Gianfranco Picone
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View article: Impact of Ultrasonic-Assisted, Glutathione-Enriched Inactive Dry Yeast Addition on the Flavor, Metabolites and Antioxidant Properties of Kiwi Wine
Impact of Ultrasonic-Assisted, Glutathione-Enriched Inactive Dry Yeast Addition on the Flavor, Metabolites and Antioxidant Properties of Kiwi Wine Open
Ultrasonic-assisted maceration and supplementation with glutathione-enriched inactive dry yeast (g-IDY) represent promising strategies to optimize the quality of fermented fruit wines. This study systematically investigated the synergistic…
View article: Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based Analysis
Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based Analysis Open
Sour meat, a traditional fermented meat product, derives its unique attributes from the flavors developed during the fermentation process. This study systematically investigated the dynamic changes in volatile compounds and bacterial succe…
View article: The Application of NMR-Based Metabolomics in the Field of Nutritional Studies
The Application of NMR-Based Metabolomics in the Field of Nutritional Studies Open
Nuclear Magnetic Resonance (NMR)-based metabolomics has emerged as a powerful analytical technique in nutritional science, enabling comprehensive profiling of metabolites in biological samples. This entry explores the integration of NMR me…
View article: Effects of Macrococcus caseolyticus on the Volatile Flavor Substances of Chinese-Style Sausage
Effects of Macrococcus caseolyticus on the Volatile Flavor Substances of Chinese-Style Sausage Open
Objectives: The primary objective of this study was to investigate the effects of Macrococcus caseolyticus isolated from Chinese bacon on the quality of Chinese-style sausages. Methods: The physicochemical properties and volatile flavor co…
View article: Metabolomic Analysis of Feces vs. Cecum Content in Animals: A Comparative Study Investigated by 1H-NMR
Metabolomic Analysis of Feces vs. Cecum Content in Animals: A Comparative Study Investigated by 1H-NMR Open
Background: Feces and cecum content are commonly involved in metabolomic analysis to understand the gut metabolic profile of the host, while, in fact, they are different. Feces represent the terminal excretory product after extensive host …
View article: Metabolic Profile of Senegalese Sole (Solea senegalensis) Muscle: Effect of Fish–Macroalgae IMTA-RAS Aquaculture
Metabolic Profile of Senegalese Sole (Solea senegalensis) Muscle: Effect of Fish–Macroalgae IMTA-RAS Aquaculture Open
The aquaculture sector is essential for meeting seafood demand while ensuring sustainability. It involves farming fish, mollusks, crustaceans, other invertebrates, and algae in controlled environments, helping to conserve marine resources …
View article: Evidence for a Modulatory Effect of a 12‐Week Pomegranate Juice Intervention on the Transcriptional Response in Inflammatory Bowel Disease Patients Reducing Fecal Calprotectin Levels: Findings From a Proof‐of‐Principle Study
Evidence for a Modulatory Effect of a 12‐Week Pomegranate Juice Intervention on the Transcriptional Response in Inflammatory Bowel Disease Patients Reducing Fecal Calprotectin Levels: Findings From a Proof‐of‐Principle Study Open
This study aimed at investigating the effects of pomegranate juice (POMJ) consumption on inflammatory biomarkers and gene expression in patients with inflammatory bowel disease (IBD) in clinical remission. In this randomized, placebo‐contr…
View article: Nutritional, Chemical, and Functional Properties of Wholegrain Einkorn Pasta Through Cooking and Digestion: A Comparative Study with Wholegrain Durum Wheat Pasta
Nutritional, Chemical, and Functional Properties of Wholegrain Einkorn Pasta Through Cooking and Digestion: A Comparative Study with Wholegrain Durum Wheat Pasta Open
Despite growing interest in ancient wheat varieties, the functional and nutritional properties of einkorn (Triticum monococcum) in cereal-based foods remain not fully elucidated. This study examined the chemical composition and functional …
View article: The 1H HR-NMR Methods for the Evaluation of the Stability, Quality, Authenticity, and Shelf Life of Foods
The 1H HR-NMR Methods for the Evaluation of the Stability, Quality, Authenticity, and Shelf Life of Foods Open
1H High-Resolution Nuclear Magnetic Resonance (1H HR-NMR) spectroscopy is a powerful analytical methodology used in various fields, including food science. In the food science field, NMR combined with the principles of metabolomics can pro…
View article: Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography–Mass Spectrometry and Gas Chromatography–Ion Mobility Spectrometry
Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography–Mass Spectrometry and Gas Chromatography–Ion Mobility Spectrometry Open
It is well known that different muscles of yak exhibit distinctive characteristics, such as muscle fibers and metabolomic profiles. We hypothesized that different muscles could alter the flavor profile of yak jerky. Therefore, the objectiv…
View article: Integrated metabolomics analysis of chill‐stored rose shrimp ( <i>Parapenaeus longirostris</i> ) treated with different pressure levels of high hydrostatic pressure by <sup>1</sup> H‐NMR spectroscopy
Integrated metabolomics analysis of chill‐stored rose shrimp ( <i>Parapenaeus longirostris</i> ) treated with different pressure levels of high hydrostatic pressure by <sup>1</sup> H‐NMR spectroscopy Open
The antimicrobial effects of high hydrostatic pressure (HHP) treatments on chill‐stored seafood are well‐documented, while their impact on the metabolic profile of seafood, especially the metabolome of fish flesh, and remains underexplored…
View article: The application of High-Resolution Nuclear Magnetic Resonance (HR NMR) in metabolomic analyses of meconium and stool in newborns. A preliminary pilot study of MABEL project: Metabolomics approach for the assessment of Baby-Mother Enteric Microbiota Legacy
The application of High-Resolution Nuclear Magnetic Resonance (HR NMR) in metabolomic analyses of meconium and stool in newborns. A preliminary pilot study of MABEL project: Metabolomics approach for the assessment of Baby-Mother Enteric Microbiota Legacy Open
Background The microbial population living in our intestines plays a key role in several metabolic, nutritional, physiological, and immunological processes. It is known that infant gut microbiota composition has both horizontal transmissio…
