Lista de obras - Matteo Bordiga - Dominio Público Uruguay

Analytical traceability of melon (Cucumis melo var reticulatus): proximate composition, bioactive compounds, and antioxidant capacity in relation to cultivar, plant physiology state, and seasonal variability.

artículo científico publicado en 2012

Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties

artículo científico publicado en 2017

Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions

Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison.

artículo científico publicado en 2013

Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon "Kaki Tipo" cv, cultivated in Italy

scientific article published on 18 November 2018

Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications

artículo científico publicado en 2018

Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration

artículo científico publicado en 2015

Identification and characterisation of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.).

artículo científico publicado en 2013

Identification and characterization of complex bioactive oligosaccharides in white and red wine by a combination of mass spectrometry and gas chromatography.

artículo científico publicado en 2012

Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach

artículo científico publicado en 2015

Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction

artículo científico publicado en 2013

Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers

artículo científico publicado en 2010

Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy)

article

Polymeric Proanthocyanidins in Skins and Seeds of 37 Vitis vinifera L. Cultivars: A Methodological Comparative Study

artículo científico publicado en 2011

Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread.

artículo científico publicado en 2015

Protective activity of Theobroma cacao L. phenolic extract on AML12 and MLP29 liver cells by preventing apoptosis and inducing autophagy.

artículo científico publicado en 2009

Special Issue on ‘Edible insects utilisation and processing for food’

artículo científico publicado en 2022

Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products

artículo científico publicado en 2018

The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine

artículo científico publicado en 2017

Lista de obras de Matteo Bordiga

Analytical traceability of melon (Cucumis melo var reticulatus): proximate composition, bioactive compounds, and antioxidant capacity in relation to cultivar, plant physiology state, and seasonal variability.

Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties

Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions

Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison.

Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon "Kaki Tipo" cv, cultivated in Italy

Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications

Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration

Identification and characterisation of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.).

Identification and characterization of complex bioactive oligosaccharides in white and red wine by a combination of mass spectrometry and gas chromatography.

Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach

Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction

Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers

Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy)

Polymeric Proanthocyanidins in Skins and Seeds of 37 Vitis vinifera L. Cultivars: A Methodological Comparative Study

Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread.

Protective activity of Theobroma cacao L. phenolic extract on AML12 and MLP29 liver cells by preventing apoptosis and inducing autophagy.

Special Issue on ‘Edible insects utilisation and processing for food’

Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products

The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine