Format
Sort by
Items per page

Send to

Choose Destination

Search results

Items: 1 to 50 of 207

1.

Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers.

Damen FWM, Hofstede GJ, Steenbekkers BLPA, Vitaglione P, Pellegrini N, Fogliano V, Luning PA.

Food Res Int. 2019 Jan;115:554-561. doi: 10.1016/j.foodres.2018.09.047. Epub 2018 Sep 21. Review.

PMID:
30599979
2.

Twenty-five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations.

Pellegrini N, Vitaglione P, Granato D, Fogliano V.

J Sci Food Agric. 2018 Dec 22. doi: 10.1002/jsfa.9550. [Epub ahead of print] Review.

PMID:
30578632
3.

The Effect of Sulforaphane on Glyoxalase I Expression and Activity in Peripheral Blood Mononuclear Cells.

Alfarano M, Pastore D, Fogliano V, Schalkwijk CG, Oliviero T.

Nutrients. 2018 Nov 15;10(11). pii: E1773. doi: 10.3390/nu10111773.

4.

Polyphenols and Tryptophan Metabolites Activate the Aryl Hydrocarbon Receptor in an in vitro Model of Colonic Fermentation.

Koper JEB, Loonen LMP, Wells JM, Troise AD, Capuano E, Fogliano V.

Mol Nutr Food Res. 2018 Nov 16:e1800722. doi: 10.1002/mnfr.201800722. [Epub ahead of print]

PMID:
30443985
5.

Food matrix and processing modulate in vitro protein digestibility in soybeans.

Zahir M, Fogliano V, Capuano E.

Food Funct. 2018 Dec 13;9(12):6326-6336. doi: 10.1039/c8fo01385c.

PMID:
30421778
6.

Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality.

Akogou FU, Canoy TS, Kayodé AP, den Besten HM, Linnemann AR, Fogliano V.

J Sci Food Agric. 2018 Oct 16. doi: 10.1002/jsfa.9427. [Epub ahead of print]

PMID:
30324616
7.

Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source.

Mubaiwa J, Fogliano V, Chidewe C, Linnemann AR.

PLoS One. 2018 Oct 15;13(10):e0205776. doi: 10.1371/journal.pone.0205776. eCollection 2018.

8.

Utilization of bambara groundnut (Vigna subterranea (L.) Verdc.) for sustainable food and nutrition security in semi-arid regions of Zimbabwe.

Mubaiwa J, Fogliano V, Chidewe C, Bakker EJ, Linnemann AR.

PLoS One. 2018 Oct 2;13(10):e0204817. doi: 10.1371/journal.pone.0204817. eCollection 2018.

9.

Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice.

Ngadze RT, Verkerk R, Nyanga LK, Fogliano V, Ferracane R, Troise AD, Linnemann AR.

PLoS One. 2018 Aug 17;13(8):e0202415. doi: 10.1371/journal.pone.0202415. eCollection 2018.

10.

Rapid and noninvasive quality control of anhydrous milk fat by PTR-MS: The effect of storage time and packaging.

Pedrotti M, Khomenko I, Cappellin L, Fontana M, Somenzi M, Falchero L, Arveda M, Fogliano V, Biasioli F.

J Mass Spectrom. 2018 Sep;53(9):753-762. doi: 10.1002/jms.4204. Epub 2018 Jun 22.

PMID:
29790632
11.

Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers.

Lykomitros D, Fogliano V, Capuano E.

J Food Sci. 2018 Apr;83(4):1103-1115. doi: 10.1111/1750-3841.14095. Epub 2018 Mar 25.

PMID:
29577289
12.

Food Design To Feed the Human Gut Microbiota.

Ercolini D, Fogliano V.

J Agric Food Chem. 2018 Apr 18;66(15):3754-3758. doi: 10.1021/acs.jafc.8b00456. Epub 2018 Apr 5. Review.

13.

Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant.

Akogou FUG, Besten HMWD, Kayodé APP, Fogliano V, Linnemann AR.

PLoS One. 2018 Mar 21;13(3):e0194657. doi: 10.1371/journal.pone.0194657. eCollection 2018.

