Publications by authors named "Angela Conte"

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Incorporation of hazelnut skin green extract in pork burgers delays lipid oxidation during cooking and in vitro digestion.
Roberta Trovato, Alice Cattivelli, Melissa Zannini, Katia D'Ambra, Giovanna Minelli, Angela Conte

J Sci Food Agric· November 2025

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Feeding lambs hazelnut skin and linseed decreases meat lipid oxidation during in vitro digestion.
Alice Cattivelli, Melissa Zannini, Katia D'Ambra, Roberta Trovato, Giovanna Minelli, Angela Conte

Food Chem· August 2025

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Gut microbial metabolites of phenolic compounds inhibit colon cancer cell proliferation by triggering apoptosis and cell cycle arrest.
Melissa Zannini, Maddalena De Angeli, Angela Conte, Vincenzo Minischetti, Domenico D'Arca

Food Funct· July 2025

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Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and Beverages.
Alice Cattivelli, Melissa Zannini, Maddalena De Angeli, Domenico D'Arca, Vincenzo Minischetti, Angela Conte

Biology (Basel)· December 2024

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Identification, Bioaccessibility, and Antioxidant Properties of Phenolic Compounds in Carob Syrup.
Melissa Zannini, Alice Cattivelli, Lorenzo Nissen, Angela Conte, Andrea Gianotti

Foods· July 2024

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Effect of Ripening and In Vitro Digestion on Bioactive Peptides Profile in Ras Cheese and Their Biological Activities.
Ahmed Helal, Alice Cattivelli, Angela Conte, Davide Tagliazucchi

Biology (Basel)· July 2023

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Quercetins, Chlorogenic Acids and Their Colon Metabolites Inhibit Colon Cancer Cell Proliferation at Physiologically Relevant Concentrations.
Alice Cattivelli, Angela Conte, Davide Tagliazucchi

Int J Mol Sci· July 2023

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Influence of Processing and Digestion on the Stability, Bioac-Cessibility and Bioactivity of Food Polyphenols.
Angela Conte, Serena Martini, Davide Tagliazucchi

Foods· February 2023

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In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt.
Ahmed Helal, Alice Cattivelli, Angela Conte, Davide Tagliazucchi

Molecules· October 2022

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Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds.
Alice Cattivelli, Angela Conte, Serena Martini, Davide Tagliazucchi

Foods· February 2022

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Application of a Combined Peptidomics and Approach for the Identification of Novel Dipeptidyl Peptidase-IV-Inhibitory Peptides in Digested Pinto Bean Protein Extract.
Serena Martini, Alice Cattivelli, Angela Conte, Davide Tagliazucchi

Curr Issues Mol Biol· December 2021

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Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat.
Serena Martini, Alice Cattivelli, Angela Conte, Davide Tagliazucchi

Food Chem· July 2021

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Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility.
Alice Cattivelli, Angela Conte, Serena Martini, Davide Tagliazucchi

Foods· May 2021

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Domestic cooking methods affect the stability and bioaccessibility of dark purple eggplant (Solanum melongena) phenolic compounds.
Serena Martini, Angela Conte, Alice Cattivelli, Davide Tagliazucchi

Food Chem· March 2021

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Mediterranean diet vegetable foods protect meat lipids from oxidation during gastro-intestinal digestion.
Serena Martini, Angela Conte, Silvia Bottazzi, Davide Tagliazucchi

Int J Food Sci Nutr· June 2020

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Comparative peptidomic profile and bioactivities of cooked beef, pork, chicken and turkey meat after in vitro gastro-intestinal digestion.
Serena Martini, Angela Conte, Davide Tagliazucchi

J Proteomics· September 2019

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Protocatechuic and 3,4-Dihydroxyphenylacetic Acids Inhibit Protein Glycation by Binding Lysine through a Metal-Catalyzed Oxidative Mechanism.
Davide Tagliazucchi, Serena Martini, Angela Conte

J Agric Food Chem· July 2019

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Bioactivity and cell metabolism of in vitro digested sweet cherry (Prunus avium) phenolic compounds.
Serena Martini, Angela Conte, Davide Tagliazucchi

Int J Food Sci Nutr· May 2019

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Antiproliferative Activity and Cell Metabolism of Hydroxycinnamic Acids in Human Colon Adenocarcinoma Cell Lines.
Serena Martini, Angela Conte, Davide Tagliazucchi

J Agric Food Chem· April 2019

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Comprehensive evaluation of phenolic profile in dark chocolate and dark chocolate enriched with Sakura green tea leaves or turmeric powder.
Serena Martini, Angela Conte, Davide Tagliazucchi

Food Res Int· October 2018

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Comparing time-based and event-based prospective memory over short delays.
Angela M Conte, Dawn M McBride

Memory· August 2018

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The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat.
Serena Martini, Martina Cavalchi, Angela Conte, Davide Tagliazucchi

Food Res Int· July 2018

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Phenolic compounds profile and antioxidant properties of six sweet cherry (Prunus avium) cultivars.
Serena Martini, Angela Conte, Davide Tagliazucchi

Food Res Int· July 2017

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Identification of ACE-inhibitory peptides from Phaseolus vulgaris after in vitro gastrointestinal digestion.
Davide Tagliazucchi, Serena Martini, Andrea Bellesia, Angela Conte

Int J Food Sci Nutr· August 2016

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Response dynamics in prospective memory.
Drew H Abney, Dawn M McBride, Angela M Conte, David W Vinson

Psychon Bull Rev· August 2015

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