MERCOGLIANO, FRANCESCA
MERCOGLIANO, FRANCESCA
Dipartimento di Scienze Farmacologiche e Biomolecolari
Characterization of color, phenolic profile, and antioxidant activity of Italian pigmented rice varieties after different technological treatments
2023 C. Bani, F. Colombo, C. Cappa, F. Mercogliano, P.A. Restani, C.M. DI LORENZO
Integratori contenenti riso rosso fermentato: aspetti di sicurezza alla luce del nuovo regolamento europeo
2023 C. Di Lorenzo, C. Bani, F. Mercogliano, P. Restani
Valorization of food processing by-products
2023 C.M. DI LORENZO, C. Bani, F. Mercogliano, P. Restani
Food allergy: An open challenge in food safety
2023 P. Restani, C. Bani, F. Mercogliano, C.M. DI LORENZO
Ketogenic diet as a therapeutic tool
2023 P. Restani, C. Bani, F. Mercogliano, C.M. DI LORENZO
Phenolic Profile and In Vitro Antioxidant Activity of Different Corn and Rice Varieties
2023 C. Bani, C.M. DI LORENZO, P.A. Restani, F. Mercogliano, F. Colombo
Characterization of the phenolic profile of cocoa (Theobroma cacao L.) processing by-products for their possible use in animal feed
2023 F. Mercogliano, C. Bani, M. Tretola, L. Pinotti, P. Restani, C.M. DI LORENZO
Grape products and by-products: comparative analysis of phenolic profile and in vitro biological activities
2023 C.M. DI LORENZO, C. Bani, E. Sangiovanni, F. Mercogliano, M. Dell'Agli, P.A. Restani
In vitro methods to evaluate the potential health-promoting effects of winemaking by-products
2023 C. Bani, P.A. Restani, F. Mercogliano, C.M. DI LORENZO
Evaluation of phenolic profile and antioxidant activity of cocoa (Theobroma Cacao L.) by-products to explore their potential as animal feed additives
2023 F. Mercogliano, C. Bani, M. Tretola, L. Pinotti, P. Restani, C. Di Lorenzo
Winemaking by-products as a sustainable source of antioxidant and functional compounds
2023 C.M. DI LORENZO, F. Colombo, C. Bani, F. Mercogliano, S. Biella, A. Bosso, P.A. Restani
Valorization of wine industry by-products: characterization of phenolic profile and investigation of potential healthy properties
2023 C.M. DI LORENZO, C. Bani, F. Mercogliano, A. Bosso, P.A. Restani
Valorization of wine industry by-products: Characterization of phenolic profile and investigation of potential healthy properties
2023 C.M. DI LORENZO, C. Bani, F. Mercogliano, A. Bosso, P. Restani
Mais e riso pigmentato, un’interessante fonte di composti fenolici: caratteristiche nutrizionali e potenziali attività benefiche
2022 C. Bani, F. Colombo, C.M. DI LORENZO, F. Mercogliano, P.A. Restani
Winemaking by-products as a sustainable source of antioxidant and functional compounds
2022 C.M. DI LORENZO, F. Colombo, C. Bani, F. Mercogliano, S. Biella, A. Bosso, P.A. Restani
Phenolic profile and antioxidant activity of different corn and rice varieties
2022 C. Bani, C.M. DI LORENZO, P.A. Restani, F. Mercogliano, F. Colombo
INFLUENCE OF DIFFERENT TECHNOLOGICAL TREATMENTS ON PHENOLIC PROFILE AND ANTIOXIDANT ACTIVITY OF PIGMENTED RICE (ORYZA SATIVA L.)
2022 C. Bani, C.M. DI LORENZO, S. Biella, M. Magni, F. Mercogliano, P.A. Restani, F. Colombo
Diet, Polyphenols, and Human Evolution
2022 P.A. Restani, F. Colombo, S. Biella, C. Bani, F. Mercogliano, C.M. DI LORENZO