ABBASI PARIZAD, PARISA
ABBASI PARIZAD, PARISA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
A multidisciplinary approach to define the molecular requirements for production of enriched pasta from pigmented wheat
2015 M. Zanoletti, P. Abbasi Parizad, M. Marengo, V. Lavelli, A. Carpen, F. Bonomi, S. Iametti, M.A. Pagani
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
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
Bioactives in pigmented grains: properties, activities, and incorporation into functional foods
2017 P. Abbasi Parizad, J. Capraro, A. Carpen, F. Bonomi, S. Iametti
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
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
Cereali pigmentati: proprietà funzionali della componente polifenolica
2017 P. ABBASI PARIZAD
Characterization of pigmented cereal grains and production of functional food: anthocyanins-enriched pasta
2018 P. ABBASI PARIZAD
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
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
Immunomodulating properties of selected bioactives from pigmented grains
2015 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 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 P. ABBASI PARIZAD
Molecular Aspects of the Functional Activities of Pigmented Grains
2017 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 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 P. Abbasi Parizad
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
Phenolics from pigmented grains have remarkable immunomodulating properties
2016 P. ABBASI PARIZAD, J. Capraro, M. Marengo, S. Iametti, A. Scarafoni, V. Lavelli, A. Pagani, F. Bonomi
Pigmented cereals have remarkably anti-inflammatory and anti-diabetic effects
2017 P. ABBASI PARIZAD, J. Carparo, A. Scarafoni, F. Bonomi, A. Carpen