Antonio Dario Troise
Cited by
Cited by
Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation
F De Filippis, AD Troise, P Vitaglione, D Ercolini
Food microbiology 73, 11-16, 2018
Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies
A Fiore, AD Troise, B Ataç Mogol, V Roullier, A Gourdon, ...
Journal of Agricultural and Food Chemistry 60 (43), 10808-10814, 2012
Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk
AD Troise, A Fiore, A Colantuono, S Kokkinidou, DG Peterson, V Fogliano
Journal of agricultural and food chemistry 62 (41), 10092-10100, 2014
The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process
AD Troise, E Bandini, R De Donno, G Meijer, M Trezzi, V Fogliano
Food Research International 89, 514-525, 2016
Metabolite profiling of Italian tomato landraces with different fruit types
S Baldina, ME Picarella, AD Troise, A Pucci, V Ruggieri, R Ferracane, ...
Frontiers in Plant Science 7, 664, 2016
Quantification of Nε-(2-Furoylmethyl)-l-lysine (furosine), Nε-(Carboxymethyl)-l-lysine (CML), Nε-(Carboxyethyl)-l-lysine (CEL) and total lysine through stable isotope dilution …
AD Troise, A Fiore, M Wiltafsky, V Fogliano
Food Chemistry 188, 357-364, 2015
Conversion of dietary inositol into propionate and acetate by commensal Anaerostipes associates with host health
TPN Bui, L Mannerås-Holm, R Puschmann, H Wu, AD Troise, B Nijsse, ...
Nature Communications 12 (1), 4798, 2021
Trichoderma Applications on Strawberry Plants Modulate the Physiological Processes Positively Affecting Fruit Production and Quality
N Lombardi, S Caira, AD Troise, A Scaloni, P Vitaglione, F Vinale, ...
Frontiers in Microbiology 11, 1364, 2020
Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry
AD Troise, A Fiore, G Roviello, SM Monti, V Fogliano
Amino acids 47, 111-124, 2015
Reactants encapsulation and Maillard reaction
AD Troise, V Fogliano
Trends in food science & technology 33 (1), 63-74, 2013
Intestinimonas-like bacteria are important butyrate producers that utilize Nε-fructosyllysine and lysine in formula-fed infants and adults
TPN Bui, AD Troise, B Nijsse, GN Roviello, V Fogliano, WM de Vos
Journal of functional foods 70, 103974, 2020
Polyphenols and tryptophan metabolites activate the aryl hydrocarbon receptor in an in vitro model of colonic fermentation
JEB Koper, LMP Loonen, JM Wells, AD Troise, E Capuano, V Fogliano
Molecular nutrition & food research 63 (3), 1800722, 2019
Quantitation of acrylamide in foods by high-resolution mass spectrometry
AD Troise, A Scaloni
Acrylamide in Food, 565-579, 2024
Anaerobic Degradation of N-ε-Carboxymethyllysine, a Major Glycation End-Product, by Human Intestinal Bacteria
TPN Bui, AD Troise, V Fogliano, WM De Vos
Journal of agricultural and food chemistry 67 (23), 6594-6602, 2019
Melanoidins from coffee, cocoa, and bread are able to scavenge α-dicarbonyl compounds under simulated physiological conditions
H Zhang, H Zhang, AD Troise, V Fogliano
Journal of Agricultural and Food Chemistry 67 (39), 10921-10929, 2019
Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems
I Račkauskienė, A Pukalskas, PR Venskutonis, A Fiore, AD Troise, ...
Food Research International 70, 31-39, 2015
The bioactive profile of lettuce produced in a closed soilless system as configured by combinatorial effects of genotype and macrocation supply composition
C El-Nakhel, SA Petropoulos, A Pannico, MC Kyriacou, M Giordano, ...
Food Chemistry 309, 125713, 2020
Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I
AD Troise, M Buonanno, A Fiore, SM Monti, V Fogliano
Food Chemistry 212, 722-729, 2016
The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products
AD Troise, M Wiltafsky, V Fogliano, P Vitaglione
Food chemistry 247, 29-38, 2018
Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk
AD Troise, NA Dathan, A Fiore, G Roviello, A Di Fiore, S Caira, M Cuollo, ...
Amino Acids 46, 279-288, 2014
The system can't perform the operation now. Try again later.
Articles 1–20