Jean Daniel Coisson
Jean Daniel Coisson
Food Chemistry Associate Professor, Università Piemonte Orientale
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TítuloCitado porAño
Chemical composition, plant genetic differences, antimicrobial and antifungal activity investigation of the essential oil of Rosmarinus officinalis L.
A Angioni, A Barra, E Cereti, D Barile, JD Coïsson, M Arlorio, S Dessi, ...
Journal of agricultural and food chemistry 52 (11), 3530-3535, 2004
Study of the DPPH-scavenging activity: Development of a free software for the correct interpretation of data
M Locatelli, R Gindro, F Travaglia, JD Coïsson, M Rinaldi, M Arlorio
Food chemistry 114 (3), 889-897, 2009
Euterpe oleracea juice as a functional pigment for yogurt
JD Coïsson, F Travaglia, G Piana, M Capasso, M Arlorio
Food research international 38 (8-9), 893-897, 2005
Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)
M Arlorio, M Locatelli, F Travaglia, JD Coïsson, E Del Grosso, A Minassi, ...
Food Chemistry 106 (3), 967-975, 2008
Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2
M Arlorio, JD Coïsson, F Travaglia, F Varsaldi, G Miglio, G Lombardi, ...
Food research international 38 (8-9), 1009-1014, 2005
Permeate from cheese whey ultrafiltration is a source of milk oligosaccharides
D Barile, N Tao, CB Lebrilla, JD Coisson, M Arlorio, JB German
International Dairy Journal 19 (9), 524-530, 2009
Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv
M Bordiga, F Travaglia, M Locatelli, JD Coïsson, M Arlorio
Food Chemistry 127 (1), 180-187, 2011
Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): Impact of different roasting conditions
M Locatelli, F Travaglia, JD Coïsson, A Martelli, C Stevigny, M Arlorio
Food chemistry 119 (4), 1647-1655, 2010
Chemical Composition, Plant Genetic Differences, and Antifungal Activity of the Essential Oil of Helichrysum italicum G. Don ssp. microphyllum (Willd) Nym
A Angioni, A Barra, M Arlorio, JD Coisson, MT Russo, FM Pirisi, M Satta, ...
Journal of agricultural and food chemistry 51 (4), 1030-1034, 2003
Production of biogenic amines in "Salamini italiani alla cacciatora PDO"
JD Coisson, C Cerutti, F Travaglia, M Arlorio
Meat Science 67 (2), 343-349, 2004
Detection of hazelnut (Corylus spp.) in processed foods using real-time PCR
M Arlorio, E Cereti, JD Coisson, F Travaglia, A Martelli
Food Control 18 (2), 140-148, 2007
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison
M Bordiga, M Rinaldi, M Locatelli, G Piana, F Travaglia, JD Coïsson, ...
Food chemistry 140 (1-2), 57-67, 2013
Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction
M Blandino, V Sovrani, F Marinaccio, A Reyneri, L Rolle, S Giacosa, ...
Food chemistry 141 (3), 2549-2557, 2013
Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions
V Sovrani, M Blandino, V Scarpino, A Reyneri, JD Coïsson, F Travaglia, ...
Food Chemistry 135 (1), 39-46, 2012
First evidence of a membrane-bound, tyramine and β-phenylethylamine producing, tyrosine decarboxylase in Enterococcus faecalis: a two dimensional electrophoresis proteomic study
E Pessione, A Pessione, C Lamberti, JD Coisson, K Riedel, R Mazzoli, ...
Proteomics 9, 2695-2710, 2009
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate
M Bordiga, M Locatelli, F Travaglia, JD Coïsson, G Mazza, M Arlorio
International journal of food science & technology 50 (3), 840-848, 2015
Detection of biogenic amine producer bacteria in a typical Italian goat cheese
S Bonetta, S Bonetta, E Carraro, JD Coisson, F Travaglia, M Arlorio
Journal of food protection 71 (1), 205-209, 2008
Development and validation of a SYBR-Green I real-time PCR protocol to detect hazelnut (Corylus avellana L.) in foods through calibration via plasmid reference standard
M D’Andrea, JD Coisson, F Travaglia, C Garino, M Arlorio
Journal of agricultural and food chemistry 57 (23), 11201-11208, 2009
Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy)
M Bordiga, S Gomez-Alonso, M Locatelli, F Travaglia, JD Coïsson, ...
Food Research International 65, 282-290, 2014
Identification of production area of “Ossolano” Italian cheese with a chemometric complex approach
D Barile, JD Coisson, M Arlorio, M Rinaldi
Food Control 17 (3), 197-206, 2006
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Artículos 1–20