Gabriella Gazzani
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Explore the profile of Gabriella Gazzani including associated specialties, affiliations and a list of published articles.
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25
Citations
287
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Recent Articles
1.
Papetti A, Signoretto C, Spratt D, Pratten J, Lingstrom P, Zaura E, et al.
Food Funct
. 2018 Jun;
9(6):3489-3499.
PMID: 29882939
The present study investigated the compounds present in the low molecular mass fraction of Lentinus edodes mushroom (shiitake) extract and their anti-virulence activity against oral pathogens (reference and clinical Streptococcus...
2.
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...
3.
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...
4.
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...
5.
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...
6.
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...
7.
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...
8.
Gazzani G, Grusak M
Curr Opin Biotechnol
. 2012 Feb;
23(2):127-8.
PMID: 22321939
No abstract available.
9.
Gazzani G, Daglia M, Papetti A
Curr Opin Biotechnol
. 2011 Oct;
23(2):153-9.
PMID: 22030309
Caries is the most common oral infectious disease in the world. Its development is influenced also by diet components that interfere with pathogen mutans group Streptococci (MGS) activity. A very...
10.
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,...