Vincenzo Fogliano

1. Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables
   2010/03/10 by Nicoletta Pellegrini, Emma Chiavaro, Claudio Gardana +6 · 1 voice · 4 citations
   Biochemistry, Genetics and Molecular Biology · Medicine · #Genomics, phytochemicals, and oxidative stress #Antioxidant Activity and Oxidative Stress #Phytochemicals and Antioxidant Activities
2. The effect of cooking on the phytochemical content of vegetables
   2013/11/14 by Mariantonella Palermo, Nicoletta Pellegrini, Vincenzo Fogliano · 27 citations
   Medicine · Chemistry · #Antioxidant Activity and Oxidative Stress #Phytochemicals and Antioxidant Activities #Free Radicals and Antioxidants
3. The Sir John Cass Faculty of Art, Architecture and Design.
   2013/01/01 by Nicoletta Pellegrini, Paola Vitaglione, Daniel Granato +4 · 26 citations
   Engineering · #Architecture, Modernity, and Design