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Antonio Dario Troise
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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
2002018
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
892021
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
862012
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
852014
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
802016
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
762015
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, 191011, 2016
752016
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, 522584, 2020
722020
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
622015
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
562020
Reactants encapsulation and Maillard reaction
AD Troise, V Fogliano
Trends in food science & technology 33 (1), 63-74, 2013
552013
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
472019
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
452019
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
432019
Quantitation of acrylamide in foods by high-resolution mass spectrometry
AD Troise, A Scaloni
Acrylamide in Food, 565-579, 2024
422024
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
412015
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
392016
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
372020
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
362018
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
342014
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