Donato Angelino
TitoloCitata daAnno
Nutritional and functional potential of Beta vulgaris cicla and rubra
P Ninfali, D Angelino
Fitoterapia 89, 188-199, 2013
992013
Glucosinolate hydrolysis and bioavailability of resulting isothiocyanates: Focus on glucoraphanin
D Angelino, E Jeffery
Journal of Functional Foods 7, 67-76, 2014
652014
Bioactive foods in promoting health: fruits and vegetables
RR Watson, VR Preedy
Academic Press, 2009
592009
The cellular antioxidant activity in red blood cells (CAA-RBC): a new approach to bioavailability and synergy of phytochemicals and botanical extracts
M Blasa, D Angelino, L Gennari, P Ninfali
Food Chemistry 125 (2), 685-691, 2011
562011
Fruit and vegetable antioxidants in health
M Blasa, L Gennari, D Angelino, P Ninfali
Bioactive foods in promoting health, 37-58, 2010
512010
Comparison of bioactive phytochemical content and release of isothiocyanates in selected brassica sprouts
GR De Nicola, M Bagatta, E Pagnotta, D Angelino, L Gennari, P Ninfali, ...
Food chemistry 141 (1), 297-303, 2013
422013
Enhancement of flavonoid ability to cross the blood–brain barrier of rats by co-administration with α-tocopherol
P Ferri, D Angelino, L Gennari, S Benedetti, P Ambrogini, P Del Grande, ...
Food & function 6 (2), 394-400, 2015
362015
Vitexin-2-O-xyloside, raphasatin and (−)-epigallocatechin-3-gallate synergistically affect cell growth and apoptosis of colon cancer cells
A Papi, F Farabegoli, R Iori, M Orlandi, GR De Nicola, M Bagatta, ...
Food chemistry 138 (2-3), 1521-1530, 2013
352013
Total extract of Beta Vulgaris var. Cicla seeds versus its purified phenolic components: antioxidant activities and antiproliferative effects against colon cancer cells
L Gennari, M Felletti, M Blasa, D Angelino, C Celeghini, A Corallini, ...
Phytochemical Analysis 22 (3), 272-279, 2011
352011
Myrosinase-dependent and–independent formation and control of isothiocyanate products of glucosinolate hydrolysis
D Angelino, EB Dosz, J Sun, JL Hoeflinger, ML Van Tassell, P Chen, ...
Frontiers in plant science 6, 831, 2015
322015
Chemical and cellular antioxidant activity of phytochemicals purified from olive mill waste waters
D Angelino, L Gennari, M Blasa, R Selvaggini, S Urbani, S Esposto, ...
Journal of agricultural and food chemistry 59 (5), 2011-2018, 2011
302011
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet
A Rosi, P Mena, N Pellegrini, S Turroni, E Neviani, I Ferrocino, ...
Scientific reports 7 (1), 6105, 2017
232017
Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: an approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility
V Menga, M Amato, TD Phillips, D Angelino, F Morreale, C Fares
Food chemistry 221, 1954-1961, 2017
212017
ORAC of chitosan and its derivatives
L Casettari, L Gennari, D Angelino, P Ninfali, E Castagnino
Food hydrocolloids 28 (2), 243-247, 2012
212012
Bioaccessibility and bioavailability of phenolic compounds in bread: a review
D Angelino, M Cossu, A Marti, M Zanoletti, L Chiavaroli, F Brighenti, ...
Food & function 8 (7), 2368-2393, 2017
202017
Caecal absorption of vitexin-2-O-xyloside and its aglycone apigenin, in the rat
D Angelino, M Berhow, P Ninfali, EH Jeffery
Food & function 4 (9), 1339-1345, 2013
162013
Camelina sativa defatted seed meal contains both alkyl sulfinyl glucosinolates and quercetin that synergize bioactivity
N Das, MA Berhow, D Angelino, EH Jeffery
Journal of agricultural and food chemistry 62 (33), 8385-8391, 2014
102014
Bioactive foods in promoting health. Fruit and vegetable antioxidants in health
M Blasa, L Gennari, D Angelino, PE NINFALI
San Diego (USA): Academic Press, 2010
72010
Designing a score-based method for the evaluation of the nutritional quality of the gluten-free bakery products and their gluten-containing counterparts
F Morreale, D Angelino, N Pellegrini
Plant foods for human nutrition 73, 154-159, 2018
62018
The ORAC/kcal ratio qualifies nutritional and functional properties of fruit juices, nectars, and fruit drinks
P Ninfali, A Chiarabini, D Angelino
International journal of food sciences and nutrition 65 (6), 708-712, 2014
62014
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Articoli 1–20