BANI, CORINNE
BANI, CORINNE
Dipartimento di Scienze Farmacologiche e Biomolecolari Rodolfo Paoletti
Identificazione della presenza di proteine di latte in un uovo di Pasqua vegano quale causa di reazione anafilattica
2025 C. Bani, P. Restani, S. Tripodi, F. Mercogliano, F. Colombo, C.M. DI LORENZO
Former Food Products (FFPs) as alternative feed ingredients: assessment of undesirable substances from the original food matrix
2025 F. Mercogliano, C. Bani, M. Tretola, L. Pinotti, P. Restani, C.M. Di Lorenzo
Non-alcoholic wines: evaluation of chemical profile and biological properties
2025 C.M. Di Lorenzo, C. Pozzoli, C. Bani, F. Mercogliano, P. Restani
IMPIEGO DI CEREALI PIGMENTATI E PSEUDOCEREALI NELLA DIETA SENZA GLUTINE: ANALISI DELLE PROPRIETÀ BIOATTIVE DI ZEA MAYS L., ORYZA SATIVA L., FAGOPYRUM ESCULENTUM M. E FAGOPYRUM TATARICUM (L.) GAERTN
2025 C. Bani
Sfide per la sicurezza dei botanicals negli integratori alimentari: focus sui contaminanti
2025 F. Mercogliano, C. Bani, P. Restani, C.M. DI LORENZO
Transformation of PFAS precursors in Tetradesmus Obliquus: insights from LC-HRMS analysis
2025 F. Mercogliano, S. Rizzo, L. Righetti, C. Bani, C.M. Di Lorenzo, E.J. Faassen, S. Van Leeuwen
Characterization of the phenolic profile and in vitro antioxidant potential of different varieties of common buckwheat (Fagopyrum esculentum Moench) and tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.)
2025 C. Bani, E. Peñas, G. Baron, C. Martínez-Villaluenga, F. Mercogliano, G. Aldini, S. Piazza, C. Di Lorenzo, P. Restani
Analysis of real-world food allergy cases: potential implications for consumer safety
2025 C. Bani, F. Mercogliano, C.M. Di Lorenzo, P. Restani
Unexpected Cow’s Milk Proteins in a “Vegan” Easter Egg as a Cause of Anaphylaxis
2025 C. Bani, P. Restani, S. Tripodi, F. Mercogliano, F. Colombo, C. Di Lorenzo
Moderate Wine Consumption and Gastrointestinal Diseases
2025 P. Restani, C. Di Lorenzo, A.O. Antoce, M. Araujo, C. Bani, F. Mercogliano, J. Ruf, R.I. Kosti, P. Teissedre
Nutritional composition and antidiabetic potential of fine and coarse flours from common and tartary buckwheat
2025 C. Bani, C. Martínez-Villaluenga, C. Di Lorenzo, P. Restani, S. Bautista-Expósito, C. Pozzoli, F. Mercogliano, E. Peñas
Possible toxicological risk arising from contamination of grapes and derivatives by emerging mycotoxins: patulin
2025 F. Mercogliano, C. Bani, C.M. Di Lorenzo, P. Restani
Contaminants in vitis vinifera l. products: levels and potential risks for human health
2025 C. Bani, P. Restani, F. Mercogliano, C.M. Di Lorenzo
Non-alcoholic wines: evaluation of chemical profile and biological properties
2025 C.M. Di Lorenzo, C. Pozzoli, C. Bani, F. Mercogliano, P. Restani
Contaminants in Vitis vinifera L. products: levels and potential risks for human health
2025 C. Bani, P. Restani, F. Mercogliano, C.M. Di Lorenzo
Preliminary Assessment of Alkaloid Content in Cocoa (Theobroma cacao L.) Hulls for Safe Consumption as a Feed Ingredient
2025 F. Mercogliano, C. Bani, M. Tretola, C. Landolfi, M. Ottoboni, F. Cheli, P. Restani, L. Pinotti, C.M. Di Lorenzo
Cereali pigmentati come ingredienti funzionali nella dieta senza glutine
2024 C. Bani, S. Piazza, F. Colombo, F. Mercogliano, C. Pozzoli, G. Martinelli, E. Sonzogni, M. Fumagalli, E. Sangiovanni, M. Dell’Agli, P. Restani, C.M. Di Lorenzo
Quality and safety aspects of food supplements
2024 C.M. DI LORENZO, C. Bani, F. Mercogliano, P.A. Restani
Low and zero alcohol wines: impact of different dealcoholization processes on phenol profile and health benefits
2024 C.M. DI LORENZO, C. Bani, F. Mercogliano, P. Restani
Health benefits of winemaking by-products: in vitro study of the phenolic profile and potential healthy properties
2024 C. Bani, P. Restani, A. Bosso, F. Mercogliano, C.M. DI LORENZO