Angela Conte

Full professor

University of Modena and Reggio Emilia

Italy

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About

Angela Conte is a Full Professor at Universita degli Studi di Modena e Reggio Emilia, Italy. Her research focuses on the bioaccessibility and antioxidant properties of various phenolic compounds in food, as highlighted in her recent articles. She explores the effects of food processing and digestion on bioactive compounds, along with their implications for health, including applications in cancer prevention and diabetes management.

Articles (9)

Year:

2024

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2024

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2023

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2023

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2023

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2022

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2022

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2021

Year:

2021

Collaborators (2)

Andrea Gianotti

ITALY

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Davide Tagliazucchi

University of Modena and Reggio Emilia

ITALY

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Angela Conte

Research Interests

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Articles (9)

Identification, Bioaccessibility, and Antioxidant Properties of Phenolic Compounds in Carob Syrup

Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and Beverages

Quercetins, Chlorogenic Acids and Their Colon Metabolites Inhibit Colon Cancer Cell Proliferation at Physiologically Relevant Concentrations

Effect of Ripening and In Vitro Digestion on Bioactive Peptides Profile in Ras Cheese and Their Biological Activities

Influence of Processing and Digestion on the Stability, Bioac-Cessibility and Bioactivity of Food Polyphenols

In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt

Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds

Application of a Combined Peptidomics and In Silico Approach for the Identification of Novel Dipeptidyl Peptidase-IV-Inhibitory Peptides in In Vitro Digested Pinto Bean Protein Extract

Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

Collaborators (2)

Andrea Gianotti

Davide Tagliazucchi

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