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1 |
Maria CIOROI
from:
M.Cioroi group (University
of Galati, RO)
to:
J.Ames group (University of
Reading, UK)
TOPIC (WG1)
a) To learn the
techniques and to apply the ABTS, FRAP and ORAC methods to give more
information about antioxidant activity of some thermally treated food.
b) To compare the
results obtained with the above mentioned methods, about the
antioxidant capacity of the various kind of commercial coffees.
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2004 |
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2 |
Maria AGIROVA
from:
S.Obretenov group (University of Plodiv,
BG)
to:
I.Birlouez-Aragon group (INAPG,
Paris, FR)
TOPIC (WG3)
a) The impact of
photochemical activity of melanoidins on the quality of thermally
processed foods
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2005 |
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3 |
Alfredo TERRA
from:
V.Fogliano group (University
of Naples, IT)
to:
J.Hajslová group (Institute of
Chemical Toxicology, Prague, CZ)
TOPIC (WG1)
a) To find
volatiles markers of acrylamide formulation in potato chips
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2005 |
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4 |
Lars JOHNSSON
from:
M.Jagerstad group (Swedish University of
Agricultural Sciences, Uppsala,SE)
to:
A-M. Lampi group (University
of Helsinki, FI)
TOPIC (WG1)
a) HPLC separation
of phytosterols oxidation products
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2005 |
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5 |
Zsuzanna SCHELZ
from:
M.Molnar group (University of Szeged, HU)
to:
V.Fogliano group (University
of Naples, IT)
TOPIC (WG5)
a) to assess
antiplasmid effects of MDR reversal activity of plant extract in
different cell lines
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2005 |
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6 |
Beat PAJAK
from:
A.Orzechowski group (University of Warsaw,
PL)
to:
J.Molnar group (University of
Szeged, HU)
TOPIC (WG4)
a) identification
and modulation of multidrug resistance proteins in colorectal cancer
cells. COLO 205, drug sensitive COLO 205 and COLO 320 MDR/MRP (an
effort to evaluate the role of MDR in anticancer effects of flavonols
and TNF-alpha-induced apoptosis)
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2005 |
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7 |
Rita PERNICE
from:
V.Fogliano group (University of Naples,
IT)
to:
V.Somoza group (Research
Center of Garching, DE)
TOPIC (WG4)
a) GST modulating
effects of broccoli extracts on Caco2 cells exposed to acrylamide
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2005 |
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8 |
Laura D'EVOLI
from:
V.Carnevale group (INRAM, IT)
to:
V.Piironen group (University
of Helsinki, FI)
TOPIC (WG1)
a) to study sterols
ans oxysterols composition of organic extra virgin oil, oxides
production after heating at different temperatures and for different
periods
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2005 |
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9 |
Annunziata CASCONE
from:
V.Fogliano group (University
of Naples, IT)
to:
A.Rizzo group (National Veterinary
&
Food Research Institute, Helsinki, FI)
TOPIC (WG1)
a) To correlate chemical analyses and
toxicity test of lipid oxidation products in meat-based products
b) To develop a
chemical analytical method for evaluation of lipid oxidation in
meat-based products |
2005 |
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10 |
Gunilla VIKLUND
from:
K.Skog group (University of Lund, SE)
to:
M.Murkovic group (University
of Graz, AU)
TOPIC (WG1)
a) Analysis of 3-propionamide
in potato products
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2005 |
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11 |
Patrycja PAWLIKOWSKA
from:
A.Orzechowski group
to:
J-F.Hocquette group (INRA-Centre
de Clermont-Fd/Theix,
IT)
TOPIC (WG5)
a) Methodology to
assess mitochandrial activity and to investigate the pathogenesis of
some metabolic diseases especially type 2 diabetes
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2005 |
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12 |
Alesio TAFURI
from:
V.Fogliano group (University of Naples,
IT)
to:
E.Shimoni group (Israel
Institute of Technology, IL)
TOPIC (WG3)
a) To study the
effect of ohmic heating on tomato paste
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2005 |
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13 |
Uri LESMES
from:
E.Shimoni group (Israel Institute of
Technology, IL)
to:
K.Tuohy group (FMSU-Reading,
UK)
TOPIC (WG3)
a) to test
prebiotic effects of thermally produced resistant starch polymorphs
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2005 |
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14 |
Koschutnig KARIN
from:
K-H.Wagner group (University of Vienna,
AU)
to:
V.Piironen group (University
of Helsinki, FI)
TOPIC (WG5)
a) Effect of
isolated phytostherol oxidation products on the anti-mutagenic and
anti-oxidative response in the AMES-test
|
2006 |
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15 |
Knol Jeroen JAAP
from:
M.A.J.S.van BOEKEL group (University of
Wageningen, NL)
to:
K.Skog group (University of
Lund,
)
TOPIC (WG1)
a) development of a
kinetic model to describe the formation of acrylamide in potato crips
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2006 |
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16 |
Ina NEMET
from:
Horvat group (University of Zagreb)
to:
Murcovich group (University of
Graz)
TOPIC (WG1)
a) Analysis of
methylglyoxal-derived-ß-carbolines in food
|
2006 |
