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Antonella Maggio

Showing results (61-70 of 79) with videos related to

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Phytochemistry|September 30, 2010
Hastifolins A-G, antifeedant neo-clerodane diterpenoids from Scutellaria hastifoliaRosa Angela Raccuglia, Gabriella Bellone, Kristina Loziene, et al.
Molecules (Basel, Switzerland)|November 20, 2009
Headspace volatile composition of the flowers of Caralluma europaea N.E.Br. (Apocynaceae)Carmen Formisano, Felice Senatore, Giovanna Della Porta, et al.
Phytochemistry|April 5, 2011
Cytotoxic geranylflavonoids from Bonannia graecaSergio Rosselli, Maurizio Bruno, Antonella Maggio, et al.
Foods (Basel, Switzerland)|January 11, 2022
Development of "Quadrello di Ovino", a Novel Fresh Ewe's CheeseGiuliana Garofalo, Gabriele Busetta, Giuseppe Maniaci, et al.
Antioxidants (Basel, Switzerland)|February 25, 2022
Bio-Waste Products of <i>Mangifera indica</i> L. Reduce Adipogenesis and Exert Antioxidant Effects on 3T3-L1 CellsGiovanni Pratelli, Daniela Carlisi, Antonella D'Anneo, et al.
Antioxidants (Basel, Switzerland)|September 25, 2019
The Anti-Cancer Effect of <i>Mangifera indica</i> L. Peel Extract is Associated to γH2AX-mediated Apoptosis in Colon Cancer CellsMarianna Lauricella, Valentina Lo Galbo, Cesare Cernigliaro, et al.
Antioxidants (Basel, Switzerland)|February 25, 2023
Improving the Aromatic Profiles of Catarratto Wines: Impact of <i>Metschnikowia pulcherrima</i> and Glutathione-Rich Inactivated YeastsVincenzo Naselli, Rosario Prestianni, Natale Badalamenti, et al.
Food Microbiology|March 15, 2022
Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverageNicola Francesca, Raimondo Gaglio, Michele Matraxia, et al.
International Journal of Food Microbiology|July 20, 2021
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto winesAntonio Alfonzo, Rosario Prestianni, Raimondo Gaglio, et al.
International Journal of Food Microbiology|April 2, 2023
Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skinRaimondo Gaglio, Luisa Tesoriere, Antonella Maggio, et al.
Pageof 8

Showing results (61-70 of 79) with videos related to

Sort By:
Pageof 8
Phytochemistry|September 30, 2010
Hastifolins A-G, antifeedant neo-clerodane diterpenoids from Scutellaria hastifoliaRosa Angela Raccuglia, Gabriella Bellone, Kristina Loziene, et al.
Molecules (Basel, Switzerland)|November 20, 2009
Headspace volatile composition of the flowers of Caralluma europaea N.E.Br. (Apocynaceae)Carmen Formisano, Felice Senatore, Giovanna Della Porta, et al.
Phytochemistry|April 5, 2011
Cytotoxic geranylflavonoids from Bonannia graecaSergio Rosselli, Maurizio Bruno, Antonella Maggio, et al.
Foods (Basel, Switzerland)|January 11, 2022
Development of "Quadrello di Ovino", a Novel Fresh Ewe's CheeseGiuliana Garofalo, Gabriele Busetta, Giuseppe Maniaci, et al.
Antioxidants (Basel, Switzerland)|February 25, 2022
Bio-Waste Products of <i>Mangifera indica</i> L. Reduce Adipogenesis and Exert Antioxidant Effects on 3T3-L1 CellsGiovanni Pratelli, Daniela Carlisi, Antonella D'Anneo, et al.
Antioxidants (Basel, Switzerland)|September 25, 2019
The Anti-Cancer Effect of <i>Mangifera indica</i> L. Peel Extract is Associated to γH2AX-mediated Apoptosis in Colon Cancer CellsMarianna Lauricella, Valentina Lo Galbo, Cesare Cernigliaro, et al.
Antioxidants (Basel, Switzerland)|February 25, 2023
Improving the Aromatic Profiles of Catarratto Wines: Impact of <i>Metschnikowia pulcherrima</i> and Glutathione-Rich Inactivated YeastsVincenzo Naselli, Rosario Prestianni, Natale Badalamenti, et al.
Food Microbiology|March 15, 2022
Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverageNicola Francesca, Raimondo Gaglio, Michele Matraxia, et al.
International Journal of Food Microbiology|July 20, 2021
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto winesAntonio Alfonzo, Rosario Prestianni, Raimondo Gaglio, et al.
International Journal of Food Microbiology|April 2, 2023
Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skinRaimondo Gaglio, Luisa Tesoriere, Antonella Maggio, et al.
Pageof 8