Merendino N - Search Results

1

A simple microsatellite-based method for hazelnut oil DNA analysis.

Lucchetti S, Pastore G, Leoni G, Arima S, Merendino N, Baima S, Ambra R. Lucchetti S, et al. Among authors: merendino n. Food Chem. 2018 Apr 15;245:812-819. doi: 10.1016/j.foodchem.2017.11.107. Epub 2017 Nov 29. Food Chem. 2018. PMID: 29287446

2

Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.

Costantini L, Lukšič L, Molinari R, Kreft I, Bonafaccia G, Manzi L, Merendino N. Costantini L, et al. Among authors: merendino n. Food Chem. 2014 Dec 15;165:232-40. doi: 10.1016/j.foodchem.2014.05.095. Epub 2014 May 27. Food Chem. 2014. PMID: 25038671

3

Pasta containing tartary buckwheat sprouts prevents DNA damage in spontaneously hypertensive rats.

Meschini R, Filippi S, Molinari R, Costantini L, Bonafaccia G, Merendino N. Meschini R, et al. Among authors: merendino n. Int J Food Sci Nutr. 2015;66(5):574-8. doi: 10.3109/09637486.2015.1052378. Epub 2015 Jun 11. Int J Food Sci Nutr. 2015. PMID: 26068704

4

Effect of malting on nutritional and antioxidant properties of the seeds of two industrial hemp (Cannabis sativa L.) cultivars.

Farinon B, Costantini L, Molinari R, Di Matteo G, Garzoli S, Ferri S, Ceccantoni B, Mannina L, Merendino N. Farinon B, et al. Among authors: merendino n. Food Chem. 2022 Feb 15;370:131348. doi: 10.1016/j.foodchem.2021.131348. Epub 2021 Oct 7. Food Chem. 2022. PMID: 34788961

5

Tomato pomace food waste from different variants as a high antioxidant potential resource.

Farinon B, Felli M, Sulli M, Diretto G, Savatin DV, Mazzucato A, Merendino N, Costantini L. Farinon B, et al. Among authors: merendino n. Food Chem. 2024 Sep 15;452:139509. doi: 10.1016/j.foodchem.2024.139509. Epub 2024 May 3. Food Chem. 2024. PMID: 38703739 Free article.

6

Detection and Comparison of Bioactive Compounds in Different Extracts of Two Hazelnut Skin Varieties, Tonda Gentile Romana and Tonda Di Giffoni, Using a Metabolomics Approach.

Lelli V, Molinari R, Merendino N, Timperio AM. Lelli V, et al. Among authors: merendino n. Metabolites. 2021 May 5;11(5):296. doi: 10.3390/metabo11050296. Metabolites. 2021. PMID: 34063124 Free PMC article.

7

A new "functional" pasta containing tartary buckwheat sprouts as an ingredient improves the oxidative status and normalizes some blood pressure parameters in spontaneously hypertensive rats.

Merendino N, Molinari R, Costantini L, Mazzucato A, Pucci A, Bonafaccia F, Esti M, Ceccantoni B, Papeschi C, Bonafaccia G. Merendino N, et al. Food Funct. 2014 May;5(5):1017-26. doi: 10.1039/c3fo60683j. Food Funct. 2014. PMID: 24658587

8

Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe.

Costantini L, Frangipane MT, Molinari R, Garzoli S, Massantini R, Merendino N. Costantini L, et al. Among authors: merendino n. Foods. 2023 Jul 21;12(14):2774. doi: 10.3390/foods12142774. Foods. 2023. PMID: 37509866 Free PMC article.

9

Evaluation of the Phenolic Components, Fiber Content, Antioxidant Activity, and Prebiotic Capacity of a Shortbread Cookie Fortified with Hazelnut Skin Waste.

Costantini L, Di Matteo G, Felli M, Savatin DV, Mannina L, Merendino N. Costantini L, et al. Among authors: merendino n. Foods. 2024 Nov 26;13(23):3814. doi: 10.3390/foods13233814. Foods. 2024. PMID: 39682886 Free PMC article.

10

Hydroxytyrosol-Derived Compounds: A Basis for the Creation of New Pharmacological Agents for Cancer Prevention and Therapy.

Bernini R, Gilardini Montani MS, Merendino N, Romani A, Velotti F. Bernini R, et al. Among authors: merendino n. J Med Chem. 2015 Dec 10;58(23):9089-107. doi: 10.1021/acs.jmedchem.5b00669. Epub 2015 Aug 7. J Med Chem. 2015. PMID: 26225717

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