Vincenzo Fogliano
#121,794
Most Influential Person Now
Researcher
Vincenzo Fogliano's AcademicInfluence.com Rankings
Vincenzo Foglianocomputer-science Degrees
Computer Science
#4949
World Rank
#5227
Historical Rank
Machine Learning
#1138
World Rank
#1157
Historical Rank
Artificial Intelligence
#1369
World Rank
#1396
Historical Rank
Database
#2119
World Rank
#2228
Historical Rank
Download Badge
Computer Science
Vincenzo Fogliano's Degrees
- PhD Computer Science University of Milan
- Masters Computer Science University of Milan
- Bachelors Computer Science University of Milan
Similar Degrees You Can Earn
Why Is Vincenzo Fogliano Influential?
(Suggest an Edit or Addition)Vincenzo Fogliano's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- A communal catalogue reveals Earth’s multiscale microbial diversity (2017) (1501)
- Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies (2011) (624)
- Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines. (1999) (541)
- Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut (2008) (488)
- Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. (2008) (479)
- Protocatechuic acid is the major human metabolite of cyanidin-glucosides. (2007) (443)
- Whole-grain wheat breakfast cereal has a prebiotic effect on the human gut microbiota: a double-blind, placebo-controlled, crossover study (2007) (383)
- A review on the beneficial aspects of food processing. (2010) (383)
- Nitrogen-to-Protein Conversion Factors for Three Edible Insects: Tenebrio molitor, Alphitobius diaperinus, and Hermetia illucens (2017) (354)
- Chemical characterization and antioxidant properties of coffee melanoidins. (2002) (340)
- Dietary Antioxidant Compounds and Liver Health (2005) (326)
- Cyanidins: metabolism and biological properties. (2004) (323)
- Polyphenols and Human Health: A Prospectus (2011) (312)
- Bioavailability of trans-resveratrol from red wine in humans. (2005) (307)
- A new procedure to measure the antioxidant activity of insoluble food components. (2007) (302)
- Nutritional value of cherry tomatoes (Lycopersicon esculentum Cv. Naomi F1) harvested at different ripening stages. (2002) (292)
- Antioxidant nutritional quality of tomato. (2007) (285)
- Antioxidant activity and dietary fibre in durum wheat bran by-products (2005) (266)
- Antioxidative activity and carotenoid and tomatine contents in different typologies of fresh consumption tomatoes. (2000) (261)
- The effect of cooking on the phytochemical content of vegetables. (2014) (253)
- Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables. (2010) (252)
- Irrigation with saline water improves carotenoids content and antioxidant activity of tomato (2001) (251)
- Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber. (2015) (237)
- Study of the three-way interaction between Trichoderma atroviride, plant and fungal pathogens by using a proteomic approach (2006) (231)
- Seasonal variations in antioxidant components of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1) (2006) (220)
- Characterization of a new potential functional ingredient: coffee silverskin. (2004) (211)
- Coffee reduces liver damage in a rat model of steatohepatitis: The underlying mechanisms and the role of polyphenols and melanoidins (2010) (206)
- Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach (2009) (205)
- Physiological relevance of dietary melanoidins (2012) (201)
- Total antioxidant capacities of raw and cooked meats. (2012) (187)
- Direct measurement of the total antioxidant capacity of cereal products (2008) (182)
- Apple polyphenol extracts prevent damage to human gastric epithelial cells in vitro and to rat gastric mucosa in vivo (2005) (171)
- Flavonoid and carbohydrate contents in Tropea red onions: effects of homelike peeling and storage. (2002) (168)
- Metabolic profile of the bioactive compounds of burdock (Arctium lappa) seeds, roots and leaves. (2010) (168)
- Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies (2009) (166)
- Functional ingredients from microalgae. (2014) (165)
- Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables (2011) (154)
- Development of functional bread containing nanoencapsulated omega-3 fatty acids (2011) (150)
- Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke. (2008) (149)
- Putting together the puzzle of consumer food waste : Towards an integral perspective (2017) (148)
- Bread crust melanoidins as potential prebiotic ingredients. (2005) (148)
- Apples increase nitric oxide production by human saliva at the acidic pH of the stomach: a new biological function for polyphenols with a catechol group? (2005) (143)
- Characterization of coloured compounds obtained by enzymatic extraction of bakery products. (2003) (142)
- Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food. (2004) (142)
- Microwave Assisted Extraction of Phenolic Compounds from Four Different Spices (2010) (141)
- β-Glucan-enriched bread reduces energy intake and modifies plasma ghrelin and peptide YY concentrations in the short term (2009) (137)
- Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley. (2007) (133)
- Estimation of dietary intake of melanoidins from coffee and bread. (2011) (124)
- Influence of variety and storage on the polyphenol composition of apple flesh. (2004) (122)
- Microalgae as human food: chemical and nutritional characteristics of the thermo-acidophilic microalga Galdieria sulphuraria. (2013) (121)
- Chemopreventive properties of pinoresinol-rich olive oil involve a selective activation of the ATM-p53 cascade in colon cancer cell lines. (2008) (118)
- Fusaproliferin production by Fusarium subglutinans and its toxicity to Artemia salina, SF-9 insect cells, and IARC/LCL 171 human B lymphocytes (1996) (116)
- Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds (2009) (116)
- In vitro bioaccessibility and gut biotransformation of polyphenols present in the water-insoluble cocoa fraction. (2011) (116)
- Occurrence of fusaproliferin, fumonisin B1, and beauvericin in maize from Italy (1997) (115)
- Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems. (2009) (110)
- Bioavailability of strawberry antioxidants in human subjects (2010) (107)
- Annurca apple polyphenols have potent demethylating activity and can reactivate silenced tumor suppressor genes in colorectal cancer cells. (2007) (99)
- Food Design To Feed the Human Gut Microbiota (2018) (98)
- Bioavailability, antioxidant and biological properties of the natural free-radical scavengers cyanidin and related glycosides. (2007) (98)
- Isolation and characterization of fusaproliferin, a new toxic metabolite from Fusarium proliferatum. (1995) (98)
- Lipid oxidation promotes acrylamide formation in fat-rich model systems (2010) (97)
- Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers. (2003) (96)
- Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks (2018) (92)
- Characterization of the Maillard reaction in bread crisps (2008) (92)
- Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake. (2018) (91)
- Moderate coffee consumption increases plasma glutathione but not homocysteine in healthy subjects (2003) (91)
- Natural occurrence of ochratoxin A and antioxidant activities of green and roasted coffees and corresponding byproducts. (2007) (89)
- Fusicoccin Effect on the in Vitro Interaction between Plant 14-3-3 Proteins and Plasma Membrane H+-ATPase* (1998) (89)
- Thermal degradation studies of food melanoidins. (2005) (89)
- Pseudomonas lipodepsipeptides and fungal cell wall-degrading enzymes act synergistically in biological control. (2002) (87)
- The 30-Kilodalton Protein Present in Purified Fusicoccin Receptor Preparations Is a 14-3-3-Like Protein (1994) (87)
- Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps. (2008) (87)
- Sub-Saharan African maize-based foods: Technological perspectives to increase the food and nutrition security impacts of maize breeding programmes (2018) (83)
- Sulphur fertilization may improve the nutritional value of Brassica rapa L. subsp. sylvestris (2007) (82)
