Cardinali A - Search Results

1

Purification, biochemical characterization and cloning of a new cationic peroxidase isoenzyme from artichoke.

Cardinali A, Tursi N, Ligorio A, Giuffrida MG, Napolitano L, Caliandro R, Sergio L, Di Venere D, Lattanzio V, Sonnante G. Cardinali A, et al. Plant Physiol Biochem. 2011 Apr;49(4):395-403. doi: 10.1016/j.plaphy.2011.01.028. Epub 2011 Feb 4. Plant Physiol Biochem. 2011. PMID: 21345687

2

Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products.

Ramires FA, Durante M, D'Antuono I, Garbetta A, Bruno A, Tarantini A, Gallo A, Cardinali A, Bleve G. Ramires FA, et al. Among authors: cardinali a. Int J Mol Sci. 2024 Jan 5;25(2):684. doi: 10.3390/ijms25020684. Int J Mol Sci. 2024. PMID: 38255758 Free PMC article.

3

Role of endogenous flavonoids in resistance mechanism of Vigna to aphids.

Lattanzio V, Arpaia S, Cardinali A, Di Venere D, Linsalata V. Lattanzio V, et al. Among authors: cardinali a. J Agric Food Chem. 2000 Nov;48(11):5316-20. doi: 10.1021/jf000229y. J Agric Food Chem. 2000. PMID: 11087479

4

Antioxidative and apoptotic properties of polyphenolic extracts from edible part of artichoke (Cynara scolymus L.) on cultured rat hepatocytes and on human hepatoma cells.

Miccadei S, Di Venere D, Cardinali A, Romano F, Durazzo A, Foddai MS, Fraioli R, Mobarhan S, Maiani G. Miccadei S, et al. Among authors: cardinali a. Nutr Cancer. 2008;60(2):276-83. doi: 10.1080/01635580801891583. Nutr Cancer. 2008. PMID: 18444161

5

Biological activity of high molecular weight phenolics from olive mill wastewater.

Cardinali A, Cicco N, Linsalata V, Minervini F, Pati S, Pieralice M, Tursi N, Lattanzio V. Cardinali A, et al. J Agric Food Chem. 2010 Aug 11;58(15):8585-90. doi: 10.1021/jf101437c. J Agric Food Chem. 2010. PMID: 20681646

6

Verbascosides from olive mill waste water: assessment of their bioaccessibility and intestinal uptake using an in vitro digestion/Caco-2 model system.

Cardinali A, Linsalata V, Lattanzio V, Ferruzzi MG. Cardinali A, et al. J Food Sci. 2011 Mar;76(2):H48-54. doi: 10.1111/j.1750-3841.2010.01996.x. Epub 2011 Feb 1. J Food Sci. 2011. PMID: 21535767

7

Computational studies on a new cationic peroxidase isoenzyme from artichoke leaves.

Cardinali A, D'Antuono I, Belviso BD, Caliandro R. Cardinali A, et al. Bioeng Bugs. 2012 Jan 1;3(1):60-6. doi: 10.4161/bbug.3.1.17937. Epub 2012 Jan 1. Bioeng Bugs. 2012. PMID: 22179146

8

Verbascoside, isoverbascoside, and their derivatives recovered from olive mill wastewater as possible food antioxidants.

Cardinali A, Pati S, Minervini F, D'Antuono I, Linsalata V, Lattanzio V. Cardinali A, et al. J Agric Food Chem. 2012 Feb 22;60(7):1822-9. doi: 10.1021/jf204001p. Epub 2012 Feb 9. J Agric Food Chem. 2012. PMID: 22268549

9

Polyphenols from artichoke heads (Cynara cardunculus (L.) subsp. scolymus Hayek): in vitro bio-accessibility, intestinal uptake and bioavailability.

D'Antuono I, Garbetta A, Linsalata V, Minervini F, Cardinali A. D'Antuono I, et al. Among authors: cardinali a. Food Funct. 2015 Apr;6(4):1268-77. doi: 10.1039/c5fo00137d. Food Funct. 2015. PMID: 25758164

10

Artichoke Polyphenols Produce Skin Anti-Age Effects by Improving Endothelial Cell Integrity and Functionality.

D'Antuono I, Carola A, Sena LM, Linsalata V, Cardinali A, Logrieco AF, Colucci MG, Apone F. D'Antuono I, et al. Among authors: cardinali a. Molecules. 2018 Oct 23;23(11):2729. doi: 10.3390/molecules23112729. Molecules. 2018. PMID: 30360471 Free PMC article.

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