14.

Role of the food matrix and digestion on calculation of the actual energy content of food.

Capuano E, Oliviero T, Fogliano V, Pellegrini N.

Nutr Rev. 2018 Apr 1;76(4):274-289. doi: 10.1093/nutrit/nux072.

PMID:
29529265
15.

A comprehensive look at the effect of processing on peanut (Arachis spp.) texture.

Lykomitros D, Den Boer L, Hamoen R, Fogliano V, Capuano E.

J Sci Food Agric. 2018 Aug;98(10):3962-3972. doi: 10.1002/jsfa.8920. Epub 2018 Mar 1.

PMID:
29388682
16.

Correction: Involvement of phenoloxidase in browning during grinding of Tenebrio molitor larvae.

Janssen RH, Lakemond CMM, Fogliano V, Renzone G, Scaloni A, Vincken JP.

PLoS One. 2018 Jan 25;13(1):e0192015. doi: 10.1371/journal.pone.0192015. eCollection 2018.

17.

Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake.

Delgado-Andrade C, Fogliano V.

Annu Rev Food Sci Technol. 2018 Mar 25;9:271-291. doi: 10.1146/annurev-food-030117-012441. Epub 2018 Jan 18.

PMID:
29350563
18.

The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products.

Troise AD, Wiltafsky M, Fogliano V, Vitaglione P.

Food Chem. 2018 May 1;247:29-38. doi: 10.1016/j.foodchem.2017.12.019. Epub 2017 Dec 7.

PMID:
29277225
19.

A closer look to cell structural barriers affecting starch digestibility in beans.

Rovalino-Córdova AM, Fogliano V, Capuano E.

Carbohydr Polym. 2018 Feb 1;181:994-1002. doi: 10.1016/j.carbpol.2017.11.050. Epub 2017 Nov 20.

20.

Involvement of phenoloxidase in browning during grinding of Tenebrio molitor larvae.

Janssen RH, Lakemond CMM, Fogliano V, Renzone G, Scaloni A, Vincken JP.

PLoS One. 2017 Dec 15;12(12):e0189685. doi: 10.1371/journal.pone.0189685. eCollection 2017. Erratum in: PLoS One. 2018 Jan 25;13(1):e0192015.

21.

Application of the QUENCHER methodology to the food industry.

Henrion M, Servaes M, Thielecke F, Fogliano V.

Food Chem. 2018 Feb 1;240:951-958. doi: 10.1016/j.foodchem.2017.07.119. Epub 2017 Jul 25.

PMID:
28946366
22.

The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix.

Bot F, Verkerk R, Mastwijk H, Anese M, Fogliano V, Capuano E.

Food Chem. 2018 Feb 1;240:415-421. doi: 10.1016/j.foodchem.2017.07.102. Epub 2017 Jul 21.

PMID:
28946291
23.

Brassica rapa hairy root extracts promote skin depigmentation by modulating melanin production and distribution.

Sena LM, Zappelli C, Apone F, Barbulova A, Tito A, Leone A, Oliviero T, Ferracane R, Fogliano V, Colucci G.

J Cosmet Dermatol. 2018 Apr;17(2):246-257. doi: 10.1111/jocd.12368. Epub 2017 Jul 3.

PMID:
28670794
24.

Flavor of roasted peanuts (Arachis hypogaea) - Part II: Correlation of volatile compounds to sensory characteristics.

Lykomitros D, Fogliano V, Capuano E.

Food Res Int. 2016 Nov;89(Pt 1):870-881. doi: 10.1016/j.foodres.2016.08.017. Epub 2016 Aug 22.

PMID:
28460990
25.

Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts.

Lykomitros D, Fogliano V, Capuano E.

Food Res Int. 2016 Nov;89(Pt 1):860-869. doi: 10.1016/j.foodres.2016.09.024. Epub 2016 Sep 21.

PMID:
28460989
26.

The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process.

Troise AD, Bandini E, De Donno R, Meijer G, Trezzi M, Fogliano V.

