C. Melegari

发表

Physical and chemical transformations of cereal food during oral digestion in human subjects

M. Devaux, D. Gallant, B. Bouchet, 1998, British Journal of Nutrition.

Effects of Baked Products Enriched with n-3 Fatty Acids, Folates, β-glucans, and Tocopherol in Patients with Mild Mixed Hyperlipidemia

G. Riccardi, D. Naviglio, V. Minerva, 2012, Journal of the American College of Nutrition.

The effect of breakfasts varying in glycemic index and glycemic load on dietary induced thermogenesis and respiratory quotient.

N. Pellegrini, F. Brighenti, D. Del Rio, 2011, Nutrition, metabolism, and cardiovascular diseases : NMCD.

Wheat aleurone fractions and plasma n−3 fatty acids in rats

L. Calani, D. Del Rio, F. Scazzina, 2015, International journal of food sciences and nutrition.

In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions.

N. Pellegrini, L. Calani, F. Brighenti, 2014, Journal of agricultural and food chemistry.

Bioavailability and metabolism of hydroxycinnamates in rats fed with durum wheat aleurone fractions.

A. Crozier, L. Calani, F. Brighenti, 2014, Food & function.

Wheat aleurone polyphenols increase plasma eicosapentaenoic acid in rats

E. Fontaine, L. Calani, C. Melegari, 2014, Food & nutrition research.

An instrument to assess quality of life in relation to nutrition: item generation, item reduction and initial validation

G. Guyatt, E. Akl, H. Schünemann, 2010, Health and quality of life outcomes.

Bioavailability and metabolism of phenolic compounds from wholegrain wheat and aleurone-rich wheat bread.

F. Brighenti, D. Del Rio, S. Ray, 2016, Molecular nutrition & food research.

Hemodynamic effects of lactotripeptides from casein hydrolysate in Mediterranean normotensive subjects and patients with high-normal blood pressure: a randomized, double-blind, crossover clinical trial.

C. Melegari, E. Strocchi, C. Borghi, 2010, Journal of medicinal food.

In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread

N. Pellegrini, D. Martini, L. Calani, 2016, Nutrients.

Typical breakfast food consumption and risk factors for cardiovascular disease in a large sample of Italian adults.

L. Iacoviello, V. Krogh, G. de Gaetano, 2012, Nutrition, metabolism, and cardiovascular diseases : NMCD.