Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product

por Alfeo, Vincenzo, Bravi, Elisabetta, Ceccaroni, Dayana, Sileoni, Valeria, Perretti, Giuseppe, Marconi, Ombretta
Publicado 2020

Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability

por De Francesco, Giovanni, Bravi, Elisabetta, Sanarica, Emmanuel, Marconi, Ombretta, Cappelletti, Federica, Perretti, Giuseppe
Publicado 2020

Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

por Bravi, Elisabetta, Francesco, Giovanni De, Sileoni, Valeria, Perretti, Giuseppe, Galgano, Fernanda, Marconi, Ombretta
Publicado 2021

Germination under Moderate Salinity Increases Phenolic Content and Antioxidant Activity in Rapeseed (Brassica napus var oleifera Del.) Sprouts

por Falcinelli, Beatrice, Sileoni, Valeria, Marconi, Ombretta, Perretti, Giuseppe, Quinet, Muriel, Lutts, Stanley, Benincasa, Paolo
Publicado 2017

Characterization of Defatted Products Obtained from the Parmigiano–Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility an...

por Buhler, Sofie, Riciputi, Ylenia, Perretti, Giuseppe, Caboni, Maria Fiorenza, Dossena, Arnaldo, Sforza, Stefano, Tedeschi, Tullia
Publicado 2020