Food Res Int. 2016 Nov;89(Pt 1):514-525. doi: 10.1016/j.foodres.2016.08.021. Epub 2016 Aug 24.

27.

Nitrogen-to-Protein Conversion Factors for Three Edible Insects: Tenebrio molitor, Alphitobius diaperinus, and Hermetia illucens.

Janssen RH, Vincken JP, van den Broek LA, Fogliano V, Lakemond CM.

J Agric Food Chem. 2017 Mar 22;65(11):2275-2278. doi: 10.1021/acs.jafc.7b00471. Epub 2017 Mar 14.

28.

Evaluation of anaerobic digestates from different feedstocks as growth media for Tetradesmus obliquus, Botryococcus braunii, Phaeodactylum tricornutum and Arthrospira maxima.

Massa M, Buono S, Langellotti AL, Castaldo L, Martello A, Paduano A, Sacchi R, Fogliano V.

N Biotechnol. 2017 May 25;36:8-16. doi: 10.1016/j.nbt.2016.12.007. Epub 2016 Dec 30.

PMID:
28043868
29.

Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic.

Tocmo R, Wu Y, Liang D, Fogliano V, Huang D.

Data Brief. 2016 Nov 24;10:221-226. eCollection 2017 Feb.

30.

Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic.

Tocmo R, Wu Y, Liang D, Fogliano V, Huang D.

Food Chem. 2017 Apr 15;221:1867-1873. doi: 10.1016/j.foodchem.2016.10.076. Epub 2016 Oct 19.

PMID:
27979174
31.

Microencapsulated bitter compounds (from Gentiana lutea) reduce daily energy intakes in humans.

Mennella I, Fogliano V, Ferracane R, Arlorio M, Pattarino F, Vitaglione P.

Br J Nutr. 2016 Nov 10:1-10. [Epub ahead of print]

PMID:
27829482
32.

The Choice of Canned Whole Peeled Tomatoes is Driven by Different Key Quality Attributes Perceived by Consumers Having Different Familiarity with the Product.

Frez-Muñoz L, Steenbekkers BL, Fogliano V.

J Food Sci. 2016 Dec;81(12):S2988-S2996. doi: 10.1111/1750-3841.13539. Epub 2016 Nov 1.

PMID:
27802363
33.

Consumption of extra-virgin olive oil rich in phenolic compounds improves metabolic control in patients with type 2 diabetes mellitus: a possible involvement of reduced levels of circulating visfatin.

Santangelo C, Filesi C, Varì R, Scazzocchio B, Filardi T, Fogliano V, D'Archivio M, Giovannini C, Lenzi A, Morano S, Masella R.

J Endocrinol Invest. 2016 Nov;39(11):1295-1301. Epub 2016 Jun 25.

PMID:
27344308
34.

High-Pressure-High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein-Sugar Solutions.

Avila Ruiz G, Xi B, Minor M, Sala G, van Boekel M, Fogliano V, Stieger M.

J Agric Food Chem. 2016 Sep 28;64(38):7208-15. doi: 10.1021/acs.jafc.6b01955. Epub 2016 Sep 19.

PMID:
27588940
35.

Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I.

Troise AD, Buonanno M, Fiore A, Monti SM, Fogliano V.

Food Chem. 2016 Dec 1;212:722-9. doi: 10.1016/j.foodchem.2016.06.037. Epub 2016 Jun 15.

PMID:
27374589
36.

The long story of the Maillard reaction: the beginning of the second century.

Fogliano V.

Food Funct. 2016 Jun 15;7(6):2496-7. doi: 10.1039/c6fo90022d. Epub 2016 Jun 7. No abstract available.

PMID:
27273674
37.

Metabolite Profiling of Italian Tomato Landraces with Different Fruit Types.

Baldina S, Picarella ME, Troise AD, Pucci A, Ruggieri V, Ferracane R, Barone A, Fogliano V, Mazzucato A.

Front Plant Sci. 2016 May 19;7:664. doi: 10.3389/fpls.2016.00664. eCollection 2016.

38.

Inflammation increases NOTCH1 activity via MMP9 and is counteracted by Eicosapentaenoic Acid-free fatty acid in colon cancer cells.

