日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Nutritional, Chemical, and Functional Properties of Wholegrain Einkorn Pasta Through Cooking and Digestion: A Comparative Study with Wholegrain Durum Wheat Pasta.

全麦二粒小麦意大利面在烹饪和消化过程中的营养、化学和功能特性：与全麦硬质小麦意大利面的比较研究

期刊:Foods
影响因子:5.1
doi:10.3390/foods14030370
Mercatante Dario, Santoni Mattia, Nissen Lorenzo, Didos Spyros, Salvatori Giulia, D'Ambrosio Gianni Jan, Farneti Alice, Chiarello Elena, Casciano Flavia, Picone Gianfranco, Mouchtaropoulou Evangelia, Bordoni Alessandra, Danesi Francesca, Argiriou Anagnostis, Ayfantopoulou Georgia, Gianotti Andrea, Rodriguez-Estrada Maria Teresa
发表日期：2025
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Development of a Simple Protocol to Assess Glucose Release After In Vitro Digestion, Allowing Comparison of Starchy Foods

开发一种简便的体外消化后葡萄糖释放评估方案，以便比较淀粉类食物

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.70323
Montebugnoli, Thomas; Antonelli, Giorgia; Chiarello, Elena; Rivera, Nicholas S; Camporesi, Giulia; Danesi, Francesca; Bordoni, Alessandra
发表日期：2025
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Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum)

发芽对普通荞麦（Fagopyrum esculentum）生物分子和抗氧化特性的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods12102047
Borgonovi, Sara Margherita; Chiarello, Elena; Pasini, Federica; Picone, Gianfranco; Marzocchi, Silvia; Capozzi, Francesco; Bordoni, Alessandra; Barbiroli, Alberto; Marti, Alessandra; Iametti, Stefania; Di Nunzio, Mattia
发表日期：2023
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Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami

清洁腌制肉类标签；硝酸盐/亚硝酸盐替代对体外消化萨拉米香肠营养成分生物利用度、肽形成和细胞毒性的影响

期刊:International Journal of Molecular Sciences
影响因子:4.9
doi:10.3390/ijms232012555
Di Nunzio, Mattia; Loffi, Cecilia; Montalbano, Serena; Chiarello, Elena; Dellafiora, Luca; Picone, Gianfranco; Antonelli, Giorgia; Tedeschi, Tullia; Buschini, Annamaria; Capozzi, Francesco; Galaverna, Gianni; Bordoni, Alessandra
细胞生物学
毒理研究
发表日期：2022
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Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese

较短盐水浸泡时间对30个月成熟帕尔马干酪中营养物质生物利用度和肽形成的影响

期刊:Molecules
影响因子:4.6
doi:10.3390/molecules27030664
Di Nunzio, Mattia; Loffi, Cecilia; Chiarello, Elena; Dellafiora, Luca; Picone, Gianfranco; Antonelli, Giorgia; Di Gregorio, Clarissa; Capozzi, Francesco; Tedeschi, Tullia; Galaverna, Gianni; Bordoni, Alessandra
发表日期：2022
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The Effect of Balsamic Vinegar Dressing on Protein and Carbohydrate Digestibility is Dependent on the Food Matrix

香醋调味汁对蛋白质和碳水化合物消化率的影响取决于食物基质

期刊:Foods
影响因子:5.1
doi:10.3390/foods10020411
Urbinati, Eleonora; Di Nunzio, Mattia; Picone, Gianfranco; Chiarello, Elena; Bordoni, Alessandra; Capozzi, Francesco
发表日期：2021
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