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Pasquale Crupi

Showing results (21-30 of 54) with videos related to

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Journal of Food Science|February 8, 2012
HPLC-DAD-ESI-MS analysis of flavonoid compounds in 5 seedless table grapes grown in Apulian RegionPasquale Crupi, Antonio Coletta, Rosa Anna Milella, et al.
Food Chemistry|May 23, 2013
Antithrombotic activity of 12 table grape varieties. Relationship with polyphenolic profileCosimo Carrieri, Rosa Anna Milella, Francesca Incampo, et al.
Foods (Basel, Switzerland)|March 6, 2021
Effect of Soil Management and Training System on Negroamaro Wine AromaAntonio Coletta, Aline Theodoro Toci, Sandra Pati, et al.
Metabolites|December 22, 2023
Olive Oil Polyphenols Improve HDL Cholesterol and Promote Maintenance of Lipid Metabolism: A Systematic Review and Meta-Analysis of Randomized Controlled TrialsRoberta Zupo, Fabio Castellana, Pasquale Crupi, et al.
Journal of Food Science|January 19, 2012
Polyphenol compounds in artichoke plant tissues and varietiesDonatella Negro, Vincenzo Montesano, Sabrina Grieco, et al.
Journal of Food Science|August 7, 2012
Skin extracts from 2 Italian table grapes (Italia and Palieri) inhibit tissue factor expression by human blood mononuclear cellsRosa Anna Milella, Donato Antonacci, Pasquale Crupi, et al.
Molecular Biotechnology|September 25, 2012
Sangiovese and its offspring in southern ItalyMarica Gasparro, Angelo Raffaele Caputo, Carlo Bergamini, et al.
Journal of Food Science|June 16, 2010
Carotenoid and chlorophyll-derived compounds in some wine grapes grown in Apulian regionPasquale Crupi, Antonio Coletta, Rosa Anna Milella, et al.
Foods (Basel, Switzerland)|July 9, 2022
The Tower of Babel of Pharma-Food Study on Extra Virgin Olive Oil PolyphenolsMaria Lisa Clodoveo, Marilena Muraglia, Pasquale Crupi, et al.
Food Chemistry|January 22, 2014
Effect of viticulture practices on concentration of polyphenolic compounds and total antioxidant capacity of Southern Italy red winesAntonio Coletta, Silvia Berto, Pasquale Crupi, et al.
Pageof 6

Showing results (21-30 of 54) with videos related to

Sort By:
Pageof 6
Journal of Food Science|February 8, 2012
HPLC-DAD-ESI-MS analysis of flavonoid compounds in 5 seedless table grapes grown in Apulian RegionPasquale Crupi, Antonio Coletta, Rosa Anna Milella, et al.
Food Chemistry|May 23, 2013
Antithrombotic activity of 12 table grape varieties. Relationship with polyphenolic profileCosimo Carrieri, Rosa Anna Milella, Francesca Incampo, et al.
Foods (Basel, Switzerland)|March 6, 2021
Effect of Soil Management and Training System on Negroamaro Wine AromaAntonio Coletta, Aline Theodoro Toci, Sandra Pati, et al.
Metabolites|December 22, 2023
Olive Oil Polyphenols Improve HDL Cholesterol and Promote Maintenance of Lipid Metabolism: A Systematic Review and Meta-Analysis of Randomized Controlled TrialsRoberta Zupo, Fabio Castellana, Pasquale Crupi, et al.
Journal of Food Science|January 19, 2012
Polyphenol compounds in artichoke plant tissues and varietiesDonatella Negro, Vincenzo Montesano, Sabrina Grieco, et al.
Journal of Food Science|August 7, 2012
Skin extracts from 2 Italian table grapes (Italia and Palieri) inhibit tissue factor expression by human blood mononuclear cellsRosa Anna Milella, Donato Antonacci, Pasquale Crupi, et al.
Molecular Biotechnology|September 25, 2012
Sangiovese and its offspring in southern ItalyMarica Gasparro, Angelo Raffaele Caputo, Carlo Bergamini, et al.
Journal of Food Science|June 16, 2010
Carotenoid and chlorophyll-derived compounds in some wine grapes grown in Apulian regionPasquale Crupi, Antonio Coletta, Rosa Anna Milella, et al.
Foods (Basel, Switzerland)|July 9, 2022
The Tower of Babel of Pharma-Food Study on Extra Virgin Olive Oil PolyphenolsMaria Lisa Clodoveo, Marilena Muraglia, Pasquale Crupi, et al.
Food Chemistry|January 22, 2014
Effect of viticulture practices on concentration of polyphenolic compounds and total antioxidant capacity of Southern Italy red winesAntonio Coletta, Silvia Berto, Pasquale Crupi, et al.
Pageof 6