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Nutritional quality of sous vide cooked carrots and brussels sprouts.
Chiavaro E, Mazzeo T, Visconti A, Manzi C, Fogliano V, Pellegrini N. Chiavaro E, et al. Among authors: fogliano v. J Agric Food Chem. 2012 Jun 13;60(23):6019-25. doi: 10.1021/jf300692a. Epub 2012 Jun 1. J Agric Food Chem. 2012. PMID: 22568492
Identification of a beta-lactoglobulin lactosylation site.
Fogliano V, Monti SM, Visconti A, Randazzo G, Facchiano AM, Colonna G, Ritieni A. Fogliano V, et al. Biochim Biophys Acta. 1998 Nov 10;1388(2):295-304. doi: 10.1016/s0167-4838(98)00177-0. Biochim Biophys Acta. 1998. PMID: 9858753
Antioxidant nutritional quality of tomato.
Frusciante L, Carli P, Ercolano MR, Pernice R, Di Matteo A, Fogliano V, Pellegrini N. Frusciante L, et al. Among authors: fogliano v. Mol Nutr Food Res. 2007 May;51(5):609-17. doi: 10.1002/mnfr.200600158. Mol Nutr Food Res. 2007. PMID: 17427261
313 results