CATTIVELLI, ALICE
CATTIVELLI, ALICE
Dipartimento di Scienze della Vita
An integrated peptidomics and in silico approach to identify novel anti-diabetic peptides in parmigiano-reggiano cheese
2021 Martini, S.; Solieri, L.; Cattivelli, A.; Pizzamiglio, V.; 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
2022 Martini, S.; Cattivelli, A.; Conte, A.; Tagliazucchi, D.
Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat
2021 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
2022 Cattivelli, A.; Conte, A.; Martini, S.; Tagliazucchi, D.
Domestic cooking methods affect the stability and bioaccessibility of dark purple eggplant (Solanum melongena) phenolic compounds
2021 Martini, S.; Conte, A.; Cattivelli, A.; Tagliazucchi, D.
Effect of Ripening and In Vitro Digestion on Bioactive Peptides Profile in Ras Cheese and Their Biological Activities
2023 Helal, A.; Cattivelli, A.; Conte, A.; Tagliazucchi, D.
Effetto della cottura e della digestione gastrointestinale in vitro sulla stabilità, sulla bioaccessibilità e sulle bioattività dei composti fenolici di melanzana e cipolla rossa.
2023 Cattivelli, Alice
Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities
2022 Solieri, L.; Valentini, M.; Cattivelli, A.; Sola, L.; Helal, A.; Martini, S.; Tagliazucchi, D.
Impact of cooking methods of red-skinned onion on metabolic transformation of phenolic compounds and gut microbiota changes
2023 Cattivelli, A.; Nissen, L.; Casciano, F.; Tagliazucchi, D.; Gianotti, A.
In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt
2022 Helal, A.; Cattivelli, A.; Conte, A.; Tagliazucchi, D.
Influence of cooking methods on onion phenolic compounds bioaccessibility
2021 Cattivelli, A.; Conte, A.; Martini, S.; Tagliazucchi, D.
Metabolomic and Transcriptional Profiling of Oleuropein Bioconversion into Hydroxytyrosol during Table Olive Fermentation by Lactiplantibacillus plantarum
2022 Vaccalluzzo, A; Solieri, L; Tagliazucchi, D; Cattivelli, A; Martini, S; Pino, A; Caggia, C; Randazzo, Cl
Milk-Derived Exosomes as Nanocarriers to Deliver Curcumin and Resveratrol in Breast Tissue and Enhance Their Anticancer Activity
2022 González-Sarrías, Antonio; Iglesias-Aguirre, Carlos E; Cortés-Martín, Adrián; Vallejo, Fernando; Cattivelli, Alice; Del Pozo-Acebo, Lorena; Del Saz, Andrea; López de Las Hazas, María Carmen; Dávalos, Alberto; Espín, Juan Carlos
OeBAS and CYP716C67 catalyze the biosynthesis of health-beneficial triterpenoids in olive (Olea europaea) fruits
2023 Alagna, F.; Reed, J.; Calderini, O.; Thimmappa, R.; Cultrera, N. G. M.; Cattivelli, A.; Tagliazucchi, D.; Mousavi, S.; Mariotti, R.; Osbourn, A.; Baldoni, L.
Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying
2023 Cattivelli, A.; Di Lorenzo, A.; Conte, A.; Martini, S.; Tagliazucchi, D.
Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model
2022 Nissen, L.; Cattivelli, A.; Casciano, F.; Gianotti, A.; Tagliazucchi, D.