Search Results - "Niro, Serena"

Determination of Lutein from Fruit and Vegetables Through an Alkaline Hydrolysis Extraction Method and HPLC Analysis by Fratianni, Alessandra, Mignogna, Rossella, Niro, Serena, Panfili, Gianfranco

“…A simple and rapid analytical method for the determination of lutein content, successfully used for cereal matrices, was evaluated in fruit and vegetables. The…”
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Evolution of Carotenoids, Sensory Profiles and Volatile Compounds in Microwave-Dried Fruits of Three Different Loquat Cultivars (Eriobotrya japonica Lindl.) by Farina, Vittorio, Cinquanta, Luciano, Vella, Francesco, Niro, Serena, Panfili, Gianfranco, Metallo, Antonio, Cuccurullo, Gennaro, Corona, Onofrio

“…The consumption of loquat fruits is highly appreciated for their carotenoid content and valuable sensory notes, but it is limited due to the low shelf-life. An…”
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Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds by Niro, Serena, D'Agostino, Annacristina, Fratianni, Alessandra, Cinquanta, Luciano, Panfili, Gianfranco

“…Interest in gluten-free grains is increasing, together with major incidences of celiac disease in the last years. Since to date, knowledge of the nutritional…”
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Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling by Fratianni, Alessandra, D'Agostino, Annacristina, Niro, Serena, Bufano, Annarita, Paura, Bruno, Panfili, Gianfranco

“…Lipophilic antioxidants are essential components, which have been pointed as bioactive beneficial for human health. This study aimed at evaluating the effect…”
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Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits ( Mangifera Indica L.) by Fratianni, Alessandra, Adiletta, Giuseppina, Di Matteo, Marisa, Panfili, Gianfranco, Niro, Serena, Gentile, Carla, Farina, Vittorio, Cinquanta, Luciano, Corona, Onofrio

“…The aim of this research was to study the evolution of carotenoid compounds, antioxidant β-ctivity, volatiles and sensory quality in two mango cultivars dried…”
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Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks by Niro, Serena, Succi, Mariantonietta, Tremonte, Patrizio, Sorrentino, Elena, Coppola, Raffaele, Panfili, Gianfranco, Fratianni, Alessandra

“…The evolution of free amino acids (FAA) in Caciocavallo cheeses, made with cow milk (CC) and cow milk mixed with ewe (CE) and goat (CG) milk, was studied…”
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Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses by Niro, Serena, Fratianni, Alessandra, Tremonte, Patrizio, Lombardi, Silvia Jane, Sorrentino, Elena, Manzi, Pamela, Panfili, Gianfranco

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Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF) by Fratianni, Alessandra, Niro, Serena, Messia, Maria Cristina, Panfili, Gianfranco, Marra, Francesco, Cinquanta, Luciano

“…Carrot and parsnip slices were subjected to hot drying at 50, 60 and 70 °C with or without pulsed electric field (PEF) pre-treatment at 0.9 kV/cm and 1000 and…”
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Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet by Panfili, Gianfranco, Niro, Serena, Bufano, Annarita, D’Agostino, Annacristina, Fratianni, Alessandra, Paura, Bruno, Falasca, Luisa, Cinquanta, Luciano

“…Three wild edible plant species belonging to the Asteraceae family, Crepis vesicaria L. (s.l.), Sonchus asper (L.) Hill s.l., and Sonchus oleraceus L., usually…”
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Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks by Roncolini, Andrea, Milanović, Vesna, Aquilanti, Lucia, Cardinali, Federica, Garofalo, Cristiana, Sabbatini, Riccardo, Clementi, Francesca, Belleggia, Luca, Pasquini, Marina, Mozzon, Massimo, Foligni, Roberta, Federica Trombetta, Maria, Haouet, M. Naceur, Serena Altissimi, M., Di Bella, Sara, Piersanti, Arianna, Griffoni, Francesco, Reale, Anna, Niro, Serena, Osimani, Andrea

“…[Display omitted] •Protein and mineral fortification of insects-based rusks was assessed.•Compared to control rusks, fortified rusks showed protein enrichment…”
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Tocols and fatty acids as markers of the origin of vegetable oils and fats in bakery products by Fratianni, Alessandra, Niro, Serena, D’Agostino, Annacristina, Ievoli, Riccardo, Avino, Pasquale, Notardonato, Ivan, Panfili, Gianfranco

“…This study reports an approach combining the use of tocols and fatty acids as variables to separate different bakery products with respect to the oil/fat used…”
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Effect of pH on malolactic fermentation in southern Italian wines by Cinquanta, Luciano, De Stefano, Giovanni, Formato, Dora, Niro, Serena, Panfili, Gianfranco

“…This study investigated the influence of pH on malolactic fermentation (MLF) in white wines (adjusted to pH 3.2, 3.4 and 3.8, respectively) from Falanghina…”
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Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening by Niro, Serena, Fratianni, Alessandra, D'Agostino, Annacristina, Notardonato, Ivan, Panfili, Gianfranco

“…This study evaluated the nutritional and sensorial characteristics of Pecorino di Farindola cheese at different commercial ripening stages. Moreover, in order…”
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Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk by Niro, Serena, Fratianni, Alessandra, Tremonte, Patrizio, Sorrentino, Elena, Tipaldi, Luca, Panfili, Gianfranco, Coppola, Raffaele

“…This study assessed and compared the physicochemical, microbiological, and sensorial characteristics of Caciocavallo cheeses, made from cow milk and a mixture…”
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Limits and potentials of African red palm oils purchased from European ethnic food stores by De Leonardis, Antonella, Macciola, Vincenzo, Niro, Serena, Nag, Ahindra, Panfili, Gianfranco

“…In the recent years, ethnic foods have become an important trading segment in Europe due to the increasing demand of immigrant people. Generally, the ethnic…”
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Technological use of donkey milk in cheesemaking by Niro, Serena, Fratianni, Alessandra, Colavita, Giampaolo, Galassi, Laura, Zanazzi, Marco, Salimei, Elisabetta

“…The efficacy of donkey milk as an alternative to hen's egg white lysozyme in preventing cheese blowing during ripening of Italian Grana cheeses was tested…”
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Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses by Succi, Mariantonietta, Aponte, Maria, Tremonte, Patrizio, Niro, Serena, Sorrentino, Elena, Iorizzo, Massimo, Tipaldi, Luca, Pannella, Gianfranco, Panfili, Gianfranco, Fratianni, Alessandra, Coppola, Raffaele

“…Five protected designation of origin (PDO) Caciocavallo Silano and 6 non-PDO Caciocavallo cheeses, ripened for 6mo and collected in the 5 Italian regions of…”
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Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles by Reale, Anna, Di Renzo, Tiziana, Russo, Antonio, Niro, Serena, Ottombrino, Antonio, Pellicano, Mario Paolo

“…This study aimed to develop a low‐calorie apricot nectar by replacing sucrose with different amount of Stevia rebaudiana bertoni (Rebaudioside A, 98%). Stevia…”
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An innovative pre-ripening drying method to improve the quality of pasta filata cheeses by Niro, Serena, Fratianni, Alessandra, Mignogna, Rossella, Tremonte, Patrizio, Sorrentino, Elena, Panfili, Gianfranco

“…In order to optimise the pre-ripening of pasta filata cheeses, two traditional Italian cheeses, Caciocavallo and Scamorza, were dried for different times at…”
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