Gianfranco Picone

Summary

Affiliation: University of Bologna
Country: Italy

Publications

  1. pmc Metabolomics as a powerful tool for molecular quality assessment of the fish Sparus aurata
    Gianfranco Picone
    Department of Food Science, University of Bologna, Piazza Goidanich 60, 47023 Cesena, Italy
    Nutrients 3:212-27. 2011
  2. ncbi request reprint The foodomics approach for the evaluation of protein bioaccessibility in processed meat upon in vitro digestion
    Alessandra Bordoni
    Department of Agri Food Sciences and Technologies, Alma Mater Studiorum, University of Bologna, Cesena FC, Italy
    Electrophoresis 35:1607-14. 2014
  3. pmc Changes in the amino acid composition of Bogue (Boops boops) fish during storage at different temperatures by 1H-NMR spectroscopy
    Alessandra Ciampa
    Department of Food Science, University of Bologna, Cesena 47023 FC, Italy
    Nutrients 4:542-53. 2012
  4. doi request reprint Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy
    Gianfranco Picone
    Department of Agri Food Sciences and Technologies, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena FC, Italy
    Food Chem 141:4367-74. 2013
  5. doi request reprint NMR comparison of in vitro digestion of Parmigiano Reggiano cheese aged 15 and 30 months
    Alessandra Bordoni
    Department of Food Science, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy
    Magn Reson Chem 49:S61-70. 2011
  6. doi request reprint Unsupervised principal component analysis of NMR metabolic profiles for the assessment of substantial equivalence of transgenic grapes (Vitis vinifera)
    Gianfranco Picone
    Department of Food Science, University of Bologna at Cesena, Piazza Goidanich 60, 47520 Cesena FC, Italy
    J Agric Food Chem 59:9271-9. 2011

Collaborators

Detail Information

Publications6

  1. pmc Metabolomics as a powerful tool for molecular quality assessment of the fish Sparus aurata
    Gianfranco Picone
    Department of Food Science, University of Bologna, Piazza Goidanich 60, 47023 Cesena, Italy
    Nutrients 3:212-27. 2011
    ....
  2. ncbi request reprint The foodomics approach for the evaluation of protein bioaccessibility in processed meat upon in vitro digestion
    Alessandra Bordoni
    Department of Agri Food Sciences and Technologies, Alma Mater Studiorum, University of Bologna, Cesena FC, Italy
    Electrophoresis 35:1607-14. 2014
    ..Time domain NMR relaxometry, finally, detects the swelling phenomenon occurring during the gastric phase, when the digestion fluid enters the meat matrix. ..
  3. pmc Changes in the amino acid composition of Bogue (Boops boops) fish during storage at different temperatures by 1H-NMR spectroscopy
    Alessandra Ciampa
    Department of Food Science, University of Bologna, Cesena 47023 FC, Italy
    Nutrients 4:542-53. 2012
    ..Differences in the amino acids concentration trends were found to be related to the different storage temperatures from day 4 onwards...
  4. doi request reprint Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy
    Gianfranco Picone
    Department of Agri Food Sciences and Technologies, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena FC, Italy
    Food Chem 141:4367-74. 2013
    ..00 mM), where the E. coli must give up. Additionally, the multivariate Principal Component Analysis suggests that the adaptation occurring at sub-lethal doses of carvacrol is different from that occurring at higher doses...
  5. doi request reprint NMR comparison of in vitro digestion of Parmigiano Reggiano cheese aged 15 and 30 months
    Alessandra Bordoni
    Department of Food Science, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy
    Magn Reson Chem 49:S61-70. 2011
    ....
  6. doi request reprint Unsupervised principal component analysis of NMR metabolic profiles for the assessment of substantial equivalence of transgenic grapes (Vitis vinifera)
    Gianfranco Picone
    Department of Food Science, University of Bologna at Cesena, Piazza Goidanich 60, 47520 Cesena FC, Italy
    J Agric Food Chem 59:9271-9. 2011
    ..A higher number of copies not only produces a larger effect but also modifies the whole pattern of perturbed metabolites...