View article: Application of multi-omic features clustering and pathway enrichment to clarify the impact of vitamin B2 supplementation on broiler caeca microbiome
Application of multi-omic features clustering and pathway enrichment to clarify the impact of vitamin B2 supplementation on broiler caeca microbiome Open
Background The results of omic methodologies are often reported as separate datasets. In this study we applied for the first time multi-omic features clustering and pathway enrichment to clarify the biological impact of vitamin B2 suppleme…
View article: Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets
Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets Open
Cold atmospheric plasma (CAP) is a non-thermal technology, successfully used to decontaminate and extend the shelf-life of various foods. However, since CAP is highly oxidative, it can cause quality deterioration in sensitive matrices, suc…
View article: Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques
Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques Open
Fish is a fundamental component of the human diet, and in the near future the proportion of aquatic foods originating from aquaculture production is expected to increase to over 56%. The sustainable growth of the aquaculture sector involve…
View article: Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue
Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue Open
Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou, Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were evaluated using gas chromatography–ion mobility spectrometry (…
View article: Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum)
Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum) Open
Buckwheat is a pseudo-cereal widely grown and consumed throughout the world. Buckwheat is recognized as a good source of nutrients and, in combination with other health-promoting components, is receiving increasing attention as a potential…
View article: Towards a free wild-caught fishmeal, fish oil and soy protein in European sea bass diet using by-products from fishery and aquaculture
Towards a free wild-caught fishmeal, fish oil and soy protein in European sea bass diet using by-products from fishery and aquaculture Open
One of the main strategies to implement the sustainability of aquaculture is by reducing its dependence on feed raw materials derived from wild marine resources, unsustainable land and freshwater use. To totally replace wild-caught fishmea…
View article: Application of HR-NMR for the Metabolic Kinetic Assessment of Red Mullet (Mullus barbatus) and Bogue (Boops boops) Samples during Different Temperature Storage
Application of HR-NMR for the Metabolic Kinetic Assessment of Red Mullet (Mullus barbatus) and Bogue (Boops boops) Samples during Different Temperature Storage Open
Fish freshness and quality can be measured through several indices that can be both chemical and physical. The storage temperature and the time that elapses following the catching of the fish are fundamental parameters that define and infl…
View article: NMR-Based Metabolomics for a More Holistic and Sustainable Research in Food Quality Assessment: A Narrative Review
NMR-Based Metabolomics for a More Holistic and Sustainable Research in Food Quality Assessment: A Narrative Review Open
The ability of nuclear magnetic resonance spectroscopy (NMR) to extract chemical information from a complex mixture is invaluable and widely described in literature. Many applications of this technique in the foodomics field have highlight…
View article: Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage
Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage Open
A variety of metabolites contribute to the freshness and taste characteristics of seafood. This study investigated the effects of high hydrostatic pressure (HHP; 400, 500, and 600 MPa) for 10 min) on the metabolome of striped prawn during …
View article: Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami
Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami Open
Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of…
View article: Validation of a 1H-NMR Spectroscopy Quantitative Method to Quantify Trimethylamine Content and K-Index Value in Different Species of Fish
Validation of a 1H-NMR Spectroscopy Quantitative Method to Quantify Trimethylamine Content and K-Index Value in Different Species of Fish Open
The chemical analysis that is frequently employed for the evaluation of the freshness of fish includes (i) the quantification of trimethylamine (TMA) and (ii) the estimation of the K-Index, based on the ratio between the concentrations of …
View article: K-Clique Multiomics Framework: A Novel Protocol to Decipher the Role of Gut Microbiota Communities in Nutritional Intervention Trials
K-Clique Multiomics Framework: A Novel Protocol to Decipher the Role of Gut Microbiota Communities in Nutritional Intervention Trials Open
The availability of omics data providing information from different layers of complex biological processes that link nutrition to human health would benefit from the development of integrated approaches combining holistically individual om…
View article: The NMR added value to the green foodomics perspective: Advances by machine learning to the holistic view on food and nutrition
The NMR added value to the green foodomics perspective: Advances by machine learning to the holistic view on food and nutrition Open
Food is a complex matter, literally. From production to functionalization, from nutritional quality engineering to predicting effects on health, the interest in finding an efficient physicochemical characterization of food has boomed in re…
View article: Insight on Glucose and Fructose Absorption and Relevance in the Enterocyte Milieu
Insight on Glucose and Fructose Absorption and Relevance in the Enterocyte Milieu Open
Although epidemiological studies indicate a strong correlation between high sugar intake and metabolic diseases, the biological mechanisms underlying this link are still controversial. To further examine the modification and crosstalk occu…
View article: Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese
Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese Open
Reducing the salt content in food is an important nutritional strategy for decreasing the risk of diet-related diseases. This strategy is particularly effective when applied to highly appreciated food having good nutritional characteristic…