检索结果 - Luigi Castaldo

Exploring the Chemical Composition of Female Zucchini Flowers for Their Possible Use as Nutraceutical Ingredient 由 Luigi Castaldo, Sonia Lombardi, Luana Izzo, Alberto Ritieni

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Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of a Red Cabbage Extract Chemically Profiled through UHPLC-Q-Orbitrap HRMS 由 Luana Izzo, Yelko Rodríguez-Carrasco, Severina Pacifico, Luigi Castaldo, Alfonso Narváez, Alberto Ritieni

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Analysis of Polyphenolic Compounds in Water-Based Extracts of <i>Vicia faba</i> L.: A Potential Innovative Source of Nutraceutical Ingredients 由 Luigi Castaldo, Luana Izzo, Sonia Lombardi, Anna Gaspari, Stefania De Pascale, Michela Grosso, Alberto Ritieni

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Effects of <i>Trichoderma</i> Biostimulation on the Phenolic Profile of Extra-Virgin Olive Oil and Olive Oil By-Products 由 Irene Dini, Giulia Graziani, Francesca Luisa Fedele, Andrea Sicari, Francesco Vinale, Luigi Castaldo, Alberto Ritieni

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An Environmentally Friendly Practice Used in Olive Cultivation Capable of Increasing Commercial Interest in Waste Products from Oil Processing 由 Irene Dini, Giulia Graziani, Francalisa Luisa Fedele, Andrea Sicari, Francesco Vinale, Luigi Castaldo, Alberto Ritieni

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Chemical Composition of Green Pea (<i>Pisum sativum</i> L.) Pods Extracts and Their Potential Exploitation as Ingredients in Nutraceutical Formulations 由 Luigi Castaldo, Luana Izzo, Anna Gaspari, Sonia Lombardi, Yelko Rodríguez-Carrasco, Alfonso Narváez, Michela Grosso, Alberto Ritieni

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Effect of Different Coffee Brews on Tryptophan Metabolite-Induced Cytotoxicity in HT-29 Human Colon Cancer Cells 由 Luigi Castaldo, Marianna Toriello, Luana Izzo, Raffaele Sessa, Sonia Lombardi, Silvia Trombetti, Yelko Rodríguez-Carrasco, Alberto Ritieni, Michela Grosso

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