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Link al corso  di Chimica degli Alimenti valido per tutte le lezioni

https://uniroma1.zoom.us/j/97300486509?pwd=UmljTkp2WjZSZ0YxeldGOVJQWmhRUT09

Le lezioni avranno inizio giovedi 1 ottobre alle ore 9 in Aula D Plesso Didattico Tecce.  

lunedì dalle 11:00 alle 13:00 Aula A R. Giuliano CU019
giovedì dalle 9:00 alle 11:00 Aula D Plesso Didattico Tecce CU018

venerdì dalle 9:00 alle 11:00 Aula A Giuliano CU019

 

 

 

 

Link al Corso di Nutraceutici e Prodotti Dietetici valido per tutte le lezioni

https://uniroma1.zoom.us/j/96582594242?pwd=UllwczVud2tWY3MwMkRibjQyUkdZZz09

 

Le lezioni di Nutraceutici e Prodotti Dietetici curriculum in Scienze Erboristiche cominceranno venerdì 2 ottobre alle ore 14 in Aula A R. Giuliano CU019 e  proseguiranno secondo quanto previsto da calendario:

 

mercoledì dalle 15:00 alle 17:00 Aula D Plesso Didattico Tecce CU018

venerdì dalle 14:00 alle 16:00 Aula A R. Giuliano CU019

Lunedi e mercoledi dalle 14 alle 15 e per appuntamento tramite email

Course Code Year Course - Attendance
STAGE IV AAF1927 2021/2022 Gastronomic and wellness sciences, cultures and politics
NUTRACEUTICALS AND DIETARY PRODUCTS 1052165 2021/2022 Applied Pharmaceutical Sciences
FOOD CHEMISTRY 1007919 2021/2022 Pharmaceutical Chemistry and Technology
FOOD CHEMISTRY AND FOOD TECHNOLOGIES 1035045 2021/2022 Dietistic
STAGE IV AAF1927 2020/2021 Gastronomic and wellness sciences, cultures and politics
FOOD CHEMISTRY 1007919 2020/2021 Pharmaceutical Chemistry and Technology
NUTRACEUTICALS AND DIETARY PRODUCTS 1052165 2020/2021 Applied Pharmaceutical Sciences
FOOD CHEMISTRY AND FOOD TECHNOLOGIES 1035045 2020/2021 Dietistic
FOOD CHEMISTRY 1007919 2019/2020 Pharmaceutical Chemistry and Technology
FOOD CHEMISTRY AND FOOD TECHNOLOGIES 1035045 2019/2020 Dietistic
NUTRACEUTICALS AND DIETARY PRODUCTS 1052165 2019/2020 Applied Pharmaceutical Sciences
FOOD AND DIETARY PRODUCTS CHEMISTRY 1023018 2019/2020 Pharmacy
FOOD CHEMISTRY 1007919 2018/2019 Pharmaceutical Chemistry and Technology
FOOD CHEMISTRY AND FOOD TECHNOLOGIES 1035045 2018/2019 Dietistic
FOOD AND DIETARY PRODUCTS CHEMISTRY 1023018 2018/2019 Pharmacy
NUTRACEUTICALS AND DIETARY PRODUCTS 1052165 2018/2019 Applied Pharmaceutical Sciences
FOOD CHEMISTRY 1007919 2017/2018 Pharmaceutical Chemistry and Technology
FOOD CHEMISTRY AND FOOD TECHNOLOGIES 1035045 2017/2018 Dietistic
NUTRACEUTICALS AND DIETARY PRODUCTS 1052165 2017/2018 Applied Pharmaceutical Sciences
FOOD AND DIETARY PRODUCTS CHEMISTRY 1023018 2017/2018 Pharmacy
FOOD CHEMISTRY AND FOOD TECHNOLOGIES 1035045 2016/2017 Dietistic
FOOD CHEMISTRY 1007919 2016/2017 Pharmaceutical Chemistry and Technology
FOOD SUPPLEMENTS AND DIETARY PRODUCTS - MARKETING AND DRUGS MARKET ACCESS 1035915 2016/2017 Applied Pharmaceutical Sciences
FOOD AND DIETARY PRODUCTS CHEMISTRY 1023018 2016/2017 Pharmacy
Title Journal Year
A multimethodological characterization of Cannabis sativa L. inflorescences from seven dioecious cultivars grown in Italy: the effect of different harvesting stages MOLECULES 2021
Extracts from felina 32 hemp inflorescences in cancer: an in vitro study. 2021
CARATTERIZZAZIONE DEL PROFILO FITOCHIMICO E DELL’ATTIVITÀ BIOLOGICA DI DIVERSE VARIETÀ DI CANAPA 2021
Commercial bio-packaging to preserve the quality and extend the shelf-life of vegetables. The case-study of pumpkin samples studied by a multimethodological approach FOODS 2021
Phytochemical and biological characterization of Italian “sedano bianco di Sperlonga” protected geographical indication celery ecotype. A multimethodological approach FOOD CHEMISTRY 2020
Cannabis sativa L. inflorescences from monoecious cultivars grown in central Italy: an untargeted chemical characterization from early flowering to ripening MOLECULES 2020
New hybrid tomato cultivars: an NMR-based chemical characterization APPLIED SCIENCES 2020
Food and COVID-19: preventive/co-therapeutic strategies explored by current clinical trials and in silico studies FOODS 2020
Commercial hemp seed oils: a multimethodological characterization APPLIED SCIENCES 2020
Characterization of local products for their industrial use: the case of italian potato cultivars analyzed by untargeted and targeted methodologies FOODS 2020
Chemico-biological characterization of Torpedino Di Fondi® tomato fruits. A comparison with San Marzano cultivar at two ripeness stages ANTIOXIDANTS 2020
Tetra-2,3-pyrazinoporphyrazines with peripherally appended pyridine rings. 19. Pentanuclear octa(2-pyridyl)tetrapyrazinoporphyrazines carrying externally carboranthiolate groups: physicochemical properties and potentialities as anticancer drugs INORGANIC CHEMISTRY 2019
Metabolite characterization of powdered fruits and leaves from Adansonia digitata L. (baobab): a multi-methodological approach FOOD CHEMISTRY 2019
Extra-virgin olive oils from nine italian regions: an ¹H NMR-chemometric characterization METABOLITES 2019
Blueberry-Based Meals for Obese Patients with Metabolic Syndrome: A Multidisciplinary Metabolomic Pilot Study METABOLITES 2019
Use of NMR applications to tackle future food fraud issues TRENDS IN FOOD SCIENCE & TECHNOLOGY 2019
IR ion spectroscopy in a combined approach with MS/MS and IM-MS to discriminate epimeric anthocyanin glycosides (cyanidin 3-O-glucoside and -galactoside) INTERNATIONAL JOURNAL OF MASS SPECTROMETRY 2019
7. Alimenti lipidici 2019
6. Lipidi 2019
Multiple Assignment Recovered Analysis (MARA) NMR for a Direct Food Labeling: the Case Study of Olive Oils FOOD ANALYTICAL METHODS 2019
Department
CHIMICA E TECNOLOGIE DEL FARMACO
SSD

CHIM/10