A5064373671- Food composition and properties
- Particle Accelerators and Free-Electron Lasers
- Microbial Metabolites in Food Biotechnology
- Superconducting Materials and Applications
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Particle Detector Development and Performance
- Particle accelerators and beam dynamics
- Potato Plant Research
- Photorefractive and Nonlinear Optics
- Nonlinear Optical Materials Research
- Fermentation and Sensory Analysis
- Seed and Plant Biochemistry
- High-Energy Particle Collisions Research
- Probiotics and Fermented Foods
- Spectroscopy and Chemometric Analyses
- Meat and Animal Product Quality
- Phytase and its Applications
- Particle physics theoretical and experimental studies
- Food Chemistry and Fat Analysis
- Edible Oils Quality and Analysis
- Amino Acid Enzymes and Metabolism
- Synthesis and properties of polymers
- Autoimmune Neurological Disorders and Treatments
- biodegradable polymer synthesis and properties
University of Naples Federico II
2015-2024
Federico II University Hospital
2019-2024
Technical University of Darmstadt
2018
European Organization for Nuclear Research
2016
Montreal Neurological Institute and Hospital
2015
University of Salerno
2008
University of Algarve
2008
Institute for Biotechnology and Bioengineering
2008
Abstract Aims No data are available on early initiation of proprotein convertase subtilisin/kexin type 9 inhibitors (PCSK9i) in patients with acute coronary syndrome (ACS) the real world. This study investigates effects PCSK9i started at time ACS hospitalization lipid control and major cardiovascular (CV) events Methods results The outcome was percentage reaching LDL-C target <55 mg/dL first control. clinical incidence composite CV (all-cause death, non-fatal MI, stroke,...
Summary The increase in the popularity of hemp‐based products is mainly linked to presence non‐psychoactive cannabinoids that provide relief from aches, pain and anxiety. In this study, hemp seed oils were produced by two innovative environmentally friendly extraction techniques: supercritical liquid carbon dioxide (CO 2 ) extraction. chemical composition was analysed compared with a control oil obtained solvent ( n ‐hexane) Both CO presented interesting compositions: they contained large...
The study is aimed at developing a new cereal-based product, with increased nutritional quality, by using natural fermentation of blends chestnut and rye flour. In spite the remarkable similarity, technological potential combinations both flours has never been explored before. Three spontaneous chestnut/rye sourdough fermentations were performed over period twelve days daily back-slopping. Samples taken all refreshment steps used for culture-dependent culture-independent evaluation...
Aim of this work was to evaluate the impact bread enrichment with different concentrations lentil flour (LF) (0 g/100g, 10 g/100g and 20 g/100g) on some physico-chemical, structural, nutritional features bread. The addition LF in formulation affected its properties, leading a darker appearance more compact structure (e.g., higher density lower gas bubble area fraction). Besides, it led significant rise protein, free glucose, rapidly digestible starch content as well expected glycemic index....
The potential use of germinated green Altamura lentils as a food ingredient is closely related to the resulting properties.
Tons of orange by-products (OBPs) are generated during industrial processing. Currently, OBPs management is challenging due to their high amounts, physico-chemical characteristics (high water content, low pH, presence essential oils) and seasonal nature the production. Whereas agro-industrial can be highly valuable abundant sources bioactive compounds, which add value novel bakery products (e.g. bread, biscuits, cakes). This review covers most recent research issues linked use in products,...
Journal Article Spray‐dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic mousse Get access A. Romano, Romano Centre Food Innovation and Development in the Industry University of Naples Federico II Portici Italy Search other works by this author on: Oxford Academic Google Scholar G. Blaiotta, Blaiotta Dipartimento di Agraria Università degli Studi Napoli Di Cerbo, Cerbo Chirurgia Generale e Specialità Chirurgiche Modena Reggio Emilia R....
The dehulling process improves bean flour nutritional functionality making beans more likely to be digested by infants.