- Consumption of extra-virgin olive oil rich in phenolic compounds improves metabolic control in patients with type 2 diabetes mellitus: a possible involvement of reduced levels of circulating visfatin (2016) (81)
- Eicosapentaenoic acid free fatty acid prevents and suppresses colonic neoplasia in colitis‐associated colorectal cancer acting on Notch signaling and gut microbiota (2014) (80)
- Coffee, colon function and colorectal cancer. (2012) (80)
- Changes in carotenoid and ascorbic acid contents in fruits of different tomato genotypes related to the depletion of UV-B radiation. (2005) (79)
- Identification of a β-lactoglobulin lactosylation site (1998) (79)
- Potential prebiotic activity of oligosaccharides obtained by enzymatic conversion of durum wheat insoluble dietary fibre into soluble dietary fibre. (2009) (79)
- Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security (2017) (78)
- Curcumin bioavailability from enriched bread: the effect of microencapsulated ingredients. (2012) (76)
- Food matrix interaction and bioavailability of bioactive peptides: Two faces of the same coin? (2017) (76)
- Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat (2011) (75)
- Rapid “Breath-Print” of Liver Cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry. A Pilot Study. (2013) (73)
- Use of N, N -dimethyl- p -phenylenediamine to Evaluate the Oxidative Status of Human Plasma (2002) (73)
- Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system. (2001) (72)
- Antioxidant activity and general fruit characteristics in different ecotypes of Corbarini small tomatoes. (2000) (71)
- Formation of coloured Maillard reaction products in a gluten- glucose model system (1999) (70)
- Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems (2003) (70)
- Effects of geographical origin, varietal and farming system on the chemical composition and functional properties of purple grape juices: A review (2016) (69)
- Healthy Virgin Olive Oil: A Matter of Bitterness (2015) (68)
- Comparison the functional properties of protein Hydrolysates from poultry byproducts and rainbow trout (2013) (68)
- Teratogenic Effects of Fusaproliferin on Chicken Embryos (1997) (68)
- Functional foods: planning and development. (2005) (68)
- Structure, conformation and biological activity of a novel lipodepsipeptide from Pseudomonas corrugata: cormycin A. (2004) (68)
- Highly Purified Eicosapentaenoic Acid as Free Fatty Acids Strongly Suppresses Polyps in ApcMin/+ Mice (2010) (67)
- Coffee enhances the expression of chaperones and antioxidant proteins in rats with nonalcoholic fatty liver disease. (2014) (66)
- Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk. (2014) (66)
- A closer look to cell structural barriers affecting starch digestibility in beans. (2018) (66)
- Determinants for conducting food safety culture research (2016) (64)
- Foods and liver health. (2008) (63)
- Apple polyphenol extracts prevent aspirin-induced damage to the rat gastric mucosa. (2008) (62)
- Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation (2019) (62)
- Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies. (2012) (62)
- In vitro release of angiotensin-converting enzyme inhibitors, peroxyl-radical scavengers and antibacterial compounds by enzymatic hydrolysis of glycated gluten (2007) (61)
- Potential of Insect-Derived Ingredients for Food Applications (2017) (60)
- Fusicoccin receptors: perception and transduction of the fusicoccin signal (1995) (60)
- EFFECT OF EQUIVALENT THERMAL TREATMENTS ON THE COLOR AND THE ANTIOXIDANT ACTIVITY OF TOMATO PUREES (2002) (60)
- Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities (2019) (59)
- Sugar and dietary fibre composition influence, by different hormonal response, the satiating capacity of a fruit-based and a β-glucan-enriched beverage. (2012) (58)
- Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals. (2013) (58)
- Glucosinolates profile of Brassica rapa L. subsp. Sylvestris L. Janch. var. esculenta Hort (2008) (58)
- LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system. (1999) (58)
- The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process. (2016) (58)
- Absorption and metabolism of red orange juice anthocyanins in rats (2006) (57)
- Release of antioxidant capacity from five plant foods during a multistep enzymatic digestion protocol. (2014) (56)
- Sugar-induced modification of fibroblast growth factor 2 reduces its angiogenic activity in vivo. (2002) (56)
- Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry. (2015) (55)
- Apple polyphenols extract (APE) improves colon damage in a rat model of colitis. (2012) (55)
- Synergism between fungal enzymes and bacterial antibiotics may enhance biocontrol (2002) (55)
- Twenty-five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations. (2020) (55)
- Antioxidants profile of small tomato fruits: Effect of irrigation and industrial process (2010) (54)
- Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system (2011) (54)
- Glycation of lysine‐containing dipeptides (2006) (52)
- Chemoprevention of Intestinal Polyps in ApcMin/+ Mice Fed with Western or Balanced Diets by Drinking Annurca Apple Polyphenol Extract (2011) (52)
- Food design strategies to increase vegetable intake: The case of vegetable enriched pasta (2016) (51)
- Utilization of bambara groundnut (Vigna subterranea (L.) Verdc.) for sustainable food and nutrition security in semi-arid regions of Zimbabwe (2018) (50)
- Mineral Biofortification of Vegetables as a Tool to Improve Human Diet (2021) (49)
- A Dietary Tomato Supplement Prevents Prostate Cancer in TRAMP Mice (2010) (49)
- Treatment of cereal products with a tailored preparation of trichoderma enzymes increases the amount of soluble dietary fiber. (2006) (49)
- Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility (2020) (48)
- Oleocanthal in olive oil: between myth and reality. (2006) (48)
- Effect of domestic cooking methods on protein digestibility and mineral bioaccessibility of wild harvested adult edible insects. (2019) (48)
- The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix. (2018) (47)
- Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry (2014) (47)
- The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans. (2019) (47)
- DNA fingerprinting and quality traits of Corbarino cherry-like tomato landraces. (2004) (46)
- Metabolite Profiling of Italian Tomato Landraces with Different Fruit Types (2016) (46)
- Consumption patterns of edible insects in rural and urban areas of Zimbabwe: taste, nutritional value and availability are key elements for keeping the insect eating habit (2018) (46)
- Human bioavailability of flavanols and phenolic acids from cocoa-nut creams enriched with free or microencapsulated cocoa polyphenols (2012) (46)
- Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic. (2017) (45)
- Glycoalkaloid content and chemical composition of potatoes improved with nonconventional breeding approaches. (2002) (45)
- Mitigation Strategies to Reduce Acrylamide Formation in Fried Potato Products (2008) (45)
- Extraction of azadirachtin A from neem seed kernels by supercritical fluid and its evaluation by HPLC and LC/MS. (1999) (45)
- Bioactive compounds during storage of fresh-cut spinach: the role of endogenous ascorbic acid in the improvement of product quality. (2009) (45)
- Carotenoids from tomatoes inhibit heterocyclic amine formation (2002) (45)
- Evaluation of anaerobic digestates from different feedstocks as growth media for Tetradesmus obliquus, Botryococcus braunii, Phaeodactylum tricornutum and Arthrospira maxima. (2017) (44)
- Dissection of genetic and environmental factors involved in tomato organoleptic quality (2011) (44)
- Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds. (2015) (44)
- The health and technological implications of a better control of neoformed contaminants by the food industry. (2010) (44)
