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Tasting the Italian Terroir through Craft Beer: Quality and Sensory Assessment of Cascade Hops Grown in Central Italy and Derived Monovarietal Beers.
Foods. 2021 Sep 3;10(9):2085. doi: 10.3390/foods10092085.
Foods. 2021.
PMID: 34574195
Free PMC article.
Phytochemical Profile, Antiradical Capacity and α-Glucosidase Inhibitory Potential of Wild Arbutus unedo L. Fruits from Central Italy: A Chemometric Approach.
Macchioni V, Santarelli V, Carbone K.
Macchioni V, et al.
Plants (Basel). 2020 Dec 16;9(12):1785. doi: 10.3390/plants9121785.
Plants (Basel). 2020.
PMID: 33339266
Free PMC article.
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Humulus lupulus Cone Extract Efficacy in Alginate-Based Edible Coatings on the Quality and Nutraceutical Traits of Fresh-Cut Kiwifruit.
Carbone K, Macchioni V, Petrella G, Cicero DO, Micheli L.
Carbone K, et al. Among authors: macchioni v.
Antioxidants (Basel). 2021 Aug 30;10(9):1395. doi: 10.3390/antiox10091395.
Antioxidants (Basel). 2021.
PMID: 34573027
Free PMC article.
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Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity.
Santarelli V, Neri L, Carbone K, Macchioni V, Pittia P.
Santarelli V, et al. Among authors: macchioni v.
Plants (Basel). 2021 Dec 23;11(1):41. doi: 10.3390/plants11010041.
Plants (Basel). 2021.
PMID: 35009045
Free PMC article.
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Hop Leaves as an Alternative Source of Health-Active Compounds: Effect of Genotype and Drying Conditions.
Macchioni V, Picchi V, Carbone K.
Macchioni V, et al.
Plants (Basel). 2021 Dec 29;11(1):99. doi: 10.3390/plants11010099.
Plants (Basel). 2021.
PMID: 35009102
Free PMC article.
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Antioxidant and pro-oxidant phytochemicals in ultrasound and microwave assisted extracts from hop cones: a statistical modelling approach.
Ramazzina I, Macchioni V, Carbone K.
Ramazzina I, et al. Among authors: macchioni v.
Food Funct. 2022 Sep 22;13(18):9589-9601. doi: 10.1039/d2fo02020c.
Food Funct. 2022.
PMID: 36000564
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Conventional and innovative extraction technologies to produce food-grade hop extracts: Influence on bitter acids content and volatile organic compounds profile.
Santarelli V, Neri L, Carbone K, Macchioni V, Faieta M, Pittia P.
Santarelli V, et al. Among authors: macchioni v.
J Food Sci. 2023 Apr;88(4):1308-1324. doi: 10.1111/1750-3841.16487. Epub 2023 Feb 15.
J Food Sci. 2023.
PMID: 36789873
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