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Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv
Abstract The polymeric proanthocyanidin (PAs) composition of skins and seeds from Vitis vinifera L. cv during ripening was evaluated. Six grape varieties (Cabernet Sauvignon, Malvasia bianca, Moscato… Expand
Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy)
The three principal black rice varieties grown in Piedmont (Artemide, Venere, Nerone) have been studied in comparison with other three at different pigmentations: red (Ermes, Russ) and white,… Expand
Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making
Abstract Breads enriched with hull-less barley (HLB) have been characterized. An HLB cultivar was sequentially pearled, and the fractions were analysed for their bioactive components. Ash, proteins,… Expand
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison.
This study presents the application of a headspace solid-phase microextraction (HS-SPME) method on the analysis of Muscat-based wines volatiles by comprehensive two-dimensional gas chromatography… Expand
Identification and characterization of complex bioactive oligosaccharides in white and red wine by a combination of mass spectrometry and gas chromatography.
- M. Bordiga, F. Travaglia, +5 authors D. Barile
- Chemistry, Medicine
- Journal of agricultural and food chemistry
- 11 April 2012
Over forty-five complex free oligosaccharides (of which several are novel) have been isolated and chemically characterized by gas chromatography and high resolution and high mass accuracy… Expand
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate
- M. Bordiga, M. Locatelli, F. Travaglia, J. D. Coïsson, G. Mazza, M. Arlorio
- Geography, Biology
- 1 March 2015
Summary The content and composition of anthocyanins and procyanidins in fermented cocoa beans (from different geographic origins: Ecuador, Cameroon, Ivory Coast, Ghana and Nigeria), roasted nibs,… Expand
Polymeric proanthocyanidins in skins and seeds of 37 Vitis vinifera L. cultivars: a methodological comparative study.
- F. Travaglia, M. Bordiga, M. Locatelli, J. D. Coïsson, M. Arlorio
- Chemistry, Medicine
- Journal of food science
- 1 June 2011
The polymeric proanthocyanidins (PAs) composition of skins and seeds from different Vitis vinifera L. cv. was evaluated, sampling 37 cultivar, preserved in the grapevine collection of Grinzane Cavour… Expand
Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction.
A strategy to maximise the health benefits of wheat-based products enriched with refined flour and selected fractions of kernel, obtained by sequential pearling, has been tested. Five mixtures of… Expand
Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions
Abstract Wheat kernels are rich in antioxidant compounds, that are mainly present in the outer bran layers and which are removed during milling. Unfortunately, several contaminants, e.g., mycotoxins… Expand
Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration.
The validation of a HPLC-PDA-MS/MS chromatographic method for the quali/quantitative characterization of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine has been described and discussed.… Expand