CNR Institutional Research Information System

TROISE, ANTONIO DARIO
 Distribuzione geografica
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Continente #
NA - Nord America 94
AS - Asia 56
EU - Europa 39
AF - Africa 1
Totale 190
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Nazione #
US - Stati Uniti d'America 94
SG - Singapore 55
IT - Italia 30
FI - Finlandia 3
IE - Irlanda 2
NL - Olanda 2
AT - Austria 1
CN - Cina 1
FR - Francia 1
ZA - Sudafrica 1
Totale 190
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Città #
Santa Clara 82
Singapore 41
Naples 9
Helsinki 3
Amsterdam 2
Aversa 2
Cagliari 2
Dallas 2
Dublin 2
Genoa 2
Longiano 2
Cassano delle Murge 1
Johannesburg 1
North Charleston 1
Rome 1
Vienna 1
Totale 154
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Nome #
Metabolite variations in sulla shoots induced by drought stress 23
Alpha-Dicarbonyl compounds trapping ability and antiglycative effect of high-molecular-weight brewer's spent grain melanoidins 15
Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues 11
Investigating phenotypic relationships in persimmon accessions through integrated proteomic and metabolomic analysis of corresponding fruits 8
Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk. 7
Quantitation of acrylamide in foods by high-resolution mass spectrometry 7
Formation of Taste-Active Pyridinium Betaine Derivatives Is Promoted in Thermally Treated Oil-in-Water Emulsions and Alkaline pH 6
Modulation of the Nuclear factor erythroid 2-related factor 2 (Nrf2) pathway by the probiotic Limosilactobacillus reuteri DSM 17938 prevents diet-induced rat brain dysfunction 6
Intestinimonas-like bacteria are important butyrate producers that utilize N epsilon-fructosyllysine and lysine in formula-fed infants and adults 5
Effect of Trichoderma Bioactive Metabolite Treatments on the Production, Quality, and Protein Profile of Strawberry Fruits 5
Limosilactobacillus reuteri DSM 17938 relieves inflammation, endoplasmic reticulum stress, and autophagy in hippocampus of western diet-fed rats by modulation of systemic inflammation 5
Protein-bound and free glycation compounds in human milk: A comparative study with minimally processed infant formula and pasteurized bovine milk 5
Trichoderma Applications on Strawberry Plants Modulate the Physiological Processes Positively Affecting Fruit Production and Quality 5
Spray-dried olive mill wastewater reduces Maillard reaction in cookies model system 4
Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning 4
Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems 4
Phytochemical-Rich Antioxidant Extracts of Vaccinium Vitis-idaea L. Leaves Inhibit the Formation of Toxic Maillard Reaction Products in Food Models 4
Anaerobic Degradation of N-?-Carboxymethyllysine, a Major Glycation End-Product, by Human Intestinal Bacteria 4
Maternal consumption of a diet rich in maillard reaction products accelerates neurodevelopment in F1 and sex-dependently affects behavioral phenotype in F2 rat offspring 4
The water insoluble fraction from red cabbage and black currant pomace reduces the formation of acrylamide, 5-hydroxymethylfurfural and reactive aldehydes in fried potato-based crisps 4
Reducing toxic reactive carbonyl species in e-cigarette emissions: testing a harm-reduction strategy based on dicarbonyl trapping 4
Beyond the gut: Investigating the mechanism of formation of β-casomorphins in human blood 4
Long-Lasting Impact of Sugar Intake on Neurotrophins and Neurotransmitters from Adolescence to Young Adulthood in Rat Frontal Cortex 4
Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran 4
Cocoa melanoidins reduce the formation of dietary advanced glycation end-products in dairy mimicking system 4
Conversion of dietary inositol into propionate and acetate by commensal Anaerostipes associates with host health 4
The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products 4
Anaerobic degradation of dietary advanced glycation end-products by human intestinal bacteria 4
The bioactive profile of lettuce produced in a closed soilless system as configured by combinatorial effects of genotype and macrocation supply composition 4
Tailor it up! How we are rolling towards designing the functionality of emulsions in the mouth and gastrointestinal tract 4
Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I 4
Dataset on the organic acids, sulphate, total nitrogen and total chlorophyll contents of two lettuce cultivars grown hydroponically using nutrient solutions of variable macrocation ratios 4
Ex vivo degradation of β-Casomorphin-7 by human plasma peptidases: Potential implications for peptide systemic effects 3
Reducing Energy Requirements in Future Bioregenerative Life Support Systems (BLSSs): Performance and Bioactive Composition of Diverse Lettuce Genotypes Grown Under Optimal and Suboptimal Light Conditions 3
Analytical strategies to depict the fate of the Maillard reaction in foods 3
Controlling the maillard reaction by reactant encapsulation: Sodium chloride in cookies 3
Demystifying the Pizza Bolus: The Effect of Dough Fermentation on Glycemic Response - A Sensor-Augmented Pump Intervention Trial in Children with Type 1 Diabetes Mellitus 3
Compartmentalization vs. segregation of reactants: Accomplishment of the Maillard reaction at the water-water interface 3
Effect of Olive Mill Wastewater Phenol Compounds on Reactive Carbonyl Species and Maillard Reaction End-Products in Ultrahigh-Temperature-Treated Milk 3
Polyphenols and Tryptophan Metabolites Activate the Aryl Hydrocarbon Receptor in an in vitro Model of Colonic Fermentation 3
Effect of brewer's spent grain melanoidins on Maillard reaction products during storage of whey protein model systems 3
Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge ?-Dicarbonyl Compounds under Simulated Physiological Conditions 3
Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation 3
Totale 217
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Categoria #
all - tutte 1.001
article - articoli 942
book - libri 26
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 33
Totale 2.002
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202414 0 0 0 0 0 0 0 0 2 7 4 1
2024/2025203 2 3 41 45 112 0 0 0 0 0 0 0
Totale 217