全部文献期刊学位论文会议报纸专利标准年鉴图书|学者科研项目
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作者:... Gabriele Campanelli , Ulla Kidmose , Roberto Lo Scalzo
来源:[J].Food Chemistry(IF 3.334), 2019, Vol.298Elsevier
摘要:Abstract(#br)The industrial transformation of tomato ( Lycopersicon esculentum Mill.) produces processed foods, such as dried tomatoes. In this study two varieties (SaAb and PerBruzzo), grown in three cropping systems (one conventional and two organic ones), were processed by two...
作者:Roberto Lo Scalzo , Massimo Morassut , Paolo Rapisarda
来源:[J].Central European Journal of Biology(IF 0.818), 2012, Vol.7 (1), pp.146-158Springer
摘要:Abstract(#br)The aim of the present study was the evaluation of the antioxidant content in phenolic and non-phenolic extracts of ten wine samples, trying to elucidate the potential role of unusual antioxidant compounds. Samples of wines processed from red and white grapes ( ...
作者:... Massimo Schiavi , Giuseppe Leonardo Rotino , Roberto Lo Scalzo
来源:[J].European Food Research and Technology(IF 1.436), 2018, Vol.244 (9), pp.1555-1567Springer
摘要:Abstract(#br)Hot pepper ( Capsicum spp.) is an economically considerable crop, particularly appreciated for its nutritional properties and antioxidants content. Levels of the latter depend on several factors including the cultivar and the environment. In the present study, d...
作者:Roberto Lo Scalzo , Valentina Picchi ...
来源:[J].J. Agric. Food Chem., 2013, Vol.61 (43), pp.10335鈥?0344ACS
摘要:A three-year field study (2009–2011) was performed to evaluate phytochemicals and antioxidant capacities of two genotypes (HF1 Emeraude and the local variety, Velox) of green cauliflower grown under organic and conventional management. The conventional ...
作者:Roberto Lo Scalzo , Marta Fibiani ...
来源:[J].Food Chemistry(IF 3.334), 2016, Vol.194, pp.835-842Elsevier
摘要:Abstract(#br)Physico-chemical traits of three eggplant genotypes (“Tunisina”, “Buia” and “L 305”) were evaluated before and after two cooking treatments (grilling and boiling). Different genotypes revealed different changes after cooking, with “Tunisina” showi...
作者:Roberto Lo Scalzo , Monica Dal Sasso ...
来源:[J].Journal of Functional Foods(IF 2.632), 2016, Vol.20, pp.411-421Elsevier
摘要:Abstract(#br)Eggplant peels containing delphinidin-3-rutinoside or delphinidin-3-( p -coumaroylrutinoside)-5-glucoside (nasunin) were compared and characterized for antioxidant properties, using three cell-free assays with electron paramagnetic resonance (EPR) and two biolog...
作者:... Piret Raudsepp , Ulla Kidmose , Roberto Lo Scalzo
来源:[J].LWT - Food Science and Technology(IF 2.546), 2016Elsevier
摘要:Abstract(#br)Quality of cloudy organic apple juice processed by rack-and-frame press (RFP), water press (WP) or belt press (BP) was evaluated in terms of sensory properties and instrumentally measured colour, content of ascorbic acid (AsA), total soluble solids (TSS), titrat...
作者:... Pier Carlo Braga , Roberto Lo Scalzo , Valeria Sibilia
来源:[J].Journal of Functional Foods(IF 2.632), 2016, Vol.23, pp.474-484Elsevier
摘要:Abstract(#br)This study investigated whether nasunin, the major component of anthocyanin pigment of eggplant ( Solanum melongena L.), known for its antioxidant effects, counteracts tert- butyl hydroperoxide ( t -BHP)-induced oxidative damage in MC3T3-E1 osteoblastic cells. P...
作者:... Eleonora Carlino , Roberto Lo Scalzo , Laura De Gara
来源:[J].Journal of Cereal Science(IF 2.088), 2015, Vol.61, pp.111-118Elsevier
摘要:Abstract(#br)The effects of heat stress on the potentially health-beneficial compounds of two old durum wheat genotypes, Timilia and Cappelli and a more recent cultivar, Claudio, were analysed following sowing in winter and in spring. Grain profiling was performed for content of:...

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