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Food Chemistry
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July 6, 2014
Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion
Adele Papetti, Dora Mascherpa, Gabriella Gazzani
Critical Reviews in Food Science and Nutrition
|
December 19, 2022
Natural carriers: Recent advances in their use to improve the stability and bioaccessibility of food active compounds
Ilaria Frosi, Lucia Ferron, Raffaella Colombo, et al.
Molecules (Basel, Switzerland)
|
April 29, 2020
A New Italian Purple Corn Variety (Moradyn) Byproduct Extract: Antiglycative and Hypoglycemic In Vitro Activities and Preliminary Bioaccessibility Studies
Lucia Ferron, Raffaella Colombo, Barbara Mannucci, et al.
Foods (Basel, Switzerland)
|
May 25, 2024
Globe Artichoke (<i>Cynara scolymus</i> L.) By-Products in Food Applications: Functional and Biological Properties
Raffaella Colombo, Giulia Moretto, Vanessa Pellicorio, et al.
Food & Function
|
February 13, 2018
Cretan tea (Origanum dictamnus L.) as a functional beverage: an investigation on antiglycative and carbonyl trapping activities
Mariarosa Maietta, Raffaella Colombo, Federica Corana, et al.
Foods (Basel, Switzerland)
|
June 26, 2025
Optimization of Pectin-Zein Beads via Response Surface Methodology for Enhanced Colon-Targeted Delivery of <i>p</i>-Coumaric Acid from Rice Husk Extract
Ilaria Frosi, Raffaella Colombo, Chiara Milanese, et al.
Food & Function
|
July 12, 2021
Advances in static in vitro digestion models after the COST action Infogest consensus protocol
Raffaella Colombo, Lucia Ferron, Ilaria Frosi, et al.
Journal of Food Science
|
March 8, 2013
Effect of in vitro digestion on free α-dicarbonyl compounds in balsamic vinegars
Adele Papetti, Dora Mascherpa, Giorgio Marrubini, et al.
Food Chemistry
|
February 16, 2013
Identification of phenolic constituents in red chicory salads (Cichorium intybus) by high-performance liquid chromatography with diode array detection and electrospray ionisation tandem mass spectrometry
Chiara Carazzone, Dora Mascherpa, Gabriella Gazzani, et al.
Food Chemistry
|
April 7, 2018
Hydrophilic interaction chromatography in food matrices analysis: An updated review
Giorgio Marrubini, Patrik Appelblad, Mariarosa Maietta, et al.
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Search research articles
Search
Showing results (11-20 of 81) with videos related to
Sort By:
Page
of 9
Food Chemistry
|
July 6, 2014
Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion
Adele Papetti, Dora Mascherpa, Gabriella Gazzani
Critical Reviews in Food Science and Nutrition
|
December 19, 2022
Natural carriers: Recent advances in their use to improve the stability and bioaccessibility of food active compounds
Ilaria Frosi, Lucia Ferron, Raffaella Colombo, et al.
Molecules (Basel, Switzerland)
|
April 29, 2020
A New Italian Purple Corn Variety (Moradyn) Byproduct Extract: Antiglycative and Hypoglycemic In Vitro Activities and Preliminary Bioaccessibility Studies
Lucia Ferron, Raffaella Colombo, Barbara Mannucci, et al.
Foods (Basel, Switzerland)
|
May 25, 2024
Globe Artichoke (<i>Cynara scolymus</i> L.) By-Products in Food Applications: Functional and Biological Properties
Raffaella Colombo, Giulia Moretto, Vanessa Pellicorio, et al.
Food & Function
|
February 13, 2018
Cretan tea (Origanum dictamnus L.) as a functional beverage: an investigation on antiglycative and carbonyl trapping activities
Mariarosa Maietta, Raffaella Colombo, Federica Corana, et al.
Foods (Basel, Switzerland)
|
June 26, 2025
Optimization of Pectin-Zein Beads via Response Surface Methodology for Enhanced Colon-Targeted Delivery of <i>p</i>-Coumaric Acid from Rice Husk Extract
Ilaria Frosi, Raffaella Colombo, Chiara Milanese, et al.
Food & Function
|
July 12, 2021
Advances in static in vitro digestion models after the COST action Infogest consensus protocol
Raffaella Colombo, Lucia Ferron, Ilaria Frosi, et al.
Journal of Food Science
|
March 8, 2013
Effect of in vitro digestion on free α-dicarbonyl compounds in balsamic vinegars
Adele Papetti, Dora Mascherpa, Giorgio Marrubini, et al.
Food Chemistry
|
February 16, 2013
Identification of phenolic constituents in red chicory salads (Cichorium intybus) by high-performance liquid chromatography with diode array detection and electrospray ionisation tandem mass spectrometry
Chiara Carazzone, Dora Mascherpa, Gabriella Gazzani, et al.
Food Chemistry
|
April 7, 2018
Hydrophilic interaction chromatography in food matrices analysis: An updated review
Giorgio Marrubini, Patrik Appelblad, Mariarosa Maietta, et al.
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of 9