ABBASI PARIZAD, PARISA
ABBASI PARIZAD, PARISA
Dipartimento di Scienze Agrarie e Ambientali - Produzione, Territorio, Agroenergia
Anti-inflammatory and enzyme inhibitory effects of anthocyanins from colored cereals
2017-06-20 P. Abbasi Parizad, J. Capraro, A. Scarafoni, F. Bonomi, M. Blandino, D. Giordano, A. Carpen, S. Iametti
Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols Parisa Abbasi-Parizad
2020-02-01 P. ABBASI PARIZAD, P. DE NISI, F. Adani, T. PEPE' SCIARRIA, P. Squillace, A. Scarafoni, S. Iametti, B. Scaglia
Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat
2020-01-01 P. ABBASI PARIZAD, M. Marengo, F. Bonomi, A. Scarafoni, C. Cecchini, M. Ambrogina Pagani, A. Marti, S. Iametti
The bio-functional properties of pigmented cereals may involve synergies among different bioactive species
2019-01-01 P. Abbasi Parizad, J. Capraro, A. Scarafoni, F. Bonomi, M. Blandino, M. Marengo, D. Giordano, A. Carpen, S. Iametti
Bioactives in pigmented grains: properties, activities, and incorporation into functional foods
2017-09-01 P. Abbasi Parizad, J. Capraro, A. Carpen, F. Bonomi, S. Iametti
Biorefinery Approach Applied to the Valorization of Purple Corn Cobs
2021-01-01 P. De Nisi, G. Borlini, P. Abbasi Parizad, A. Scarafoni, P. Sandroni, E. Cassani, F. Adani, S.R. Pilu
Caratterizzazione di pasta integrale commerciale mediante approcci multidisciplinari utili alla definizione della sua qualità
2018-01-01 M.A. Pagani, P. ABBASI PARIZAD, S. Benedetti, S. Buratti, S. Iametti, S. Cattaneo, F. Masotti, A. Marti
Cereali pigmentati: proprietà funzionali della componente polifenolica
2017-11-01 P. ABBASI PARIZAD
Characterization of pigmented cereal grains and production of functional food: anthocyanins-enriched pasta
2018-05-11 P. ABBASI PARIZAD
Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches
2017-01-01 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
2017-01-01 M. Zanoletti, P. Abbasi-Parizad, V. Lavelli, C. Cecchini, P. Menesatti, A. Marti, M.A. Pagani
Immunomodulating properties of selected bioactives from pigmented grains
2015-09-15 P. Abbasi Parizad, J. Capraro, M. Marengo, S. Iametti, A. Scarafoni, V. Lavelli, A. Pagani, M. Zanoletti, F. Bonomi
In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin
2017-01-01 A. Marti, P. Abbasi Parizad, M. Marengo, D. Erba, M.A. Pagani, M.C. Casiraghi
Interaction with Semolina Proteins Allows Retention of Bioactives in Pasta From Purple Wheat
2018-05-02 P. ABBASI PARIZAD
Molecular Aspects of the Functional Activities of Pigmented Grains
2017-09-20 P. Abbasi Parizad, S. Iametti, F. Bonomi
Molecular characterization of pasta enriched in antioxidants: investigation of their functional role by in vitro and in vivo approaches
2016-09-14 P. Abbasi Parizad
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
2015-09-23 P. Abbasi Parizad
A multidisciplinary approach to define the molecular requirements for production of enriched pasta from pigmented wheat
2015-10-01 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
2016-01-01 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
2016-01-23 P. ABBASI PARIZAD, J. Capraro, M. Marengo, S. Iametti, A. Scarafoni, V. Lavelli, A. Pagani, F. Bonomi