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Twenty‐five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations

Journal of the science of food and agriculture, 2020-11, Vol.100 (14), p.5064-5078

2020

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effect of cooking on the phytochemical content of vegetables

Journal of the science of food and agriculture, 2014-04, Vol.94 (6), p.1057-1070

2014

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Total antioxidant capacities of raw and cooked meats

Meat science, 2012-01, Vol.90 (1), p.60-65

2012

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Food matrix interaction and bioavailability of bioactive peptides: Two faces of the same coin?

Journal of functional foods, 2017-08, Vol.35, p.9-12

2017

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Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility

Journal of functional foods, 2020-05, Vol.68, p.103924, Article 103924

2020

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The science of healthy food design: Let’s grow together

Journal of functional foods, 2017-10, Vol.37, p.iii-iii

Fogliano, Vincenzo

2017

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Nitrogen-to-Protein Conversion Factors for Three Edible Insects: Tenebrio molitor, Alphitobius diaperinus, and Hermetia illucens

Journal of agricultural and food chemistry, 2017-03, Vol.65 (11), p.2275-2278

2017

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Cocoa melanoidins reduce the formation of dietary advanced glycation end-products in dairy mimicking system

Food chemistry, 2021-05, Vol.345, p.128827-128827, Article 128827

2021

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Modifying the Bass diffusion model to study adoption of radical new foods–The case of edible insects in the Netherlands

PloS one, 2020-06, Vol.15 (6), p.e0234538-e0234538

2020

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The long story of the Maillard reaction: the beginning of the second century

Food & function, 2016-01, Vol.7 (6), p.2496-2497

Fogliano, Vincenzo

2016

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Mineral Biofortification of Vegetables as a Tool to Improve Human Diet

Foods, 2021-01, Vol.10 (2), p.223

2021

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The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products

Food chemistry, 2018-05, Vol.247, p.29-38

2018

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Flavor of roasted peanuts (Arachis hypogaea) — Part II: Correlation of volatile compounds to sensory characteristics

Food research international, 2016-11, Vol.89 (Pt 1), p.870-881

2016

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Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

Journal of agricultural and food chemistry, 2008-01, Vol.56 (1), p.139-147

2008

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Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten

Food & function, 2020-07, Vol.11 (7), p.5933-5943

2020

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Design cocoa processing towards healthy cocoa products: The role of phenolics and melanoidins

Journal of functional foods, 2018-06, Vol.45, p.480-490

2018

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Entoferritin: An innovative iron source for human consumption

Journal of functional foods, 2023-09, Vol.108, p.105711, Article 105711

2023

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Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source

PloS one, 2018-10, Vol.13 (10), p.e0205776-e0205776

2018

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Iron-polyphenol complexes cause blackening upon grinding Hermetia illucens (black soldier fly) larvae

Scientific reports, 2019-02, Vol.9 (1), p.2967-2967, Article 2967

2019

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Metabolic profile of the bioactive compounds of burdock ( Arctium lappa) seeds, roots and leaves

Journal of pharmaceutical and biomedical analysis, 2010-01, Vol.51 (2), p.399-404

2010

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review on the beneficial aspects of food processing

Molecular nutrition & food research, 2010-09, Vol.54 (9), p.1215-1247

2010

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Effect of bean structure on microbiota utilization of plant nutrients: An in-vitro study using the simulator of the human intestinal microbial ecosystem (SHIME®)

Journal of functional foods, 2020-10, Vol.73, p.104087, Article 104087

2020

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Intestinimonas-like bacteria are important butyrate producers that utilize Nε-fructosyllysine and lysine in formula-fed infants and adults

Journal of functional foods, 2020-07, Vol.70, p.103974, Article 103974

2020

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Utilization of bambara groundnut (Vigna subterranea (L.) Verdc.) for sustainable food and nutrition security in semi-arid regions of Zimbabwe

PloS one, 2018, Vol.13 (10), p.e0204817-e0204817

2018

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Application of PTR‐TOF‐MS for the quality assessment of lactose‐free milk: Effect of storage time and employment of different lactase preparations

Journal of mass spectrometry., 2020-11, Vol.55 (11), p.e4505-n/a

2020

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Twenty‐five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations

effect of cooking on the phytochemical content of vegetables

Total antioxidant capacities of raw and cooked meats

Food matrix interaction and bioavailability of bioactive peptides: Two faces of the same coin?

Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility

The science of healthy food design: Let’s grow together

Nitrogen-to-Protein Conversion Factors for Three Edible Insects: Tenebrio molitor, Alphitobius diaperinus, and Hermetia illucens

Cocoa melanoidins reduce the formation of dietary advanced glycation end-products in dairy mimicking system

Modifying the Bass diffusion model to study adoption of radical new foods–The case of edible insects in the Netherlands

The long story of the Maillard reaction: the beginning of the second century

Mineral Biofortification of Vegetables as a Tool to Improve Human Diet

The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products

Flavor of roasted peanuts (Arachis hypogaea) — Part II: Correlation of volatile compounds to sensory characteristics

Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten

Design cocoa processing towards healthy cocoa products: The role of phenolics and melanoidins

Entoferritin: An innovative iron source for human consumption

Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source

Iron-polyphenol complexes cause blackening upon grinding Hermetia illucens (black soldier fly) larvae

Metabolic profile of the bioactive compounds of burdock ( Arctium lappa) seeds, roots and leaves

review on the beneficial aspects of food processing

Effect of bean structure on microbiota utilization of plant nutrients: An in-vitro study using the simulator of the human intestinal microbial ecosystem (SHIME®)

Intestinimonas-like bacteria are important butyrate producers that utilize Nε-fructosyllysine and lysine in formula-fed infants and adults

Utilization of bambara groundnut (Vigna subterranea (L.) Verdc.) for sustainable food and nutrition security in semi-arid regions of Zimbabwe

Application of PTR‐TOF‐MS for the quality assessment of lactose‐free milk: Effect of storage time and employment of different lactase preparations

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