Showing results (51-60 of 193) with videos related to

Sort By:
Pageof 20
Nutrients|May 11, 2024
A Patented Dietary Supplement (Hydroxy-Methyl-Butyrate, Carnosine, Magnesium, Butyrate, Lactoferrin) Is a Promising Therapeutic Target for Age-Related Sarcopenia through the Regulation of Gut Permeability: A Randomized Controlled TrialMariangela Rondanelli, Clara Gasparri, Alessandro Cavioni, et al.
Le Infezioni in Medicina|February 11, 2022
Association between RT-PCR Ct values and COVID-19 new daily cases: a multicenter cross-sectional studyAbdulkarim Abdulrahman, Saad I Mallah, Abdulla Alawadhi, et al.
Biomedicine & Pharmacotherapy = Biomedecine & Pharmacotherapie|April 29, 2023
Practical dietary advices for subjects with alpha-1 antitrypsin deficiencyMariangela Rondanelli, Clara Gasparri, Claudia Razza, et al.
Geriatrics (Basel, Switzerland)|August 25, 2022
Nutritional Intervention Effectiveness on Slowing Time to Dialysis in Elderly Patients with Chronic Kidney Disease-A Retrospective Cohort StudySimone Perna, Fatima Faisal, Daniele Spadaccini, et al.
Aging Clinical and Experimental Research|February 25, 2017
Sarcopenia and sarcopenic obesity in comparison: prevalence, metabolic profile, and key differences. A cross-sectional study in Italian hospitalized elderlySimone Perna, Gabriella Peroni, Milena Anna Faliva, et al.
Nutrients|November 14, 2023
Discovering the Individualized Factors Associated with Sarcopenia and Sarcopenic Obesity Phenotypes-A Machine Learning ApproachAlessia Moroni, Simone Perna, Domenico Azzolino, et al.
Nutrition and Health|March 3, 2025
Food allergies in older people: Protocol for a systematic review and meta-analysisDomenico Azzolino, Ivan Baldassari, Simone Perna, et al.
International Journal of Food Sciences and Nutrition|July 26, 2017
Association of the bitter taste receptor gene TAS2R38 (polymorphism RS713598) with sensory responsiveness, food preferences, biochemical parameters and body-composition markers. A cross-sectional study in ItalySimone Perna, Antonella Riva, Giada Nicosanti, et al.
Antioxidants (Basel, Switzerland)|March 29, 2023
Vitamin D from UV-Irradiated Mushrooms as a Way for Vitamin D Supplementation: A Systematic Review on Classic and Nonclassic Effects in Human and Animal ModelsMariangela Rondanelli, Alessia Moroni, Marco Zese, et al.
Food Science & Nutrition|June 3, 2017
Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat productsMariangela Rondanelli, Maria Daglia, Silvia Meneghini, et al.
Pageof 20