BORDONI, ALESSANDRA
BORDONI, ALESSANDRA
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Risultati 1 - 7 di 7 (tempo di esecuzione: 0.006 secondi).
Impact of processing on the nutritional and functional value of mandarin juice
2020 M. Di Nunzio, E. Betoret, A. Taccari, M. Dalla Rosa, A. Bordoni
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects
2020 M. Di Nunzio, G. Picone, F. Pasini, E. Chiarello, M.F. Caboni, F. Capozzi, A. Gianotti, A. Bordoni
Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell
2018 M. DI NUNZIO, G. Picone, F. Pasini, M. Caboni, A. Gianotti, A. Bordoni, F. Capozzi
Health benefits of ancient grains. Comparison among bread made with ancient, heritage and modern grain flours in human cultured cells
2018 V. Valli, A. Taccari, M. Di Nunzio, F. Danesi, A. Bordoni
Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods
2016 V. Valli, F. Danesi, A. Gianotti, M. DI NUNZIO, D.L. TANEYO SAA, A. Bordoni
PUFA and oxidative stress. Differential modulation of the cell response by DHA
2016 M. DI NUNZIO, V. Valli, A. Bordoni
Polyunsaturated fatty acids: from diet to binding to PPARS and other nuclear receptors
2006 A. Bordoni, M. DI NUNZIO, F. Danesi, P. Biagi