Search Results - "Spizzirri, U.G."

Innovative antioxidant thermo-responsive hydrogels by radical grafting of catechin on inulin chain by Spizzirri, U.G., Altimari, I., Puoci, F., Parisi, O.I., Iemma, F., Picci, N.

“…The synthesis of thermo-sensitive antioxidant hydrogels by grafting of an antioxidant molecule and a thermo-responsive monomer into inulin, in the presence of…”
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Synthesis and characterization of a (+)-catechin and L-(+)-ascorbic acid cocrystal as a new functional ingredient for tea drinks by Spizzirri, U.G., Carullo, G., De Cicco, L., Crispini, A., Scarpelli, F., Restuccia, D., Aiello, F.

“…Tea (Camellia Sinensis) is one of the most popular drink, consumed as infusion or bottled ready to drink beverages. Although tea leaves contain many…”
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Corrigendum to “Synthesis and characterization of a (+)-catechin and L-(+)-ascorbic acid cocrystal as a new functional ingredient for tea drinks” [Heliyon 5 (8) (August 2019) e02291] by Spizzirri, U.G., Carullo, G., De Cicco, L., Crispini, A., Scarpelli, F., Restuccia, D., Aiello, F.

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The impact of cultivar on polyphenol and biogenic amine profiles in Calabrian red grapes during winemaking by Restuccia, D., Sicari, V., Pellicanò, T.M., Spizzirri, U.G., Loizzo, M.R.

“…In this study, during winemaking, was evaluated the influence of cultivar on bioactive compounds (organic acids, d-(+)-glucose, d-(−)-fructose, biogenic amines…”
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Molecularly imprinted solid-phase extraction for cholesterol determination in cheese products by Puoci, F., Curcio, M., Cirillo, G., Iemma, F., Spizzirri, U.G., Picci, N.

“…A new sorbent for molecularly imprinted solid-phase extraction (MISPE) to detect cholesterol (CHO) in food matrices able to work in an aqueous media was…”
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VALORIZATION OF RED GRAPE POMACE AS FUNCTIONAL FOOD INGREDIENT by Carullo, G, Spizzirri, U.G, Loizzo, M.R, Leporini, M, Sicari, V, Aiello, F, Restuccia, D

“…The winemaking process generates large amounts of by-products that are still a potential source of bioactive compounds to be used as functional food…”
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Molecularly imprinted solid phase extraction for the selective HPLC determination of α-tocopherol in bay leaves by Puoci, F., Cirillo, G., Curcio, M., Iemma, F., Spizzirri, U.G., Picci, N.

“…A new sorbent for molecularly imprinted solid phase extraction (MISPE) was synthesized to extract and purify α-tocopherol (α-TP) from vegetable sources…”
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Molecularly imprinted solid phase extraction for detection of sudan I in food matrices by Puoci, Francesco, Garreffa, Carmelo, Iemma, Francesca, Muzzalupo, Rita, Spizzirri, Umile Gianfranco, Picci, Nevio

“…Sudan I is a synthetic azoic dye employed as an additive in foods, and in particularly in those containing chilli powders, because of his intense red–orange…”
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Grafted gelatin microspheres as potential pH-responsive devices by Spizzirri, U. G., Iemma, F., Altimari, I., Curcio, M., Puoci, F., Picci, N.

“…This study describes the synthesis of polymeric microspheres by reversed-phase graft polymerization of native gelatin (GL) and sodium methacrylate, which are…”
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Molecularly imprinted solid-phase extraction for cholesterol determination in cheese products by Puoci, F, Curcio, M, Cirillo, G, Iemma, F, Spizzirri, U.G, Picci, N

“…A new sorbent for molecularly imprinted solid-phase extraction (MISPE) to detect cholesterol (CHO) in food matrices able to work in an aqueous media was…”
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Antioxidant activity and phenolic content of Mapo Tangelo by Spizzirri, U.G, Restuccia, D, Puoci, F, Curcio, M, Cirillo, G, Picci, N

“…The antioxidant properties of Mapo Tangelo fruit and leaves extracts were investigated. The content of health-promoting components (total phenolics, flavonoids…”
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