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Lorenzo Cecchi

Showing results (61-70 of 172) with videos related to

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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 infusionLorenzo Cecchi, Diletta Balli, Silvia Urciuoli, et al.
Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology|September 15, 2021
A qualitative and quantitative comparison of IgE antibody profiles with two multiplex platforms for component-resolved diagnostics in allergic patientsEnrico Scala, Elisabetta Caprini, Damiano Abeni, et al.
Antioxidants (Basel, Switzerland)|July 29, 2023
AGS Gastric Cells: Antioxidant Activity and Metabolic Effects of Phenolic Extracts from Different Monocultivar Virgin Olive OilsPaola Faraoni, Maria Bellumori, Lorenzo Cecchi, et al.
Journal of Food Science|September 24, 2019
Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil ProductionLorenzo Cecchi, Noah Schuster, Dan Flynn, et al.
Food Chemistry|August 6, 2022
Pomegranate peel as a promising source of pectic polysaccharides: A multi-methodological analytical investigationDiletta Balli, Mohamad Khatib, Lorenzo Cecchi, et al.
International Archives of Allergy and Immunology|August 9, 2017
Molecular Recognition Profiles and Clinical Patterns of PR-10 Sensitization in a Birch-Free Mediterranean AreaEnrico Scala, Damiano Abeni, 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 storageLorenzo Cecchi, Silvia Urciuoli, Francesca Ieri, et al.
Annali Italiani Di Medicina Interna : Organo Ufficiale Della Societa Italiana Di Medicina Interna|August 2, 2002
["Sarcoidosis-like" granulomatous disease in patients with common variable hypogammaglobulinemia]Andrea Matucci, Oliviero Rossi, Lorenzo Cecchi, et al.
Molecules (Basel, Switzerland)|July 16, 2020
A Study on the Biodiversity of Pigmented Andean Potatoes: Nutritional Profile and Phenolic CompositionMaria Bellumori, Nancy A Chasquibol Silva, Laida Vilca, et al.
Antioxidants (Basel, Switzerland)|August 6, 2021
Phenolic Extracts from Extra Virgin Olive Oils Inhibit Dipeptidyl Peptidase IV Activity: In Vitro, Cellular, and In Silico Molecular Modeling InvestigationsCarmen Lammi, Martina Bartolomei, Carlotta Bollati, et al.
Pageof 18

Showing results (61-70 of 172) with videos related to

Sort By:
Pageof 18
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 infusionLorenzo Cecchi, Diletta Balli, Silvia Urciuoli, et al.
Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology|September 15, 2021
A qualitative and quantitative comparison of IgE antibody profiles with two multiplex platforms for component-resolved diagnostics in allergic patientsEnrico Scala, Elisabetta Caprini, Damiano Abeni, et al.
Antioxidants (Basel, Switzerland)|July 29, 2023
AGS Gastric Cells: Antioxidant Activity and Metabolic Effects of Phenolic Extracts from Different Monocultivar Virgin Olive OilsPaola Faraoni, Maria Bellumori, Lorenzo Cecchi, et al.
Journal of Food Science|September 24, 2019
Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil ProductionLorenzo Cecchi, Noah Schuster, Dan Flynn, et al.
Food Chemistry|August 6, 2022
Pomegranate peel as a promising source of pectic polysaccharides: A multi-methodological analytical investigationDiletta Balli, Mohamad Khatib, Lorenzo Cecchi, et al.
International Archives of Allergy and Immunology|August 9, 2017
Molecular Recognition Profiles and Clinical Patterns of PR-10 Sensitization in a Birch-Free Mediterranean AreaEnrico Scala, Damiano Abeni, 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 storageLorenzo Cecchi, Silvia Urciuoli, Francesca Ieri, et al.
Annali Italiani Di Medicina Interna : Organo Ufficiale Della Societa Italiana Di Medicina Interna|August 2, 2002
["Sarcoidosis-like" granulomatous disease in patients with common variable hypogammaglobulinemia]Andrea Matucci, Oliviero Rossi, Lorenzo Cecchi, et al.
Molecules (Basel, Switzerland)|July 16, 2020
A Study on the Biodiversity of Pigmented Andean Potatoes: Nutritional Profile and Phenolic CompositionMaria Bellumori, Nancy A Chasquibol Silva, Laida Vilca, et al.
Antioxidants (Basel, Switzerland)|August 6, 2021
Phenolic Extracts from Extra Virgin Olive Oils Inhibit Dipeptidyl Peptidase IV Activity: In Vitro, Cellular, and In Silico Molecular Modeling InvestigationsCarmen Lammi, Martina Bartolomei, Carlotta Bollati, et al.
Pageof 18