Blando F - Search Results

1

The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications.

Maiorano G, Ramires FA, Durante M, Palamà IE, Blando F, De Rinaldis G, Perbellini E, Patruno V, Gadaleta Caldarola C, Vitucci S, Mita G, Bleve G. Maiorano G, et al. Among authors: blando f. Foods. 2022 Sep 12;11(18):2811. doi: 10.3390/foods11182811. Foods. 2022. PMID: 36140940 Free PMC article.

2

Methyl jasmonate and miconazole differently affect arteminisin production and gene expression in Artemisia annua suspension cultures.

Caretto S, Quarta A, Durante M, Nisi R, De Paolis A, Blando F, Mita G. Caretto S, et al. Among authors: blando f. Plant Biol (Stuttg). 2011 Jan;13(1):51-8. doi: 10.1111/j.1438-8677.2009.00306.x. Plant Biol (Stuttg). 2011. PMID: 21143725

3

Enhanced production of bioactive isoprenoid compounds from cell suspension cultures of Artemisia annua L. using β-cyclodextrins.

Rizzello F, De Paolis A, Durante M, Blando F, Mita G, Caretto S. Rizzello F, et al. Among authors: blando f. Int J Mol Sci. 2014 Oct 21;15(10):19092-105. doi: 10.3390/ijms151019092. Int J Mol Sci. 2014. PMID: 25338048 Free PMC article.

4

Betalains, Phenols and Antioxidant Capacity in Cactus Pear [Opuntia ficus-indica (L.) Mill.] Fruits from Apulia (South Italy) Genotypes.

Albano C, Negro C, Tommasi N, Gerardi C, Mita G, Miceli A, De Bellis L, Blando F. Albano C, et al. Among authors: blando f. Antioxidants (Basel). 2015 Apr 1;4(2):269-80. doi: 10.3390/antiox4020269. Antioxidants (Basel). 2015. PMID: 26783704 Free PMC article.

5

Techno-functional properties of tomato puree fortified with anthocyanin pigments.

Gerardi C, Albano C, Calabriso N, Carluccio MA, Durante M, Mita G, Renna M, Serio F, Blando F. Gerardi C, et al. Among authors: blando f. Food Chem. 2018 Feb 1;240:1184-1192. doi: 10.1016/j.foodchem.2017.08.057. Epub 2017 Aug 18. Food Chem. 2018. PMID: 28946241

6

Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by "Sun Black" Tomato Line.

Blando F, Berland H, Maiorano G, Durante M, Mazzucato A, Picarella ME, Nicoletti I, Gerardi C, Mita G, Andersen ØM. Blando F, et al. Front Nutr. 2019 Aug 28;6:133. doi: 10.3389/fnut.2019.00133. eCollection 2019. Front Nutr. 2019. PMID: 31555653 Free PMC article.

7

Bioactive Compounds and Antioxidant Capacity in Anthocyanin-Rich Carrots: A Comparison between the Black Carrot and the Apulian Landrace "Polignano" Carrot.

Blando F, Marchello S, Maiorano G, Durante M, Signore A, Laus MN, Soccio M, Mita G. Blando F, et al. Plants (Basel). 2021 Mar 17;10(3):564. doi: 10.3390/plants10030564. Plants (Basel). 2021. PMID: 33802658 Free PMC article.

8

Highly Efficient Verbascoside Production from Olive (Olea europea L. var. Cellina di Nardò) In Vitro Cell Cultures.

Blando F, Mita G, Di Sansebastiano GP, Nicoletti I, Donati E. Blando F, et al. J Agric Food Chem. 2024 Jan 17;72(2):1162-1169. doi: 10.1021/acs.jafc.3c06604. Epub 2024 Jan 2. J Agric Food Chem. 2024. PMID: 38166105

9

Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives.

Tarantini A, Crupi P, Ramires FA, D'Amico L, Romano G, Blando F, Branco P, Clodoveo ML, Corbo F, Cardinali A, Bleve G. Tarantini A, et al. Among authors: blando f. Food Microbiol. 2024 Sep;122:104537. doi: 10.1016/j.fm.2024.104537. Epub 2024 Apr 11. Food Microbiol. 2024. PMID: 38839217 Free article.

10

Polyphenolic composition and antioxidant activity of the under-utilised Prunus mahaleb L. fruit.

Blando F, Albano C, Liu Y, Nicoletti I, Corradini D, Tommasi N, Gerardi C, Mita G, Kitts DD. Blando F, et al. J Sci Food Agric. 2016 Jun;96(8):2641-9. doi: 10.1002/jsfa.7381. Epub 2015 Oct 1. J Sci Food Agric. 2016. PMID: 26300229

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