A. Napolitano

发表

Protocatechuic acid is the major human metabolite of cyanidin-glucosides.

V. Fogliano, F. Galvano, L. Scalfi, 2007, The Journal of nutrition.

Whole-grain wheat breakfast cereal has a prebiotic effect on the human gut microbiota: a double-blind, placebo-controlled, crossover study

V. Fogliano, G. Gibson, F. Fava, 2007, British Journal of Nutrition.

Natural occurrence of ochratoxin A and antioxidant activities of green and roasted coffees and corresponding byproducts.

V. Fogliano, A. Napolitano, A. Ritieni, 2007, Journal of agricultural and food chemistry.

Polyphenol composition and qualitative characteristics of fresh-cut lettuce in relation to cultivar, mulching, and storage

V. Fogliano, C. Leonardi, A. Napolitano, 2007 .

In vitro bioaccessibility and gut biotransformation of polyphenols present in the water-insoluble cocoa fraction.

M. L. Corollaro, V. Fogliano, M. Arlorio, 2011, Molecular nutrition & food research.

Potential prebiotic activity of oligosaccharides obtained by enzymatic conversion of durum wheat insoluble dietary fibre into soluble dietary fibre.

V. Fogliano, G. Gibson, P. Vitaglione, 2009, Nutrition, metabolism, and cardiovascular diseases : NMCD.

Apples increase nitric oxide production by human saliva at the acidic pH of the stomach: a new biological function for polyphenols with a catechol group?

V. Fogliano, A. Napolitano, D. Pietraforte, 2005, Free radical biology & medicine.

Milk protein enriched beverage reduces post-exercise energy intakes in women with higher levels of cognitive dietary restraint.

V. Fogliano, P. Vitaglione, A. Napolitano, 2017, Food research international.

Selenium from selenium-rich Spirulina is less bioavailable than selenium from sodium selenite and selenomethionine in selenium-deficient rats.

J. Cases, A. Napolitano, B. Caporiccio, 2001, The Journal of nutrition.

Absorption of strawberry phytochemicals and antioxidant status changes in humans

Foddai, V. Fogliano, F. Intorre, 2010 .

Bioavailability of strawberry antioxidants in human subjects

V. Fogliano, F. Intorre, P. Vitaglione, 2010, British Journal of Nutrition.

Treatment of cereal products with a tailored preparation of trichoderma enzymes increases the amount of soluble dietary fiber.

V. Fogliano, A. Napolitano, M. Lorito, 2006, Journal of agricultural and food chemistry.

Antioxidant activity and dietary fibre in durum wheat bran by-products

A. Bonifati, V. Fogliano, A. Napolitano, 2005 .

Influence of variety and storage on the polyphenol composition of apple flesh.

Luca Scalfi, Annunziata Cascone, Giulia Graziani, 2004, Journal of agricultural and food chemistry.

Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut

V. Fogliano, P. Vitaglione, A. Napolitano, 2008 .

Characterization of a new potential functional ingredient: coffee silverskin.

Alberto Ritieni, Vincenzo Fogliano, V. Fogliano, 2004, Journal of agricultural and food chemistry.

Glycation of lysine‐containing dipeptides

V. Fogliano, A. Napolitano, M. D. del Castillo, 2006, Journal of peptide science : an official publication of the European Peptide Society.

Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps.

V. Fogliano, A. Napolitano, R. Sacchi, 2008, Journal of agricultural and food chemistry.

Studies on the effect of Amadoriase from Aspergillus fumigatus on peptide and protein glycation in vitro.

V. Fogliano, A. Napolitano, E. Capuano, 2007, Journal of agricultural and food chemistry.

Rye Flour Extraction Rate Affects Maillard Reaction Development, Antioxidant Activity, and Acrylamide Formation in Bread Crisps

V. Fogliano, A. Napolitano, E. Capuano, 2010 .