- Understanding consumer data use in new product development and the product life cycle in European food firms – An empirical study (2019) (43)
- Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation (2009) (43)
- Designing food structure to slow down digestion in starch-rich products (2020) (43)
- Role of the food matrix and digestion on calculation of the actual energy content of food (2018) (42)
- Novel Cyclic Lipodepsipeptide from Pseudomonas syringae pv. lachrymans Strain 508 and Syringopeptin Antimicrobial Activities (2005) (42)
- Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa (2017) (42)
- Simultaneous determination of beauvericin, enniatins, and fusaproliferin by high performance liquid chromatography. (2000) (42)
- Solvent effects on total antioxidant capacity of foods measured by direct QUENCHER procedure (2012) (41)
- Reactants encapsulation and Maillard Reaction (2013) (41)
- Hydroponic cultivation improves the nutritional quality of soybean and its products. (2012) (41)
- Antioxidant oligomeric proanthocyanidins from sea buckthorn (Hippophae rhamnoides) Pomace. (2004) (41)
- Proliferin, a new sesterterpene from Fusarium proliferatum (1993) (41)
- Structure and absolute stereochemistry of fusaproliferin, a toxic metabolite from Fusarium proliferatum. (1996) (40)
- Identification and characterization of potato protease inhibitors able to inhibit pathogenicity and growth of Botrytis cinerea (2006) (40)
- Antioxidant activity of pasteurized and sterilized commercial red orange juices. (2005) (40)
- Characterization of melanoidins from a glucose-glycine model system (2002) (40)
- Design cocoa processing towards healthy cocoa products: The role of phenolics and melanoidins (2018) (40)
- Salivary lipase and α-amylase activities are higher in overweight than in normal weight subjects: Influences on dietary behavior (2014) (39)
- Garlic extract prevents CCl(4)-induced liver fibrosis in rats: The role of tissue transglutaminase. (2010) (39)
- Food matrix and processing modulate in vitro protein digestibility in soybeans. (2018) (39)
- Antioxidant activity of virgin olive oil phenolic compounds in a micellar system (1999) (39)
- Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies (2012) (38)
- Mitigation Strategies for the Reduction of 2- and 3-MCPD Esters and Glycidyl Esters in the Vegetable Oil Processing Industry. (2019) (38)
- Use of network analysis to capture key traits affecting tomato organoleptic quality (2009) (38)
- Food safety culture assessment using a comprehensive mixed-methods approach : A comparative study in dairy processing organisations in an emerging economy (2018) (38)
- A new syringopeptin produced by bean strains of Pseudomonas syringae pv. syringae. (2002) (38)
- Inflammation increases NOTCH1 activity via MMP9 and is counteracted by Eicosapentaenoic Acid-free fatty acid in colon cancer cells (2016) (37)
- Soluble antioxidant compounds regenerate the antioxidants bound to insoluble parts of foods. (2013) (36)
- Quantitation of acrylamide in foods by high-resolution mass spectrometry. (2014) (35)
- Polyphenols and Tryptophan Metabolites Activate the Aryl Hydrocarbon Receptor in an in vitro Model of Colonic Fermentation (2018) (34)
- Decarboxylase gene expression and cadaverine and putrescine production by Serratia proteamaculans in vitro and in beef. (2013) (34)
- Polyphenol metabolite profile of artichoke is modulated by agronomical practices and cooking method. (2013) (34)
- Effect of modified atmosphere and active packaging on the shelf-life of fresh bluefin tuna fillets (2011) (34)
- The Phytotoxic Lipodepsipeptide Syringopeptin 25A from Pseudomonas syringae pv syringae Forms Ion Channels in Sugar Beet Vacuoles (2002) (33)
- Phytochemicals and colorectal cancer prevention—myth or reality? (2011) (33)
- Dietary trans‐resveratrol bioavailability and effect on CCl4‐induced liver lipid peroxidation (2009) (33)
- Advanced Glycation End Products in Infant Formulas Do Not Contribute to Insulin Resistance Associated with Their Consumption (2013) (33)
- Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems (2015) (33)
- Effect of Chlorine Dioxide and Ascorbic Acid on Enzymatic Browning and Shelf Life of Fresh‐Cut Red Delicious and Granny Smith Apples (2015) (32)
- Biochemical, sensorial and genomic profiling of traditional Italian tomato varieties (2008) (32)
- Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I. (2016) (32)
- Osmotic dehydration of mango: Effect of vacuum impregnation, high pressure, pectin methylesterase and ripeness on quality (2018) (31)
- Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox. (2016) (31)
- Garlic extract attenuating rat liver fibrosis by inhibiting TGF-β1. (2013) (31)
- A new fungal growth inhibitor from Trichoderma viride (1997) (31)
- An intercontinental analysis of food safety culture in view of food safety governance and national values (2020) (31)
- Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk (2014) (31)
- Effects of nitrogen fertilization on the nutritional value of organically and conventionally grown tomatoes (2006) (30)
- Supercritical fluid extraction of Beauvericin from maize. (2004) (30)
- The contribution of wild harvested edible insects (Eulepida mashona and Henicus whellani) to nutrition security in Zimbabwe (2019) (30)
- Microencapsulated bitter compounds (from Gentiana lutea) reduce daily energy intakes in humans (2016) (30)
- Food Liking Enhances the Plasma Response of 2-Arachidonoylglycerol and of Pancreatic Polypeptide upon Modified Sham Feeding in Humans. (2015) (30)
- What influences mothers’ snack choices for their children aged 2–7? (2019) (30)
- Characterization of a 60 kDa phytotoxic glycoprotein produced byPhoma tracheiphilaand its relation to malseccin (1998) (29)
- Nutritional value of onion regional varieties in Northwest Portugal (2003) (29)
- Role of curcumin in the conversion of asparagine into acrylamide during heating (2013) (29)
- Microencapsulated Starter Culture During Yoghurt Manufacturing, Effect on Technological Features (2017) (29)
- The antimicrobial activity of silver nanoparticles biocomposite films depends on the silver ions release behaviour. (2021) (29)
- Functional ingredients produced by culture of Koliella antarctica. (2010) (28)
- Biological activities of dermatological interest by the water extract of the microalga Botryococcus braunii (2012) (28)
- Extra virgin olive oil: from composition to "molecular gastronomy". (2014) (28)
- Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven. (2013) (28)
- Nutritional quality of sous vide cooked carrots and brussels sprouts. (2012) (28)
- Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source (2018) (28)
- Immunological detection of syringopeptins produced by Pseudomonas syringae pv. lachrymans (1999) (28)
- Protocatechuic acid: the missing human cyanidins' metabolite. (2008) (28)
- Analysis of breath by proton transfer reaction time of flight mass spectrometry in rats with steatohepatitis induced by high-fat diet. (2012) (28)
- Effect of cooking on the concentration of Vitamins B in fortified meat products. (2006) (27)
- Profiling chicory sesquiterpene lactones by high resolution mass spectrometry (2015) (27)
- ANTIOXIDANT PROFILES OF CORBARA SMALL TOMATOES DURING RIPENING AND EFFECTS OF AQUEOUS EXTRACTS ON J774 CELL ANTIOXIDANT ENZYMES (2004) (27)
- Flavor of roasted peanuts (Arachis hypogaea) - Part II: Correlation of volatile compounds to sensory characteristics. (2016) (26)
- Improvement of traditional processing of local monkey orange (Strychnos spp.) fruits to enhance nutrition security in Zimbabwe (2017) (26)
- Okara promoted acrylamide and carboxymethyl-lysine formation in bakery products. (2012) (26)
- Involvement of phenoloxidase in browning during grinding of Tenebrio molitor larvae (2017) (26)
- Productivity and biochemical composition of Tetradesmus obliquus and Phaeodactylum tricornutum: effects of different cultivation approaches (2016) (26)
