ABBASI PARIZAD, PARISA
ABBASI PARIZAD, PARISA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Polyphenol bioactivity evolution during the spontaneous fermentation of vegetal by-products
2022 P. Abbasi, P. De Nisi, T. Pepe Sciarria, A. Scarafoni, P. Squillace, F. Adani, B. Scaglia
Biorefinery Approach Applied to the Valorization of Purple Corn Cobs
2021 P. De Nisi, G. Borlini, P. Abbasi Parizad, A. Scarafoni, P. Sandroni, E. Cassani, F. Adani, S.R. Pilu
Recovery of phenolic compounds from agro-industrial by-products: Evaluating antiradical activities and immunomodulatory properties
2021 P. Abbasi-Parizad, P. De Nisi, B. Scaglia, A. Scarafoni, S. Pilu, F. Adani
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 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 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 P. Abbasi Parizad, J. Capraro, A. Scarafoni, F. Bonomi, M. Blandino, M. Marengo, D. Giordano, A. Carpen, S. Iametti
Pigmented Grains as a Source of Bioactives
2019 S. Iametti, P. Abbasi Parizad, F. Bonomi, M. Marengo
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
Characterization of pigmented cereal grains and production of functional food: anthocyanins-enriched pasta
2018 P. ABBASI PARIZAD
Interaction with Semolina Proteins Allows Retention of Bioactives in Pasta From Purple Wheat
2018 P. ABBASI PARIZAD
Tomato waste as feedstock to extract phenolic compounds with anti-oxidant and anti-inflammatory bioactivity
2018 P. ABBASI PARIZAD
Pigmented cereals have remarkably anti-inflammatory and anti-diabetic effects
2017 P. ABBASI PARIZAD, J. Carparo, A. Scarafoni, F. Bonomi, A. Carpen
Cereali pigmentati: proprietà funzionali della componente polifenolica
2017 P. ABBASI PARIZAD
Molecular Aspects of the Functional Activities of Pigmented Grains
2017 P. Abbasi Parizad, S. Iametti, F. Bonomi
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
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
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
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