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Daniele Giuffrida

Showing results (31-40 of 47) with videos related to

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ACS Omega|July 8, 2024
Peach Palm Fruit (<i>Bactris gasipaes</i>) Peel: A Source of Provitamin A Carotenoids to Develop Emulsion-Based Delivery SystemsJader Martínez-Girón, Cinzia Cafarella, Francesca Rigano, et al.
Food Chemistry|July 28, 2019
Free carotenoids and carotenoids esters composition in Spanish orange and mandarin juices from diverse varietiesDaniele Giuffrida, Francesco Cacciola, Paula Mapelli-Brahm, et al.
Foods (Basel, Switzerland)|September 9, 2022
Effect of Dietary Enrichment with Flaxseed, Vitamin E and Selenium, and of Market Class on the Broiler Breast Meat-Part 2: Technological and Sensorial TraitsAmbrogina Albergamo, Rossella Vadalà, Daniela Metro, et al.
Food Chemistry|February 1, 2024
Ketocarotenoids adonirubin and adonixanthin: Properties, health benefits, current technologies, and emerging challengesCassamo U Mussagy, Fabiane O Farias, Alessia Tropea, et al.
Journal of Chromatography. A|October 15, 2017
Quali-quantitative characterization of the volatile constituents in Cordia verbenacea D.C. essential oil exploiting advanced chromatographic approaches and nuclear magnetic resonance analysisDanilo Sciarrone, Daniele Giuffrida, Archimede Rotondo, et al.
Foods (Basel, Switzerland)|May 19, 2019
Quali-Quantitative Profile of Native Carotenoids in Kumquat from Brazil by HPLC-DAD-APCI/MSHelena Maria Pinheiro-Sant'Ana, Pamella Cristine Anunciação, Clarice Silva E Souza, et al.
Biotechnology Advances|July 20, 2020
Biotechnological approaches for the production of natural colorants by Talaromyces/Penicillium: A reviewLourdes Morales-Oyervides, Juan Pablo Ruiz-Sánchez, Jorge C Oliveira, et al.
Natural Product Research|May 30, 2019
Carotenoids from the ripening bacterium <i>Brevibacterium linens</i> impart color to the rind of the French cheese, Fourme de Montbrison (PDO)Daniele Giuffrida, Christophe Monnet, Florence Laurent, et al.
Antioxidants (Basel, Switzerland)|December 11, 2019
Green Extraction Approaches for Carotenoids and Esters: Characterization of Native Composition from Orange PeelDaniella C Murador, Fabio Salafia, Mariosimone Zoccali, et al.
Antioxidants (Basel, Switzerland)|July 2, 2020
Carotenoids, Fatty Acids, and Volatile Compounds in Apricot Cultivars from Romania-A Chemometric ApproachAdela Pintea, Francisc Vasile Dulf, Andrea Bunea, et al.
Pageof 5

Showing results (31-40 of 47) with videos related to

Sort By:
Pageof 5
ACS Omega|July 8, 2024
Peach Palm Fruit (<i>Bactris gasipaes</i>) Peel: A Source of Provitamin A Carotenoids to Develop Emulsion-Based Delivery SystemsJader Martínez-Girón, Cinzia Cafarella, Francesca Rigano, et al.
Food Chemistry|July 28, 2019
Free carotenoids and carotenoids esters composition in Spanish orange and mandarin juices from diverse varietiesDaniele Giuffrida, Francesco Cacciola, Paula Mapelli-Brahm, et al.
Foods (Basel, Switzerland)|September 9, 2022
Effect of Dietary Enrichment with Flaxseed, Vitamin E and Selenium, and of Market Class on the Broiler Breast Meat-Part 2: Technological and Sensorial TraitsAmbrogina Albergamo, Rossella Vadalà, Daniela Metro, et al.
Food Chemistry|February 1, 2024
Ketocarotenoids adonirubin and adonixanthin: Properties, health benefits, current technologies, and emerging challengesCassamo U Mussagy, Fabiane O Farias, Alessia Tropea, et al.
Journal of Chromatography. A|October 15, 2017
Quali-quantitative characterization of the volatile constituents in Cordia verbenacea D.C. essential oil exploiting advanced chromatographic approaches and nuclear magnetic resonance analysisDanilo Sciarrone, Daniele Giuffrida, Archimede Rotondo, et al.
Foods (Basel, Switzerland)|May 19, 2019
Quali-Quantitative Profile of Native Carotenoids in Kumquat from Brazil by HPLC-DAD-APCI/MSHelena Maria Pinheiro-Sant'Ana, Pamella Cristine Anunciação, Clarice Silva E Souza, et al.
Biotechnology Advances|July 20, 2020
Biotechnological approaches for the production of natural colorants by Talaromyces/Penicillium: A reviewLourdes Morales-Oyervides, Juan Pablo Ruiz-Sánchez, Jorge C Oliveira, et al.
Natural Product Research|May 30, 2019
Carotenoids from the ripening bacterium <i>Brevibacterium linens</i> impart color to the rind of the French cheese, Fourme de Montbrison (PDO)Daniele Giuffrida, Christophe Monnet, Florence Laurent, et al.
Antioxidants (Basel, Switzerland)|December 11, 2019
Green Extraction Approaches for Carotenoids and Esters: Characterization of Native Composition from Orange PeelDaniella C Murador, Fabio Salafia, Mariosimone Zoccali, et al.
Antioxidants (Basel, Switzerland)|July 2, 2020
Carotenoids, Fatty Acids, and Volatile Compounds in Apricot Cultivars from Romania-A Chemometric ApproachAdela Pintea, Francisc Vasile Dulf, Andrea Bunea, et al.
Pageof 5