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Silvia Tagliamonte

Showing results (1-10 of 17) with videos related to

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Nutrition Reviews|February 13, 2024
Food bioactive peptides: functionality beyond bitternessSilvia Tagliamonte, Veronica Oliviero, Paola Vitaglione
Food & Function|October 9, 2023
Casein-phenol interactions occur during digestion and affect bioactive peptide and phenol bioaccessibilityAytul Hamzalioglu, Silvia Tagliamonte, Vural Gökmen, 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.
Molecules (Basel, Switzerland)|September 9, 2022
Baobab-Fruit Shell and Fibrous Filaments Are Sources of Antioxidant Dietary FibersManuela Flavia Chiacchio, Silvia Tagliamonte, Attilio Visconti, et al.
Nutrition Reviews|December 2, 2023
Why do mothers mix milk feed their infants? Results from a systematic reviewCarmen Monge-Montero, Liandré F van der Merwe, Silvia Tagliamonte, et al.
European Journal of Nutrition|December 27, 2023
Relationships between diet and gut microbiome in an Italian and Dutch cohort: does the dietary protein to fiber ratio play a role?Silvia Tagliamonte, Marie-Luise Puhlmann, Francesca De Filippis, et al.
The Journal of Nutrition|August 23, 2024
Consumption of a Sourdough-Leavened Croissant Enriched with a Blend of Fibers Influences Fasting Blood Glucose in a Randomized Controlled Trial in Healthy SubjectsRoberta Barone Lumaga, Silvia Tagliamonte, Tiziana De Rosa, et al.
Current Research in Food Science|January 19, 2026
Development of a synbiotic dietary supplement containing potential Next Generation Probiotics for modulation of the gut microbiome and metabolomeAlessia Esposito, Vincenzo Valentino, Silvia Tagliamonte, et al.
Foods (Basel, Switzerland)|February 13, 2026
Chemical and Functional Properties of Chickpea (<i>Cicer arietinum</i> L.)-Based Fermented Beverages Produced Using Different Lactic Acid BacteriaAngela Pazzanese, Silvia Tagliamonte, Maria Aponte, et al.
Food & Function|March 17, 2026
Functional potential of crackers formulated with an innovative fermented cooked chickpea flourManuela Flavia Chiacchio, Silvia Tagliamonte, Giuseppe Blaiotta, et al.
Pageof 2

Showing results (1-10 of 17) with videos related to

Sort By:
Pageof 2
Nutrition Reviews|February 13, 2024
Food bioactive peptides: functionality beyond bitternessSilvia Tagliamonte, Veronica Oliviero, Paola Vitaglione
Food & Function|October 9, 2023
Casein-phenol interactions occur during digestion and affect bioactive peptide and phenol bioaccessibilityAytul Hamzalioglu, Silvia Tagliamonte, Vural Gökmen, 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.
Molecules (Basel, Switzerland)|September 9, 2022
Baobab-Fruit Shell and Fibrous Filaments Are Sources of Antioxidant Dietary FibersManuela Flavia Chiacchio, Silvia Tagliamonte, Attilio Visconti, et al.
Nutrition Reviews|December 2, 2023
Why do mothers mix milk feed their infants? Results from a systematic reviewCarmen Monge-Montero, Liandré F van der Merwe, Silvia Tagliamonte, et al.
European Journal of Nutrition|December 27, 2023
Relationships between diet and gut microbiome in an Italian and Dutch cohort: does the dietary protein to fiber ratio play a role?Silvia Tagliamonte, Marie-Luise Puhlmann, Francesca De Filippis, et al.
The Journal of Nutrition|August 23, 2024
Consumption of a Sourdough-Leavened Croissant Enriched with a Blend of Fibers Influences Fasting Blood Glucose in a Randomized Controlled Trial in Healthy SubjectsRoberta Barone Lumaga, Silvia Tagliamonte, Tiziana De Rosa, et al.
Current Research in Food Science|January 19, 2026
Development of a synbiotic dietary supplement containing potential Next Generation Probiotics for modulation of the gut microbiome and metabolomeAlessia Esposito, Vincenzo Valentino, Silvia Tagliamonte, et al.
Foods (Basel, Switzerland)|February 13, 2026
Chemical and Functional Properties of Chickpea (<i>Cicer arietinum</i> L.)-Based Fermented Beverages Produced Using Different Lactic Acid BacteriaAngela Pazzanese, Silvia Tagliamonte, Maria Aponte, et al.
Food & Function|March 17, 2026
Functional potential of crackers formulated with an innovative fermented cooked chickpea flourManuela Flavia Chiacchio, Silvia Tagliamonte, Giuseppe Blaiotta, et al.
Pageof 2