University of Parma-ko ikertzaileekin lankidetzan egindako argitalpenak (8)

2022

  1. A Screening of Native (Poly)phenols and Gut-Related Metabolites on 3D HCT116 Spheroids Reveals Gut Health Benefits of a Flavan-3-ol Metabolite

    Molecular Nutrition and Food Research, Vol. 66, Núm. 21

2021

  1. Eating fermented: Health benefits of lab-fermented foods

    Foods, Vol. 10, Núm. 11

  2. Editorial: Flavonoids: From Biosynthesis and Metabolism to Health Benefits

    Frontiers in Plant Science

  3. Metabolomic Changes after Coffee Consumption: New Paths on the Block

    Molecular Nutrition and Food Research, Vol. 65, Núm. 3

  4. Risk-benefit in food safety and nutrition – Outcome of the 2019 Parma Summer School

    Food Research International, Vol. 141

2018

  1. A novel approach based on untargeted lipidomics reveals differences in the lipid pattern among durum and common wheat

    Food Chemistry, Vol. 240, pp. 775-783

2017

  1. Untargeted metabolomics based on ultra-high-performance liquid chromatography–high-resolution mass spectrometry merged with chemometrics: A new predictable tool for an early detection of mycotoxins

    Food Chemistry, Vol. 224, pp. 423-431

2016

  1. Characterization and discrimination of ancient grains: A metabolomics approach

    International Journal of Molecular Sciences, Vol. 17, Núm. 8