Format
Sort by
Items per page

Send to

Choose Destination

Search results

Items: 7

1.

Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology.

Riciputi Y, Diaz-de-Cerio E, Akyol H, Capanoglu E, Cerretani L, Caboni MF, Verardo V.

Food Chem. 2018 Dec 15;269:258-263. doi: 10.1016/j.foodchem.2018.06.154. Epub 2018 Jul 2.

PMID:
30100433
2.

How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats.

Filannino P, De Angelis M, Di Cagno R, Gozzi G, Riciputi Y, Gobbetti M.

Environ Microbiol. 2018 Aug 9. doi: 10.1111/1462-2920.14372. [Epub ahead of print]

PMID:
30094916
3.

Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production.

Tabanelli G, Pasini F, Riciputi Y, Vannini L, Gozzi G, Balestra F, Caboni MF, Gardini F, Montanari C.

J Food Sci. 2018 Mar;83(3):711-722. doi: 10.1111/1750-3841.14036. Epub 2018 Feb 13.

PMID:
29437232
4.

Phenolic Compounds in the Potato and Its Byproducts: An Overview.

Akyol H, Riciputi Y, Capanoglu E, Caboni MF, Verardo V.

Int J Mol Sci. 2016 May 27;17(6). pii: E835. doi: 10.3390/ijms17060835. Review.

5.

Determination of free and bound phenolic compounds in soy isoflavone concentrate using a PFP fused core column.

Verardo V, Riciputi Y, Garrido-Frenich A, Caboni MF.

Food Chem. 2015 Oct 15;185:239-44. doi: 10.1016/j.foodchem.2015.03.090. Epub 2015 Mar 28.

PMID:
25952864
6.

Role of cereal type and processing in whole grain in vivo protection from oxidative stress.

Gianotti A, Danesi F, Verardo V, Serrazanetti DI, Valli V, Russo A, Riciputi Y, Tossani N, Caboni MF, Guerzoni ME, Bordoni A.

Front Biosci (Landmark Ed). 2011 Jan 1;16:1609-18.

PMID:
21196251
7.

Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products.

Verardo V, Riciputi Y, Messia MC, Vallicelli M, Falasca L, Marconi E, Caboni MF.

Int J Food Sci Nutr. 2011 May;62(3):262-9. doi: 10.3109/09637486.2010.530596. Epub 2010 Dec 8.

PMID:
21138406

Supplemental Content

Loading ...
Support Center