Bordoni A - Search Results

1

Sourdough process and spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model.

Nissen L, Casciano F, Chiarello E, Di Nunzio M, Bordoni A, Gianotti A. Nissen L, et al. Among authors: bordoni a. Food Chem. 2024 Mar 15;436:137633. doi: 10.1016/j.foodchem.2023.137633. Epub 2023 Oct 13. Food Chem. 2024. PMID: 37839115 Free article.

2

Sugar cane and sugar beet molasses, antioxidant-rich alternatives to refined sugar.

Valli V, Gómez-Caravaca AM, Di Nunzio M, Danesi F, Caboni MF, Bordoni A. Valli V, et al. Among authors: bordoni a. J Agric Food Chem. 2012 Dec 26;60(51):12508-15. doi: 10.1021/jf304416d. Epub 2012 Dec 12. J Agric Food Chem. 2012. PMID: 23190112

3

Bioaccessibility of the Bioactive Peptide Carnosine during in Vitro Digestion of Cured Beef Meat.

Marcolini E, Babini E, Bordoni A, Di Nunzio M, Laghi L, Maczó A, Picone G, Szerdahelyi E, Valli V, Capozzi F. Marcolini E, et al. Among authors: bordoni a. J Agric Food Chem. 2015 May 27;63(20):4973-8. doi: 10.1021/acs.jafc.5b01157. Epub 2015 May 19. J Agric Food Chem. 2015. PMID: 25966609

4

PUFA and oxidative stress. Differential modulation of the cell response by DHA.

Di Nunzio M, Valli V, Bordoni A. Di Nunzio M, et al. Among authors: bordoni a. Int J Food Sci Nutr. 2016 Nov;67(7):834-43. doi: 10.1080/09637486.2016.1201790. Epub 2016 Jun 29. Int J Food Sci Nutr. 2016. PMID: 27353954 Free article.

5

Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads.

Antognoni F, Mandrioli R, Bordoni A, Di Nunzio M, Viadel B, Gallego E, Villalba MP, Tomás-Cobos L, Taneyo Saa DL, Gianotti A. Antognoni F, et al. Among authors: bordoni a. Nutrients. 2017 Nov 11;9(11):1232. doi: 10.3390/nu9111232. Nutrients. 2017. PMID: 29137113 Free PMC article.

6

Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell.

Di Nunzio M, Picone G, Pasini F, Caboni MF, Gianotti A, Bordoni A, Capozzi F. Di Nunzio M, et al. Among authors: bordoni a. Food Res Int. 2018 Nov;113:392-400. doi: 10.1016/j.foodres.2018.07.025. Epub 2018 Jul 17. Food Res Int. 2018. PMID: 30195533 Free article.

7

Sourdough Fermentation Favorably Influences Selenium Biotransformation and the Biological Effects of Flatbread.

Di Nunzio M, Bordoni A, Aureli F, Cubadda F, Gianotti A. Di Nunzio M, et al. Among authors: bordoni a. Nutrients. 2018 Dec 3;10(12):1898. doi: 10.3390/nu10121898. Nutrients. 2018. PMID: 30513976 Free PMC article.

8

Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects.

Di Nunzio M, Picone G, Pasini F, Chiarello E, Caboni MF, Capozzi F, Gianotti A, Bordoni A. Di Nunzio M, et al. Among authors: bordoni a. Food Res Int. 2020 May;131:108940. doi: 10.1016/j.foodres.2019.108940. Epub 2019 Dec 28. Food Res Int. 2020. PMID: 32247504 Free article.

9

Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach.

Nissen L, Bordoni A, Gianotti A. Nissen L, et al. Among authors: bordoni a. Nutrients. 2020 Apr 10;12(4):1050. doi: 10.3390/nu12041050. Nutrients. 2020. PMID: 32290149 Free PMC article.

10

Colonic In Vitro Model Assessment of the Prebiotic Potential of Bread Fortified with Polyphenols Rich Olive Fiber.

Nissen L, Casciano F, Chiarello E, Di Nunzio M, Bordoni A, Gianotti A. Nissen L, et al. Among authors: bordoni a. Nutrients. 2021 Feb 27;13(3):787. doi: 10.3390/nu13030787. Nutrients. 2021. PMID: 33673592 Free PMC article.

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