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zadetkov: 112
41.
  • Phenol-Rich Food Acceptabil... Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns
    Spinelli, Sara; Prescott, John; Pierguidi, Lapo ... Nutrients, 03/2021, Letnik: 13, Številka: 3
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    The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a ...
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42.
  • Catestatin exerts direct pr... Catestatin exerts direct protective effects on rat cardiomyocytes undergoing ischemia/reperfusion by stimulating PI3K-Akt-GSK3β pathway and preserving mitochondrial membrane potential
    Bassino, Eleonora; Fornero, Sara; Gallo, Maria Pia ... PloS one, 03/2015, Letnik: 10, Številka: 3
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    Catestatin (Cst) is a 21-amino acid peptide deriving from Chromogranin A. Cst exerts an overall protective effect against an excessive sympathetic stimulation of cardiovascular system, being able to ...
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43.
  • Neuronal activity‐related t... Neuronal activity‐related transcription is blunted in immature compared to mature dentate granule cells
    Parylak, Sarah L.; Qiu, Fan; Linker, Sara B. ... Hippocampus, April 2023, Letnik: 33, Številka: 4
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    Immature dentate granule cells (DGCs) generated in the hippocampus during adulthood are believed to play a unique role in dentate gyrus (DG) function. Although immature DGCs have hyperexcitable ...
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44.
  • Combined influence of TAS2R... Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project
    Robino, Antonietta; Concas, Maria Pina; Spinelli, Sara ... Food quality and preference, January 2022, 2022-01-00, Letnik: 95
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    •TAS2R38 genotype differently associates with intensity ratings of PROP and tastants.•Response to PROP is higher in PAV/PAV and PAV/AVI than in AVI/AVI individuals.•Response to tastants is higher in ...
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45.
  • An HS-GC-IMS Method for the... An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test
    Valli, Enrico; Panni, Filippo; Casadei, Enrico ... Foods, 05/2020, Letnik: 9, Številka: 5
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    Sensory evaluation, carried out by panel tests, is essential for quality classification of virgin olive oils (VOOs), but is time consuming and costly when many samples need to be assessed; sensory ...
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46.
  • Association between treatme... Association between treatment-related lymphopenia and survival in glioblastoma patients following postoperative chemoradiotherapy
    Mapelli, Roberto; Julita, Chiara; Bianchi, Sofia Paola ... Strahlentherapie und Onkologie, 05/2022, Letnik: 198, Številka: 5
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    Purpose Our study investigated the association between treatment-related lymphopenia and overall survival (OS) in a series of glioblastoma (GBM) patients. We also explored clinical and dosimetric ...
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47.
  • Pregnancy after Endometrios... Pregnancy after Endometriosis: Maternal and Neonatal Outcomes according to the Location of the Disease
    Uccella, Stefano; Manzoni, Paolo; Cromi, Antonella ... American journal of perinatology, 07/2019, Letnik: 36, Številka: S 02
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    To systematically evaluate pregnancy and labor course, obstetrical complications, and maternal and neonatal outcomes in women with endometriosis, stratifying according to the specific location of the ...
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48.
  • Alignment and Proficiency o... Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach
    Barbieri, Sara; Brkić Bubola, Karolina; Bendini, Alessandra ... Foods, 03/2020, Letnik: 9, Številka: 3
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    A set of 334 commercial virgin olive oil (VOO) samples were evaluated by six sensory panels during the H2020 OLEUM project. Sensory data were elaborated with two main objectives: (i) to classify and ...
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49.
  • Supporting the Sensory Pane... Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
    Quintanilla-Casas, Beatriz; Marin, Marco; Guardiola, Francesc ... Foods, 10/2020, Letnik: 9, Številka: 10
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    The commercial category of virgin olive oil is currently assigned on the basis of chemical-physical and sensory parameters following official methods. Considering the limited number of samples that ...
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50.
  • Virgin olive oil volatile f... Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality
    Quintanilla-Casas, Beatriz; Bustamante, Julen; Guardiola, Francesc ... Food science & technology, March 2020, 2020-03-00, Letnik: 121
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    Sensory quality, assessed following a standardized method, is one of the parameters defining the commercial category of virgin olive oil. Considering the difficulties linked to the organoleptic ...
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