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Showing 121 to 129 of 129 entries
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Effect of acorn flour on the physico-chemical and sensory properties of biscuits.

Heliyon

Pasqualone A, Makhlouf FZ, Barkat M, Difonzo G, Summo C, Squeo G, Caponio F.
PMID: 31453400
Heliyon. 2019 Aug 07;5(8):e02242. doi: 10.1016/j.heliyon.2019.e02242. eCollection 2019 Aug.

The aim of the work was to explore the feasibility of using acorn flour as a novel and healthy ingredient in biscuits. The physico-chemical characteristics of acorn flour obtained from three different

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Pasqualone A, Makhlouf FZ, Barkat M, et al. Effect of acorn flour on the physico-chemical and sensory properties of biscuits. Heliyon. 2019;5(8):e02242doi: 10.1016/j.heliyon.2019.e02242.
Pasqualone, A., Makhlouf, F. Z., Barkat, M., Difonzo, G., Summo, C., Squeo, G., & Caponio, F. (2019). Effect of acorn flour on the physico-chemical and sensory properties of biscuits. Heliyon, 5(8), e02242. https://doi.org/10.1016/j.heliyon.2019.e02242
Pasqualone, Antonella, et al. "Effect of acorn flour on the physico-chemical and sensory properties of biscuits." Heliyon vol. 5,8 (2019): e02242. doi: https://doi.org/10.1016/j.heliyon.2019.e02242
Pasqualone A, Makhlouf FZ, Barkat M, Difonzo G, Summo C, Squeo G, Caponio F. Effect of acorn flour on the physico-chemical and sensory properties of biscuits. Heliyon. 2019 Aug 07;5(8):e02242. doi: 10.1016/j.heliyon.2019.e02242. eCollection 2019 Aug. PMID: 31453400; PMCID: PMC6700410.
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Self-Assembled UV Photodetector Made by Direct Epitaxial GaN Growth on Graphene.

ACS applied materials & interfaces

Journot T, Bouchiat V, Gayral B, Dijon J, Hyot B.
PMID: 29745232
ACS Appl Mater Interfaces. 2018 Jun 06;10(22):18857-18862. doi: 10.1021/acsami.8b01194. Epub 2018 May 24.

Hybrid systems based on the combination of crystalline bulk semiconductors with 2D crystals are identified as promising heterogeneous structures for new optoelectronic applications. The direct integration of III-V semiconductors on 2D materials is very attractive to make practical devices...

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Journot T, Bouchiat V, Gayral B, et al. Self-Assembled UV Photodetector Made by Direct Epitaxial GaN Growth on Graphene. ACS Appl Mater Interfaces. 2018;10(22):18857-18862doi: 10.1021/acsami.8b01194.
Journot, T., Bouchiat, V., Gayral, B., Dijon, J., & Hyot, B. (2018). Self-Assembled UV Photodetector Made by Direct Epitaxial GaN Growth on Graphene. ACS applied materials & interfaces, 10(22), 18857-18862. https://doi.org/10.1021/acsami.8b01194
Journot, Timotée, et al. "Self-Assembled UV Photodetector Made by Direct Epitaxial GaN Growth on Graphene." ACS applied materials & interfaces vol. 10,22 (2018): 18857-18862. doi: https://doi.org/10.1021/acsami.8b01194
Journot T, Bouchiat V, Gayral B, Dijon J, Hyot B. Self-Assembled UV Photodetector Made by Direct Epitaxial GaN Growth on Graphene. ACS Appl Mater Interfaces. 2018 Jun 06;10(22):18857-18862. doi: 10.1021/acsami.8b01194. Epub 2018 May 24. PMID: 29745232.
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Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells.

Foods (Basel, Switzerland)

Centrone M, D'Agostino M, Difonzo G, De Bruno A, Di Mise A, Ranieri M, Montemurro C, Valenti G, Poiana M, Caponio F, Tamma G.
PMID: 33374501
Foods. 2020 Dec 23;10(1). doi: 10.3390/foods10010011.

The production of olive oil is accompanied by the generation of a huge amount of waste and by-products including olive leaves, pomace, and wastewater. The latter represents a relevant environmental issue because they contain certain phytotoxic compounds that may...

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Centrone M, D'Agostino M, Difonzo G, et al. Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells. Foods. 2020;10(1)doi: 10.3390/foods10010011.
Centrone, M., D'Agostino, M., Difonzo, G., De Bruno, A., Di Mise, A., Ranieri, M., Montemurro, C., Valenti, G., Poiana, M., Caponio, F., & Tamma, G. (2020). Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells. Foods (Basel, Switzerland), 10(1), . https://doi.org/10.3390/foods10010011
Centrone, Mariangela, et al. "Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells." Foods (Basel, Switzerland) vol. 10,1 (2020). doi: https://doi.org/10.3390/foods10010011
Centrone M, D'Agostino M, Difonzo G, De Bruno A, Di Mise A, Ranieri M, Montemurro C, Valenti G, Poiana M, Caponio F, Tamma G. Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells. Foods. 2020 Dec 23;10(1). doi: 10.3390/foods10010011. PMID: 33374501; PMCID: PMC7822158.
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The Testamentary Capacity Assessment Tool (TCAT): validation and normative data.

