Foodomics: a new comprehensive approach to food and nutrition von Capozzi, Francesco, Bordoni, Alessandra

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Antioxidant properties of potentially probiotic bacteria: in vitro and in vivo activities von Amaretti, Alberto, di Nunzio, Mattia, Pompei, Anna, Raimondi, Stefano, Rossi, Maddalena, Bordoni, Alessandra

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100% Fruit juice intake and cardiovascular risk: a systematic review and meta-analysis of prospective and randomised controlled studies von D’Elia, Lanfranco, Dinu, Monica, Sofi, Francesco, Volpe, Massimo, Strazzullo, Pasquale

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Cholesterol-lowering probiotics: in vitro selection and in vivo testing of bifidobacteria von Bordoni, Alessandra, Amaretti, Alberto, Leonardi, Alan, Boschetti, Elisa, Danesi, Francesca, Matteuzzi, Diego, Roncaglia, Lucia, Raimondi, Stefano, Rossi, Maddalena

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Insight into the Sustainability of the Mediterranean Diet: The Water Footprint of the Recommended Italian Diet von Bordoni, Alessandra

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(Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction von Danesi, Francesca, Calani, Luca, Valli, Veronica, Bresciani, Letizia, Del Rio, Daniele, Bordoni, Alessandra

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Sugar Cane and Sugar Beet Molasses, Antioxidant-rich Alternatives to Refined Sugar von Valli, Veronica, Gómez-Caravaca, Ana María, Di Nunzio, Mattia, Danesi, Francesca, Caboni, Maria Fiorenza, Bordoni, Alessandra

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Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese von Di Nunzio, Mattia, Loffi, Cecilia, Chiarello, Elena, Dellafiora, Luca, Picone, Gianfranco, Antonelli, Giorgia, Di Gregorio, Clarissa, Capozzi, Francesco, Tedeschi, Tullia, Galaverna, Gianni, Bordoni, Alessandra

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Pro- and anti-oxidant effects of polyunsaturated fatty acid supplementation in HepG2 cells von Di Nunzio, Mattia, Valli, Veronica, Bordoni, Alessandra

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Modulation of Adipocyte Differentiation and Proadipogenic Gene Expression by Sulforaphane, Genistein, and Docosahexaenoic Acid as a First Step to Counteract Obesity von Bordoni, Alessandra, Danesi, Francesca, Heilmann, Katharina, Valli, Veronica, Gerhäuser, Clarissa

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Bioaccessibility of the Bioactive Peptide Carnosine during in Vitro Digestion of Cured Beef Meat von Marcolini, Elena, Babini, Elena, Bordoni, Alessandra, Di Nunzio, Mattia, Laghi, Luca, Maczó, Anita, Picone, Gianfranco, Szerdahelyi, Emoke, Valli, Veronica, Capozzi, Francesco

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Data on the potential of nutrition-information apps from a consumer behaviour perspective von Samoggia, Antonella, Bordoni, Alessandra, Monticone, Francesca

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Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat ( Fagopyrum esculentum ) von Borgonovi, Sara Margherita, Chiarello, Elena, Pasini, Federica, Picone, Gianfranco, Marzocchi, Silvia, Capozzi, Francesco, Bordoni, Alessandra, Barbiroli, Alberto, Marti, Alessandra, Iametti, Stefania, Di Nunzio, Mattia

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The Effect of Balsamic Vinegar Dressing on Protein and Carbohydrate Digestibility is Dependent on the Food Matrix von Urbinati, Eleonora, Di Nunzio, Mattia, Picone, Gianfranco, Chiarello, Elena, Bordoni, Alessandra, Capozzi, Francesco

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Balancing Nutritional and Environmental Sustainability Through the Evaluation of the Water Footprint of the Recommended Italian, Spanish, and American Diets von Camporesi, Giulia, Bordoni, Alessandra

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Comparative Analysis of Fatty Acid Bioaccessibility in Commercial Marine Oil Supplements: An In Vitro Integrated Analytical Study von Montebugnoli, Thomas, Antonelli, Giorgia, Babini, Elena, Vasini, Ester Maria, Danesi, Francesca, Jónasdóttir, Sigrún Huld, Gudjónsdóttir, María, Capozzi, Francesco, Bordoni, Alessandra

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K-Clique Multiomics Framework: A Novel Protocol to Decipher the Role of Gut Microbiota Communities in Nutritional Intervention Trials von Mengucci, Carlo, Nissen, Lorenzo, Picone, Gianfranco, Malpuech-Brugère, Corinne, Orfila, Caroline, Ricciardiello, Luigi, Bordoni, Alessandra, Capozzi, Francesco, Gianotti, Andrea

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ONS: an ontology for a standardized description of interventions and observational studies in nutrition von Vitali, Francesco, Lombardo, Rosario, Rivero, Damariz, Mattivi, Fulvio, Franceschi, Pietro, Bordoni, Alessandra, Trimigno, Alessia, Capozzi, Francesco, Felici, Giovanni, Taglino, Francesco, Miglietta, Franco, De Cock, Nathalie, Lachat, Carl, De Baets, Bernard, De Tré, Guy, Pinart, Mariona, Nimptsch, Katharina, Pischon, Tobias, Bouwman, Jildau, Cavalieri, Duccio

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Machine Olfaction to Evaluate the Stability of the Odor Profile of Pancakes Enriched with Docosahexaenoic Acid and Anthocyanins von Bazar, George, Hingyi, Hajnalka, Csavajda, Éva, Palkó, Csaba, Yakubu, Haruna Gado, Pineda-Vadillo, Carlos, Dupont, Didier, Capozzi, Francesco, Bordoni, Alessandra, Tóth, Tamás

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In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability von Pineda-Vadillo, Carlos, Nau, Françoise, Guérin-Dubiard, Catherine, Bourlieu, Claire, Capozzi, Francesco, Bordoni, Alessandra, Dupont, Didier

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