Sfoglia per Autore
Study on the polyphenolic contents in oils from Olea europaea L. (var. Nocellara del Belice, Sicily) plants: comparison between traditional and organic cultivation
2006-01-01 TRIPOLI E; GIULIANO S; DI MAJO D; GIAMMANCO M; GAGLIANO P; TABACCHI G; GIAMMANCO S; LA GUARDIA M
Relationship between diet in the first year of life, social factors and body weight in preadolescent schoolchildren in Palermo
2006-01-01 TABACCHI G; GIAMMANCO S; MANCUSO G; VACCARO B; GAGLIANO P; DI MAJO D; TRIPOLI E; GIAMMANCO M; LA GUARDIA M
Flavonoids as bioactive components of food: Influence of the 7–o–glycosilation on antioxidant activity of flavanones
2006-01-01 DI MAJO D; LA GUARDIA M; GIAMMANCO S; CILLUFFO V; TRIPOLI E; GIAMMANCO M
Induction of differentiation by phenols crude extract of extravirgin olive oil on tumor cell lines sensitive and resistatnt to antitumor agents
2006-01-01 Crescimanno, M; Boscarino, B; Flandina, C; Leto, G; Tumminello, FM; Tripoli, E; Giammanco, M; Dervili, M; Di Cristina,A; Grimaudo, S; Tolomeo, M
Effects of phenols of extra virgin olive oil on HL60 cell lines sensitive and reristant to anthracyclines
2006-01-01 CRESCIMANNO M; FLANDINA C; LETO G; TUMMINELLO FM; TRIPOLI E; GIAMMANCO M; SERVILI M; DI CRISTINA E; GRIMAUDO S; TOLOMEO M
The phenolic compounds of olive oil and human health
2006-01-01 TRIPOLI E; GIAMMANCO M; DI MAJO D; GIAMMANCO S; LA GUARDIA M; CRESCIMANNO M
Squalene, α-tocopherol and β-sitosterol concentration during ripening phase in olive oil pulp
2006-01-01 FINOTTI E; VIVANTI V; BERSANI A; BERSANI E; DI MAJO D; GIAMMANCO S; TRIPOLI E; LA GUARDIA M; GIAMMANCO M
The phenolic compound of olive oil and human health
2006-01-01 TRIPOLI E; GIAMMANCO M; DI MAJO D; GIAMMANCO S; LA GUARDIA M; CRESCIMANNO M
Behaviour of different nutritional parameters, in extra virgin olive oil, during the ripening phase
2006-01-01 FINOTTI E; LA GUARDIA M; GIAMMANCO S; TRIPOLI E; GIAMMANCO M; DI MAJO D
Nutritional counselling in overweight and obese children of some school from Palermo
2006-01-01 VACCARO B; TABACCHI G; GAGLIANO P; PATTI G; MANSUETO MF; RIZZO MV; DI MAJO D; TRIPOLI E; GIAMMANCO S; LA GUARDIA M; GIAMMANCO M; MANCUSO G
Comparison between mediterranean extra–virgin olive oils
2006-01-01 TRIPOLI E; LA GUARDIA M; DI MAJO D; GIAMMANCO S; GIAMMANCO M
Antioxidant capacity and total phenolics of Sicilian wines from different varieties and vintage year
2006-01-01 DI MAJO D; TRIPOLI E; GIAMMANCO M; GAGLIANO P; TABACCHI G; GIAMMANCO S; LA GUARDIA M
Acidi grassi e composti antiossidanti degli oli extravergine D. O. P. Siciliani e la prevenzione delle patologie cardiovascolari
2006-01-01 TRIPOLI E; GIAMMANCO S; DI MAJO D; LA GUARDIA M; GIULIANO S; CRESCIMANNO M; GIAMMANCO M
Preadolescent obesity in schoolchildren from Palermo: analysis of some correlated factors
2006-01-01 TABACCHI G; CASUCCIO A; GIAMMANCO M; GAGLIANO P; LA GUARDIA M; DI MAJO D; TRIPOLI E; PATTI G; VACCARO G; MANCUSO G; GIAMMANCO S
Nutritional properties of red wine: composition of antocyanins and flavan-3-ols of different sicilian varieties
2006-01-01 DI MAJO D; VIZZINI ML; BORNET A; GIAMMANCO S; TRIPOLI E; GIAMMANCO M; LA GUARDIA M; TEISSEDRE PL
"Prevention of atherosclerosis: dietary habits and nutritional education in schoolchildren."
2006-01-01 TABACCHI G; GAGLIANO P; DI MAIO D; TRIPOLI E; GIAMMANCO M; LA GUARDIA M; MANCUSO G; GIAMMANCO S
Extra-virgin olive oils of the Mediterranean basin: Nocellara del Belice, (Sicily) and Koroneiki (Crete)
2006-01-01 TRIPOLI E; GIAMMANCO M; TABACCHI G; DI MAJO D; GIAMMANCO S; MAMMINA C; LA GUARDIA M; GIULIANO S
Omega 3 fatty acids: biological activity and effects on human health.
2006-01-01 LA GUARDIA, M; GIAMMANCO, S; DI MAJO, D; TABACCHI, G; TRIPOLI, E; GIAMMANCO, M
Antioxidant capacity as an index to charaterise wine nutraceutic properties: a study on Sicilian red wines
2006-01-01 DI MAJO D; LA GUARDIA M; GIAMMANCO S; CILLUFFO V; MAMMINA C; TRIPOLI E; GIAMMANCO M
Chemical and nutritional properties of Sicilian P.O.D. extravirgin olive oils.
2007-01-01 TRIPOLI E; LA GUARDIA M; GIAMMANCO S; GIAMMANCO M
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