Neurological sciences : official journal of the Italian Neurological Society and of the Italian Society of Clinical Neurophysiology

Bolognini N, Gramegna C, Esposito A, Aiello EN, Difonzo T, Zago S.
PMID: 34787752
Neurol Sci. 2021 Nov 17; doi: 10.1007/s10072-021-05736-8. Epub 2021 Nov 17.

BACKGROUND: There is an increasing need for objective and standardized assessment of testamentary capacity (TC) in dementia. A new instrument, the Testamentary Capacity Assessment Tool (TCAT), has been recently developed; however, the lack of validation and normative data regarding...

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Bolognini N, Gramegna C, Esposito A, et al. The Testamentary Capacity Assessment Tool (TCAT): validation and normative data. Neurol Sci. 2021;doi: 10.1007/s10072-021-05736-8.
Bolognini, N., Gramegna, C., Esposito, A., Aiello, E. N., Difonzo, T., & Zago, S. (2021). The Testamentary Capacity Assessment Tool (TCAT): validation and normative data. Neurological sciences : official journal of the Italian Neurological Society and of the Italian Society of Clinical Neurophysiology, . https://doi.org/10.1007/s10072-021-05736-8
Bolognini, Nadia, et al. "The Testamentary Capacity Assessment Tool (TCAT): validation and normative data." Neurological sciences : official journal of the Italian Neurological Society and of the Italian Society of Clinical Neurophysiology vol. (2021). doi: https://doi.org/10.1007/s10072-021-05736-8
Bolognini N, Gramegna C, Esposito A, Aiello EN, Difonzo T, Zago S. The Testamentary Capacity Assessment Tool (TCAT): validation and normative data. Neurol Sci. 2021 Nov 17; doi: 10.1007/s10072-021-05736-8. Epub 2021 Nov 17. PMID: 34787752.
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Potential use of plant-based by-products and waste to improve the quality of gluten-free foods.

Journal of the science of food and agriculture

Difonzo G, de Gennaro G, Pasqualone A, Caponio F.
PMID: 34855216
J Sci Food Agric. 2021 Dec 02; doi: 10.1002/jsfa.11702. Epub 2021 Dec 02.

The food industry generates a large amount of waste and by-products, the disposal of which has a negative impact on the environment and the economy. Plant-based waste and by-products are rich in bioactive compounds such as dietary fiber, proteins,...

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Difonzo G, de Gennaro G, Pasqualone A, et al. Potential use of plant-based by-products and waste to improve the quality of gluten-free foods. J Sci Food Agric. 2021;doi: 10.1002/jsfa.11702.
Difonzo, G., de Gennaro, G., Pasqualone, A., & Caponio, F. (2021). Potential use of plant-based by-products and waste to improve the quality of gluten-free foods. Journal of the science of food and agriculture, . https://doi.org/10.1002/jsfa.11702
Difonzo, Graziana, et al. "Potential use of plant-based by-products and waste to improve the quality of gluten-free foods." Journal of the science of food and agriculture vol. (2021). doi: https://doi.org/10.1002/jsfa.11702
Difonzo G, de Gennaro G, Pasqualone A, Caponio F. Potential use of plant-based by-products and waste to improve the quality of gluten-free foods. J Sci Food Agric. 2021 Dec 02; doi: 10.1002/jsfa.11702. Epub 2021 Dec 02. PMID: 34855216.
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Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater.

Foods (Basel, Switzerland)

Conte P, Pulina S, Del Caro A, Fadda C, Urgeghe PP, De Bruno A, Difonzo G, Caponio F, Romeo R, Piga A.
PMID: 33922194
Foods. 2021 Apr 22;10(5). doi: 10.3390/foods10050923.

Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg

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Conte P, Pulina S, Del Caro A, et al. Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater. Foods. 2021;10(5)doi: 10.3390/foods10050923.
Conte, P., Pulina, S., Del Caro, A., Fadda, C., Urgeghe, P. P., De Bruno, A., Difonzo, G., Caponio, F., Romeo, R., & Piga, A. (2021). Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater. Foods (Basel, Switzerland), 10(5), . https://doi.org/10.3390/foods10050923
Conte, Paola, et al. "Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater." Foods (Basel, Switzerland) vol. 10,5 (2021). doi: https://doi.org/10.3390/foods10050923
Conte P, Pulina S, Del Caro A, Fadda C, Urgeghe PP, De Bruno A, Difonzo G, Caponio F, Romeo R, Piga A. Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater. Foods. 2021 Apr 22;10(5). doi: 10.3390/foods10050923. PMID: 33922194; PMCID: PMC8146876.
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Stable Acidic Water Oxidation with a Cobalt-Iron-Lead Oxide Catalyst Operating via a Cobalt-Selective Self-Healing Mechanism.

