Lista de obras - Edoardo Capuano - Dominio Público Uruguay

A closer look to cell structural barriers affecting starch digestibility in beans.

artículo científico publicado en 2017

A comprehensive look at the effect of processing on peanut (Arachis spp) texture.

artículo científico publicado en 2018

A new procedure to measure the antioxidant activity of insoluble food components

artículo científico publicado en 2007

An integrated look at the effect of structure on nutrient bioavailability in plant foods

artículo científico publicado en 2018

Analytical authentication of organic products: an overview of markers.

artículo científico publicado en 2012

Aryl hydrocarbon Receptor activation during in vitro and in vivo digestion of raw and cooked broccoli (brassica oleracea var. Italica)

scientific article published on 23 April 2020

Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber Gels

artículo científico publicado en 2018

Characterization of conventional, biodynamic, and organic purple grape juices by chemical markers, antioxidant capacity, and instrumental taste profile.

artículo científico publicado en 2014

Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers

scientific article published on 25 March 2018

Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts.

artículo científico publicado en 2016

Flavor of roasted peanuts (Arachis hypogaea) - Part II: Correlation of volatile compounds to sensory characteristics.

artículo científico publicado en 2016

Food as Pharma? The Case of Glucosinolates

artículo científico publicado en 2017

In vitro lipid digestion in raw and roasted hazelnut particles and oil bodies

artículo científico publicado en 2018

Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems.

artículo científico publicado en 2009

Nutritional quality and in vitro digestion of immature rice-based processed products

scientific article published on 01 September 2020

Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source

artículo científico publicado en 2014

Role of the food matrix and digestion on calculation of the actual energy content of food

artículo científico publicado en 2018

Studies on the effect of Amadoriase from Aspergillus fumigatus on peptide and protein glycation in vitro

artículo científico publicado en 2007

Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten

scientific article published on 22 June 2020

The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect.

artículo científico publicado en 2016

The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix

artículo científico publicado en 2017

Verification of fresh grass feeding, pasture grazing and organic farming by cows farm milk fatty acid profile

artículo científico publicado en 2014

Lista de obras de Edoardo Capuano

A closer look to cell structural barriers affecting starch digestibility in beans.

A comprehensive look at the effect of processing on peanut (Arachis spp) texture.

A new procedure to measure the antioxidant activity of insoluble food components

An integrated look at the effect of structure on nutrient bioavailability in plant foods

Analytical authentication of organic products: an overview of markers.

Aryl hydrocarbon Receptor activation during in vitro and in vivo digestion of raw and cooked broccoli (brassica oleracea var. Italica)

Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber Gels

Characterization of conventional, biodynamic, and organic purple grape juices by chemical markers, antioxidant capacity, and instrumental taste profile.

Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers

Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts.

Flavor of roasted peanuts (Arachis hypogaea) - Part II: Correlation of volatile compounds to sensory characteristics.

Food as Pharma? The Case of Glucosinolates

In vitro lipid digestion in raw and roasted hazelnut particles and oil bodies

Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems.

Nutritional quality and in vitro digestion of immature rice-based processed products

Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source

Role of the food matrix and digestion on calculation of the actual energy content of food

Studies on the effect of Amadoriase from Aspergillus fumigatus on peptide and protein glycation in vitro

Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten

The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect.

The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix

Verification of fresh grass feeding, pasture grazing and organic farming by cows farm milk fatty acid profile