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Diets rich in whole wheat improve redox status and enhance immune responses in rats
Diets rich in whole wheat improve redox status and enhance immune responses in rats
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Diets rich in whole wheat improve redox status and enhance immune responses in rats

Molinari, R ; Manzi, L ; Ricci, S ; D'Aquino, M ; Tomassi, G ; Papeschi, C ; Merendino, N

Food and agricultural immunology, 2009-06, Vol.20 (2), p.95-104 [Periódico revisado por pares]

London: Taylor & Francis Group

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2
Identification of a Kunitz-Type Proteinase Inhibitor from Pithecellobium dumosum Seeds with Insecticidal Properties and Double Activity
Identification of a Kunitz-Type Proteinase Inhibitor from Pithecellobium dumosum Seeds with Insecticidal Properties and Double Activity
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Identification of a Kunitz-Type Proteinase Inhibitor from Pithecellobium dumosum Seeds with Insecticidal Properties and Double Activity

Oliveira, A. S ; Migliolo, L ; Aquino, R. O ; Ribeiro, J. K. C ; Macedo, L. L. P ; Andrade, L. B. S ; Bemquerer, M. P ; Santos, E. A ; Kiyota, S ; Sales, M. P

Journal of agricultural and food chemistry, 2007-09, Vol.55 (18), p.7342-7349 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Application of High-Temperature Gas Chromatography−Mass Spectrometry to the Investigation of Glycosidically Bound Components Related to Cashew Apple (Anacardium occidentale L. Var. nanum) Volatiles
Application of High-Temperature Gas Chromatography−Mass Spectrometry to the Investigation of Glycosidically Bound Components Related to Cashew Apple (Anacardium occidentale L. Var. nanum) Volatiles
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Application of High-Temperature Gas Chromatography−Mass Spectrometry to the Investigation of Glycosidically Bound Components Related to Cashew Apple (Anacardium occidentale L. Var. nanum) Volatiles

Bicalho, B ; Pereira, A. S ; Aquino Neto, F. R ; Pinto, A. C ; Rezende, C. M

Journal of agricultural and food chemistry, 2000-04, Vol.48 (4), p.1167-1174 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
Influence of Postharvest Hot Water Treatment on Nutritional and Functional Properties of Kumquat (Fortunella japonica Lour. Swingle Cv. Ovale) Fruit
Influence of Postharvest Hot Water Treatment on Nutritional and Functional Properties of Kumquat (Fortunella japonica Lour. Swingle Cv. Ovale) Fruit
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Influence of Postharvest Hot Water Treatment on Nutritional and Functional Properties of Kumquat (Fortunella japonica Lour. Swingle Cv. Ovale) Fruit

Schirra, Mario ; Palma, Amedeo ; D’Aquino, Salvatore ; Angioni, Alberto ; Minello, Elisabeth V ; Melis, Marinella ; Cabras, Paolo

Journal of agricultural and food chemistry, 2008-01, Vol.56 (2), p.455-460 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Linalool from Lippia alba:  Study of the Reproducibility of the Essential Oil Profile and the Enantiomeric Purity
Linalool from Lippia alba:  Study of the Reproducibility of the Essential Oil Profile and the Enantiomeric Purity
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Linalool from Lippia alba:  Study of the Reproducibility of the Essential Oil Profile and the Enantiomeric Purity

Siani, Antonio C ; Tappin, Marcelo R. R ; Ramos, Mônica F. S ; Mazzei, José L ; Ramos, Maria Conceição K. V ; de Aquino Neto, Francisco R ; Frighetto, Nélson

Journal of agricultural and food chemistry, 2002-06, Vol.50 (12), p.3518-3521 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Studies on the Constituents of Amaranthus caudatus Leaves:  Isolation and Structure Elucidation of New Triterpenoid Saponins and Ionol-Derived Glycosides
Studies on the Constituents of Amaranthus caudatus Leaves:  Isolation and Structure Elucidation of New Triterpenoid Saponins and Ionol-Derived Glycosides
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Studies on the Constituents of Amaranthus caudatus Leaves:  Isolation and Structure Elucidation of New Triterpenoid Saponins and Ionol-Derived Glycosides

Rastrelli, Luca ; Aquino, Rita ; Abdo, Susana ; Proto, Maria ; De Simone, Francesco ; De Tommasi, Nunziatina

Journal of agricultural and food chemistry, 1998-05, Vol.46 (5), p.1797-1804 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
Residue Levels and Effectiveness of Pyrimethanil vs Imazalil When Using Heated Postharvest Dip Treatments for Control of Penicillium Decay on Citrus Fruit
Residue Levels and Effectiveness of Pyrimethanil vs Imazalil When Using Heated Postharvest Dip Treatments for Control of Penicillium Decay on Citrus Fruit
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Residue Levels and Effectiveness of Pyrimethanil vs Imazalil When Using Heated Postharvest Dip Treatments for Control of Penicillium Decay on Citrus Fruit

D'Aquino, Salvatore ; Schirra, Mario ; Palma, Amedeo ; Angioni, Alberto ; Cabras, Paolo ; Migheli, Quirico

Journal of agricultural and food chemistry, 2006-06, Vol.54 (13), p.4721-4726 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Influence of post-harvest treatments with fludioxonil and soy lecithin co-application in controlling blue and grey mould and fludioxonil residues in Coscia pears
Influence of post-harvest treatments with fludioxonil and soy lecithin co-application in controlling blue and grey mould and fludioxonil residues in Coscia pears
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Influence of post-harvest treatments with fludioxonil and soy lecithin co-application in controlling blue and grey mould and fludioxonil residues in Coscia pears

Schirra, M ; D'Aquino, S ; Migheli, Q ; Pirisi, F.M ; Angioni, A

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2009, Vol.26 (1), p.68-72 [Periódico revisado por pares]

Abingdon: Taylor & Francis Group

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9
Residue Level, Persistence, and Storage Performance of Citrus Fruit Treated with Fludioxonil
Residue Level, Persistence, and Storage Performance of Citrus Fruit Treated with Fludioxonil
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Residue Level, Persistence, and Storage Performance of Citrus Fruit Treated with Fludioxonil

Schirra, Mario ; D'Aquino, Salvatore ; Palma, Amedeo ; Marceddu, Salvatore ; Angioni, Alberto ; Cabras, Paolo ; Scherm, Barbara ; Migheli, Quirico

Journal of agricultural and food chemistry, 2005-08, Vol.53 (17), p.6718-6724 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Residue Levels and Storage Responses of Nectarines, Apricots, and Peaches after Dip Treatments with Fludioxonil Fungicide Mixtures
Residue Levels and Storage Responses of Nectarines, Apricots, and Peaches after Dip Treatments with Fludioxonil Fungicide Mixtures
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Residue Levels and Storage Responses of Nectarines, Apricots, and Peaches after Dip Treatments with Fludioxonil Fungicide Mixtures

D'Aquino, Salvatore ; Schirra, Mario ; Palma, Amedeo ; Tedde, Marco ; Angioni, Alberto ; Garau, Anna ; Cabras, Paolo

Journal of agricultural and food chemistry, 2007-02, Vol.55 (3), p.825-831 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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