TAGLIAZUCCHI, Davide

	Titolo	Data di pubblicazione	Autore(i)
1	Vinegar polyphenols increase the proteolysis and decrease the oxidative stress during digestion by pepsin	2006	D. Tagliazucchi; E. Verzelloni; A. Conte
2	Variazione plasmatica delle HSPs70 in pazienti gonartrosici sottoposti a terapia termale con applicazione di fanghi caldi delle Terme di Castrocaro(FC)	2005	G. RONCA; G. AGOSTINI; F. RUSSO; M. CONTI; D. TAGLIAZUCCHI; A. CONTE
3	Variazione plasmatica delle HSPs 70 in pazienti gonartrosici sottoposti a terapia termale con applicazione di fanghi caldi delle Terme di Castrocaro	2005	G. Ronca; G. Agostini; F. Russo; M. Conti; D. Tagliazucchi; A. Conte
4	The Type and Concentration of Milk Increase the in Vitro Bioaccessibility of Coffee Chlorogenic Acids	2012	D. Tagliazucchi; A. Helal; E. Verzelloni; A. Conte
5	Synergistic protection of PC12 cells from β-amyloid toxicity by resveratrol and catechin	2003	A. CONTE; S. PELLEGRINI; D. TAGLIAZUCCHI
6	Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food	2016	Rutella, GIUSEPPINA SEFORA; Tagliazucchi, Davide; Solieri, Lisa
7	Sugar Conversion Induced by the Application of Heat to Grape Must	2010	P. M. Falcone; D. Tagliazucchi; E. Verzelloni; P. Giudici
8	Selection of Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP)–producer Lactobacillus strains for developing functional yogurt enriched of bioactive peptides	2015	Solieri, Lisa; Rutella, Sefora; Tagliazucchi, Davide; De Vero, Luciana; Giudici, Paolo
9	A rheological approach to the quantitative assessment of traditional balsamic vinegar quality	2008	P.M. Falcone; E. Verzelloni; D. Tagliazucchi; P. Giudici
10	Release of the Antihypertensive Tripeptides Valine-Proline-Proline and Isoleucine-Proline-Proline from Bovine Milk Caseins during in Vitro Gastrointestinal Digestion	2016	Rutella, GIUSEPPINA SEFORA; Solieri, Lisa; Martini, Serena; Tagliazucchi, Davide
11	Release of angiotensin converting enzyme-inhibitory peptides during in vitro gastro-intestinal digestion of camel milk	2016	Tagliazucchi, Davide; Shamsia, Sherif; Conte, Angela
12	Relationship between the chemical composition and the biological activities of food melanoidins	2014	D. Tagliazucchi; E. Verzelloni
13	Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar	2007	E. Verzelloni; D. Tagliazucchi; A. Conte
14	RELATIONSHIP BETWEEN THE ANTIOXIDANT PROPERTIES AND THE PHENOLIC AND FLAVONOID CONTENT IN TRADITIONAL BALSAMIC VINEGAR	2006	E. Verzelloni; D. Tagliazucchi; E. Panicucci; A. Conte
15	Relationship between iron and protein content of dishes and polyphenol content in accompanying wines	2003	G. RONCA; L. PALMIERI; S. MALTINTI; D. TAGLIAZUCCHI; A. CONTE
16	Pomegranate ellagitannins inhibit α-glucosidase activity in vitro and reduce starch digestibility under simulated gastro-intestinal conditions	2015	Bellesia, Andrea; Verzelloni, Elena; Tagliazucchi, Davide
17	Pomegranate ellagitannins inhibit in vitro carbohydrate digestion	2012	D. Tagliazucchi; E. Verzelloni; A. Bellesia; A. Conte
18	Phenolic compounds profile and antioxidant properties of six sweet cherry (Prunus avium) cultivars	2017	Martini, Serena; Conte, Angela; Tagliazucchi, Davide
19	Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331	2018	Solieri, Lisa; DE VERO, Luciana; Tagliazucchi, Davide
20	PEPTIDOMIC PROFILE OF IN VITRO DIGESTED BOVINE, CAMEL, GOAT AND SHEEP MILK	2017	Davide, Tagliazucchi; Serena, Martini; Sherif, Shamsia; Ahmed, Helal; Angela, Conte