Alberto Fiore
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Explore the profile of Alberto Fiore including associated specialties, affiliations and a list of published articles.
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Articles
42
Citations
249
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Recent Articles
11.
de Falco B, Grauso L, Fiore A, Bochicchio R, Amato M, Lanzotti V
J Sci Food Agric
. 2021 Apr;
101(14):6010-6019.
PMID: 33855720
Background: Chia (Salvia hispanica L.) is a functional food from Central America. Interest in it is growing rapidly due to the many health benefits from the seed. However, when chia...
12.
Troise A, Colantuono A, Fiore A
Food Chem
. 2020 Apr;
323:126793.
PMID: 32334301
The network of the Maillard reaction can be influenced by the presence of polyphenols. In this paper, we evaluated the ability of secoiridoids to interact with asparagine and lysine tuning...
13.
Prestel S, de Falco B, Blidi S, Fiore A, Sturrock K
Food Res Int
. 2020 Mar;
130:108923.
PMID: 32156371
Both the Maillard reaction (MR) and thermal treatment influence the nutritional value of milk. In this paper, the capability of polyphenolic berry extract (PBE) to inhibit MR in an ultra-high...
14.
Rackauskiene I, Pukalskas A, Fiore A, Troise A, Venskutonis P
J Food Sci
. 2019 Nov;
84(12):3494-3503.
PMID: 31737914
Thermal treatment of proteinaceous foods generates heat-induced Maillard reaction substances including toxic advanced glycation end products (AGEs) and heterocyclic amines (HAs). It is known that plant phenolic compounds may influence...
15.
Stephens W, de Falco B, Fiore A
Chem Res Toxicol
. 2019 Sep;
32(10):2053-2062.
PMID: 31515993
Analyzing harmful constituents in e-cigarette aerosols typically involves adopting a methodology used for analyzing tobacco smoke. Cambridge filter pads (CFP) are the basis of numerous protocols for analyzing the various...
16.
Navarro M, de Falco B, Morales F, Daliani D, Fiore A
Food Funct
. 2018 Oct;
9(11):5674-5681.
PMID: 30306992
The formation of advanced glycation end-products (AGEs) in biological systems is increased during hyperglycaemia due to higher levels of circulating glucose and carbonyl reactive species. AGEs are causative factors of...
17.
de Falco B, Fiore A, Rossi R, Amato M, Lanzotti V
Food Chem
. 2018 Mar;
254:137-143.
PMID: 29548434
Chia is a food plant producing seeds which have seen increasing interest owing to their health benefits. This work is the first report on the metabolite profile, total polyphenols and...
18.
Troise A, Wilkin J, Fiore A
Food Chem
. 2017 Nov;
243:365-372.
PMID: 29146351
Rapeseed press-cake (RPC) is a byproduct of rapeseed oil production, rich in proteins and fiber. The aim of this study was to investigate the impact of cold pressed RPC, RPC...
19.
Tricarico P, Tardivo S, Sotgiu G, Moretti F, Poletti P, Fiore A, et al.
Int J Health Care Qual Assur
. 2016 Aug;
29(7):744-58.
PMID: 27477931
Purpose - The European Union recommendations for patient safety calls for shared clinical risk management (CRM) safety standards able to guide organizations in CRM implementation. The purpose of this paper...
20.
Troise A, Buonanno M, Fiore A, Monti S, Fogliano V
Food Chem
. 2016 Jul;
212:722-9.
PMID: 27374589
Thermal treatments and storage influence milk quality, particularly in low lactose milk as the higher concentration of reducing sugars can lead to the increased formation of the Maillard reaction products...