| 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... |
全文获取| 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:... |
| 作者：... Piret Raudsepp , Ulla Kidmose , Roberto Lo Scalzo |
| 来源：[J].2017, Vol.85, pp.372-379Elsevier |