- Carbonyl trapping and antiglycative activities of olive oil mill wastewater. (2015) (25)
- Effect of endogenous phenoloxidase on protein solubility and digestibility after processing of Tenebrio molitor, Alphitobius diaperinus and Hermetia illucens. (2019) (25)
- Pseudomonas corrugata crpCDE is part of the cyclic lipopeptide corpeptin biosynthetic gene cluster and is involved in bacterial virulence in tomato and in hypersensitive response in Nicotiana benthamiana. (2015) (25)
- High-Pressure-High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein-Sugar Solutions. (2016) (25)
- Investigation into the potential of commercially available lesser mealworm (A. diaperinus) protein to serve as sources of peptides with DPP‐IV inhibitory activity (2018) (24)
- Diversity in beauvericin and fusaproliferin production by different populations of Gibberella fujikuroi {Fusarium section Liseola) (2011) (24)
- Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities (2019) (24)
- Influence of glucose on cyanidin 3-glucoside absorption in rats. (2008) (24)
- Fat content and storage conditions are key factors on the partitioning and activity of carvacrol in antimicrobial packaging (2020) (24)
- Intestinimonas-like bacteria are important butyrate producers that utilize Nε-fructosyllysine and lysine in formula-fed infants and adults (2020) (24)
- Anaerobic Degradation of N-ε-Carboxymethyllysine, a Major Glycation End-Product, by Human Intestinal Bacteria (2019) (24)
- Effect of sulforaphane on glutathione-adduct formation and on glutathione_S_transferase-dependent detoxification of acrylamide in Caco-2 cells. (2009) (24)
- Oxidative Status in Chronic Hepatitis C: The Influence of Antiviral Therapy and Prognostic Value of Serum Hydroperoxide Assay (2004) (24)
- The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products. (2018) (24)
- The H+‐ATPase purified from maize root plasma membranes retains fusicoccin in vivo activation (1996) (24)
- Development of a stable isotope dilution assay for an accurate quantification of protein-bound N(epsilon)-(1-deoxy-D-fructos-1-yl)-L-lysine using a (13)C-labeled internal standard. (1999) (24)
- Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts. (2016) (23)
- Recovery of eggplant field waste as a source of phytochemicals (2020) (23)
- Effects of Nutrient and NaCl Salinity on Growth, Yield, Quality and Composition of Pepper Grown in Soilless Closed System (2014) (23)
- Iron-polyphenol complexes cause blackening upon grinding Hermetia illucens (black soldier fly) larvae (2019) (23)
- N-acyl-homoserine-lactone quorum sensing in tomato phytopathogenic Pseudomonas spp. is involved in the regulation of lipodepsipeptide production. (2012) (23)
- Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise? (2019) (22)
- Glycated fibroblast growth factor-2 is quickly produced in vitro upon low-millimolar glucose treatment and detected in vivo in diabetic mice. (2006) (22)
- TOMATO FRUIT QUALITY IN RELATION TO THE CONTENT OF SODIUM CHLORIDE IN THE NUTRIENT SOLUTION (2004) (22)
- Quantification of lycopene in tomato products: comparing the performances of a newly proposed direct photothermal method and high-performance liquid chromatography (2005) (22)
- The state of the art of food ingredients’ naturalness evaluation: A review of proposed approaches and their relation with consumer trends (2020) (22)
- Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α-Dicarbonyl Compounds under Simulated Physiological Conditions (2019) (22)
- Alcoholic beverages and gastric epithelial cell viability: effect on oxidative stress-induced damage. (2009) (22)
- An insect peptide engineered into the tomato prosystemin gene is released in transgenic tobacco plants and exerts biological activity (2003) (22)
- Effect of Vacuum Frying on Quality Attributes of Fruits (2018) (22)
- Antioxidant strategies based on tomato-enriched food or pyruvate do not affect disease onset and survival in an animal model of amyotrophic lateral sclerosis (2007) (21)
- Targeted metabolite profile of food bioactive compounds by Orbitrap high resolution mass spectrometry: The “FancyTiles” approach (2014) (21)
- Tomato-based Functional Food as Interferon Adjuvant in HCV Eradication Therapy (2004) (20)
- A combination of eicosapentaenoic acid-free fatty acid, epigallocatechin-3-gallate and proanthocyanidins has a strong effect on mTOR signaling in colorectal cancer cells. (2014) (20)
- New tool to evaluate a comprehensive antioxidant activity in food extracts: bleaching of 4-nitroso-N,N-dimethylaniline catalyzed by soybean lipoxygenase-1. (2009) (20)
- Purification and photoaffinity labeling of fusicoccin receptors from maize. (1993) (20)
- Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids. (2015) (20)
- Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables. (2019) (20)
- A Mediterranean Diet Mix Has Chemopreventive Effects in a Murine Model of Colorectal Cancer Modulating Apoptosis and the Gut Microbiota (2019) (19)
- The Mediterranean diet from past to future: Key concepts from the second "Ancel Keys" International Seminar. (2021) (19)
- Risk-based integrity audits in the food chain – A framework for complex systems (2016) (19)
- Healthy, but Disgusting: An Investigation Into Consumers’ Willingness to Try Insect Meat (2019) (19)
- Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption. (2019) (19)
- Influence of alkaline salt cooking on solubilisation of phenolic compounds of bambara groundnut (Vigna subterranea (L.) Verdc.) in relation to cooking time reduction (2019) (18)
- Gastrointestinal Bioaccessibility and Colonic Fermentation of Fucoxanthin from the Extract of the Microalga Nitzschia laevis (2019) (18)
- Development of a tomato-based food for special medical purposes as therapy adjuvant for patients with HCV infection (2007) (18)
- Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities. (2020) (18)
- The Choice of Canned Whole Peeled Tomatoes is Driven by Different Key Quality Attributes Perceived by Consumers Having Different Familiarity with the Product. (2016) (18)
- Effect of soybean processing on cell wall porosity and protein digestibility. (2019) (18)
- Paracelsin E, a new peptaibol from Trichoderma saturnisporum. (1995) (18)
- Studies on the effect of Amadoriase from Aspergillus fumigatus on peptide and protein glycation in vitro. (2007) (17)
- Amadori products formation in emulsified systems. (2016) (17)
- Fuscopeptins, antimicrobial lipodepsipeptides from Pseudomonas fuscovaginae, are channel forming peptides active on biological and model membranes (2008) (17)
- A viral chitinase enhances oral activity of TMOF. (2010) (17)
- Using particle size and fat content to control the release of Allyl isothiocyanate from ground mustard seeds for its application in antimicrobial packaging. (2020) (17)
- Antioxidant potential of non-modified and glycated soy proteins in the continuous phase of oil-in-water emulsions (2021) (17)
- Front face fluorescence spectroscopy and multiway analysis for process control and NFC prediction in industrially processed cookies (2008) (17)
- Biochemical composition and in vitro digestibility of Galdieria sulphuraria grown on spent cherry-brine liquid. (2019) (16)
- Toward the design of insect-based meat analogue: The role of calcium and temperature in coagulation behavior of Alphitobius diaperinus proteins (2019) (16)
- Development of a moisture-activated antimicrobial film containing ground mustard seeds and its application on meat in active packaging system (2021) (16)
- A systems approach to dynamic performance assessment in new food product development (2019) (16)
- Channel-forming activity of syringomycin E in two mercury-supported biomimetic membranes. (2015) (16)
- Determination of the structure of fusaproliferin by1H-NMR and distance geometry (1995) (16)
- Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties (2022) (16)
- Broccoli glucosinolate degradation is reduced performing thermal treatment in binary systems with other food ingredients (2015) (16)
