Publikationen in Zusammenarbeit mit Forschern von University of Bologna (7)

2021

  1. Antioxidant and Anti-Inflammatory Profiles of Spent Coffee Ground Extracts for the Treatment of Neurodegeneration

    Oxidative Medicine and Cellular Longevity, Vol. 2021

2018

  1. Improving the Frying Performance and Oxidative Stability of Refined Soybean Oil by Tocotrienol-Rich Unsaponifiable Matters of Kolkhoung (Pistacia khinjuk) Hull Oil

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 95, Núm. 5, pp. 619-628

  2. Influence of probiotic microorganisms on aflatoxins B1 and B2 bioaccessibility evaluated with a simulated gastrointestinal digestion

    Journal of Food Composition and Analysis, Vol. 68, pp. 128-132

2017

  1. Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials

    Comprehensive Reviews in Food Science and Food Safety, Vol. 16, Núm. 5, pp. 895-905

2015

  1. Biosynthesis of beauvericin and enniatins invitro by wheat Fusarium species and natural grain contamination in an area of central Italy

    Food Microbiology, Vol. 46, pp. 618-626

  2. Fusarium species, chemotype characterisation and trichothecene contamination of durum and soft wheat in an area of central Italy

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 3, pp. 540-551

  3. Reduction of beauvericin and enniatins bioaccessibility by prebiotic compounds, evaluated in static and dynamic simulated gastrointestinal digestion

    Food Control, Vol. 47, pp. 203-211