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检索条件:"( ( 高级检索(( ((AU:(("Francesca Venturi")))) )) ) )"

共 16 条记录

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1.Development of Phenol-Enriched Olive Oil with Phenolic Compounds Extracted from Wastewater Produced by Physical Refining

作　　者：Francesca Venturi ;Chiara Sanmartin ;Isabella Taglieri 等

出　　处：Nutrients. 2017 ;9(8):916-928.doi:10.3390/nu9080916

出版社：MDPI Publishing

文章 ID：257142428

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2.Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System

作　　者：Lorenzo Flori ;Monica Macaluso ;Isabella Taglieri 等

出　　处：Nutrients. 2020 ;12(6):1557-1586.doi:10.3390/nu12061557

出版社：MDPI Publishing

文章 ID：257145449

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3.Comparison of Three Domestications and Wild-Harvested Plants for Nutraceutical Properties and Sensory Profiles in Five Wild Edible Herbs: Is Domestication Possible?

作　　者：Costanza Ceccanti ;Marco Landi ;Luca Incrocci 等

出　　处：Foods. 2020 ;9(8):1065-1084.doi:10.3390/foods9081065

出版社：MDPI Publishing

文章 ID：257043876

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4.By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features

作　　者：Monica Macaluso ;Alessandro Bianchi ;Chiara Sanmartin 等

出　　处：Foods. 2020 ;9(10):1390-1410.doi:10.3390/foods9101390

出版社：MDPI Publishing

文章 ID：257044186

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5.Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread

作　　者：Chiara Sanmartin ;Isabella Taglieri ;Francesca Venturi 等

出　　处：Foods. 2020 ;9(2):204-225.doi:10.3390/foods9020204

出版社：MDPI Publishing

文章 ID：257044951

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6.The Nutraceutical Value of Olive Oil and Its Bioactive Constituents on the Cardiovascular System. Focusing on Main Strategies to Slow Down Its Quality Decay during Production and Storage

作　　者：Lorenzo Flori ;Sandra Donnini ;Vincenzo Calderone 等

出　　处：Nutrients. 2019 ;11(9):1962-1989.doi:10.3390/nu11091962

出版社：MDPI Publishing

文章 ID：257142083

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7.Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties

作　　者：Isabella Taglieri ;Chiara Sanmartin ;Francesca Venturi 等

出　　处：Foods. 2021 ;10(5):942.doi:10.3390/foods10050942

出版社：MDPI Publishing

文章 ID：262432521

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8.A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas

作　　者：Alessandro Bianchi ;Isabella Taglieri ;Verdiana Rimbotti Antinori 等

出　　处：Foods. 2021 ;10(10).doi:10.3390/foods10102292

出版社：MDPI Publishing

文章 ID：1035664957

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9.Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance

作　　者：Maria Sole Facioni ;Simona Dominici ;Francesca Marescotti 等

出　　处：Foods. 2021 ;10(9).doi:10.3390/foods10092236

出版社：MDPI Publishing

文章 ID：1035675342

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10.Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver

作　　者：Maria Franco ;Mayara Belorio ;Manuel Gómez 等

出　　处：Foods. 2022 ;11(9).doi:10.3390/foods11091366

出版社：MDPI Publishing

文章 ID：1037514456

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