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Items: 1 to 20 of 22

1.

Characterization of Polyphenolic Compounds Extracted from Different Varieties of Almond Hulls (Prunus dulcis L.).

Kahlaoui M, Borotto Dalla Vecchia S, Giovine F, Ben Haj Kbaier H, Bouzouita N, Barbosa Pereira L, Zeppa G.

Antioxidants (Basel). 2019 Dec 16;8(12). pii: E647. doi: 10.3390/antiox8120647.

2.

Analytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins.

Barbosa-Pereira L, Rojo-Poveda O, Ferrocino I, Giordano M, Zeppa G.

Data Brief. 2019 Jul 26;25:104268. doi: 10.1016/j.dib.2019.104268. eCollection 2019 Aug.

3.

Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics.

Barbosa-Pereira L, Rojo-Poveda O, Ferrocino I, Giordano M, Zeppa G.

Food Res Int. 2019 Sep;123:684-696. doi: 10.1016/j.foodres.2019.05.041. Epub 2019 May 31.

PMID:
31285018
4.

A Dietary Mixture of Oxysterols Induces In Vitro Intestinal Inflammation through TLR2/4 Activation: The Protective Effect of Cocoa Bean Shells.

Rossin D, Barbosa-Pereira L, Iaia N, Testa G, Sottero B, Poli G, Zeppa G, Biasi F.

Antioxidants (Basel). 2019 May 31;8(6). pii: E151. doi: 10.3390/antiox8060151.

5.

Authentication of cocoa bean shells by near- and mid-infrared spectroscopy and inductively coupled plasma-optical emission spectroscopy.

Mandrile L, Barbosa-Pereira L, Sorensen KM, Giovannozzi AM, Zeppa G, Engelsen SB, Rossi AM.

Food Chem. 2019 Sep 15;292:47-57. doi: 10.1016/j.foodchem.2019.04.008. Epub 2019 Apr 12.

PMID:
31054691
6.

Coffee silverskin as nutraceutical ingredient in yogurt: its effect on functional properties and its bioaccessibility.

Bertolino M, Barbosa-Pereira L, Ghirardello D, Botta C, Rolle L, Guglielmetti A, Borotto Dalla Vecchia S, Zeppa G.

J Sci Food Agric. 2019 Jul;99(9):4267-4275. doi: 10.1002/jsfa.9659. Epub 2019 Mar 25.

PMID:
30816557
7.

Fresh cheese as a vehicle for polyunsaturated fatty acids integration: effect on physico-chemical, microbiological and sensory characteristics.

Dal Bello B, Torri L, Piochi M, Bertolino M, Zeppa G.

Int J Food Sci Nutr. 2017 Nov;68(7):800-810. doi: 10.1080/09637486.2017.1301891. Epub 2017 Mar 20.

PMID:
28320208
8.

Static Hot Air and Infrared Rays Roasting are Efficient Methods for Aflatoxin Decontamination on Hazelnuts.

Siciliano I, Dal Bello B, Zeppa G, Spadaro D, Gullino ML.

Toxins (Basel). 2017 Feb 21;9(2). pii: E72. doi: 10.3390/toxins9020072.

9.

Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage.

Belviso S, Dal Bello B, Giacosa S, Bertolino M, Ghirardello D, Giordano M, Rolle L, Gerbi V, Zeppa G.

Food Chem. 2017 Feb 15;217:398-408. doi: 10.1016/j.foodchem.2016.08.103. Epub 2016 Aug 30.

PMID:
27664651
10.

Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses.

Marchiani R, Bertolino M, Ghirardello D, McSweeney PL, Zeppa G.

J Food Sci Technol. 2016 Mar;53(3):1585-96. doi: 10.1007/s13197-015-2105-8. Epub 2015 Nov 12.

11.

Controlling protected designation of origin of wine by Raman spectroscopy.

Mandrile L, Zeppa G, Giovannozzi AM, Rossi AM.

Food Chem. 2016 Nov 15;211:260-7. doi: 10.1016/j.foodchem.2016.05.011. Epub 2016 May 2.

PMID:
27283630
12.

Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05.

Perin LM, Dal Bello B, Belviso S, Zeppa G, Carvalho AF, Cocolin L, Nero LA.

Int J Food Microbiol. 2015 Dec 2;214:159-167. doi: 10.1016/j.ijfoodmicro.2015.08.006. Epub 2015 Aug 14.

13.

The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.

Zeppa G, Belviso S, Bertolino M, Cavallero MC, Dal Bello B, Ghirardello D, Giordano M, Giorgis M, Grosso A, Rolle L, Gerbi V.

J Sci Food Agric. 2015 Jun;95(8):1678-88. doi: 10.1002/jsfa.6871. Epub 2014 Sep 10.

PMID:
25123494
14.

Use of winemaking by-products as an ingredient for tomato puree: the effect of particle size on product quality.

Lavelli V, Sri Harsha PS, Torri L, Zeppa G.

Food Chem. 2014;152:162-8. doi: 10.1016/j.foodchem.2013.11.103. Epub 2013 Nov 27.

15.

Descriptive sensory analysis of Aceto Balsamico Tradizionale di Modena DOP and Aceto Balsamico Tradizionale di Reggio Emilia DOP.

Zeppa G, Gambigliani Zoccoli M, Nasi E, Masini G, Meglioli G, Zappino M.

J Sci Food Agric. 2013 Dec;93(15):3737-42. doi: 10.1002/jsfa.6219. Epub 2013 Jun 26.

PMID:
23653290
16.

Volatile compound formation during argan kernel roasting.

El Monfalouti H, Charrouf Z, Giordano M, Guillaume D, Kartah B, Harhar H, Gharby S, Denhez C, Zeppa G.

Nat Prod Commun. 2013 Jan;8(1):33-6.

PMID:
23472454
17.

Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime.

Bertolino M, Dolci P, Giordano M, Rolle L, Zeppa G.

Food Chem. 2011 Dec 1;129(3):1001-11. doi: 10.1016/j.foodchem.2011.05.060. Epub 2011 May 15.

PMID:
25212329
18.

Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in cottage cheese.

Dal Bello B, Cocolin L, Zeppa G, Field D, Cotter PD, Hill C.

Int J Food Microbiol. 2012 Feb 1;153(1-2):58-65. doi: 10.1016/j.ijfoodmicro.2011.10.016. Epub 2011 Oct 30.

PMID:
22104121
19.

Quantitative descriptive analysis of Italian polenta produced with different corn cultivars.

Zeppa G, Bertolino M, Rolle L.

J Sci Food Agric. 2012 Jan 30;92(2):412-7. doi: 10.1002/jsfa.4593. Epub 2011 Aug 4.

PMID:
21815169
20.

Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology.

Dolci P, Alessandria V, Rantsiou K, Rolle L, Zeppa G, Cocolin L.

Int J Food Microbiol. 2008 Mar 20;122(3):302-11. doi: 10.1016/j.ijfoodmicro.2007.12.018. Epub 2007 Dec 31.

PMID:
18272246

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