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Anthocyanin composition of Montepulciano d’Abruzzo must during industrial fermentation process
No full textThe Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review
Full text linkCommonly consumed beverages, e.g., green tea, green coffee, and red wine, have gained a prominent role in food science due to their nutraceutical value. The high content in bioactive compounds, particularly polyphenols, able to scavenge free radicals and other reactive species, has led to considerable interest in assessing the impact of their consumption in human diet. In vitro and in vivo tests have highlighted the multiple reaction mechanisms involved in the protective role of polyphenols; nevertheless, the variability of chemical structures of phenolic compounds, their reactivity and side-effects, and their availability to the human metabolism are key issues to increase awareness on the use of functional beverages as diet supplements. This review aims to provide chemical and nutraceutical bases to establish the healthy effects induced by green tea, green coffee and red wine polyphenols intake in human diet
Valutazione della shelf-life di bevande di caffè in funzione della varietà e del tipo di acqua di estrazione
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Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Gas Chromatography and High-Pressure Liquid Chromatography determination of resveratrol in Italian red wines
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