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Redox Biology|June 21, 2024
PAR level mediates the link between ROS and inflammatory response in patients with type 2 diabetes mellitusMichele Zampieri, Katsiaryna Karpach, Gerardo Salerno, et al.
Foods (Basel, Switzerland)|February 10, 2024
Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value BreadFederica Cardinali, Luca Belleggia, Anna Reale, et al.
Plos One|October 25, 2023
Quadrato Motor Training (QMT) is associated with DNA methylation changes at DNA repeats: A pilot studyFabio Marson, Michele Zampieri, Loredana Verdone, et al.
Cancers|August 12, 2023
YY1 Knockdown Relieves the Differentiation Block and Restores Apoptosis in AML CellsNelida Ines Noguera, Serena Travaglini, Stefania Scalea, et al.
The Journals of Gerontology. Series A, Biological Sciences and Medical Sciences|October 26, 2017
DNA Hydroxymethylation Levels Are Altered in Blood Cells From Down Syndrome Persons Enrolled in the MARK-AGE ProjectFabio Ciccarone, Elisabetta Valentini, Marco Malavolta, et al.
Experimental Hematology|November 29, 2011
A subset of chronic lymphocytic leukemia patients display reduced levels of PARP1 expression coupled with a defective irradiation-induced apoptosisMaria Giulia Bacalini, Simona Tavolaro, Nadia Peragine, et al.
Heliyon|July 23, 2024
Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauceChong Shin Yee, Zul Ilham, Acga Cheng, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profileCristiana Garofalo, Ilario Ferrocino, Anna Reale, et al.
Foods (Basel, Switzerland)|December 30, 2025
Advances in GABA-Enriched Yogurt and Frozen Yogurt: Microbial Biosynthesis, Functional Properties, and Health Perspectives-A Comprehensive ReviewMuhammad Ameer Ushidee-Radzi, Chong Shin Yee, Raja Balqis Raja-Razali, et al.
Food Research International (Ottawa, Ont.)|March 26, 2022
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central ItalyLuca Belleggia, Ilario Ferrocino, Anna Reale, et al.
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