- Are the major antioxidants derived from soy protein and fructo-oligosaccharides model systems colored aqueous soluble or insoluble compounds? (2010) (15)
- A comparison of color formation and maillard reaction products of a lactose-lysine and lactose-N(alpha)-acetyllysine model system. (2000) (15)
- Analysis of bacterial lipodepsipeptides by matrix-assisted laser desorption/ionisation time-of-flight and high-performance liquid chromatography with electrospray mass spectrometry. (2001) (15)
- Effect of thermally oxidized oil and fasting status on the short-term digestibility of ketolinoleic acids and total oxidized fatty acids in rats. (2011) (15)
- Glycoalkaloids and acclimation capacity of hybrids between Solanum tuberosum and the incongruent hardy species Solanum commersonii (2003) (15)
- Exploration of heritage food concept (2021) (15)
- Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten. (2020) (15)
- Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type (2013) (14)
- Rye Flour Extraction Rate Affects Maillard Reaction Development, Antioxidant Activity, and Acrylamide Formation in Bread Crisps (2010) (14)
- Sauce it up: influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods. (2020) (14)
- Modelling the kinetics of osmotic dehydration of mango: Optimizing process conditions and pre-treatment for health aspects (2020) (14)
- Cooking, industrial processing and caloric density of foods (2017) (14)
- Antimicrobial Lipodepsipeptides from Pseudomonas spp: a Comparison of Their Activity on Model Membranes (2003) (14)
- Modifying the Bass diffusion model to study adoption of radical new foods–The case of edible insects in the Netherlands (2020) (14)
- Absorption of strawberry phytochemicals and antioxidant status changes in humans (2010) (14)
- Effect of bean structure on microbiota utilization of plant nutrients: An in-vitro study using the simulator of the human intestinal microbial ecosystem (SHIME®) (2020) (13)
- Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant (2018) (13)
- Melanoidins from coffee and bread differently influence energy intake: A randomized controlled trial of food intake and gut-brain axis response (2020) (13)
- Substrate Specificity of Amadoriase I from Aspergillus fumigatus (2005) (13)
- Insoluble dietary fibre scavenges reactive carbonyl species under simulated physiological conditions: The key role of fibre-bound polyphenols. (2021) (13)
- Improvement of urinary tract symptoms and quality of life in benign prostate hyperplasia patients associated with consumption of a newly developed whole tomato-based food supplement: a phase II prospective, randomized double-blinded, placebo-controlled study (2020) (12)
- Inhibition of α-glucosidases by tea polyphenols in rat intestinal extract and Caco-2 cells grown on Transwell. (2021) (12)
- Human Wellbeing—Sociability, Performance, and Health (2017) (12)
- Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time (2020) (12)
- Rapid and noninvasive quality control of anhydrous milk fat by PTR-MS: The effect of storage time and packaging. (2018) (12)
- Youngest versus oldest child: why does mothers’ snack choice differ? (2020) (11)
- Structure of the lipodepsipeptide syringomycin E in phospholipids and sodium dodecylsulphate micelle studied by circular dichroism, NMR spectroscopy and molecular dynamics. (2011) (11)
- Surface color distribution analysis by computer vision compared to sensory testing: Vacuum fried fruits as a case study. (2021) (11)
- The pivotal role of moisture content in the kinetic modelling of the quality attributes of vacuum fried chips (2020) (11)
- 100 years of the Maillard reaction: why our food turns brown. (2013) (11)
- Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers. (2018) (11)
- STABILITY OF FUSAPROLIFERIN, A MYCOTOXIN FROM FUSARIUM SPP. (1999) (11)
- Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers. (2019) (11)
- Convenient synthesis of lactuloselysine and its use for LC-MS analysis in milk-like model systems. (1999) (11)
- Bioactive lipopeptides of ice-nucleating snow bacterium Pseudomonas syringae strain 31R1. (2008) (11)
- Cocoa melanoidins reduce the formation of dietary advanced glycation end-products in dairy mimicking system. (2020) (10)
- Photoacoustic measurement of lutein in biological matrix (2005) (10)
- Polyphenol composition and qualitative characteristics of fresh-cut lettuce in relation to cultivar, mulching, and storage (2007) (10)
- Mothers’ considerations in snack choice for their children: Differences between the North and the South of Italy (2020) (10)
- Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum (2018) (10)
- Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice (2018) (10)
- Identification of a beta-lactoglobulin lactosylation site. (1998) (10)
- Psychobiotics, gut microbiota and fermented foods can help preserving mental health. (2021) (9)
- Synbiotic Microencapsulation from Slow Digestible Colored Rice and Its Effect on Yoghurt Quality (2018) (9)
- Packaging Design Using Mustard Seeds as a Natural Antimicrobial: A Study on Inhibition of Pseudomonas fragi in Liquid Medium (2020) (9)
- Development of a methodology to forecast the nutritional value of new tomato hybrids (2011) (9)
- Roasting carob flour decreases the capacity to bind glycoconjugates of bile acids. (2020) (9)
- Soybean germination limits the role of cell wall integrity in controlling protein physicochemical changes during cooking and improves protein digestibility. (2021) (9)
- Tool to Support Citizen Participation and Multidisciplinarity in Food Innovation: Circular Food Design (2020) (9)
- Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations. (2020) (9)
- Value conflicts in mothers' snack choice for their 2‐ to 7‐year‐old children (2019) (9)
- An immunological approach to monitor protein lactosylation of heated food model systems (1997) (9)
- Bioinformatics of edible yellow mealworm (Tenebrio molitor) proteome reveal the cuticular proteins as promising precursors of dipeptidyl peptidase-IV inhibitors. (2019) (9)
- Brassica rapa hairy root extracts promote skin depigmentation by modulating melanin production and distribution (2018) (9)
- Frozen storage of lesser mealworm larvae (Alphitobius diaperinus) changes chemical properties and functionalities of the derived ingredients. (2020) (8)
- Aryl hydrocarbon Receptor activation during in vitro and in vivo digestion of raw and cooked broccoli (brassica oleracea var. Italica). (2020) (8)
- In vitro evaluation of gastro-intestinal digestion and colonic biotransformation of curcuminoids considering different formulations and food matrices (2019) (8)
- Monkey orange fruit juice improves the nutritional quality of a maize-based diet. (2019) (8)
- The Effect of Sulforaphane on Glyoxalase I Expression and Activity in Peripheral Blood Mononuclear Cells (2018) (8)
- Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage (2020) (8)
- Effective physical refining for the mitigation of processing contaminants in palm oil at pilot scale. (2020) (8)
- β-Glucan Interaction with Lentil (Lens culinaris) and Yellow Pea (Pisum sativum) Proteins Suppresses Their In Vitro Digestibility. (2021) (8)
- Quality control of raw hazelnuts by rapid and non-invasive fingerprinting of volatile compound release (2021) (8)
- Specific Polyunsaturated Fatty Acids Can Modulate in vitro Human moDC2s and Subsequent Th2 Cytokine Release (2020) (8)
- Carvacrol release from PLA to a model food emulsion: Impact of oil droplet size (2020) (7)
- Phospholipase A2 affects the activity of fusicoccin receptors (1993) (7)
- Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems. (2020) (7)
- Nutritional quality and in vitro digestion of immature rice-based processed products. (2020) (7)
- Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by "in batch" system employing different commercial lactase preparations. (2020) (7)
- Dry fractionation for protein enrichment of animal by-products and insects: A review (2022) (7)