Angewandte Chemie (International ed. in English)

Simondson D, Chatti M, Bonke SA, Tesch MF, Golnak R, Xiao J, Hoogeveen DA, Cherepanov PV, Gardiner JL, Tricoli A, MacFarlane DR, Simonov AN.
PMID: 33884730
Angew Chem Int Ed Engl. 2021 Jul 12;60(29):15821-15826. doi: 10.1002/anie.202104123. Epub 2021 Jun 15.

The instability and expense of anodes for water electrolyzers with acidic electrolytes can be overcome through the implementation of a cobalt-iron-lead oxide electrocatalyst, [Co-Fe-Pb]O

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Simondson D, Chatti M, Bonke SA, et al. Stable Acidic Water Oxidation with a Cobalt-Iron-Lead Oxide Catalyst Operating via a Cobalt-Selective Self-Healing Mechanism. Angew Chem Int Ed Engl. 2021;60(29):15821-15826doi: 10.1002/anie.202104123.
Simondson, D., Chatti, M., Bonke, S. A., Tesch, M. F., Golnak, R., Xiao, J., Hoogeveen, D. A., Cherepanov, P. V., Gardiner, J. L., Tricoli, A., MacFarlane, D. R., & Simonov, A. N. (2021). Stable Acidic Water Oxidation with a Cobalt-Iron-Lead Oxide Catalyst Operating via a Cobalt-Selective Self-Healing Mechanism. Angewandte Chemie (International ed. in English), 60(29), 15821-15826. https://doi.org/10.1002/anie.202104123
Simondson, Darcy, et al. "Stable Acidic Water Oxidation with a Cobalt-Iron-Lead Oxide Catalyst Operating via a Cobalt-Selective Self-Healing Mechanism." Angewandte Chemie (International ed. in English) vol. 60,29 (2021): 15821-15826. doi: https://doi.org/10.1002/anie.202104123
Simondson D, Chatti M, Bonke SA, Tesch MF, Golnak R, Xiao J, Hoogeveen DA, Cherepanov PV, Gardiner JL, Tricoli A, MacFarlane DR, Simonov AN. Stable Acidic Water Oxidation with a Cobalt-Iron-Lead Oxide Catalyst Operating via a Cobalt-Selective Self-Healing Mechanism. Angew Chem Int Ed Engl. 2021 Jul 12;60(29):15821-15826. doi: 10.1002/anie.202104123. Epub 2021 Jun 15. PMID: 33884730.
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Susceptibility of Fall Armyworms (.

Insects

Gutierrez-Moreno R, Mota-Sanchez D, Blanco CA, Chandrasena D, Difonzo C, Conner J, Head G, Berman K, Wise J.
PMID: 33255898
Insects. 2020 Nov 26;11(12). doi: 10.3390/insects11120831.

Fall armyworm is one of the main pests of conventional and

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Gutierrez-Moreno R, Mota-Sanchez D, Blanco CA, et al. Susceptibility of Fall Armyworms (. Insects. 2020;11(12)doi: 10.3390/insects11120831.
Gutierrez-Moreno, R., Mota-Sanchez, D., Blanco, C. A., Chandrasena, D., Difonzo, C., Conner, J., Head, G., Berman, K., & Wise, J. (2020). Susceptibility of Fall Armyworms (. Insects, 11(12), . https://doi.org/10.3390/insects11120831
Gutierrez-Moreno, Rebeca, et al. "Susceptibility of Fall Armyworms (." Insects vol. 11,12 (2020). doi: https://doi.org/10.3390/insects11120831
Gutierrez-Moreno R, Mota-Sanchez D, Blanco CA, Chandrasena D, Difonzo C, Conner J, Head G, Berman K, Wise J. Susceptibility of Fall Armyworms (. Insects. 2020 Nov 26;11(12). doi: 10.3390/insects11120831. PMID: 33255898; PMCID: PMC7760814.
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Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds.

Journal of the science of food and agriculture

Tarantino A, Difonzo G, Disciglio G, Frabboni L, Paradiso VM, Gambacorta G, Caponio F.
PMID: 34329502
J Sci Food Agric. 2021 Jul 30; doi: 10.1002/jsfa.11456. Epub 2021 Jul 30.

BACKGROUND: Pomegranate juice has gained attention for its health properties, becoming consequently a highly demanded product. The revival of the pomegranate in Italy, as in other Mediterranean countries, starts with the planting of new intensive orchards characterized by both...

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Tarantino A, Difonzo G, Disciglio G, et al. Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds. J Sci Food Agric. 2021;doi: 10.1002/jsfa.11456.
Tarantino, A., Difonzo, G., Disciglio, G., Frabboni, L., Paradiso, V. M., Gambacorta, G., & Caponio, F. (2021). Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds. Journal of the science of food and agriculture, . https://doi.org/10.1002/jsfa.11456
Tarantino, Annalisa, et al. "Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds." Journal of the science of food and agriculture vol. (2021). doi: https://doi.org/10.1002/jsfa.11456
Tarantino A, Difonzo G, Disciglio G, Frabboni L, Paradiso VM, Gambacorta G, Caponio F. Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds. J Sci Food Agric. 2021 Jul 30; doi: 10.1002/jsfa.11456. Epub 2021 Jul 30. PMID: 34329502.
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Showing 121 to 129 of 129 entries