biological Activities 1-gen-2023 Helal, A.; Cattivelli, A.; Conte, A.; Tagliazucchi, D.
Quercetins, Chlorogenic Acids and Their Colon Metabolites Inhibit Colon Cancer Cell Proliferation at Physiologically Relevant Concentrations 1-gen-2023 Cattivelli, A.; Conte, A.; Tagliazucchi, D.
Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying 1-gen-2023 Cattivelli, A.; Di Lorenzo, A.; Conte, A.; Martini, S.; Tagliazucchi, D.
Mostrati risultati da 121 a 133 di 133
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