- Cracker shape modifies ad libitum snack intake of crackers with cheese dip (2020) (7)
- In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods (2021) (7)
- Substrate‐Driven Differences in Tryptophan Catabolism by Gut Microbiota and Aryl Hydrocarbon Receptor Activation (2021) (6)
- The effect of pore size on the diffusion of volatile antimicrobials is a key factor to preserve gelled foods. (2021) (6)
- NUTRITIONAL CHARACTERISTICS OF GREENHOUSE CHERRY TOMATOES (2003) (6)
- The good, the bad and the aged: Predicting sensory quality of anhydrous milk fat by PTR/SRI-Tof-MS analysis and data mining (2020) (6)
- Use of Microencapsulated Ingredients in Bakery Products (2015) (6)
- Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning. (2021) (6)
- Effects of plastic screens on virus infection, yield and qualitative characteristics of small tomatoes (2003) (6)
- Application of the QUENCHER methodology to the food industry. (2018) (6)
- Immuno-Assessment of "Pseudomonas syringae" Lipodepsipeptides (Syringomycins and Syringopeptins) (2000) (6)
- Phytochemicals in Mediterranean Diet: The Interaction between Tomato and Olive Oil Bioactive Compounds (2006) (6)
- Enriching street-vended zobo (Hibiscus sabdariffa) drink with turmeric (Curcuma longa) to increase its health-supporting properties. (2020) (6)
- Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR‐QiTOF‐MS and HS‐SPME GC–MS (2020) (6)
- Optothermistor as a breakthrough in the quantification of lycopene content of thermally processed tomato-based foods: verification versus absorption spectrophotometry and high-performance liquid chromatography. (2005) (6)
- Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies (2018) (6)
- The fungal H(+)-ATPase from Neurospora crassa reconstituted with fusicoccin receptors senses fusicoccin signal. (1995) (5)
- Volatile antimicrobial absorption in food gel depends on the food matrix characteristics (2020) (5)
- 28. Potential of the FAST index to characterize infant formula quality (2014) (5)
- Molecular mechanisms of action of syringopeptins, antifungal peptides from Pseudomonas syringae pv. syringae (2003) (5)
- Genotype selection influences the quality of gluten-free bread from maize (2020) (5)
- Impact of traditional and microwave roasting on chemical composition of hazelnut cultivar ‘Tonda di Giffoni’ (2017) (5)
- Novel application of biofortified crops: consumer acceptance of pasta from yellow cassava and leafy vegetables (2021) (5)
- MAILLARD REACTION PRODUCTS: OCCURRENCE, MITIGATION STRATEGIES AND THEIR PHYSIOLOGICAL RELEVANCE (2014) (5)
- All-aqueous emulsions as miniaturized chemical reactors in the food and bioprocess technology (2020) (5)
- Modelling the effect of food composition on antimicrobial compound absorption and degradation in an active packaging (2021) (5)
- Carotenoid stability and aroma retention during the post‐harvest storage of biofortified maize (2020) (4)
- The long story of the Maillard reaction: the beginning of the second century. (2016) (4)
- Qualitative analysis of MDR-reversing Anastasia Black (Russian black sweet pepper, Capsicum annuum, Solanaceae) extracts and fractions by HPLC and LC-MS-MS methods. (2006) (4)
- Chemical refining methods effectively mitigate 2-MCPD esters, 3-MCPD esters, and glycidyl esters formation in refined vegetable oils. (2022) (4)
- Food protein-derived antihypertensive peptides in the COVID-19 pandemic: friends of foes? (2020) (4)
- Lentil Protein and Tannic Acid Interaction Limits in Vitro Peptic Hydrolysis and Alters Peptidomic Profiles of the Proteins. (2022) (4)
- Technological and nutritional properties of amaranth‐fortified yellow cassava pasta (2021) (4)
- Lipodepsipeptides from Pseudomonas syringae are partially proteolyzed and are not absorbed by humans: an in vitro study. (2008) (4)
- Dietary advanced glycation end-products, 2-monochloropropane-1,3-diol esters and 3-monochloropropane-1,2-diol esters and glycidyl esters in infant formulas: Occurrence, formulation and processing effects, mitigation strategies. (2021) (4)
- Membrane Receptors for Fusicoccin: A Molecular Study (1992) (4)
- Cereal fibres, antioxidant activity and health (2010) (4)
- The Ultra-processed foods Hypothesis: A product processed well beyond the basic ingredients in the package. (2022) (4)
- Food neophobia among Nigerian consumers: a study on attitudes towards novel turmeric‐fortified drinks (2020) (4)
- Mechanical and Enzyme Assisted Fractionation Process for a Sustainable Production of Black Soldier Fly (Hermetia illucens) Ingredients (2020) (4)
- Cercospora beticola toxin: a reassessment of some in vitro effects (1992) (4)
- Distinct effects of fiber and colon segment on microbiota-derived indoles and short-chain fatty acids. (2022) (4)
- Tryptophan Supplementation Increases the Production of Microbial-Derived AhR Agonists in an In Vitro Simulator of Intestinal Microbial Ecosystem (2022) (4)
- Tailor it up! How we are rolling towards designing the functionality of emulsions in the mouth and gastrointestinal tract (2020) (4)
- Production of neosolaniol by Fusarium tumidum. (1995) (4)
- Lipid oxidation in buffalo meat from animals with dietary supplementation of vitamin E (2007) (3)
- Fusicoccin and its receptors (1996) (3)
- Production of neosolaniol byFusarium tumidum (1995) (3)
- Turmeric-Fortified Cow and Soya Milk: Golden Milk as a Street Food to Support Consumer Health (2022) (3)
- Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment (2013) (3)
- Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania (2021) (3)
- Polyclonal antibodies against fusaproliferin. (1999) (3)
- Formation of Taste-active Pyridinium Betaine Derivatives is Promoted in Thermally Treated O/W Emulsions and Alkaline pH. (2020) (3)
- The perception of 8- to 10-year-old Dutch children towards plant-based meat analogues (2022) (3)
- Changes in the oxidative profile during combination therapy (IFNα-2b+ribavirin) in chronic hepatitis C (2000) (3)
- Application of apigeninidin‐rich red sorghum biocolorant in a fermented food improves product quality (2018) (3)
- Advance on Active Peptadbols Produced by Trichoderma Genus (1997) (3)
- Rice varieties with a high endosperm lipid content have reduced starch digestibility and increased γ-oryzanol bioaccessibility. (2021) (3)
- Putative role of antioxidant activity of high pigment tomato cultivars in resistance against Botrytis cinerea post-harvest infection (2011) (3)
- The heritage food concept and its authenticity risk factors - Validation by culinary professionals (2022) (3)
- Organosulphide profile and hydrogen sulphide-releasing activity of garlic fermented by Lactobacillus plantarum (2017) (3)
- A comprehensive look at the effect of processing on peanut (Arachis spp.) texture. (2018) (3)
- Dry-heat processing at different conditions impact the nutritional composition and in vitro starch and protein digestibility of immature rice-based products. (2021) (3)
- 209 ONLINE ANALYSIS OF BREATH BY PROTON TRANSFER REACTION TIME OF FLIGHT MASS SPECTROMETRY IN CIRRHOTIC PATIENTS (2013) (3)
- Efficacy and Safety of Lycoprozen®, a Novel Tomato-Based Food Supplement in Patients with Benign Prostatic Hyperplasia (2018) (3)
- Naturalness and healthiness in “ultra-processed foods”: A multidisciplinary perspective and case study (2022) (2)
- Chapter 15 – Use of Microencapsulated Ingredients in Bakery Products: Technological and Nutritional Aspects (2015) (2)
- The impact of roasting on cocoa quality parameters. (2022) (2)
- lysine ( CEL ) and Total Lysine through Stable Isotope Dilution Assay and Tandem Mass Spectrometry (2015) (2)
- Mothers choose a snack for their 2–3-year-old children based on different health perceptions (2021) (2)
- Galdieria sulphuraria Relieves Oily and Seborrheic Skin By Inhibiting the 5-α Reductase Expression in Skin Cells and Reducing Sebum Production In Vivo (2016) (2)
- Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta. (2022) (2)
- Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk. (2020) (2)
- Glycated-FGF-2 is quickly produced in vitro upon low-millimolar glucose treatment and detected in vivo in diabetic mice. (2006) (2)
- Pasta regrind: the effect of drying temperature on its functionality as a novel ingredient (2021) (2)
- Special Issue “ADVANCES IN PIGMENTS IN FOODS: CHEMISTRY, TECHNOLOGY AND HEALTH”, following Pigments in food Congress, 2013 Edition (Novara, Italy) (2014) (2)
- Current and emerging trends in cereal snack bars: implications for new product development (2022) (2)
- Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines (2022) (2)
- M1763 Apple Polyphenol Extracts Prevent TNBS-Induced Colitis in Rats (2010) (2)
- Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic (2016) (2)
- Improvement of urinary tract symptoms and quality of life in benign prostate hyperplasia patients associated with consumption of a newly developed whole tomato-based food supplement: a phase II prospective, randomized double-blinded, placebo-controlled study (2021) (1)
- Effect of hydrogenation of palm oil products spiked with octachlorodibenzo-p-dioxin on dioxin congener profiles and toxic equivalent levels (2022) (1)
- Phenolic compounds from olive mill wastewater influence N-(6)-Carboxymethyl-lysine (CML) and Nε-Carboxyethyl-lysine (CEL) formation in cookies during baking (2014) (1)
- Biocontrol Pseudomonas strains against postharvest pathogens of apple (2005) (1)
- The Addition of Fluted Pumpkin ( Telfairia occidentalis) Leaf Powder Improves the Techno-Functional Properties of Cassava Pasta (2021) (1)
- Correction: Carbonyl trapping and antiglycative activities of olive oil mill wastewater. (2015) (1)
- Effect of intermittent frying on fatty acids, vitamin E, lipid oxidation and acrylamide in oils and plantain chips collected from small-scale producers in Cameroon (2016) (1)
- Correction: Involvement of phenoloxidase in browning during grinding of Tenebrio molitor larvae (2018) (1)
- Chemical and nutritional traits of almond milk (2001) (1)
- The Food Identity of Countries Differs Between Younger and Older Generations: A Cross-Sectional Study in American, European and Asian Countries (2021) (1)
- Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits. (2022) (1)
- Milk protein enriched beverage reduces post-exercise energy intakes in women with higher levels of cognitive dietary restraint. (2017) (1)
- Hydrolysis improves the inhibition efficacy of bovine lactoferrin against infection by SARS-CoV-2 pseudovirus (2022) (1)
- Effects of formulation and baking conditions on newly formed contaminants formation in model cookies (2009) (1)
- Cosmetic compositions based on extracts derived from the microalga Galdieria sulphuraria, particularly indicated to reduce the harmful effects caused by acne. (2014) (1)
- Occurrence of dietary advanced glycation end-products in commercial cow, goat and soy protein based infant formulas. (2023) (1)
- Coffee melanoidins as emulsion stabilizers (2023) (1)
- Borate and phosphite treatments of potato plants (Solanum tuberosum L.) as a proof of concept to reinforce the cell wall structure and reduce starch digestibility. (2021) (1)
- Carbohydrate and polysaccharides (2010) (0)
- Purification of compounds able to inhibit fusicoccin-stimulated proton extrusion. (1993) (0)
- Mo1040 Decaffeinated Coffee Reduces Body Weight Gain in Rats Fed With a Hfd by Modulating Intestinal Gpr41 and CCK Expression (2013) (0)
- Pre-soaking treatment can improve cooking quality of high-amylose rice while maintaining its low digestibility. (2022) (0)
- High uptake of citrus essential oil-loaded zein particles into E. coli tuned by the wet-crosslinked folic acid (2023) (0)
- Identification of the Lactosylation Site of β-Lactoglobulin (2005) (0)
- Effect of nitrogen fertilization and fungicide application on antioxidant activity and compounds of different technological winter wheat categories (2011) (0)
- M1749 Aquaporin Expression is Down-Regulated in a Murine Model of Colitis and Improved by Apple Polyphenol Extracts (2010) (0)
- COMPLEX TRAITS ANALYSIS OF METABOLIC NETWORKS INVOLVED IN NUTRITIONAL AND ORGANOLETIC TOMATO QUALITY (2006) (0)
- Correction (1983) (0)
- Role of curcumin in the conversion of asparagine into acrylamide during heating (2011) (0)
- Health relevance of vegetable bioactive compounds. (2009) (0)
- Changes in the content of β-carotene and lycopene, and of their precursors phytoene and phytofluene in tomato fruits grown at different light conditions. (2002) (0)
- F.N.43 COFFEE AND ITS COMPONENTS IN A RAT MODEL OF NASH (2010) (0)
- The science of healthy food design : Let's grow together! (2017) (0)
- Physiological relevance of dietary melanoidins (2010) (0)
- P.52 APPLE POLYPHENOL EXTRACTS PREVENT TNBS-INDUCED COLITIS IN RATS (2010) (0)
- Fusicoccin receptors: Biochemical characerization of the 30 kDa protein and its expression in E. coli (1995) (0)
- In vitro colonic fermentation of red kidney beans depends on cotyledon cells integrity and microbiota adaptation. (2021) (0)
- Proliferin, a New Sesterterpene from Fusarium proliferatum. (1994) (0)
- Identification and Antioxidative Activity of the Main Compounds from a Lactose-Lysine Maillard Model System (2005) (0)
- P.02.12 HIGH FAT DIET AND GUT PERMEABILITY: THE ROLE OF DECAFFEINATED COFFEE (2014) (0)
- F-25 Garlic extract reduces rat liver fibrosis and collagen content via TGFβ and tissue transglutaminase inactivation (2011) (0)
- Short‐Term Sugar Exposure Significantly Modifies FGF‐2 Structure and Angiogenic Functions: Pathophysiological Implications (2005) (0)
- OC.16.6 INFLAMMATION INCREASES NOTCH1 ACTIVITY IN COLORECTAL CANCER CELLS AND IS COUNTERACTED BY EICOSAPENTAENOIC ACID-FREE FATTY ACID (2014) (0)
- Mo1162 Inflammation Increases Notch1 Activity in Colorectal Cancer Cells and Is Counteracted by Eicosapentaenoic Acid-Free Fatty Acid (2013) (0)
- Purification and Characterization of the H±-ATPase from Plasma Membranes of Fusicoccin-Treated Maize Roots (1995) (0)
- Peptides and proteins (2010) (0)
- Fusicocein and its receptors (1996) (0)
- Project 1 . 2 Anti glycation activity of the rapeseed cake a by-product of rapeseed oil extraction Target : BLT MFT (2016) (0)
- Dietary Advanced Glycation End products interacting with the Intestinal Epithelium: what do we really know? (2023) (0)
- PA.113 25(OH)D3 AND BONE METABOLISM IN NON CIRRHOTIC, NON CHOLESTATIC CHRONIC VIRAL HEPATITIS (2008) (0)
- Use of carotenoid-based functional food minimizes the severity of ribavirin-induced anemia in patients with chronic hepatitis C: a randomized study (2003) (0)
- ietary Tomato Supplement Prevents Pr R state Cancer in TRAMP Mice (2010) (0)
- Special issue: Sustainable Food Systems - Performing by connecting” (2020) (0)
- Acido ascorbico: imbrunimento enzimatico e metabolismo fenilpropanoidico in Red Deliciuos and Granny Smith conservate in IV gamma (2014) (0)
- Complex Traits Analysis Of Metabolic Networks Involved In Tomato Taste (2007) (0)
- Chapter 4. Consumer Perceptions and Sensory Preferences of Tomato and Tomato Products (2019) (0)
- The water insoluble fraction from red cabbage and black currant pomace reduces the formation of acrylamide, 5-hydroxymethylfurfural and reactive aldehydes in fried potato-based crisps (2022) (0)
- Protein properties and their role in foods (2010) (0)
- In nose-space analysis through Proton Transfer Reaction-Mass Spectrometry: investigating variability in flavor release and perception during chewing gum consumption (2018) (0)
- The taste of future foods: molecular insight into plant protein and flavour binding (2021) (0)
- A comparison of permeabilizing activity of lipodepsipeptides from Pseudomonas spp (2003) (0)
- ACTIVE – Animation for Children to Teach and Influence Values and Views on healthy Eating and physical activity (2012) (0)
- Formation of Lentil Protein-tannic Acid Complexes Limits in Vitro Peptic Hydrolysis and Alters Peptidomic Profiles of the Protein (2022) (0)
