Davide Tagliazucchi - Search Results

Year	Number of Results
2002	1
2003	1
2005	1
2010	3
2011	1
2012	1
2014	2
2015	4
2016	2
2017	2
2018	3
2019	5
2020	7
2021	7
2022	3

1

Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility.

Cattivelli A, Conte A, Martini S, Tagliazucchi D. Cattivelli A, et al. Among authors: tagliazucchi d. Foods. 2021 May 8;10(5):1023. doi: 10.3390/foods10051023. Foods. 2021. PMID: 34066759 Free PMC article.

2

Domestic cooking methods affect the stability and bioaccessibility of dark purple eggplant (Solanum melongena) phenolic compounds.

Martini S, Conte A, Cattivelli A, Tagliazucchi D. Martini S, et al. Among authors: tagliazucchi d. Food Chem. 2021 Mar 30;341(Pt 2):128298. doi: 10.1016/j.foodchem.2020.128298. Epub 2020 Oct 6. Food Chem. 2021. PMID: 33059271

3

The gastro-intestinal tract as the major site of biological action of dietary melanoidins.

Tagliazucchi D, Bellesia A. Tagliazucchi D, et al. Amino Acids. 2015 Jun;47(6):1077-89. doi: 10.1007/s00726-015-1951-z. Epub 2015 Mar 10. Amino Acids. 2015. PMID: 25753550 Free article. Review.

4

An Integrated Peptidomics and In Silico Approach to Identify Novel Anti-Diabetic Peptides in Parmigiano-Reggiano Cheese.

Martini S, Solieri L, Cattivelli A, Pizzamiglio V, Tagliazucchi D. Martini S, et al. Among authors: tagliazucchi d. Biology (Basel). 2021 Jun 21;10(6):563. doi: 10.3390/biology10060563. Biology (Basel). 2021. PMID: 34205680 Free PMC article.

5

Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat.

Martini S, Cattivelli A, Conte A, Tagliazucchi D. Martini S, et al. Among authors: tagliazucchi d. Food Chem. 2021 Jul 15;350:129246. doi: 10.1016/j.foodchem.2021.129246. Epub 2021 Feb 9. Food Chem. 2021. PMID: 33610839

6

Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides Obtained from Alcalase Protein Hydrolysate Fractions of Hemp (Cannabis sativa L.) Bran.

Samaei SP, Martini S, Tagliazucchi D, Gianotti A, Babini E. Samaei SP, et al. Among authors: tagliazucchi d. J Agric Food Chem. 2021 Aug 18;69(32):9220-9228. doi: 10.1021/acs.jafc.1c01487. Epub 2021 Aug 5. J Agric Food Chem. 2021. PMID: 34353019 Free PMC article.

7

Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese.

Solieri L, Baldaccini A, Martini S, Bianchi A, Pizzamiglio V, Tagliazucchi D. Solieri L, et al. Among authors: tagliazucchi d. Biology (Basel). 2020 Jul 16;9(7):170. doi: 10.3390/biology9070170. Biology (Basel). 2020. PMID: 32708820 Free PMC article.

8

Application of a Combined Peptidomics and In Silico Approach for the Identification of Novel Dipeptidyl Peptidase-IV-Inhibitory Peptides in In Vitro Digested Pinto Bean Protein Extract.

Martini S, Cattivelli A, Conte A, Tagliazucchi D. Martini S, et al. Among authors: tagliazucchi d. Curr Issues Mol Biol. 2021 Dec 28;44(1):139-151. doi: 10.3390/cimb44010011. Curr Issues Mol Biol. 2021. PMID: 35723390 Free PMC article.

9

Mediterranean diet vegetable foods protect meat lipids from oxidation during in vitro gastro-intestinal digestion.

Martini S, Conte A, Bottazzi S, Tagliazucchi D. Martini S, et al. Among authors: tagliazucchi d. Int J Food Sci Nutr. 2020 Jun;71(4):424-439. doi: 10.1080/09637486.2019.1677570. Epub 2019 Oct 14. Int J Food Sci Nutr. 2020. PMID: 31610682

10

Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization.

Martini S, Bonazzi M, Malorgio I, Pizzamiglio V, Tagliazucchi D, Solieri L. Martini S, et al. Among authors: tagliazucchi d. Microorganisms. 2021 Nov 3;9(11):2288. doi: 10.3390/microorganisms9112288. Microorganisms. 2021. PMID: 34835414 Free PMC article.

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