Sfoglia per Autore ABBASI PARIZAD, PARISA
Immunomodulating properties of selected bioactives from pigmented grains
2015 P. Abbasi Parizad, J. Capraro, M. Marengo, S. Iametti, A. Scarafoni, V. Lavelli, A. Pagani, M. Zanoletti, F. Bonomi
Molecular characterization of pasta enriched in fiber and antioxidants: investigation of their functional role by in vitro and in vivo approaches=caratterizzazione molecolare di pasta arricchita in fibra e antiossidanti: approcci in vitro ed in vivo al loro ruolo funzionale
2015 P. Abbasi Parizad
A multidisciplinary approach to define the molecular requirements for production of enriched pasta from pigmented wheat
2015 M. Zanoletti, P. Abbasi Parizad, M. Marengo, V. Lavelli, A. Carpen, F. Bonomi, S. Iametti, M.A. Pagani
Phenolics from pigmented grains have remarkable immunomodulating properties
2016 P. Abbasi Parizad, J. Capraro, M. Marengo, S. Iametti, A. Scarafoni, V. Lavelli, M.A. Pagani, M. Zanoletti, F. Bonomi
Phenolics from pigmented grains have remarkable immunomodulating properties
2016 P. ABBASI PARIZAD, J. Capraro, M. Marengo, S. Iametti, A. Scarafoni, V. Lavelli, A. Pagani, F. Bonomi
Pigmented grains as a source of immunomodulating bioactives
2016 P. Abbasi Parizad, J. Capraro, A. Scarafoni, V. Lavelli, M. Zanoletti, M. Marengo
Molecular characterization of pasta enriched in antioxidants: investigation of their functional role by in vitro and in vivo approaches
2016 P. Abbasi Parizad
Pigmented Grains as a Source of Immunomodulating Bioactives
2016 P. Abbasi Parizad, E. Galanti, A. Scarafoni, A. Carpen, F. Bonomi, S. Iametti, M. Marengo
Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches
2017 A. Marti, S. Cattaneo, S. Benedetti, S. Buratti, P. ABBASI PARIZAD, F. Masotti, S. Iametti, M.A. Pagani
Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production
2017 M. Zanoletti, P. Abbasi-Parizad, V. Lavelli, C. Cecchini, P. Menesatti, A. Marti, M.A. Pagani
In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin
2017 A. Marti, P. Abbasi Parizad, M. Marengo, D. Erba, M.A. Pagani, M.C. Casiraghi
Pigmented cereals have remarkably anti-inflammatory and anti-diabetic effects
2017 P. ABBASI PARIZAD, J. Carparo, A. Scarafoni, F. Bonomi, A. Carpen
Anti-inflammatory and enzyme inhibitory effects of anthocyanins from colored cereals
2017 P. Abbasi Parizad, J. Capraro, A. Scarafoni, F. Bonomi, M. Blandino, D. Giordano, A. Carpen, S. Iametti
Bioactives in pigmented grains: properties, activities, and incorporation into functional foods
2017 P. Abbasi Parizad, J. Capraro, A. Carpen, F. Bonomi, S. Iametti
Molecular Aspects of the Functional Activities of Pigmented Grains
2017 P. Abbasi Parizad, S. Iametti, F. Bonomi
Cereali pigmentati: proprietà funzionali della componente polifenolica
2017 P. ABBASI PARIZAD
Caratterizzazione di pasta integrale commerciale mediante approcci multidisciplinari utili alla definizione della sua qualità
2018 M.A. Pagani, P. ABBASI PARIZAD, S. Benedetti, S. Buratti, S. Iametti, S. Cattaneo, F. Masotti, A. Marti
Interaction with Semolina Proteins Allows Retention of Bioactives in Pasta From Purple Wheat
2018 P. ABBASI PARIZAD
Characterization of pigmented cereal grains and production of functional food: anthocyanins-enriched pasta
2018 P. ABBASI PARIZAD
Tomato waste as feedstock to extract phenolic compounds with anti-oxidant and anti-inflammatory bioactivity
2018 P. ABBASI PARIZAD
Legenda icone
- file ad accesso aperto
- file disponibili sulla rete interna
- file disponibili agli utenti autorizzati
- file disponibili solo agli amministratori
- file sotto embargo
- nessun file disponibile