| Nome |
# |
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Critical review on the presence of phthalates in food and evidence of their biological impact, file e4233f17-c877-2860-e053-6605fe0a460a
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76
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Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d'Abruzzo, file e4233f19-1867-2860-e053-6605fe0a460a
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70
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An overview on plants cannabinoids endorsed with cardiovascular effects, file e4233f19-38a9-2860-e053-6605fe0a460a
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65
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Protagri – Un progetto strategico per le aree agricole, file e4233f16-debd-2860-e053-6605fe0a460a
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62
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Piezoelectric peptide-hpDNA based electronic nose for the detection of terpenes; Evaluation of the aroma profile in different Cannabis sativa L. (hemp) samples, file e4233f18-4707-2860-e053-6605fe0a460a
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58
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Artisanal fortified beers: brewing, enrichment, HPLC-DAD analysis and preliminary screening of antioxidant and enzymatic inhibitory activities, file e4233f19-00d7-2860-e053-6605fe0a460a
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52
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Relationship of Wine Consumption with Alzheimer's Disease, file e4233f17-5ed2-2860-e053-6605fe0a460a
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49
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An Italian Innovative Small-Scale Approach to Promote the Conscious Consumption of Healthy Food, file e4233f17-c295-2860-e053-6605fe0a460a
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47
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Role of Polyphenols and Carotenoids in Endothelial Dysfunction: An Overview from Classic to Innovative Biomarkers, file e4233f18-07a5-2860-e053-6605fe0a460a
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46
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Dietary supplementation of dried grape pomace increases the amount of linoleic acid in beef, reduces the lipid oxidation and modifies the volatile profile, file e4233f18-530b-2860-e053-6605fe0a460a
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41
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Rapid Detection of Brettanomyces bruxellensis in Wine by Polychromatic Flow Cytometry, file a043a2dc-1162-4b46-bc7b-06094a5ef284
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34
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Exploring the Nutraceutical Potential of Dried Pepper Capsicum annuum L. on Market from Altino in Abruzzo Region, file e4233f17-8fc3-2860-e053-6605fe0a460a
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34
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Aflatoxins exposition in the agri-food industry workers, file e4233f18-470b-2860-e053-6605fe0a460a
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27
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Peptide Human Neutrophil Elastase Inhibitors from Natural Sources: An Overview, file 84931a7a-af76-4bcf-8e8e-a87f58e13475
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23
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Rumen microbiome in dairy calves fed copper and grape-pomace dietary supplementations: Composition and predicted functional profile, file e4233f18-56c7-2860-e053-6605fe0a460a
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22
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Influence of grape pomace intake on nutritional value, lipid oxidation and volatile profile of poultry meat, file e4233f18-4056-2860-e053-6605fe0a460a
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20
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Plant-derived peptides rubiscolin-6, soymorphin-6 and their c-terminal amide derivatives: Pharmacokinetic properties and biological activity, file e4233f18-47a8-2860-e053-6605fe0a460a
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19
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Acrylamide in widely consumed foods–a review, file ad5dd73f-f4a9-4c89-b7c7-9fe598b378e1
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14
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Sustainability in Mountain Viticulture. The Case of the Valle Peligna, file e4233f15-7597-2860-e053-6605fe0a460a
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13
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Sensory properties of iodine-biofortified potatoes, file e4233f18-40df-2860-e053-6605fe0a460a
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12
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Peptides, DNA and MIPs in gas sensing. From the realization of the sensors to sample analysis, file e4233f18-410b-2860-e053-6605fe0a460a
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12
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Whole blood transcriptome analysis reveals positive effects of dried olive pomace-supplemented diet on inflammation and cholesterol in laying hens, file e4233f18-5a44-2860-e053-6605fe0a460a
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12
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Exploring harmony in extra virgin olive oils and vegetables pairings | Explorando la armonía en los aceites de oliva virgen extra y maridajes con vegetales, file e4233f18-4197-2860-e053-6605fe0a460a
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10
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Technical and economic evaluation concernig the different employment of marc, file e4233f15-7b3a-2860-e053-6605fe0a460a
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9
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Technical and economic evaluation concernig the different employment of marc, file e4233f15-8bb9-2860-e053-6605fe0a460a
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9
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Carbon footprint as an instrument for enhancing food quality: overview of the wine, olive oil and cereals sectors, file e4233f18-4f04-2860-e053-6605fe0a460a
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8
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The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach, file 0c956089-b9d0-4de7-8f87-83231ab93f11
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7
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Carbon footprint of extra virgin olive oil: A comparative and driver analysis of different production processes in Centre Italy, file e4233f15-7363-2860-e053-6605fe0a460a
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7
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Chlorophyll photosensitized oxidation of virgin olive oil: a comparison between selected unsaturated model esters and real oil samples, file e4233f15-32f0-2860-e053-6605fe0a460a
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6
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A Comparative Study on Phytochemical Fingerprint of Two Diverse Phaseolus vulgarisvar. Tondino del Tavo and Cannellino Bio Extracts, file 56e1d9f6-2e70-4ef9-aa8c-402e290ac168
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5
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Novel oligopeptides based e-nose for food quality control: Application to extra-virgin olive samples, file e4233f15-22f6-2860-e053-6605fe0a460a
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5
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Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil, file e4233f14-efa6-2860-e053-6605fe0a460a
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4
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characterization of thyme and tansy exctracts as basic substances in zucchini crop protection, file e4233f18-6960-2860-e053-6605fe0a460a
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4
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Rare Earth Element Variability in Italian Extra Virgin Olive Oils from Abruzzo Region, file 0a6428a2-a57c-4b11-a328-98a14877e95b
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3
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A comparison of carbon footprints in wine production: the case of two cooperative wineries in central Italy, file e4233f15-0abb-2860-e053-6605fe0a460a
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3
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The analysis of national food control system of Italy, file e4233f15-7687-2860-e053-6605fe0a460a
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3
