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Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic.Structure of the lipodepsipeptide syringomycin E in phospholipids and sodium dodecylsulphate micelle studied by circular dichroism, NMR spectroscopy and molecular dynamics.A dietary tomato supplement prevents prostate cancer in TRAMP mice.The effect of cooking on the phytochemical content of vegetables.Functional ingredients from microalgae.Influence of glucose on cyanidin 3-glucoside absorption in rats.Eicosapentaenoic acid free fatty acid prevents and suppresses colonic neoplasia in colitis-associated colorectal cancer acting on Notch signaling and gut microbiota.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.Metabolite Profiling of Italian Tomato Landraces with Different Fruit TypesChemoprevention of intestinal polyps in ApcMin/+ mice fed with western or balanced diets by drinking annurca apple polyphenol extract.The health and technological implications of a better control of neoformed contaminants by the food industry.A review on the beneficial aspects of food processing.Polyphenols and human health: a prospectus.Coffee, colon function and colorectal cancer.Extra virgin olive oil: from composition to "molecular gastronomy".Healthy virgin olive oil: a matter of bitterness.Inflammation increases NOTCH1 activity via MMP9 and is counteracted by Eicosapentaenoic Acid-free fatty acid in colon cancer cells.Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts.The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process.Nitrogen-to-Protein Conversion Factors for Three Edible Insects: Tenebrio molitor, Alphitobius diaperinus, and Hermetia illucens.A combination of eicosapentaenoic acid-free fatty acid, epigallocatechin-3-gallate and proanthocyanidins has a strong effect on mTOR signaling in colorectal cancer cells.Evaluation of anaerobic digestates from different feedstocks as growth media for Tetradesmus obliquus, Botryococcus braunii, Phaeodactylum tricornutum and Arthrospira maxima.Carbonyl trapping and antiglycative activities of olive oil mill wastewater.Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids.Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic.Bioactive lipopeptides of ice-nucleating snow bacterium Pseudomonas syringae strain 31R1.Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I.Use of network analysis to capture key traits affecting tomato organoleptic quality.Amadori products formation in emulsified systems.Food Liking Enhances the Plasma Response of 2-Arachidonoylglycerol and of Pancreatic Polypeptide upon Modified Sham Feeding in Humans.Highly purified eicosapentaenoic acid as free fatty acids strongly suppresses polyps in Apc(Min/+) mice.Estimation of dietary intake of melanoidins from coffee and bread.Coffee reduces liver damage in a rat model of steatohepatitis: the underlying mechanisms and the role of polyphenols and melanoidins.Bioavailability of strawberry antioxidants in human subjects.Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables.Garlic extract prevents CCl(4)-induced liver fibrosis in rats: The role of tissue transglutaminase.Effect of sulforaphane on glutathione-adduct formation and on glutathione_S_transferase-dependent detoxification of acrylamide in Caco-2 cells.New tool to evaluate a comprehensive antioxidant activity in food extracts: bleaching of 4-nitroso-N,N-dimethylaniline catalyzed by soybean lipoxygenase-1.Analysis of breath by proton transfer reaction time of flight mass spectrometry in rats with steatohepatitis induced by high-fat diet.Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven.
P50
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P50
description
onderzoeker
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հետազոտող
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Vincenzo Fogliano
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Vincenzo Fogliano
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Vincenzo Fogliano
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Vincenzo Fogliano
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Vincenzo Fogliano
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Vincenzo Fogliano
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Vincenzo Fogliano
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Vincenzo Fogliano
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Vincenzo Fogliano
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P106
P21
P31
P496
0000-0001-8786-9355
P735
P7449
PRS1330306