Sfoglia per Corso Scienze degli Alimenti
A Food Contact Materials 3D database for food safety using nuclear receptors (ER and AR) as biological cancer target
2022
A toxicological evaluation of the interactions between alternaria mycotoxins, food constituents and gut microbiota: implications for human health
2021
Advanced characterization of promising food ingredients using chromatographic and high-resolution mass spectrometry techniques
2026
Advanced chemometrics to predict cheese-making traits from milk infrared spectra
2025
Advanced non-targeted methodologies applied to food authenticity
2021
Advances in Innovative Processing Technologies on Plant Materials: Understanding Structure-Process Interactions
2026
Aggregate metabolic phenotypes related to the bioavailability of dietary (poly)phenols and their association with cardiometabolic health
2025
Antimicrobial resistance in the swine production chain within a One Health perspective
2026
Antimicrobial resistance of microorganisms isolated from the swine chain
2022
Bioactive compounds in hop leaves: from synthesis factors to practical applications
2025
Bovine β-Casein: source of Betacasomorphin-7 with effect on human health. Genomic Imputation between A2 β-Casein variant and other phenotypic traits
2018
Carbohydrate quality and health: new evidence for driving dietary choices
2018
Composition and biological activity of edible insects biomasses: effect of rearing conditions, processing, and gastrointestinal digestion on black soldier fly raw materials
2022
Computational approaches to investigate biological and chemical foodborne threats: exploring mechanisms of action and bioremediation strategies
2025
Cyclic fatty acids in foods: origin, role in food authentication, relevance in the human diet, and health aspects
2019
Development of a food composition database to assess the dietary intake of plant bioactives in multiple populations
2026
Development of innovative tools for nutrition education: a promising strategy to tackle and prevent malnutrition and to reduce the environmental impact of food through the adoption of healthier and more sustainable diets
2025
Development of methods and technologies for the specific inhibition of enzymes relevant for low colour stability of fruit juices and nectars.
2025
Development of new approaches for the evaluation of the metabolism of bioactive compounds of nutritional interest
2026
Development of new synthetic and analytical methods for the investigation of specific polyphenolic human metabolites
2017
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