Publications in collaboration with researchers from Università di Camerino (7)

2017

  1. Evaluation of the hypocholesterolemic effect and prebiotic activity of a lentil (Lens culinaris Medik) extract

    Molecular Nutrition and Food Research, Vol. 61, Núm. 11

2016

  1. Lipid nutritional value of legumes: Evaluation of different extraction methods and determination of fatty acid composition

    Food Chemistry, Vol. 192, pp. 965-971

2015

  1. Effective clean-up and ultra high-performance liquid chromatography-tandem mass spectrometry for isoflavone determination in legumes

    Food Chemistry, Vol. 174, pp. 487-494

  2. Effects of soyasaponin I and soyasaponins-rich extract on the Alternariol-induced cytotoxicity on Caco-2 cells

    Food and Chemical Toxicology, Vol. 77, pp. 44-49

2014

  1. Rapid Quantification of Soyasaponins I and βg in Italian Lentils by High-Performance Liquid Chromatography (HPLC)-Tandem Mass Spectrometry (MS/MS)

    Food Analytical Methods, Vol. 7, Núm. 5, pp. 1024-1031

2013

  1. Determination of soyasaponins i and βg in raw and cooked legumes by solid phase extraction (SPE) coupled to liquid chromatography (LC)-mass spectrometry (MS) and assessment of their bioaccessibility by an in vitro digestion model

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 8, pp. 1702-1709

2012

  1. The soluble dietary fiber inulin can influence the bioaccessibility of enniatins

    Food and Function, Vol. 3, Núm. 8, pp. 853-858