BORGONOVI, SARA MARGHERITA
BORGONOVI, SARA MARGHERITA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Enhance nutritional composition and protein digestibility of sprouted bean-fortified bread
2024 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. Di Nunzio
Effects of food phenolics on digestive proteases by in vitro and in silico approaches
2024 S.M. Borgonovi, F. Perugino, L. Pedroni, L. Dellafiora, A. Pinto, S. Dallavalle, S. Iametti, M. Di Nunzio
Cell culture models for assessing the effects of bioactive compounds in common buckwheat (Fagopyrum esculentum): a systematic review
2024 S.M. Borgonovi, S. Iametti, A.R. Speranza, M. DI NUNZIO
Sprouted bean flour as a novel functional ingredient for the formulation of bakery products
2023 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. DI NUNZIO
Protein profiling and modulation of digestive proteolytic enzymes by NaDES extracts of citrus by-product
2023 S.M. Borgonovi, C. Gomez-Urios, M. Jose Esteve, J. Blesa, S. Iametti, M. DI NUNZIO
In vitro and in silico methods to assess modulation of digestive proteases by food-derived phenolics
2023 S.M. Borgonovi, F. Perugino, L. Pedroni, A. Pinto, S. Dallavalle, S. Iametti, L. Dellafiora, G. Galaverna, M. DI NUNZIO
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics
2023 M. D’Alessandro, D. Gottardi, M. Di Nunzio, S.M. Borgonovi, C. Parolin, B. Vitali, L. Siroli, R. Lanciotti, M. Gueimonde, F. Patrignani
Identification of food derived phenolics as modulators of proteolytic enzymes in the digestive tract: in vitro and in silico approaches
2023 S.M. Borgonovi, F. Perugino, L. Pedroni, A. Pinto, S. Dallavalle, S. Iametti, L. Dellafiora, G. Galaverna, M. Di Nunzio
Potential of sprouted bean flour as a new ingredient for the formulation of bakery products
2023 S.M. Borgonovi, A. Sergiacomo, S. Iametti, A. Marti, M. DI NUNZIO
Caratteristiche nutrizionali, antinutrizionali e funzionali dei semi di fagiolo oggetto dello studio-progetto Fagio.Lo
2023 S.M. Borgonovi, A. Scarafoni
Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures
2023 M. D’Alessandro, D. Gottardi, M. DI NUNZIO, S.M. Borgonovi, C. Parolin, B. Vitali, R. Lanciotti, L. Siroli, F. Patrignani
Docosahexaenoic Acid as Master Regulator of Cellular Antioxidant Defenses: A Systematic Review
2023 S.M. Borgonovi, S. Iametti, M. Di Nunzio
Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum)
2023 S.M. Borgonovi, E. Chiarello, F. Pasini, G. Picone, S. Marzocchi, F. Capozzi, A. Bordoni, A.G. Barbiroli, A. Marti, S. Iametti, M. DI NUNZIO
Modulation of proteolytic activity by dietary polyphenols is dependent on both substrate and enzymes
2022 S.M. Borgonovi, A. Pinto, S. Dallavalle, S. Iametti, M. DI NUNZIO
Sprouted bean flour as a new potential nutritious and functional ingredient in bakery product
2022 S.M. Borgonovi, S. Iametti, A. Marti, M. DI NUNZIO
Molecular characterization of Cowpea main storage protein breakdown products, generated during seed germination
2022 S.M. Borgonovi, G. Heinzl, F. Castagna, C. Leogrande, S. De Benedetti, A. Scarafoni
Sprouting favourably impacts on antinutritional factors, protein profile and hydrolysis in Cowpea (Vigna unguiculata) seeds
2022 S.M. Borgonovi, S. Iametti, A. Marti, M. Di Nunzio
Biochemical characterization of buckwheat main seed storage protein for its geographical traceability
2022 S.M. Borgonovi, A. Perego, G. Heinzl, S. De Benedetti, A. Scarafoni
Impact of sprouting on the biochemical and nutritional features of legumes and pseudocereals
2022 S.M. Borgonovi, S. Iametti, A. Marti, M. DI NUNZIO
Molecular basis of the bioactivities of dietary polyphenols: a multi-pronged investigation on stilbene derivates
2022 M. DI NUNZIO, G.C. Heinzl, S.M. Borgonovi, A. Pinto, S.M.D. Dallavalle, F. Bonomi, A. Scarafoni, S. Iametti