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Emanuela Camilli

Showing results (1-10 of 15) with videos related to

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Public Health Nutrition|April 29, 2026
Plant foods biodiversity in National food composition databases - The Italian caseSilvia Lisciani, Elisabetta Toti, Emanuela Camilli, et al.
Nutrients|February 13, 2025
Effects of Household Cooking on Mineral Composition and Retention in Widespread Italian VegetablesSilvia Lisciani, Altero Aguzzi, Paolo Gabrielli, et al.
Nutrients|November 11, 2020
Extractable and Non-Extractable Antioxidants Composition in the eBASIS Database: A Key Tool for Dietary Assessment in Human Health and Disease ResearchJenny Plumb, Alessandra Durazzo, Massimo Lucarini, et al.
Foods (Basel, Switzerland)|January 6, 2018
Food Composition Databases: Considerations about Complex Food MatricesStefania Marconi, Alessandra Durazzo, Emanuela Camilli, et al.
Nutrients|January 2, 2020
Development of Dietary Supplement Label Database in Italy: Focus of FoodEx2 CodingAlessandra Durazzo, Emanuela Camilli, Laura D'Addezio, et al.
Molecules (Basel, Switzerland)|April 24, 2019
Antioxidant Properties of Four Commonly Consumed Popular Italian DishesAlessandra Durazzo, Massimo Lucarini, Antonello Santini, et al.
Food Chemistry|October 11, 2016
Nutritional composition and antioxidant properties of traditional Italian dishesAlessandra Durazzo, Silvia Lisciani, Emanuela Camilli, et al.
Foods (Basel, Switzerland)|May 25, 2024
The Healthy Fatty Index Allows for Deeper Insights into the Lipid Composition of Foods of Animal Origin When Compared with the Atherogenic and Thrombogenicity IndexesAlessandro Dal Bosco, Massimiliano Cavallo, Laura Menchetti, et al.
Molecules (Basel, Switzerland)|December 15, 2018
Dietary Lignans: Definition, Description and Research Trends in Databases DevelopmentAlessandra Durazzo, Massimo Lucarini, Emanuela Camilli, et al.
Molecules (Basel, Switzerland)|July 26, 2018
From Plant Compounds to Botanicals and Back: A Current SnapshotAlessandra Durazzo, Laura D'Addezio, Emanuela Camilli, et al.
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Public Health Nutrition|April 29, 2026
Plant foods biodiversity in National food composition databases - The Italian caseSilvia Lisciani, Elisabetta Toti, Emanuela Camilli, et al.
Nutrients|February 13, 2025
Effects of Household Cooking on Mineral Composition and Retention in Widespread Italian VegetablesSilvia Lisciani, Altero Aguzzi, Paolo Gabrielli, et al.
Nutrients|November 11, 2020
Extractable and Non-Extractable Antioxidants Composition in the eBASIS Database: A Key Tool for Dietary Assessment in Human Health and Disease ResearchJenny Plumb, Alessandra Durazzo, Massimo Lucarini, et al.
Foods (Basel, Switzerland)|January 6, 2018
Food Composition Databases: Considerations about Complex Food MatricesStefania Marconi, Alessandra Durazzo, Emanuela Camilli, et al.
Nutrients|January 2, 2020
Development of Dietary Supplement Label Database in Italy: Focus of FoodEx2 CodingAlessandra Durazzo, Emanuela Camilli, Laura D'Addezio, et al.
Molecules (Basel, Switzerland)|April 24, 2019
Antioxidant Properties of Four Commonly Consumed Popular Italian DishesAlessandra Durazzo, Massimo Lucarini, Antonello Santini, et al.
Food Chemistry|October 11, 2016
Nutritional composition and antioxidant properties of traditional Italian dishesAlessandra Durazzo, Silvia Lisciani, Emanuela Camilli, et al.
Foods (Basel, Switzerland)|May 25, 2024
The Healthy Fatty Index Allows for Deeper Insights into the Lipid Composition of Foods of Animal Origin When Compared with the Atherogenic and Thrombogenicity IndexesAlessandro Dal Bosco, Massimiliano Cavallo, Laura Menchetti, et al.
Molecules (Basel, Switzerland)|December 15, 2018
Dietary Lignans: Definition, Description and Research Trends in Databases DevelopmentAlessandra Durazzo, Massimo Lucarini, Emanuela Camilli, et al.
Molecules (Basel, Switzerland)|July 26, 2018
From Plant Compounds to Botanicals and Back: A Current SnapshotAlessandra Durazzo, Laura D'Addezio, Emanuela Camilli, et al.
Pageof 2