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Edoardo Capuano

Showing results (11-20 of 70) with videos related to

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Food Research International (Ottawa, Ont.)|May 3, 2017
Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanutsDimitrios Lykomitros, Vincenzo Fogliano, Edoardo Capuano
Food Research International (Ottawa, Ont.)|February 11, 2024
The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrotsYao Chen, Edoardo Capuano, Markus Stieger
Food & Function|March 15, 2024
Tempeh fermentation improves the nutritional and functional characteristics of Jack beans (<i>Canavalia ensiformis</i> (L.) DC)Fiametta Ayu Purwandari, Vincenzo Fogliano, Edoardo Capuano
Food & Function|July 25, 2025
Enhanced bound antioxidant capacity of oat bran treated with green tea infusion modulates antioxidant release and short chain fatty acid formation during colonic fermentationEzgi Doğan Cömert, Vural Gökmen, Edoardo Capuano
Carbohydrate Polymers|February 20, 2025
Transformation of native starch into V-type granular starch through ethanol-aqueous heat treatment and its swelling behavior in cold waterJiaxin Li, Edoardo Capuano, Li-Tao Tong
Food & Function|June 8, 2021
<i>In vitro</i> colonic fermentation of red kidney beans depends on cotyledon cells integrity and microbiota adaptationAna M Rovalino-Córdova, Vincenzo Fogliano, Edoardo Capuano
Journal of Agricultural and Food Chemistry|December 18, 2008
Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systemsTeresa Oliviero, Edoardo Capuano, Bettina Cämmerer, et al.
Food & Function|March 29, 2022
Insights into gut microbiota metabolism of dietary lipids: the case of linoleic acidZongyao Huyan, Nicoletta Pellegrini, Wilma Steegenga, et al.
Food Chemistry|February 25, 2019
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestionFederica Giusti, Edoardo Capuano, Gianni Sagratini, et al.
Current Pharmaceutical Design|January 25, 2017
Food as Pharma? The Case of GlucosinolatesEdoardo Capuano, Matthijs Dekker, Ruud Verkerk, et al.
Pageof 7

Showing results (11-20 of 70) with videos related to

Sort By:
Pageof 7
Food Research International (Ottawa, Ont.)|May 3, 2017
Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanutsDimitrios Lykomitros, Vincenzo Fogliano, Edoardo Capuano
Food Research International (Ottawa, Ont.)|February 11, 2024
The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrotsYao Chen, Edoardo Capuano, Markus Stieger
Food & Function|March 15, 2024
Tempeh fermentation improves the nutritional and functional characteristics of Jack beans (<i>Canavalia ensiformis</i> (L.) DC)Fiametta Ayu Purwandari, Vincenzo Fogliano, Edoardo Capuano
Food & Function|July 25, 2025
Enhanced bound antioxidant capacity of oat bran treated with green tea infusion modulates antioxidant release and short chain fatty acid formation during colonic fermentationEzgi Doğan Cömert, Vural Gökmen, Edoardo Capuano
Carbohydrate Polymers|February 20, 2025
Transformation of native starch into V-type granular starch through ethanol-aqueous heat treatment and its swelling behavior in cold waterJiaxin Li, Edoardo Capuano, Li-Tao Tong
Food & Function|June 8, 2021
<i>In vitro</i> colonic fermentation of red kidney beans depends on cotyledon cells integrity and microbiota adaptationAna M Rovalino-Córdova, Vincenzo Fogliano, Edoardo Capuano
Journal of Agricultural and Food Chemistry|December 18, 2008
Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systemsTeresa Oliviero, Edoardo Capuano, Bettina Cämmerer, et al.
Food & Function|March 29, 2022
Insights into gut microbiota metabolism of dietary lipids: the case of linoleic acidZongyao Huyan, Nicoletta Pellegrini, Wilma Steegenga, et al.
Food Chemistry|February 25, 2019
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestionFederica Giusti, Edoardo Capuano, Gianni Sagratini, et al.
Current Pharmaceutical Design|January 25, 2017
Food as Pharma? The Case of GlucosinolatesEdoardo Capuano, Matthijs Dekker, Ruud Verkerk, et al.
Pageof 7