Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis)

por Nartea, Ancuta, Fanesi, Benedetta, Falcone, Pasquale Massimiliano, Pacetti, Deborah, Frega, Natale Giuseppe, Lucci, Paolo
Publicado 2021

Sea Fennel (Crithmum maritimum L.) as an Emerging Crop for the Manufacturing of Innovative Foods and Nutraceuticals

por Kraouia, Maryem, Nartea, Ancuta, Maoloni, Antonietta, Osimani, Andrea, Garofalo, Cristiana, Fanesi, Benedetta, Ismaiel, Lama, Aquilanti, Lucia, Pacetti, Deborah
Publicado 2023

Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols

por Nartea, Ancuta, Fanesi, Benedetta, Pacetti, Deborah, Lenti, Lucia, Fiorini, Dennis, Lucci, Paolo, Frega, Natale G., Falcone, Pasquale M.
Publicado 2023

Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures

por Nartea, Ancuta, Fanesi, Benedetta, Giardinieri, Alessandra, Campmajó, Guillem, Lucci, Paolo, Saurina, Javier, Pacetti, Deborah, Fiorini, Dennis, Frega, Natale Giuseppe, Núñez, Oscar
Publicado 2022