Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination

Daniele Giuffrida, Paola Dugo, Germana Torre, +4

Food Chemistry

Food ChemistryPlant PhysiologyCarotenoidBotanyCarotenoid Profile +5

Protective Effects of Anthocyanins from Blackberry in a Rat Model of Acute Lung Inflammation

Antonietta Rossi, Ivana Serraino, Paola Dugo, +8

Free Radical Research

Antifungal activity of essential oils against filamentous fungi determined by broth microdilution and vapour contact methods

Viviana Cristina Tullio, Antonia Nostro, Narcisa Mandras, +6

Journal of Applied Microbiology

Protective effects of cyanidin-3-O-glucoside from blackberry extract against peroxynitrite-induced endothelial dysfunction and vascular failure

Ivana Serraino, Laura Dugo, Paola Dugo, +5

Life Sciences

InflammationVascular FailureLipid PeroxidationPhysiologyPharmacology +7

Release of Protein, Lipid, and Vitamin E from Almond Seeds during Digestion

Giuseppina Mandalari, Richard M. Faulks, Gillian T. Rich, +9

Journal of Agricultural and Food Chemistry

Food ChemistryNutritionVitamin ECell WallsBody Composition +11

Characterization of polyphenols, lipids and dietary fibre from almond skins (Amygdalus communis L.)

Giuseppina Mandalari, Antonio Tomaino, Teresita Arcoraci, +9

Journal of Food Composition and Analysis

Food ChemistryNutritionFood FunctionFood Bioactive CompoundAmygdalus Communis L +3

Inhibition of nitric oxide biosynthesis by anthocyanin fraction of blackberry extract

Carlo Pergola, Antonietta Rossi, Paola Dugo, +2

Nitric Oxide

BiosynthesisNitric Oxide BiosynthesisEngineeringBiochemistryReactive Nitrogen Specie +9

A comparison between different techniques for the isolation of rosemary essential oil

Maria Lo Presti, S. Ragusa, Alessandra Trozzi, +5

Journal of Separation Science

Solvent ExtractionChemical EngineeringEngineeringBioassay-guided IsolationEnvironmental Engineering +12

Analysis of phenolic compounds in different parts of pomegranate (Punica granatum) fruit by HPLC-PDA-ESI/MS and evaluation of their antioxidant activity: application to different Italian varieties

Marina Russo, Chiara Fanali, Giusy Tripodo, +5

Analytical and Bioanalytical Chemistry

Food ChemistryPhenolic CompoundsPolyphenolicsMedicineAntioxidant Activity +6

Comprehensive Two-Dimensional Normal-Phase (Adsorption)−Reversed-Phase Liquid Chromatography

Paola Dugo, Olinda Favoino, Rosario Luppino, +2

Analytical Chemistry

EngineeringAnalytical MicrosystemsChemistryNp SeparationChemical Engineering +17