Fazio C, Piazzi G, Vitaglione P, Fogliano V, Munarini A, Prossomariti A, Milazzo M, D'Angelo L, Napolitano M, Chieco P, Belluzzi A, Bazzoli F, Ricciardiello L.

Sci Rep. 2016 Feb 11;6:20670. doi: 10.1038/srep20670.

39.

Amadori products formation in emulsified systems.

Troise AD, Berton-Carabin CC, Fogliano V.

Food Chem. 2016 May 15;199:51-8. doi: 10.1016/j.foodchem.2015.11.110. Epub 2015 Dec 2.

PMID:
26775943
40.

Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox.

Palermo M, Gökmen V, De Meulenaer B, Ciesarová Z, Zhang Y, Pedreschi F, Fogliano V.

Food Funct. 2016 Jun 15;7(6):2516-25. doi: 10.1039/c5fo00655d.

PMID:
26666890
41.

Correction: Carbonyl trapping and antiglycative activities of olive oil mill wastewater.

Navarro M, Fiore A, Fogliano V, Morales FJ.

Food Funct. 2015 Oct;6(10):3399. doi: 10.1039/c5fo90035b.

PMID:
26387637
42.

Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds.

Mazzeo T, Paciulli M, Chiavaro E, Visconti A, Fogliano V, Ganino T, Pellegrini N.

Food Res Int. 2015 Sep;75:89-97. doi: 10.1016/j.foodres.2015.05.036. Epub 2015 May 16.

PMID:
28454976
43.

Food Liking Enhances the Plasma Response of 2-Arachidonoylglycerol and of Pancreatic Polypeptide upon Modified Sham Feeding in Humans.

Mennella I, Ferracane R, Zucco F, Fogliano V, Vitaglione P.

J Nutr. 2015 Sep;145(9):2169-75. doi: 10.3945/jn.114.207704. Epub 2015 Jul 15.

PMID:
26180248
44.
45.

Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber.

Vitaglione P, Mennella I, Ferracane R, Rivellese AA, Giacco R, Ercolini D, Gibbons SM, La Storia A, Gilbert JA, Jonnalagadda S, Thielecke F, Gallo MA, Scalfi L, Fogliano V.

Am J Clin Nutr. 2015 Feb;101(2):251-61. doi: 10.3945/ajcn.114.088120. Epub 2014 Dec 3.

PMID:
25646321
46.

Channel-forming activity of syringomycin E in two mercury-supported biomimetic membranes.

Becucci L, Tramonti V, Fiore A, Fogliano V, Scaloni A, Guidelli R.

Biochim Biophys Acta. 2015 Apr;1848(4):932-41. doi: 10.1016/j.bbamem.2014.12.007. Epub 2014 Dec 29.

47.

Carbonyl trapping and antiglycative activities of olive oil mill wastewater.

Navarro M, Fiore A, Fogliano V, Morales FJ.

Food Funct. 2015 Feb;6(2):574-83. doi: 10.1039/c4fo01049c. Erratum in: Food Funct. 2015 Oct;6(10):3399.

PMID:
25519075
48.

Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids.

Camorani P, Chiavaro E, Cristofolini L, Paciulli M, Zaupa M, Visconti A, Fogliano V, Pellegrini N.

J Sci Food Agric. 2015 Aug 30;95(11):2185-91. doi: 10.1002/jsfa.7009. Epub 2014 Dec 12.

PMID:
25410476
49.

Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography-high-resolution mass spectrometry.

Troise AD, Fiore A, Roviello G, Monti SM, Fogliano V.

Amino Acids. 2015 Jan;47(1):111-24. doi: 10.1007/s00726-014-1845-5. Epub 2014 Oct 17.

PMID:
25323735
50.

Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk.

Troise AD, Fiore A, Colantuono A, Kokkinidou S, Peterson DG, Fogliano V.

J Agric Food Chem. 2014 Oct 15;62(41):10092-100. doi: 10.1021/jf503329d. Epub 2014 Oct 3.

PMID:
25280240

Supplemental Content

Loading ...
Support Center