Papers by Jasminka Giacometti
Prostaglandins Leukotrienes and Essential Fatty Acids, Jun 1, 2008
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Oxidative medicine and cellular longevity, 2017
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Food Chemistry, 2017
Food peptidomics is a sub-field of proteomics that focuses on the composition, interactions, and ... more Food peptidomics is a sub-field of proteomics that focuses on the composition, interactions, and properties of bioactive peptides present in different food matrices. The milk peptidome is considered a valuable source of a number of biologically active peptides. Increasing use of peptidomic techniques-including the application of high-resolution techniques, such as mass spectrometry-has led to enhancements of our knowledge regarding the health benefits of dairy products, as well as improved monitoring for food control and food safety. Chromatographic techniques, both at the analytical and preparative scale, are used also in the identification of novel peptides, including those synthesized and those obtained through fermentation processes. The present review focuses on peptidomic approaches to the investigation of bioactive milk peptides, including bioinformatics, chemometric tools, and proteomic/peptidomic methods.
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Biological Trace Element Research, 1997
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Biological Trace Element Research, 2001
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Nahrung/Food, 2001
The aim of this study was to find a correlation between the chemical and physical parameters in t... more The aim of this study was to find a correlation between the chemical and physical parameters in the pulp of the olive, in order to identify the optimum period during the 1998 harvesting period. For this reason various parameters have been monitored: the amount of oil in the pulp during the ripening phase obtained by solvent extraction with n-hexane, the acidity, the peroxide value, the composition of fatty acids and the saturated/unsaturated fatty acid ratio, the composition of the unsaponifiable fraction, the antioxidant capacity, the percentage of oil and the puncture test in two local Croatian olive cultivars. The chemical parameters change during the ripening, in order to control the oxidative changes of the cellular homeostasis of the whole lipophilic fraction that needs a stronger safeguard of the double bonds against the oxidative stress. The modification of the physical characteristics, observed with the puncture test, is related to the chemical changes which occur in the olive during the ripening period and the monitoring of these physical and chemical parameters can help to increase nutritional quality (as antioxidant capacity) and allow for an acceptable amount of oil.
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Papers by Jasminka Giacometti