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Research Output 2005 2019

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Review article
2019

A systems approach to dynamic performance assessment in new food product development

Horvat, A., Behdani, B., Fogliano, V. & Luning, P. A., Sep 2019, In : Trends in Food Science and Technology. 91, p. 330-338

Research output: Contribution to journalReview articleAcademicpeer-review

product development
Systems Analysis
foods
Food
Life Cycle Stages

Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities

Ekpa, O., Palacios-Rojas, N., Kruseman, G., Fogliano, V. & Linnemann, A. R., 29 Apr 2019, In : Food Reviews International. 35, 7, p. 609-639 31 p.

Research output: Contribution to journalReview articleAcademicpeer-review

Open Access
Food processing
Food Handling
food processing
Nutrients
Zea mays
2018
18 Citations (Scopus)

Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake

Delgado-Andrade, C. & Fogliano, V., 25 Mar 2018, In : Annual Review of Food Science and Technology. 9, p. 271-291

Research output: Contribution to journalReview articleAcademicpeer-review

melanoidins
Maillard Reaction
Advanced Glycosylation End Products
Maillard reaction
cooked foods
11 Citations (Scopus)

Food Design to Feed the Human Gut Microbiota

Ercolini, D. & Fogliano, V., 18 Apr 2018, In : Journal of Agricultural and Food Chemistry. 66, 15, p. 3754-3758

Research output: Contribution to journalReview articleAcademicpeer-review

Microbiota
Metabolites
intestinal microorganisms
Processed foods
Food
3 Citations (Scopus)

Sub-Saharan African maize-based foods: Technological perspectives to increase the food and nutrition security impacts of maize breeding programmes

Ekpa, O., Palacios-Rojas, N., Kruseman, G., Fogliano, V. & Linnemann, A. R., 1 Jun 2018, In : Global Food Security. 17, p. 48-56

Research output: Contribution to journalReview articleAcademicpeer-review

Open Access
Food Supply
Nutrition
Nutrients
Zea mays
nutrition
3 Citations (Scopus)

Twenty-five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations

Pellegrini, N., Vitaglione, P., Granato, D. & Fogliano, V., 22 Dec 2018, In : Journal of the Science of Food and Agriculture.

Research output: Contribution to journalReview articleAcademicpeer-review

Antioxidants
antioxidants
Food
fluids
Databases
2017
28 Citations (Scopus)

Putting together the puzzle of consumer food waste: Towards an integral perspective

Roodhuyzen, D. M. A., Luning, P. A., Fogliano, V. & Steenbekkers, L. P. A., 2017, In : Trends in Food Science and Technology. 68, p. 37-50

Research output: Contribution to journalReview articleAcademicpeer-review

food waste
Food
Food Chain
Public Sector
condition factor
2015
30 Citations (Scopus)

Healthy virgin olive oil: a matter of bitterness

Vitaglione, P., Savarese, M., Paduano, A., Scalfi, L., Fogliano, V. & Sacchi, R., 2015, In : Critical Reviews in Food Science and Nutrition. 55, 13, p. 1808-1818

Research output: Contribution to journalReview articleAcademicpeer-review

Olive oil
virgin olive oil
bitterness
Health
Polyphenols
2014
70 Citations (Scopus)

Functional ingredients from microalgae

Buono, S., Langellotti, A. L., Martello, A., Rinna, F. & Fogliano, V., 2014, In : Food & Function. 5, 8, p. 1669-1685

Research output: Contribution to journalReview articleAcademicpeer-review

Microalgae
microalgae
ingredients
Spirulina
Food
89 Citations (Scopus)

The effect of cooking on the phytochemical content of vegetables

Palermo, M., Pellegrini, N. & Fogliano, V., 2014, In : Journal of the Science of Food and Agriculture. 94, 6, p. 1057-1070

Research output: Contribution to journalReview articleAcademicpeer-review

Cooking
Phytochemicals
Vegetables
phytopharmaceuticals
cooking
2013
16 Citations (Scopus)

Reactants encapsulation and Maillard Reaction

Troise, A. D. & Fogliano, V., 2013, In : Trends in Food Science and Technology. 33, p. 63-74

Research output: Contribution to journalReview articleAcademicpeer-review

Maillard Reaction
Maillard reaction
encapsulation
Maillard reaction products
reaction mechanisms
2010
181 Citations (Scopus)

A review on the beneficial aspects of food processing.

van Boekel, M. A. J. S., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S. P. D., Somoza, V., Knorr, D., Rao Jasti, P. & Eisenbrand, G., 2010, In : Molecular Nutrition & Food Research. 54, 9, p. 1215-1247

Research output: Contribution to journalReview articleAcademicpeer-review

Food Handling
food processing
heat treatment
Food
Hot Temperature