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

Rosalia Ferracane

Showing results (1-10 of 46) with videos related to

Pageof 5
Sort By:
Food Chemistry|December 31, 2017
Potential bioaccessibility and functionality of polyphenols and cynaropicrin from breads enriched with artichoke stemAntonio Colantuono, Rosalia Ferracane, Paola Vitaglione
Food & Function|October 11, 2016
In vitro bioaccessibility and functional properties of polyphenols from pomegranate peels and pomegranate peels-enriched cookiesAntonio Colantuono, Rosalia Ferracane, Paola Vitaglione
Food Chemistry|July 28, 2019
Food database of N-acyl-phosphatidylethanolamines, N-acylethanolamines and endocannabinoids and daily intake from a Western, a Mediterranean and a vegetarian dietLucia De Luca, Rosalia Ferracane, Paola Vitaglione
Analytical and Bioanalytical Chemistry|September 24, 2009
Overview of analytical methods for beauvericin and fusaproliferin in food matricesAntonello Santini, Rosalia Ferracane, Giuseppe Meca, et al.
Journal of Food Protection|February 25, 2005
Occurrence of mycotoxin in Farro samples from southern ItalyRaffaello Castoria, Giuseppe Lima, Rosalia Ferracane, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Salivary concentration of N-acylethanolamines upon food mastication and after meal consumption: Influence of food dietary fiberXianghui Kong, Rosalia Ferracane, Lucia De Luca, et al.
Food & Function|February 2, 2023
The Maillard reaction end product <i>N</i><sup>ε</sup>-carboxymethyllysine is metabolized in humans and the urinary levels of the microbial metabolites are associated with individual dietSilvia Tagliamonte, Antonio Dario Troise, Rosalia Ferracane, et al.
Food & Function|October 28, 2014
Oleic acid content of a meal promotes oleoylethanolamide response and reduces subsequent energy intake in humansIlario Mennella, Maria Savarese, Rosalia Ferracane, et al.
Food & Function|April 2, 2020
N-Acylphosphatidylethanolamines and N-acylethanolamines increase in saliva upon food mastication: the influence of the individual nutritional status and fat type in foodLucia De Luca, Rosalia Ferracane, Nancy Calderón Ramírez, et al.
The Journal of Nutrition|July 17, 2015
Food Liking Enhances the Plasma Response of 2-Arachidonoylglycerol and of Pancreatic Polypeptide upon Modified Sham Feeding in HumansIlario Mennella, Rosalia Ferracane, Francine Zucco, et al.
Pageof 5

Showing results (1-10 of 46) with videos related to

Sort By:
Pageof 5
Food Chemistry|December 31, 2017
Potential bioaccessibility and functionality of polyphenols and cynaropicrin from breads enriched with artichoke stemAntonio Colantuono, Rosalia Ferracane, Paola Vitaglione
Food & Function|October 11, 2016
In vitro bioaccessibility and functional properties of polyphenols from pomegranate peels and pomegranate peels-enriched cookiesAntonio Colantuono, Rosalia Ferracane, Paola Vitaglione
Food Chemistry|July 28, 2019
Food database of N-acyl-phosphatidylethanolamines, N-acylethanolamines and endocannabinoids and daily intake from a Western, a Mediterranean and a vegetarian dietLucia De Luca, Rosalia Ferracane, Paola Vitaglione
Analytical and Bioanalytical Chemistry|September 24, 2009
Overview of analytical methods for beauvericin and fusaproliferin in food matricesAntonello Santini, Rosalia Ferracane, Giuseppe Meca, et al.
Journal of Food Protection|February 25, 2005
Occurrence of mycotoxin in Farro samples from southern ItalyRaffaello Castoria, Giuseppe Lima, Rosalia Ferracane, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Salivary concentration of N-acylethanolamines upon food mastication and after meal consumption: Influence of food dietary fiberXianghui Kong, Rosalia Ferracane, Lucia De Luca, et al.
Food & Function|February 2, 2023
The Maillard reaction end product <i>N</i><sup>ε</sup>-carboxymethyllysine is metabolized in humans and the urinary levels of the microbial metabolites are associated with individual dietSilvia Tagliamonte, Antonio Dario Troise, Rosalia Ferracane, et al.
Food & Function|October 28, 2014
Oleic acid content of a meal promotes oleoylethanolamide response and reduces subsequent energy intake in humansIlario Mennella, Maria Savarese, Rosalia Ferracane, et al.
Food & Function|April 2, 2020
N-Acylphosphatidylethanolamines and N-acylethanolamines increase in saliva upon food mastication: the influence of the individual nutritional status and fat type in foodLucia De Luca, Rosalia Ferracane, Nancy Calderón Ramírez, et al.
The Journal of Nutrition|July 17, 2015
Food Liking Enhances the Plasma Response of 2-Arachidonoylglycerol and of Pancreatic Polypeptide upon Modified Sham Feeding in HumansIlario Mennella, Rosalia Ferracane, Francine Zucco, et al.
Pageof 5