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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.
Plants (Basel). 2021 Dec 23;11(1):41. doi: 10.3390/plants11010041.
Plants (Basel). 2021.
PMID: 35009045
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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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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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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Tasting the Italian Terroir through Craft Beer: Quality and Sensory Assessment of Cascade Hops Grown in Central Italy and Derived Monovarietal Beers.
Carbone K, Bianchi G, Petrozziello M, Bonello F, Macchioni V, Parisse B, De Natale F, Alilla R, Cravero MC.
Carbone K, et al. Among authors: macchioni v.
Foods. 2021 Sep 3;10(9):2085. doi: 10.3390/foods10092085.
Foods. 2021.
PMID: 34574195
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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