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

Pasquale Crupi

Showing results (31-40 of 54) with videos related to

Pageof 6
Sort By:
Animals : an Open Access Journal From MDPI|April 3, 2021
Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and "Capocollo di Martina Franca" Dry-Cured MeatMaria Antonietta Colonna, Simona Tarricone, Francesco Giannico, et al.
Environmental Monitoring and Assessment|March 9, 2016
Geochemical characterization of elements in Vitis vinifera cv. Negroamaro grape berries grown under different soil managementsSalvatore Pepi, Antonio Coletta, Pasquale Crupi, et al.
Rapid Communications in Mass Spectrometry : RCM|April 18, 2013
Determination of fucoxanthin isomers in microalgae (Isochrysis sp.) by high-performance liquid chromatography coupled with diode-array detector multistage mass spectrometry coupled with positive electrospray ionizationPasquale Crupi, Aline Theodore Toci, Silvio Mangini, et al.
Food Chemistry|September 12, 2020
Effect of pre-harvest inactivated yeast treatment on the anthocyanin content and quality of table grapesPasquale Crupi, Daniela Palattella, Filomena Corbo, et al.
Molecules (Basel, Switzerland)|February 12, 2021
Color Stabilization of Apulian Red Wines through the Sequential Inoculation of <i>Starmerella bacillaris</i> and <i>Saccharomyces cerevisiae</i>Matteo Velenosi, Pasquale Crupi, Rocco Perniola, et al.
Molecules (Basel, Switzerland)|January 18, 2020
Optimization of Microwave-Assisted Extraction of Antioxidants from Bamboo Shoots of <i>Phyllostachys pubescens</i>Gualtiero Milani, Francesca Curci, Maria Maddalena Cavalluzzi, et al.
Antioxidants (Basel, Switzerland)|March 29, 2023
Wine Lees as Source of Antioxidant Molecules: Green Extraction Procedure and Biological ActivityMichele De Luca, Donatella Restuccia, Umile Gianfranco Spizzirri, et al.
Metabolites|August 28, 2024
Dietary Intake of Polyphenols and All-Cause Mortality: A Systematic Review with Meta-AnalysisRoberta Zupo, Fabio Castellana, Giuseppe Lisco, et al.
Foods (Basel, Switzerland)|May 13, 2026
Valorization of Olive Milling By-Products: Development and Application of an Antioxidant-Enriched Leavening Powder for Bakery ProductsUmile Gianfranco Spizzirri, Luigi Esposito, Donatella Restuccia, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|February 8, 2016
Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process EfficiencyMaria Lisa Clodoveo, Tiziana Dipalmo, Pasquale Crupi, et al.
Pageof 6

Showing results (31-40 of 54) with videos related to

Sort By:
Pageof 6
Animals : an Open Access Journal From MDPI|April 3, 2021
Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and "Capocollo di Martina Franca" Dry-Cured MeatMaria Antonietta Colonna, Simona Tarricone, Francesco Giannico, et al.
Environmental Monitoring and Assessment|March 9, 2016
Geochemical characterization of elements in Vitis vinifera cv. Negroamaro grape berries grown under different soil managementsSalvatore Pepi, Antonio Coletta, Pasquale Crupi, et al.
Rapid Communications in Mass Spectrometry : RCM|April 18, 2013
Determination of fucoxanthin isomers in microalgae (Isochrysis sp.) by high-performance liquid chromatography coupled with diode-array detector multistage mass spectrometry coupled with positive electrospray ionizationPasquale Crupi, Aline Theodore Toci, Silvio Mangini, et al.
Food Chemistry|September 12, 2020
Effect of pre-harvest inactivated yeast treatment on the anthocyanin content and quality of table grapesPasquale Crupi, Daniela Palattella, Filomena Corbo, et al.
Molecules (Basel, Switzerland)|February 12, 2021
Color Stabilization of Apulian Red Wines through the Sequential Inoculation of <i>Starmerella bacillaris</i> and <i>Saccharomyces cerevisiae</i>Matteo Velenosi, Pasquale Crupi, Rocco Perniola, et al.
Molecules (Basel, Switzerland)|January 18, 2020
Optimization of Microwave-Assisted Extraction of Antioxidants from Bamboo Shoots of <i>Phyllostachys pubescens</i>Gualtiero Milani, Francesca Curci, Maria Maddalena Cavalluzzi, et al.
Antioxidants (Basel, Switzerland)|March 29, 2023
Wine Lees as Source of Antioxidant Molecules: Green Extraction Procedure and Biological ActivityMichele De Luca, Donatella Restuccia, Umile Gianfranco Spizzirri, et al.
Metabolites|August 28, 2024
Dietary Intake of Polyphenols and All-Cause Mortality: A Systematic Review with Meta-AnalysisRoberta Zupo, Fabio Castellana, Giuseppe Lisco, et al.
Foods (Basel, Switzerland)|May 13, 2026
Valorization of Olive Milling By-Products: Development and Application of an Antioxidant-Enriched Leavening Powder for Bakery ProductsUmile Gianfranco Spizzirri, Luigi Esposito, Donatella Restuccia, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|February 8, 2016
Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process EfficiencyMaria Lisa Clodoveo, Tiziana Dipalmo, Pasquale Crupi, et al.
Pageof 6