- Occurrence of Dietary Advanced Glycation End-Products in Cow, Goat and Soy Protein Based Infant Formulas (2022) (0)
- Flavour them up! Exploring the challenges of flavoured plant‐based foods (2023) (0)
- 935 A Combination of Eicosapentaenoic Acid-Free Fatty Acid, Epigallocatechin-3-Gallate and Proanthocyanidins Has a Strong Effect on mTOR Signaling in Colorectal Cancer Cells (2013) (0)
- Amino acids and peptide bond (2010) (0)
- 570 Annurca Apple Polyphenol Extracts (APE) Suppress Polyp Development in Apcmin/+ Mice Fed Western or Balanced Diets (2009) (0)
- Improvement of traditional processing of local monkey orange (Strychnos spp.) fruits to enhance nutrition security in Zimbabwe (2017) (0)
- Permeabilizing activity of antifungal lipodepsipeptides from Pseudomonas spp. on lipid membranes (2003) (0)
- Nature of the interaction of Lipodepsipeptides from Pseudomonas syringae with model membranes (2005) (0)
- Evaluation of PTR-MS analysis as rapid and non invasive tool for quality control in agroindustry: the effect of storage and packaging on anhydrous milk fat (2017) (0)
- 2nd Conference on Coffee Cocoa and Tea Science (CoCoTea2013) (2014) (0)
- Dietary fibre: structure and properties (2010) (0)
- Implementation of rapid and non-invasive quality control through PTR-TOF-MS for anhydrous milk fat quality control (2017) (0)
- OC.10.1 EICOSAPENTAENOIC ACID-FREE FATTY ACID PREVENTS AND SUPPRESSES COLONIC TUMOURS IN COLITIS-ASSOCIATED COLORECTAL CANCER (2014) (0)
- Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects (2023) (0)
- Consumption patterns of edible insects in rural and urban areas of Zimbabwe: taste, nutritional value and availability are key elements for keeping the insect eating habit (2018) (0)
- Effect of whole foods on the microbial production of tryptophan-derived aryl hydrocarbon receptor agonists in growing pigs. (2023) (0)
- P.02.1 Downregulation of Mtor Signalling in Colorectal Cancer Cells by a Combination of Eicosapentaenoic Acid-Free Fatty Acid, Epigallocatechin-3-Gallate and Proanthocyanidins (2014) (0)
- Quantification of acrylamide in foods by Orbitrap high resolution mass spectrometry (2013) (0)
- Maillard reaction: an ever green hot topic in food and biological science. (2013) (0)
- Breath analysis on animal models and humans as a non invasive tool for studying liver diseases and their interaction with diet (2013) (0)
- Research Article Antioxidant nutritional quality of tomato (2007) (0)
- Developing insight in the emergence of food waste: towards design of effective strategies for food waste reduction at the consumption level (2014) (0)
- Effect of nanoencapsulation on the reactivity of omega fatty acids under thermal processing conditions (2011) (0)
- ANNUAL EVENT 2015 EXTRAORDINARY CONFERENCE AT EXPO 2015 FEEDING THE PLANET: HIGH TECHNOLOGIES, NEW FRONTIERS AND LEGAL IMPLICATIONS IRELAND PAVILION EXPO 2015 (2015) (0)
- P.11.11 RAPID “BREATH-PRINT” OF LIVER CIRRHOSIS BY PROTON TRANSFER REACTION TIME OF FLIGHT MASS SPECTROMETRY (2013) (0)
- Optimization of bluefin tuna fishburger map: Mixture design and triangular surface analysis (2008) (0)
- condiments influence eating behavior towards vegetables (2019) (0)
- A D Pro (2010) (0)
- Productivity and biochemical composition of Tetradesmus obliquus and Phaeodactylum tricornutum: effects of different cultivation approaches (2016) (0)
- Evaluation of antioxidant activity in four different ecotypes of Corbarini tomatoes [Campania] (1999) (0)
- Functional foods: superfoods of the future (2004) (0)
- Purification and reconstitution of fusicoccin receptors from Maize (1993) (0)
- Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk (2013) (0)
- Comparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts (2014) (0)
- Markers of oxidative stress in enteral solution. (2000) (0)
- Water and interactions in water solution (2010) (0)
- 16 P Serum hydroperoxides in chronic hepatitis C: A predictive parameter of sustained response to combination therapy (2002) (0)
- Effects of added ingredients on glucosinolates thermal degradation in Broccoli (Brassica oleracea L. var. italica) (2014) (0)
- ENTOFÔR project -From waste to resource (2017) (0)
- Polygalacturonase treatment affects carotenoid absorption from veggie juice. (2023) (0)
- EVALUATION OF THE EFFECTS OF COFFEE AND ITS COMPONENTS IN A RAT MODEL OF NASH (2009) (0)
- Roasting affects quality and safety of hazelnuts: acrylamide, HMF and computer vision image analysis for their monitoring (2011) (0)
- DEVELOPMENT OF NEW ACTIVE INGREDIENTS FROM MICROALGAE BIOMASS FERMENTATION FOR HUMAN HEALTHCARE APPLICATIONS (2015) (0)
- Iron and zinc biofortification and bioaccessibility in carrot ‘Dordogne’: Comparison between foliar applications of chelate and sulphate forms (2023) (0)
- Results from a satisfaction questionnaire (SQ) for an outpatient service of paediatric nutrition (2012) (0)
- Impact of High-Fiber or High-Protein Diet on the Capacity of Human Gut Microbiota To Produce Tryptophan Catabolites. (2023) (0)
- Olive-Derived Antioxidant Dietary Fiber Modulates Gut Microbiota Composition and Attenuates Atopic Dermatitis Like Inflammation in Mice. (2023) (0)
- Inhibitory Effect of β-glucan Interaction on in vitro Digestibility of Proteins Isolated from Lentil (Lens Culinaris) and Yellow Pea (Pisum Sativum) Seeds (2021) (0)
- SyrTox project: mechanism of action of Pseudomonas spp. metabolites and their potentiality in the biocontrol (2007) (0)
- Contribution of Indigenous Edible Insects to Food Security in Rural and Urban Zimbabwe (2017) (0)
- Implementation of chemical refining for the mitigation of 2-MCPDE, 3-MCPDE, and glycidyl esters: Promising pilot plant results (2021) (0)
- The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta (2021) (0)
- Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality (2023) (0)
- Myoglobin and hemoglobin (2010) (0)
- Risk based auditing in the food chain: a scientific framework (2014) (0)
- Correction (2001) (0)
- Corrigendum to 'Inhibition of α-glucosidases by tea polyphenols in rat intestinal extract and Caco-2 cells grown on Transwell' [Food Chem. 361 (2021) 130047]. (2021) (0)
- Processing tomato varieties for the Campania area. (2010) (0)
- P.1.127: RAT LIVER FIBROSIS IS IMPROVED BY GARLIC EXTRACT VIA TGF-BETA AND TISSUE TRANSGLUTAMINASE INACTIVATION (2011) (0)
- The Role of Maillard Reaction in Lactose Free Confectionery Products: A Study on Dulce De Leche (2023) (0)
- A genetic dissection of phytochrome role in flavonoids and carotenoids accumulation in tomato fruits (2003) (0)
- Food design: quality matters! (2014) (0)
- Iron-polyphenol complexes cause blackening upon grinding Hermetia illucens (black soldier fly) larvae (2019) (0)
- Healthy Snacks from Mom? An Agent-Based Model of Snackification in Three Countries (2019) (0)
- Oxidative stress and IFN + ribavirin combination therapy in patients with chronic hepatitis C (2000) (0)
- General parenting and mothers’ snack giving behavior to their children aged 2–7 (2020) (0)
- Mo1045 Decaffeinated Coffee Reduces Intestinal Leakiness in Rats Fed With a Hfd by Modulating Occludin and Zonulin-1 Expression (2013) (0)
- Chapter 25 – Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry (2016) (0)
- Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry (2014) (0)
- Mo1165 Eicosapentaenoic Acid-Free Fatty Acid Strongly Prevents and Suppresses Colonic Tumors in Colitis-Associated Colorectal Cancer (2013) (0)
This paper list is powered by the following services:
What Schools Are Affiliated With Vincenzo Fogliano?
Vincenzo Fogliano is affiliated with the following schools:
- Consorzio ICoN
- Hacettepe University
- University of Sassari
- University of Zagreb
- University of Naples Federico II
- Wageningen University & Research
- University of Catania
- Ghent University
- University of Milan
- University of Parma
- Corvinus University of Budapest
- Lund University
- University of Bologna
- Technical University of Berlin