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Lipid Metabolites from the Mushroom Meripilus giganteus, file e4233f15-8066-2860-e053-6605fe0a460a
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3
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A comparison of carbon footprints in wine production: the case of two cooperative wineries in central Italy, file e4233f15-cc4e-2860-e053-6605fe0a460a
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3
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Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography–mass spectrometry based on a statistical approach, file e4233f18-562d-2860-e053-6605fe0a460a
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3
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Acrylamide mitigation in processed potato derivatives by addition of natural phenols from olive chain by-products, file e4233f18-5c8e-2860-e053-6605fe0a460a
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3
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Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches, file e4233f18-5ce4-2860-e053-6605fe0a460a
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3
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The Introduction of Allochthonous Olive Variety and Super High-Density System in the Abruzzo Region: A Study on Olive Oil Quality, file 34e7469f-c6d0-453a-abf4-49b25b1a5fe1
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2
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Protagri – Un progetto strategico per le aree agricole, file e4233f14-e787-2860-e053-6605fe0a460a
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2
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Visible and near-infrared absorption spectroscopy by an integrating sphere and optical fibers for quantifying and discriminating the adulteration of extra virgin olive oil from Tuscany, file e4233f14-f6fe-2860-e053-6605fe0a460a
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2
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Frammenti legnosi per un'enologia di qualità, file e4233f15-0216-2860-e053-6605fe0a460a
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2
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Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil, file e4233f15-03c3-2860-e053-6605fe0a460a
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2
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Stability of iodine during cooking: investigation on biofortified and not fortified vegetables, file e4233f15-0abe-2860-e053-6605fe0a460a
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2
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Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose, file e4233f15-0abf-2860-e053-6605fe0a460a
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2
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CHLOROPHYLLS IN OLIVE AND IN OLIVE OIL: CHEMISTRY AND OCCURRENCES, file e4233f15-8b7f-2860-e053-6605fe0a460a
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2
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Glycidols Esters, 2-Chloropropane-1,3-Diols, and3-Chloropropane-1,2-Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols, file e4233f17-53d7-2860-e053-6605fe0a460a
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2
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Characterisation of virgin olive oils obtained from three different cultivars grown in the Albanian territory, file e4233f18-5c04-2860-e053-6605fe0a460a
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2
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Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace, file e4233f18-5ec1-2860-e053-6605fe0a460a
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2
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Artisanal fortified beers: brewing, enrichment, HPLC-DAD analysis and preliminary screening of antioxidant and enzymatic inhibitory activities, file e4233f19-46f0-2860-e053-6605fe0a460a
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2
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A Comparative Study on Phytochemical Fingerprint of Two Diverse Phaseolus vulgarisvar. Tondino del Tavo and Cannellino Bio Extracts, file f16e1301-c8e4-40a5-8134-f66f2d260c0e
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2
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Evaluation of the effects of intermittent frying in French fries and frying oil
2 on monochloropropanediols, glycidols and acrylamide, file 12e8f141-b588-452f-a776-e0b0a841026c
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1
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Traditional dishes, online tools, and public engagement: A feasible and scalable method to evaluate local recipes on nutritional content, sustainability, and health risks. Insight from Abruzzo, Italy, file 20f2b584-4de8-4468-bf0e-c09163088443
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1
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The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars, file d6dbd4e1-d8eb-4cc2-8894-3f5db3e8d152
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1
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Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach, file e4233f14-eac1-2860-e053-6605fe0a460a
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1
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Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry, file e4233f14-efa7-2860-e053-6605fe0a460a
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1
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Aree agricole e distretti rurali della provincia di Chieti, file e4233f14-f2dc-2860-e053-6605fe0a460a
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1
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Aree agricole e distretti rurali della provincia di Chieti, file e4233f14-f2dd-2860-e053-6605fe0a460a
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1
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Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares, file e4233f14-f55b-2860-e053-6605fe0a460a
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1
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Geographical differentiation between Italian and Spanish saffron based on volatile fraction composition.A preliminary study., file e4233f14-f55c-2860-e053-6605fe0a460a
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1
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CHANGES OF PIGMENT COMPOSITION OF VIRGIN OLIVE DURING FRYING PROCESS, file e4233f14-f5e0-2860-e053-6605fe0a460a
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1
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Recovery and use of olive stones: Commodity, environmental and economic assessment, file e4233f14-f9eb-2860-e053-6605fe0a460a
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1
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La qualità chimico-analitica dell’olio vergine, file e4233f15-7689-2860-e053-6605fe0a460a
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1
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Innovazione di processo nell’estrazione meccanica dell’olio vergine di oliva in relazione alla qualità dell’olio, file e4233f15-76e8-2860-e053-6605fe0a460a
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1
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Visible and near-infrared spectral signatures for adulteration assessment of extra virgin olive oil, file e4233f15-7ff6-2860-e053-6605fe0a460a
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1
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Determination of pigment content in virgin olive oil:influence of olive ripeness, file e4233f15-803d-2860-e053-6605fe0a460a
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1
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Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality, file e4233f15-8068-2860-e053-6605fe0a460a
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1
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Colors: Properties and Determination of Natural Pigments, file e4233f15-b410-2860-e053-6605fe0a460a
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1
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Effects of ozonation on the phenolic fraction of olive oil mill wastewater (OOMW): A study case, file e4233f18-4cc8-2860-e053-6605fe0a460a
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1
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Technical and economic evaluation concerning the different employment of marc, file e4233f18-5386-2860-e053-6605fe0a460a
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1
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| Totale |
951 |