84 results on '"Lombardi-Boccia, G."'
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2. BRASSICA VEGETABLES: RELATIONSHIP BETWEEN CHEMICAL COMPOSITION AND IN VITRO CALCIUM AVAILABILITY
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3. Total Diet Studies in Italy
4. Determination of fatty acid content in meat and meat products: The FTIR-ATR approach
5. Influence of cultivation system on bioactive molecules synthesis in strawberries: spin-off on antioxidant and antiproliferative activity
6. post-harvest quality phytochemicals and antioxidant activity in organic and conventional kiwifruit (actinidia deliciosa, CV Hayward)
7. Compositional figures and phenolic compounds in tomatoes grown by conventional, organic and biodynamic agriculture
8. Anthocyanin profile of two Italian Cichorium intybus L. cultivars
9. Effect of cooking treatments on nutrient profile of dishes based on veal meat
10. Confronto tra coltivazioni convenzionale, biologica e biodinamica di pomodoro (lycopersicon esculentum, cv. cdx271bio): profilo nutrizionale e composti di natura fenolica
11. Role off catechin against collagen oxidation: an NMR approach
12. Fruit quality and antioxidant properties of Kiwifruit (Actinidia deliciosa cv. Hayward) organically grown in Italy
13. Collagen-Catechin Interactions: a NMR Approach
14. Il Rosmarino come ingrediente degli hamburger: effetti sulla stabilità ossidativa
15. Il Rosmarino come fonte di sostanze antiossidanti nella conservazione refrigerata della carne
16. Prevention of lipid oxidation and heme iron accessibility by addition of rosemary (rosmarinus officinalis l.) as an ingredient in hamburger
17. ANTHOCYANIN PROFILE OF TWO ITALIAN CICHORIUM INTYBUS L. CULTIVARS
18. FRUIT ATTRIBUTES, PHENOLIC COMPOUNDS, ANTIOXIDANT AND ANTIPROLIFERATIVE ACTIVITY OF STRAWBERRIES (FRAGARIA ANANASSA, 'FAVETTE') GROWN BY BIODYNAMIC AND CONVENTIONAL AGRICULTURE METHODS
19. Nutritional value of traditional Italian meat-based dishes: influence of cooking methods and recipe formulation
20. Total Heme and Non‐heme Iron in Raw and Cooked Meats
21. Content of some Trace Elements and Minerals in the Italian Total-diet
22. In vitro estimation of iron and zinc dialysability from vegetables and composite dishes commonly consumed in Italy: effect of red wine
23. In vitro calcium availability from brassica vegetables (Brassica oleracea L.) and as consumed in composite dishes
24. Dialysable, soluble and fermentable calcium from beans (Phaseolus vulgaris L.) as model for in vitro assessment of the potential calcium availability
25. Impact of processing on Fe dialysability from bean (Phaseolus vulgaris L.)
26. Total-diet study: dietary intakes of macro elements and trace elements in Italy.
27. The inhibitory effect of albumin extracts from white beans (Phaseolus vulgaris L.) on in vitro iron and zinc dialysability: role of phytic acid
28. Environmental impact of nuclear power plant on wild rodents
29. Post-harvest quality, phytochemicals and antioxidant activity in organic and conventional kiwifruit (Actinidia deliciosa, cv. Hayward)
30. Influence of the method of protein extraction on the in-vitro evaluation of mineral dialysability from legumes
31. Caffeic Acid and α-Chaconine Influence the Resistance of Potato Tuber to Phthorimaea operculella (Lepidoptera: Gelechiidae)
32. POST-HARVEST QUALITY, PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITY IN ORGANIC AND CONVENTIONAL KIWIFRUIT (ACTINIDIA DELICIOSA, CV. HAYWARD).
33. Red chicory (Cichorium intybus L. cultivar) as a potential source of antioxidant anthocyanins for intestinal health
34. Time Domain NMR Approach in the Chemical and Physical Characterization of Hazelnuts ( Corylus avellana L.).
35. Sodium Intake and Related Diseases 2.0.
36. Dietary Antioxidants and Metabolic Diseases.
37. Valorization Potentials of Rapeseed Meal in a Biorefinery Perspective: Focus on Nutritional and Bioactive Components.
38. Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Perspective.
39. Sodium Intake and Related Diseases.
40. Corn Bioethanol Side Streams: A Potential Sustainable Source of Fat-Soluble Bioactive Molecules for High-Value Applications.
41. Towards a Valorization of Corn Bioethanol Side Streams: Chemical Characterization of Post Fermentation Corn Oil and Thin Stillage.
42. NMR-Based Metabolomic Comparison of Brassica oleracea (Var. italica ): Organic and Conventional Farming.
43. Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant.
44. Role of catechin on collagen type I stability upon oxidation: a NMR approach.
45. Grape Seeds: Chromatographic Profile of Fatty Acids and Phenolic Compounds and Qualitative Analysis by FTIR-ATR Spectroscopy.
46. Carotenoid profiling of five microalgae species from large-scale production.
47. Bio-Based Compounds from Grape Seeds: A Biorefinery Approach.
48. A conceptual framework for the collection of food products in a Total Diet Study.
49. The Potential Health Benefits of Polyphenol-Rich Extracts from Cichorium intybus L. Studied on Caco-2 Cells Model.
50. Micronutrients in Italian ham: a survey of traditional products.
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