Pasini F - Search Results

1

Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum).

Borgonovi SM, Chiarello E, Pasini F, Picone G, Marzocchi S, Capozzi F, Bordoni A, Barbiroli A, Marti A, Iametti S, Di Nunzio M. Borgonovi SM, et al. Among authors: pasini f. Foods. 2023 May 18;12(10):2047. doi: 10.3390/foods12102047. Foods. 2023. PMID: 37238865 Free PMC article.

2

Traditional foods for health: screening of the antioxidant capacity and phenolic content of selected Black Sea area local foods.

Danesi F, Pasini F, Caboni MF, D'Antuono LF, Bordoni A; BaSeFood Consortium. Danesi F, et al. Among authors: pasini f. J Sci Food Agric. 2013 Nov;93(14):3595-603. doi: 10.1002/jsfa.6339. Epub 2013 Sep 9. J Sci Food Agric. 2013. PMID: 23929456

3

Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques.

Marzocchi S, Pasini F, Baldinelli C, Caboni MF. Marzocchi S, et al. Among authors: pasini f. J Oleo Sci. 2018 Feb 1;67(2):143-150. doi: 10.5650/jos.ess17139. Epub 2018 Jan 23. J Oleo Sci. 2018. PMID: 29367482 Free article.

4

Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell.

Di Nunzio M, Picone G, Pasini F, Caboni MF, Gianotti A, Bordoni A, Capozzi F. Di Nunzio M, et al. Among authors: pasini f. Food Res Int. 2018 Nov;113:392-400. doi: 10.1016/j.foodres.2018.07.025. Epub 2018 Jul 17. Food Res Int. 2018. PMID: 30195533 Free article.

5

Use of Sieving As a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study.

Martín-García B, Pasini F, Verardo V, Gómez-Caravaca AM, Marconi E, Caboni MF. Martín-García B, et al. Among authors: pasini f. Antioxidants (Basel). 2019 Nov 25;8(12):583. doi: 10.3390/antiox8120583. Antioxidants (Basel). 2019. PMID: 31775221 Free PMC article.

6

Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions.

Martín-García B, Pasini F, Verardo V, Gómez-Caravaca AM, Marconi E, Caboni MF. Martín-García B, et al. Among authors: pasini f. Foods. 2019 Dec 12;8(12):670. doi: 10.3390/foods8120670. Foods. 2019. PMID: 31842252 Free PMC article.

7

Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects.

Di Nunzio M, Picone G, Pasini F, Chiarello E, Caboni MF, Capozzi F, Gianotti A, Bordoni A. Di Nunzio M, et al. Among authors: pasini f. Food Res Int. 2020 May;131:108940. doi: 10.1016/j.foodres.2019.108940. Epub 2019 Dec 28. Food Res Int. 2020. PMID: 32247504 Free article.

8

Wheat Germ and Lipid Oxidation: An Open Issue.

Marzocchi S, Caboni MF, Greco Miani M, Pasini F. Marzocchi S, et al. Among authors: pasini f. Foods. 2022 Apr 1;11(7):1032. doi: 10.3390/foods11071032. Foods. 2022. PMID: 35407119 Free PMC article.

9

Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils.

Marzocchi S, Caboni MF, Pasini F. Marzocchi S, et al. Among authors: pasini f. Int J Food Sci Nutr. 2022 Dec;73(8):1057-1066. doi: 10.1080/09637486.2022.2128309. Epub 2022 Oct 3. Int J Food Sci Nutr. 2022. PMID: 36184960

10

Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review.

Bravo Bolívar MS, Pasini F, Marzocchi S, Ravagli C, Tedeschi P. Bravo Bolívar MS, et al. Among authors: pasini f. Foods. 2023 Aug 12;12(16):3032. doi: 10.3390/foods12163032. Foods. 2023. PMID: 37628031 Free PMC article. Review.

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