Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Lara Costantini

Showing results (11-20 of 29) with videos related to

Pageof 3
Sort By:
Molecules (Basel, Switzerland)|September 28, 2024
Physico-Chemical Properties and Chemical Analysis of Wildflower Honey Before and After the Addition of Spirulina (<i>Arthrospira platensis</i>)Cosimo Taiti, Lara Costantini, Diego Comparini, et al.
Foods (Basel, Switzerland)|February 26, 2025
Hazelnut Skin Fortification of Dehulled Lentil Chips to Improve Nutritional, Antioxidant, Sensory, and Chemical PropertiesLara Costantini, Maria Teresa Frangipane, Riccardo Massantini, et al.
International Journal of Food Sciences and Nutrition|June 13, 2015
Pasta containing tartary buckwheat sprouts prevents DNA damage in spontaneously hypertensive ratsRoberta Meschini, Silvia Filippi, Romina Molinari, et al.
Biomed Research International|June 14, 2013
Dietary ω -3 polyunsaturated fatty acid DHA: a potential adjuvant in the treatment of cancerNicolò Merendino, Lara Costantini, Laura Manzi, et al.
Journal of Clinical Medicine|August 7, 2020
Docosahexaenoic Acid Reverted the All-<i>trans</i> Retinoic Acid-Induced Cellular Proliferation of T24 Bladder Cancer Cell LineLara Costantini, Romina Molinari, Barbara Farinon, et al.
Foods (Basel, Switzerland)|June 26, 2025
Organic vs. Conventional Chestnuts (<i>Castanea sativa</i> Mill.): A Focus on Antioxidant Activity, Volatile Compounds, and Sensory ProfileMaria Teresa Frangipane, Lara Costantini, Stefania Garzoli, et al.
International Journal of Food Science|July 6, 2026
Investigating the Sensory, Nutritional, and Volatile Properties of Two Local Sweet Cherry (<i>Prunus avium</i> L.) Cultivars From Central ItalyMaria Teresa Frangipane, Lara Costantini, Stefania Garzoli, et al.
Foods (Basel, Switzerland)|July 29, 2023
Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie RecipeLara Costantini, Maria Teresa Frangipane, Romina Molinari, et al.
Foods (Basel, Switzerland)|October 23, 2021
The Effect of Trans Fatty Acids on Human Health: Regulation and Consumption PatternsDavit Pipoyan, Stella Stepanyan, Seda Stepanyan, et al.
Food Chemistry|July 21, 2014
Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredientsLara Costantini, Lea Lukšič, Romina Molinari, et al.
Pageof 3

Showing results (11-20 of 29) with videos related to

Sort By:
Pageof 3
Molecules (Basel, Switzerland)|September 28, 2024
Physico-Chemical Properties and Chemical Analysis of Wildflower Honey Before and After the Addition of Spirulina (<i>Arthrospira platensis</i>)Cosimo Taiti, Lara Costantini, Diego Comparini, et al.
Foods (Basel, Switzerland)|February 26, 2025
Hazelnut Skin Fortification of Dehulled Lentil Chips to Improve Nutritional, Antioxidant, Sensory, and Chemical PropertiesLara Costantini, Maria Teresa Frangipane, Riccardo Massantini, et al.
International Journal of Food Sciences and Nutrition|June 13, 2015
Pasta containing tartary buckwheat sprouts prevents DNA damage in spontaneously hypertensive ratsRoberta Meschini, Silvia Filippi, Romina Molinari, et al.
Biomed Research International|June 14, 2013
Dietary ω -3 polyunsaturated fatty acid DHA: a potential adjuvant in the treatment of cancerNicolò Merendino, Lara Costantini, Laura Manzi, et al.
Journal of Clinical Medicine|August 7, 2020
Docosahexaenoic Acid Reverted the All-<i>trans</i> Retinoic Acid-Induced Cellular Proliferation of T24 Bladder Cancer Cell LineLara Costantini, Romina Molinari, Barbara Farinon, et al.
Foods (Basel, Switzerland)|June 26, 2025
Organic vs. Conventional Chestnuts (<i>Castanea sativa</i> Mill.): A Focus on Antioxidant Activity, Volatile Compounds, and Sensory ProfileMaria Teresa Frangipane, Lara Costantini, Stefania Garzoli, et al.
International Journal of Food Science|July 6, 2026
Investigating the Sensory, Nutritional, and Volatile Properties of Two Local Sweet Cherry (<i>Prunus avium</i> L.) Cultivars From Central ItalyMaria Teresa Frangipane, Lara Costantini, Stefania Garzoli, et al.
Foods (Basel, Switzerland)|July 29, 2023
Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie RecipeLara Costantini, Maria Teresa Frangipane, Romina Molinari, et al.
Foods (Basel, Switzerland)|October 23, 2021
The Effect of Trans Fatty Acids on Human Health: Regulation and Consumption PatternsDavit Pipoyan, Stella Stepanyan, Seda Stepanyan, et al.
Food Chemistry|July 21, 2014
Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredientsLara Costantini, Lea Lukšič, Romina Molinari, et al.
Pageof 3