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Toxics
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May 24, 2024
Food Plants and Environmental Contamination: An Update
Nicoletta Guerrieri, Stefania Mazzini, Gigliola Borgonovo
Molecules (Basel, Switzerland)
|
October 27, 2015
Phytochemicals from Ruta graveolens Activate TAS2R Bitter Taste Receptors and TRP Channels Involved in Gustation and Nociception
Giuseppe Mancuso, Gigliola Borgonovo, Leonardo Scaglioni, et al.
Food Chemistry
|
June 12, 2024
NMR-based approach to detect white wine vinegar fraud
Silvia Grassi, Gigliola Borgonovo, Matteo Gennaro, et al.
Journal of Voice : Official Journal of the Voice Foundation
|
February 4, 2020
Herbs for Voice Database: Developing a Rational Approach to the Study of Herbal Remedies Used in Voice Care
Orietta Calcinoni, Gigliola Borgonovo, Alessia Cassanelli, et al.
Biofouling
|
October 16, 2012
Sub-lethal concentrations of Muscari comosum bulb extract suppress adhesion and induce detachment of sessile yeast cells
Federica Villa, Gigliola Borgonovo, Francesca Cappitelli, et al.
Natural Product Research
|
November 19, 2024
Flavone glycosides from a <i>Cyclanthera pedata</i> landrace of Camonica Valley (Northern Italy)
Marco Zuccolo, Angela Bassoli, Gigliola Borgonovo, et al.
Frontiers in Nutrition
|
July 26, 2021
Vanillin Activates Human Bitter Taste Receptors TAS2R14, TAS2R20, and TAS2R39
Gabriella Morini, Marcel Winnig, Timo Vennegeerts, et al.
Chemistry & Biodiversity
|
July 12, 2008
Taste-active compounds in a traditional Italian food: 'lampascioni'
Gigliola Borgonovo, Sara Caimi, Gabriella Morini, et al.
Molecules (Basel, Switzerland)
|
June 27, 2025
Phytochemical Profiling of Residual Leaves from an Alpine Landrace of Globe Artichoke (<i>Cynara scolymus</i> L.)
Marco Zuccolo, Angela Bassoli, Annamaria Giorgi, et al.
International Journal of Molecular Sciences
|
December 23, 2022
Investigation of the Interaction between Aloe vera Anthraquinone Metabolites and c-Myc and C-Kit G-Quadruplex DNA Structures
Sabrina Dallavalle, Roberto Artali, Salvatore Princiotto, et al.
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of 5
Search research articles
Search
Showing results (1-10 of 41) with videos related to
Sort By:
Page
of 5
Toxics
|
May 24, 2024
Food Plants and Environmental Contamination: An Update
Nicoletta Guerrieri, Stefania Mazzini, Gigliola Borgonovo
Molecules (Basel, Switzerland)
|
October 27, 2015
Phytochemicals from Ruta graveolens Activate TAS2R Bitter Taste Receptors and TRP Channels Involved in Gustation and Nociception
Giuseppe Mancuso, Gigliola Borgonovo, Leonardo Scaglioni, et al.
Food Chemistry
|
June 12, 2024
NMR-based approach to detect white wine vinegar fraud
Silvia Grassi, Gigliola Borgonovo, Matteo Gennaro, et al.
Journal of Voice : Official Journal of the Voice Foundation
|
February 4, 2020
Herbs for Voice Database: Developing a Rational Approach to the Study of Herbal Remedies Used in Voice Care
Orietta Calcinoni, Gigliola Borgonovo, Alessia Cassanelli, et al.
Biofouling
|
October 16, 2012
Sub-lethal concentrations of Muscari comosum bulb extract suppress adhesion and induce detachment of sessile yeast cells
Federica Villa, Gigliola Borgonovo, Francesca Cappitelli, et al.
Natural Product Research
|
November 19, 2024
Flavone glycosides from a <i>Cyclanthera pedata</i> landrace of Camonica Valley (Northern Italy)
Marco Zuccolo, Angela Bassoli, Gigliola Borgonovo, et al.
Frontiers in Nutrition
|
July 26, 2021
Vanillin Activates Human Bitter Taste Receptors TAS2R14, TAS2R20, and TAS2R39
Gabriella Morini, Marcel Winnig, Timo Vennegeerts, et al.
Chemistry & Biodiversity
|
July 12, 2008
Taste-active compounds in a traditional Italian food: 'lampascioni'
Gigliola Borgonovo, Sara Caimi, Gabriella Morini, et al.
Molecules (Basel, Switzerland)
|
June 27, 2025
Phytochemical Profiling of Residual Leaves from an Alpine Landrace of Globe Artichoke (<i>Cynara scolymus</i> L.)
Marco Zuccolo, Angela Bassoli, Annamaria Giorgi, et al.
International Journal of Molecular Sciences
|
December 23, 2022
Investigation of the Interaction between Aloe vera Anthraquinone Metabolites and c-Myc and C-Kit G-Quadruplex DNA Structures
Sabrina Dallavalle, Roberto Artali, Salvatore Princiotto, et al.
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of 5