Dora Mascherpa
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Explore the profile of Dora Mascherpa including associated specialties, affiliations and a list of published articles.
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8
Citations
104
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Recent Articles
1.
Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion
Papetti A, Mascherpa D, Gazzani G
Food Chem
. 2014 Jul;
164:259-65.
PMID: 24996332
α-Dicarbonyl (α-DC) compounds were characterised in roasted (coffee, barley coffee) and in fermented (soy sauce) food matrices. Glyoxal (GO), methylglyoxal (MGO), diacetyl (DA) and 3-deoxyglucosone (3-DG) were found in all...
2.
Papetti A, Mascherpa D, Marrubini G, Gazzani G
J Food Sci
. 2013 Mar;
78(4):C514-9.
PMID: 23464604
We investigated the influence of an in vitro simulated digestion process on the content of the free α-dicarbonyl compounds most frequently found in food. A Glyoxal (GO), methylglyoxal (MGO), and...
3.
Papetti A, Mascherpa D, Carazzone C, Stauder M, Spratt D, Wilson M, et al.
Food Chem
. 2013 Feb;
138(2-3):1706-12.
PMID: 23411301
The low molecular mass (LMM) extract of Cichorium intybus var. silvestre (red chicory) has been shown to inhibit virulence-linked properties of oral pathogens including Streptococcus mutans, Actinomyces naeslundii and Prevotella...
4.
Carazzone C, Mascherpa D, Gazzani G, Papetti A
Food Chem
. 2013 Feb;
138(2-3):1062-71.
PMID: 23411215
Phenolic acids and flavonoids extracted from several types of Cichorium intybus var. silvestre salads ("Chioggia", "Treviso", "Treviso tardivo", and "Verona") were characterised by high-performance liquid chromatography-electrospray ionisation/mass spectrometry. Among the...
5.
Conti B, Colzani B, Papetti A, Mascherpa D, Dorati R, Genta I, et al.
Food Chem
. 2013 Feb;
138(2-3):898-904.
PMID: 23411194
The formulation of quinic acid, a food constituent demonstrating potential anticaries and antigingivitis properties, was investigated in an adhesive microparticulate delivery system with the goal of improving its effect by...
6.
Mascherpa D, Carazzone C, Marrubini G, Gazzani G, Papetti A
J Agric Food Chem
. 2012 Nov;
60(49):12142-50.
PMID: 23157223
Chicory is a widely consumed vegetable and a source of phenolic compounds. Phenolic acid and flavonoid derivatives were identified in Cichorium endivia var. crispum and var. latifolium and fully characterized...
7.
Daglia M, Papetti A, Mascherpa D, Grisoli P, Giusto G, Lingstrom P, et al.
J Biomed Biotechnol
. 2011 Oct;
2011:274578.
PMID: 22013381
This paper reports the content in macronutrients, free sugars, polyphenols, and inorganic ions, known to exert any positive or negative action on microbial oral disease such as caries and gingivitis,...
8.
Stauder M, Papetti A, Mascherpa D, Schito A, Gazzani G, Pruzzo C, et al.
J Agric Food Chem
. 2010 Nov;
58(22):11662-6.
PMID: 21038921
In previous studies we demonstrated that green and roasted coffee contains low molecular weight (LMW) compounds capable of inhibiting the ability of Streptococcus mutans, the major causative agent of human...