Food Quality and Functionality-Reference-Cited by-同舟云学术

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Food Quality and Functionality

Published:2020 Issue: Volume: Page:547-564
ISSN:
Container-title:The First Outstanding 50 Years of “Università Politecnica delle Marche”
language:
Short-container-title:

Author:

Pacetti Deborah,Mezzetti Bruno,Balducci Francesca,Balzano Michele,Carloni Patricia,Castiglioni Sara,Cianci Michele,Falcone Pasquale Massimiliano,Frega Natale Giuseppe,Giardinieri Alessandra,Mazzoni Luca,Minazzato Gabriele,Raffaelli Nadia,Ruggieri Silverio,Zamporlini Federica

Funder

Università Politecnica delle Marche

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-030-33832-9_35

Reference98 articles.

1. Giampieri F, Forbes-Hernandez TY, Gasparrini M et al (2017) The healthy effects of strawberry bioactive compounds on molecular pathways related to chronic diseases. Ann NY Acad Sci 1398:62–71

2. Giampieri F, Tulipani S, Alvarez-Suarez JM et al (2012) The strawberry: Composition, nutritional quality, and impact on human health. Nutrition 28:9–10

3. Calder PC (2017) Omega-3 fatty acids and inflammatory processes: from molecules to man. Biochem Soc Trans 45(5):1105–1115

4. Heertje I (2014) Structure and function of food products: a review. Food Struct 1:3–23

5. Ruggieri S, Orsomando G, Sorci L et al (2015) Regulation of NAD biosynthetic enzymes modulates NAD-sensing processes to shape mammalian cell physiology under varying biological cues. Biochim Biophys Acta 1854:1138–1149

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