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Genetic Determinants of Human Longevity / Serena Dato, Mette Sørensen, Giuseppina Rose
| Genetic Determinants of Human Longevity / Serena Dato, Mette Sørensen, Giuseppina Rose |
| Autore | Dato Serena |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (118 p.) |
| Soggetto topico | Genetics (non-medical) |
| Soggetto non controllato |
unknown zygosity
exceptional longevity TERC xenobiotic-metabolizing enzymes lifespan gender-specific association long-livers polymorphism cumulative incidence curves cardiovascular health twins genetic determinants of human longevity TERT SNP moonlighting protein longevity genomics APOE polygenic risk score signal transduction xenobiotics survival IPMK genetic variation genetic association study molecular senescence zygosity longevity-related genes age-stratification lipid profile mortality apolipoprotein E aging model systems leukocyte telomere length inositol phosphates human lifespan populations |
| ISBN |
9783039216796
3039216791 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910367749603321 |
Dato Serena
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
| Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products |
| Autore | Simonato Barbara |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (136 p.) |
| Soggetto topico |
Biology, life sciences
Cultural studies: food and society Research and information: general |
| Soggetto non controllato |
agro-industrial by-product
agro-industrial by-products antioxidant activity bread fortification cake celiac disease clean label color consumer acceptability cooking behavior dietary fiber dietary fibre dumpling durum wheat ELISA fiber content fortified pasta functional foods G12 antibody gluten analysis gluten free pasta gluten-free gluten-free bread glycaemic index gnocchi grape pomace high amylose hydration hydroxypropyl methylcellulose inositol phosphates legumes liking predictors n/a obesity pasta pasta quality pasta short chain phenolic compounds phenols prebiotics precision harvest psyllium R5 antibody resistant starch sandwich method sensory analysis sensory quality starch digestibility sucrose replacement texture texture profile trypsin inhibitors xanthan gum |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557338803321 |
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Simonato Barbara
|
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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