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Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables.
Miglio C, Chiavaro E, Visconti A, Fogliano V, Pellegrini N. Miglio C, et al. Among authors: visconti a. J Agric Food Chem. 2008 Jan 9;56(1):139-47. doi: 10.1021/jf072304b. Epub 2007 Dec 11. J Agric Food Chem. 2008. PMID: 18069785
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids.
Camorani P, Chiavaro E, Cristofolini L, Paciulli M, Zaupa M, Visconti A, Fogliano V, Pellegrini N. Camorani P, et al. Among authors: visconti a. J Sci Food Agric. 2015 Aug 30;95(11):2185-91. doi: 10.1002/jsfa.7009. Epub 2014 Dec 12. J Sci Food Agric. 2015. PMID: 25410476
Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven.
Fiore A, Di Monaco R, Cavella S, Visconti A, Karneili O, Bernhardt S, Fogliano V. Fiore A, et al. Among authors: visconti a. Food Chem. 2013 Aug 15;139(1-4):515-20. doi: 10.1016/j.foodchem.2013.01.028. Epub 2013 Jan 23. Food Chem. 2013. PMID: 23561139
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: visconti a. 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
Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.
Ferracane R, Pellegrini N, Visconti A, Graziani G, Chiavaro E, Miglio C, Fogliano V. Ferracane R, et al. Among authors: visconti a. J Agric Food Chem. 2008 Sep 24;56(18):8601-8. doi: 10.1021/jf800408w. Epub 2008 Aug 30. J Agric Food Chem. 2008. PMID: 18759447
Chemical characterization and antioxidant properties of coffee melanoidins.
Borrelli RC, Visconti A, Mennella C, Anese M, Fogliano V. Borrelli RC, et al. Among authors: visconti a. J Agric Food Chem. 2002 Oct 23;50(22):6527-33. doi: 10.1021/jf025686o. J Agric Food Chem. 2002. PMID: 12381145
Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds.
Mazzeo T, Paciulli M, Chiavaro E, Visconti A, Fogliano V, Ganino T, Pellegrini N. Mazzeo T, et al. Among authors: visconti a. Food Res Int. 2015 Sep;75:89-97. doi: 10.1016/j.foodres.2015.05.036. Epub 2015 May 16. Food Res Int. 2015. PMID: 28454976
The Challenges of a Children's Hospital during the COVID-19 Pandemic: The Pediatric Surgeon's Point of View.
Pelizzo G, Costanzo S, Maestri L, Selvaggio GGO, Pansini A, Zuccotti GV, Zoia E, De Filippis G, Visconti A, Calcaterra V. Pelizzo G, et al. Among authors: visconti a. Pediatr Rep. 2020 Nov 12;12(3):114-123. doi: 10.3390/pediatric12030025. Pediatr Rep. 2020. PMID: 33198282 Free article.
A reference map of potential determinants for the human serum metabolome.
Bar N, Korem T, Weissbrod O, Zeevi D, Rothschild D, Leviatan S, Kosower N, Lotan-Pompan M, Weinberger A, Le Roy CI, Menni C, Visconti A, Falchi M, Spector TD; IMI DIRECT consortium, Adamski J, Franks PW, Pedersen O, Segal E. Bar N, et al. Among authors: visconti a. Nature. 2020 Nov 11. doi: 10.1038/s41586-020-2896-2. Online ahead of print. Nature. 2020. PMID: 33177712
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods.
Rinaldi M, Santi S, Paciulli M, Ganino T, Pellegrini N, Visconti A, Vitaglione P, Barbanti D, Chiavaro E. Rinaldi M, et al. Among authors: visconti a. J Sci Food Agric. 2020 Oct 15. doi: 10.1002/jsfa.10880. Online ahead of print. J Sci Food Agric. 2020. PMID: 33063346
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