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Conversion of dietary inositol into propionate and acetate by commensal Anaerostipes associates with host health

Nature communications, 2021-08, Vol.12 (1), p.4798-4798, Article 4798

2021

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Ex vivo degradation of β-Casomorphin-7 by human plasma peptidases: Potential implications for peptide systemic effects

Journal of functional foods, 2024-02, Vol.113, p.106004, Article 106004

2024

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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

Journal of functional foods, 2024-05, Vol.116, p.106162, Article 106162

2024

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Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides

Chemical and biological technologies in agriculture, 2021-12, Vol.8 (1), p.1-12, Article 67

2021

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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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Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by “in batch” system employing different commercial lactase preparations

Food research international, 2020-10, Vol.136, p.109552-109552, Article 109552

2020

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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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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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Trichoderma Applications on Strawberry Plants Modulate the Physiological Processes Positively Affecting Fruit Production and Quality

Frontiers in microbiology, 2020-07, Vol.11, p.1364-1364

2020

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Polyphenols and Tryptophan Metabolites Activate the Aryl Hydrocarbon Receptor in an in vitro Model of Colonic Fermentation

Molecular nutrition & food research, 2019-02, Vol.63 (3), p.e1800722-n/a

2019

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Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry

Amino acids, 2015-01, Vol.47 (1), p.111-124

2015

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Investigating phenotypic relationships in persimmon accessions through integrated proteomic and metabolomic analysis of corresponding fruits

Frontiers in plant science, 2023-01, Vol.14, p.1093074-1093074

2023

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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

Frontiers in plant science, 2019-10, Vol.10, p.1305-1305

2019

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Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in Cookies

Journal of agricultural and food chemistry, 2012-10, Vol.60 (43), p.10808-10814

2012

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Effect of brewer's spent grain melanoidins on Maillard reaction products during storage of whey protein model systems

Current research in food science, 2024-01, Vol.8, p.100767-100767, Article 100767

2024

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Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran

Journal of chemistry, 2019-01, Vol.2019 (2019), p.1-6

2019

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Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation

Food microbiology, 2018-08, Vol.73, p.11-16

2018

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Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases

Journal of agricultural and food chemistry, 2024-03, Vol.72 (11), p.5777-5783

2024

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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

Data in brief, 2020-04, Vol.29, p.105135-105135, Article 105135

2020

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Arterial cord blood lutein levels in preterm and term healthy newborns are sex and gestational age dependent

Clinical biochemistry, 2012-12, Vol.45 (18), p.1558-1563

2012

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Spray-dried olive mill wastewater reduces Maillard reaction in cookies model system

Food chemistry, 2020-09, Vol.323, p.126793-126793, Article 126793

2020

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Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α‑Dicarbonyl Compounds under Simulated Physiological Conditions

Journal of agricultural and food chemistry, 2019-10, Vol.67 (39), p.10921-10929

2019

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Maternal Consumption of a Diet Rich in Maillard Reaction Products Accelerates Neurodevelopment in F1 and Sex-Dependently Affects Behavioral Phenotype in F2 Rat Offspring

Foods, 2019-05, Vol.8 (5), p.168

2019

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Analytical strategies to depict the fate of the Maillard reaction in foods

Current opinion in food science, 2018-02, Vol.19, p.15-22

Troise, Antonio Dario

2018

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Conversion of dietary inositol into propionate and acetate by commensal Anaerostipes associates with host health

Ex vivo degradation of β-Casomorphin-7 by human plasma peptidases: Potential implications for peptide systemic effects

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

Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides

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

Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by “in batch” system employing different commercial lactase preparations

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

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

Trichoderma Applications on Strawberry Plants Modulate the Physiological Processes Positively Affecting Fruit Production and Quality

Polyphenols and Tryptophan Metabolites Activate the Aryl Hydrocarbon Receptor in an in vitro Model of Colonic Fermentation

Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry

Investigating phenotypic relationships in persimmon accessions through integrated proteomic and metabolomic analysis of corresponding fruits

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

Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in Cookies

Effect of brewer's spent grain melanoidins on Maillard reaction products during storage of whey protein model systems

Gut microbiota drives colon cancer risk associated with diet: a comparative analysis of meat-based and pesco-vegetarian diets

Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran

Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation

Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases

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

Arterial cord blood lutein levels in preterm and term healthy newborns are sex and gestational age dependent

Spray-dried olive mill wastewater reduces Maillard reaction in cookies model system

Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α‑Dicarbonyl Compounds under Simulated Physiological Conditions

Maternal Consumption of a Diet Rich in Maillard Reaction Products Accelerates Neurodevelopment in F1 and Sex-Dependently Affects Behavioral Phenotype in F2 Rat Offspring

Analytical strategies to depict the fate of the Maillard reaction in foods

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