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Food Chemistry
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April 2, 2021
Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta
Diletta Balli, Lorenzo Cecchi, Marzia Innocenti, et al.
Food Chemistry
|
May 22, 2022
Steryl ferulates composition in twenty-two millet samples: Do "microwave popping" and fermentation affect their content?
Diletta Balli, Lorenzo Cecchi, Giuseppe Pieraccini, et al.
Foods (Basel, Switzerland)
|
November 27, 2021
Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (<i>Olea europaea</i> L.)
Pujun Xie, Lorenzo Cecchi, Maria Bellumori, et al.
Food Chemistry
|
July 3, 2022
Phenolic compounds and polysaccharides in the date fruit (Phoenix dactylifera L.): Comparative study on five widely consumed Arabian varieties
Mohamad Khatib, Amal Al-Tamimi, Lorenzo Cecchi, et al.
Food Chemistry
|
August 30, 2019
Optimized hydrolytic methods by response surface methodology to accurately estimate the phenols in cereal by HPLC-DAD: The case of millet
Diletta Balli, Maria Bellumori, Serena Orlandini, et al.
Food Chemistry
|
November 11, 2022
Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.)
Lorenzo Cecchi, Mohamad Khatib, Maria Bellumori, et al.
Food Chemistry
|
November 2, 2022
Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion
Lorenzo Cecchi, Diletta Balli, Silvia Urciuoli, et al.
Molecules (Basel, Switzerland)
|
September 9, 2023
Proso Millet (<i>Panicum miliaceum</i> L.) as Alternative Source of Starch and Phenolic Compounds: A Study on Twenty-Five Worldwide Accessions
Diletta Balli, Maria Bellumori, Alberto Masoni, et al.
Food Chemistry
|
August 6, 2022
Pomegranate peel as a promising source of pectic polysaccharides: A multi-methodological analytical investigation
Diletta Balli, Mohamad Khatib, Lorenzo Cecchi, et al.
Food Chemistry
|
November 2, 2024
Shelf-life of flavoured olive oil with chili pepper: Comparison between co-milling fresh chili peppers with olives and typical infusion flavouring methods over 18 months of storage
Lorenzo Cecchi, Silvia Urciuoli, Francesca Ieri, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 17) with videos related to
Sort By:
Page
of 2
Food Chemistry
|
April 2, 2021
Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta
Diletta Balli, Lorenzo Cecchi, Marzia Innocenti, et al.
Food Chemistry
|
May 22, 2022
Steryl ferulates composition in twenty-two millet samples: Do "microwave popping" and fermentation affect their content?
Diletta Balli, Lorenzo Cecchi, Giuseppe Pieraccini, et al.
Foods (Basel, Switzerland)
|
November 27, 2021
Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (<i>Olea europaea</i> L.)
Pujun Xie, Lorenzo Cecchi, Maria Bellumori, et al.
Food Chemistry
|
July 3, 2022
Phenolic compounds and polysaccharides in the date fruit (Phoenix dactylifera L.): Comparative study on five widely consumed Arabian varieties
Mohamad Khatib, Amal Al-Tamimi, Lorenzo Cecchi, et al.
Food Chemistry
|
August 30, 2019
Optimized hydrolytic methods by response surface methodology to accurately estimate the phenols in cereal by HPLC-DAD: The case of millet
Diletta Balli, Maria Bellumori, Serena Orlandini, et al.
Food Chemistry
|
November 11, 2022
Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.)
Lorenzo Cecchi, Mohamad Khatib, Maria Bellumori, et al.
Food Chemistry
|
November 2, 2022
Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion
Lorenzo Cecchi, Diletta Balli, Silvia Urciuoli, et al.
Molecules (Basel, Switzerland)
|
September 9, 2023
Proso Millet (<i>Panicum miliaceum</i> L.) as Alternative Source of Starch and Phenolic Compounds: A Study on Twenty-Five Worldwide Accessions
Diletta Balli, Maria Bellumori, Alberto Masoni, et al.
Food Chemistry
|
August 6, 2022
Pomegranate peel as a promising source of pectic polysaccharides: A multi-methodological analytical investigation
Diletta Balli, Mohamad Khatib, Lorenzo Cecchi, et al.
Food Chemistry
|
November 2, 2024
Shelf-life of flavoured olive oil with chili pepper: Comparison between co-milling fresh chili peppers with olives and typical infusion flavouring methods over 18 months of storage
Lorenzo Cecchi, Silvia Urciuoli, Francesca Ieri, et al.
Page
of 2