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  • Flavanols, proanthocyanidin... Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing
    Ioannone, F.; Di Mattia, C.D.; De Gregorio, M. ... Food chemistry, 05/2015, Volume: 174
    Journal Article
    Peer reviewed

    •Flavanols and proanthocyanidins degradation rates upon cocoa roasting were studied.•Polyphenols degradation rate was strictly temperature dependent.•High temperature-short time roasting processes ...
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  • Role of saccharides on ther... Role of saccharides on thermal stability of phycocyanin in aqueous solutions
    Faieta, M.; Neri, L.; Sacchetti, G. ... Food research international, June 2020, 2020-06-00, 20200601, Volume: 132
    Journal Article
    Peer reviewed

    Display omitted •Phycocyanin thermal instability limits its application as natural blue colourant.•Colour loss kinetics are affected by system composition (solute type, concentration).•At similar ...
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  • Functional properties of ed... Functional properties of edible insects: a systematic review
    D’Antonio, V.; Battista, N.; Sacchetti, G. ... Nutrition research reviews, 06/2023, Volume: 36, Issue: 1
    Journal Article
    Peer reviewed
    Open access

    Consumption of edible insects has been widely suggested as an environmentally sustainable substitute for meat to reduce greenhouse gas emissions. However, the novel research field for edible insects ...
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  • Diversity of food‐borne Bac... Diversity of food‐borne Bacillus volatile compounds and influence on fungal growth
    Chaves‐López, C.; Serio, A.; Gianotti, A. ... Journal of applied microbiology, August 2015, Volume: 119, Issue: 2
    Journal Article
    Peer reviewed
    Open access

    Aims To evaluate the antifungal activity of the volatile organic compounds (VOCs) produced by 75 different food‐borne Bacillus species against Aspergillus niger, Aspergillus flavus, Aspergillus ...
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  • Effect of phenolic antioxid... Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions
    Di Mattia, C.D.; Sacchetti, G.; Mastrocola, D. ... Food research international, 10/2009, Volume: 42, Issue: 8
    Journal Article
    Peer reviewed

    The effect of gallic acid, catechin and quercetin on physical and chemical stability of olive oil-in-water emulsions was investigated. These molecules, characterised by different polarity and ...
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  • Early prediction of endocri... Early prediction of endocrine responsiveness in ER+/HER2-negative metastatic breast cancer (MBC): pilot study with 18F-fluoroestradiol (18F-FES) CT/PET
    Gennari, A.; Brain, E.; De Censi, A. ... Annals of oncology, June 2024, 2024-06-00, 20240601, Volume: 35, Issue: 6
    Journal Article
    Peer reviewed

    18F-fluoroestradiol (FES) positron emission tomography (PET)/computed tomography (CT) is considered an accurate diagnostic tool to determine whole-body endocrine responsiveness. In the endocrine ...
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  • Deriving Natural Background... Deriving Natural Background Levels of Arsenic at the Meso-Scale Using Site-Specific Datasets: An Unorthodox Method
    Filippini, Maria; Zanotti, Chiara; Bonomi, Tullia ... Water, 02/2021, Volume: 13, Issue: 4
    Journal Article
    Peer reviewed
    Open access

    Arsenic is found in groundwater above regulatory limits in many countries and its origin is often from natural sources, making the definition of Natural Background Levels (NBLs) crucial. NBL is ...
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  • Diagnostic and prognostic r... Diagnostic and prognostic role of PET/CT in patients with chronic lymphocytic leukemia and progressive disease
    Mauro, F R; Chauvie, S; Paoloni, F ... Leukemia, 06/2015, Volume: 29, Issue: 6
    Journal Article
    Peer reviewed

    In order to evaluate the predictive value of positron emission tomography-computed tomography (PET/CT) in discriminating the presence of a Richter's syndrome (RS) or a second malignancy (SM), as well ...
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  • Chemical composition and an... Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut ( Castanea sativa Mill.) ecotypes from Italy
    Neri, L.; Dimitri, G.; Sacchetti, G. Journal of food composition and analysis, 02/2010, Volume: 23, Issue: 1
    Journal Article
    Peer reviewed

    The composition of commercial marrons from three Italian sweet chestnut ecotypes, ‘Marrone di Castel del Rio’, ‘Marrone di Marradi’, and ‘Marrone di Valle Castellana’, from Emilia Romagna, Tuscany ...
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  • Correlation of [ 18 F] FDG-... Correlation of [ 18 F] FDG-PET/CT with dosimetry data: recurrence pattern after radiotherapy for head and neck carcinoma
    Pisani, C; Vigna, L; Mastroleo, F ... Radiation oncology, 03/2021, Volume: 16, Issue: 1
    Journal Article
    Peer reviewed
    Open access

    To analyze the pattern of failure in relation to pre-treatment F FDG-PET/CT uptake in head and neck squamous cell carcinoma (HNSCC) patients treated with definitive radio-chemotherapy (RT-CHT). From ...
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