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Page 1
Effects of an Olive By-Product Called Pâté on Cardiovascular Risk Factors.
Dinu M, Pagliai G, Scavone F, Bellumori M, Cecchi L, Nediani C, Maggini N, Sofi F, Giovannelli L, Mulinacci N. Dinu M, et al. Among authors: bellumori m. J Am Coll Nutr. 2021 Sep-Oct;40(7):617-623. doi: 10.1080/07315724.2020.1813060. Epub 2020 Sep 25. J Am Coll Nutr. 2021. PMID: 32976051
Exploitation of Olive (Olea europaea L.) Seed Proteins as Upgraded Source of Bioactive Peptides with Multifunctional Properties: Focus on Antioxidant and Dipeptidyl-Dipeptidase-IV Inhibitory Activities, and Glucagon-like Peptide 1 Improved Modulation.
Bartolomei M, Capriotti AL, Li Y, Bollati C, Li J, Cerrato A, Cecchi L, Pugliese R, Bellumori M, Mulinacci N, Laganà A, Arnoldi A, Lammi C. Bartolomei M, et al. Among authors: bellumori m. Antioxidants (Basel). 2022 Aug 31;11(9):1730. doi: 10.3390/antiox11091730. Antioxidants (Basel). 2022. PMID: 36139804 Free PMC article.
Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions.
Cecchi L, Migliorini M, Giambanelli E, Canuti V, Bellumori M, Mulinacci N, Zanoni B. Cecchi L, et al. Among authors: bellumori m. J Sci Food Agric. 2022 Apr;102(6):2515-2525. doi: 10.1002/jsfa.11593. Epub 2021 Nov 4. J Sci Food Agric. 2022. PMID: 34676895 Free PMC article.
52 results