Rosso G - Search Results

1

Potential Valorization of Hazelnut Shells through Extraction, Purification and Structural Characterization of Prebiotic Compounds: A Critical Review.

Fuso A, Risso D, Rosso G, Rosso F, Manini F, Manera I, Caligiani A. Fuso A, et al. Among authors: rosso f, rosso g. Foods. 2021 May 26;10(6):1197. doi: 10.3390/foods10061197. Foods. 2021. PMID: 34073196 Free PMC article. Review.

2

Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and Products.

Canzoneri F, Leoni V, Rosso G, Risso D, Menta R, Poli G. Canzoneri F, et al. Among authors: rosso g. Front Nutr. 2022 Feb 16;9:853460. doi: 10.3389/fnut.2022.853460. eCollection 2022. Front Nutr. 2022. PMID: 35252316 Free PMC article. Review.

3

Production of xylo-oligosaccharides (XOS) of tailored degree of polymerization from acetylated xylans through modelling of enzymatic hydrolysis.

Fuso A, Rosso F, Rosso G, Risso D, Manera I, Caligiani A. Fuso A, et al. Among authors: rosso f, rosso g. Food Res Int. 2022 Dec;162(Pt A):112019. doi: 10.1016/j.foodres.2022.112019. Epub 2022 Oct 6. Food Res Int. 2022. PMID: 36461305

4

A multiplatform metabolomics/reactomics approach as a powerful strategy to identify reaction compounds generated during hemicellulose hydrothermal extraction from agro-food biomasses.

Fuso A, Righetti L, Rosso F, Rosso G, Manera I, Caligiani A. Fuso A, et al. Among authors: rosso f, rosso g. Food Chem. 2023 Sep 30;421:136150. doi: 10.1016/j.foodchem.2023.136150. Epub 2023 Apr 17. Food Chem. 2023. PMID: 37086522 Free article.

5

Hazelnut (Corylus avellana L.) shells as a potential source of dietary fibre: impact of hydrothermal treatment temperature on fibre structure and degradation compounds.

Fuso A, Viscusi P, Righetti L, Pedrazzani C, Rosso G, Manera I, Rosso F, Caligiani A. Fuso A, et al. Among authors: rosso f, rosso g. J Sci Food Agric. 2023 Dec;103(15):7569-7579. doi: 10.1002/jsfa.12837. Epub 2023 Jul 25. J Sci Food Agric. 2023. PMID: 37418584

6

Plant-Based: A Perspective on Nutritional and Technological Issues. Are We Ready for "Precision Processing"?

Menta R, Rosso G, Canzoneri F. Menta R, et al. Among authors: rosso g. Front Nutr. 2022 Apr 26;9:878926. doi: 10.3389/fnut.2022.878926. eCollection 2022. Front Nutr. 2022. PMID: 35571909 Free PMC article.

7

An effective chromatographic fingerprinting workflow based on comprehensive two-dimensional gas chromatography - Mass spectrometry to establish volatiles patterns discriminative of spoiled hazelnuts (Corylus avellana L.).

Stilo F, Liberto E, Spigolon N, Genova G, Rosso G, Fontana M, Reichenbach SE, Bicchi C, Cordero C. Stilo F, et al. Among authors: rosso g. Food Chem. 2021 Mar 15;340:128135. doi: 10.1016/j.foodchem.2020.128135. Epub 2020 Sep 26. Food Chem. 2021. PMID: 33011466

8

Update on the gut microbiome in health and diseases.

Salvadori M, Rosso G. Salvadori M, et al. Among authors: rosso g. World J Methodol. 2024 Mar 20;14(1):89196. doi: 10.5662/wjm.v14.i1.89196. eCollection 2024 Mar 20. World J Methodol. 2024. PMID: 38577200 Free PMC article. Review.

9

Update on the reciprocal interference between immunosuppressive therapy and gut microbiota after kidney transplantation.

Salvadori M, Rosso G. Salvadori M, et al. Among authors: rosso g. World J Transplant. 2024 Mar 18;14(1):90194. doi: 10.5500/wjt.v14.i1.90194. World J Transplant. 2024. PMID: 38576749 Free PMC article. Review.

10

The Combined Antioxidant Effects of N-Acetylcysteine, Vitamin D3, and Glutathione from the Intestinal-Neuronal In Vitro Model.

Mulè S, Ferrari S, Rosso G, Brovero A, Botta M, Congiusta A, Galla R, Molinari C, Uberti F. Mulè S, et al. Among authors: rosso g. Foods. 2024 Mar 1;13(5):774. doi: 10.3390/foods13050774. Foods. 2024. PMID: 38472887 Free PMC article.

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