Publications en collaboration avec des chercheurs de Università di Perugia (24)

2024

  1. Grape pomace as a novel functional ingredient: Mitigating ochratoxin A bioaccessibility and unraveling cytoprotective mechanisms in vitro

    Current Research in Food Science, Vol. 9

  2. Phytochemical Characterization of Bilberries and Their Potential as a Functional Ingredient to Mitigate Ochratoxin A Toxicity in Cereal-Based Products

    Nutrients , Vol. 16, Núm. 18

  3. Zeaxanthin exerts anti-inflammatory effects in vitro and provides significant neuroprotection in mice subjected to transient middle cerebral artery occlusion

    PharmaNutrition, Vol. 27

2022

  1. Assessing bioaccessibility and bioavailability in vitro of phenolic compounds from freeze-dried apple pomace by LC-Q-TOF-MS

    Food Bioscience, Vol. 48

2021

  1. Extraction of phenolic compounds from fresh apple pomace by different non-conventional techniques

    Molecules, Vol. 26, Núm. 14

  2. Functional and Bioactive Properties of Peptides Derived from Marine Side Streams

    Marine Drugs, Vol. 19, Núm. 2, pp. 71

2020

  1. Chemoprotective effect of carotenoids from Lycium barbarum L. on SH-SY5Y neuroblastoma cells treated with beauvericin

    Food and Chemical Toxicology, Vol. 141

  2. Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 13, pp. 4968-4977

  3. Phenolic acids from lycium barbarum leaves: In vitro and in silico studies of the inhibitory activity against porcine pancreatic α-amylase

    Processes, Vol. 8, Núm. 11, pp. 1-14

2019

  1. Conventional, non-conventional extraction techniques and new strategies for the recovery of bioactive compounds from plant material for human nutrition

    Food Research International

  2. Cytoprotective effects of carotenoids-rich extract from Lycium barbarum L. on the beauvericin-induced cytotoxicity on Caco-2 cells

    Food and Chemical Toxicology, Vol. 133

2018

  1. Enzyme-assisted extraction of polyphenol from edible lotus (Nelumbo nucifera) rhizome knot: Ultra-filtration performance and HPLC-MS2 profile

    Food Research International, Vol. 111, pp. 291-298

  2. Evaluation of gliadins-diglycosylated cyanidins interaction from litchi pericarp through ultraviolet and fluorescence measurements

    International Journal of Food Properties, Vol. 20, pp. S2418-S2428

  3. Lipids and Food Quality

    Journal of Food Quality

  4. Novel food processing and extraction technologies of high-added value compounds from plant materials

    Foods, Vol. 7, Núm. 7

2017

  1. Direct and indirect measurements of enhanced phenolic bioavailability from litchi pericarp procyanidins by: Lactobacillus casei-01

    Food and Function, Vol. 8, Núm. 8, pp. 2760-2770

2016

  1. Simultaneous analysis of twenty-six mycotoxins in durum wheat grain from Italy

    Food Control, Vol. 62, pp. 322-329

2015

  1. Alternariol-induced cytotoxicity in Caco-2 cells. Protective effect of the phenolic fraction from virgin olive oil

    Toxicon, Vol. 93, pp. 103-111

  2. 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

  3. 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