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17 |
Christine ARTMANN
from:
B. Cammerer group (University of Berlin,
DE)
to:
K-H. Wagner group (University
of Vienna,
AU)
TOPIC (WG1)
a) Antioxidative
and antimutagenic effect of hydrotically/enzymatically degraded
melanoidins formed from oligomeric and polimeric carbohydrated and
amino acids as a model for carbohydrate rich foods
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2006 |
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18 |
Aurora NAPOLITANO
from:
V. Fogliano group (University of Naples,
IT)
to:
F.J. Morales group (Instituto
del Frio-CSIC, ES)
TOPIC (WG3)
a) Effect of olive
oil antioxidants profile on acrylamide formation in French fries
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2006 |
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19 |
Kristina BAGDONAITE
from:
M. Murcovich group (University of Graz,
AU)
to:
M.T. Galceran group (University
of Barcelona,
ES)
TOPIC (WG1)
a) Acrylamide
analysis in coffee. Derivatization procedure and tamdem MS/MS
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2006 |
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20 |
Anna MICHALSKA
from:
Kozlowska group (Polish Acad. Sci., PO)
to:
M.D. del Castillo group (Instituto
de Fermentaciones Industriales-CSIC, ES)
TOPIC (WG1)
a) Study of MRPs in
rye bread
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2006 |
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21 |
Vincenzo VERDOLIVA
from:
Facchiano group (Institute of Health Roma,
IT)
to:
J.L. Mandel group (Institut
Genet. Biol. Molec. Strasbourg)
TOPIC (WG1)
a) Confocal
microscopy technique to monitor FGF-2 and other anfiogenic growth
factors glycation
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2006 |
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22 |
Arda SERPEN
from:
V. Gökmen group (Hacettepe University, TK)
to:
F.J. Morales group (Instituto
del Frio-CSIC, ES)
TOPIC (WG1 and WG3)
a) Mitigation
strategies for acrylamdie formation in cereal-based products
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2006 |
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23 |
Antonella FERRIGNO
from:
V. Fogliano group (Napoli University, IT)
to:
M. Coimbra group (University
Aveiro, PT)
TOPIC (WG1)
a) Sepraration of
polysaccharide fractions of roasted coffee
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2006 |
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24 |
Iolanda ACAMPA
from:
V. Fogliano group (University of Naples,
IT)
to:
M. Murcovic group (University
of Graz, AU)
TOPIC (WG4)
a) Determination of
PhP in urine samples
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2006 |
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25 |
Maria CIOROI
from:
M. Cioroi group (University of Galati, RO)
to:
M. Gonzalez group (University
of Burgos, ES)
TOPIC (WG3)
a) LDL oxidation
method to determine antioxidant activity of thermally processed foods
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2006 |
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26 |
Vilma BALTRUSAITYTE
from:
Venskutonis group (Kaumas University of
Technology, LT)
to:
M. Murkovic group (University
of Graz, AU)
TOPIC (WG3)
a) Effect of honey
phenolic compounds on HA formation in model systems
|
2006 |
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27 |
Ramon LACOMBA
from:
R. Farre group (University of Valencia,
ES)
to:
I. Birlouez group (ISAB
Bouvais, FR)
TOPIC (WG1)
a) Use of FAST
technique to evaluate thermal damage in infant formula
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2006 |
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28 |
Wioleta WIETESKA-SKRZECZYNSKA
from:
Orzechowjy group (University of Warsaw,
PL)
to:
J. Molnar group (University of
Szeged, HU)
TOPIC (WG4)
a) Receptor for
advanced glycation end products receptors
|
2006 |
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29 |
Sophie CHERIOT
from:
(CENAM, Paris, FR)
to:
K-H. Wagner group (Vienna, AU)
TOPIC (WG4)
a) Antimutagenic
activity of thiol-derived model mixtures
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2007 |
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30 |
Koen BEKEDAM
from:
(Wageningen, NL)
to:
L. Kroh group (Berlin, DE)
TOPIC (WG1)
a) Antioxidant
activity and radical reactivity by EPR-spectroscopy of a series of
coffee melanoidin
|
2007 |
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31 |
M. Letizia POLCI
from:
(ISS, Rome, IT)
to:
Pennington (Dublin, IR)
TOPIC (WG5)
a) Strategy aimed
at study advanced glycosylation end products (AGEs) in human
pathologies by MS
|
2007 |
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32 |
Fernando GONCALVES
from:
(Univ. Aveiro, Aveiro, PT)
to:
V. Fogliano (Napoli, IT)
TOPIC (WG5)
a) Antioxidant
efficacy of residues resulting from the wine distillation process
|
2007 |
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33 |
Lamia AIT-AMEUR
from:
(Lassalle Bouvais, FR)
to:
S. Skog (Lund)
TOPIC (WG1-3)
a) Assessment of
heterocyclic amines by HPLC-MSMS as a basis for development of a fast
and non invasive fluorescence technique
|
2007 |
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34 |
Paolo PAGNOTTO
from:
(ISS, Rome, IT)
to:
J-L. Vonesch (Strasbourg, FR)
TOPIC (WG5)
a) Study of the
effects of sugars and advanced glycosylated end products (AGEs) on
diabetic and control
|
2007 |
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35 |
Anna MICHALSKA
from:
(Inst.Annimal Rep, PL)
to:
D. del Castillo (Madrid, ES)
TOPIC (WG1-3)
a) Changes in
protein profile and formation harmful compounds during rye bread
making
|
2007 |
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36 |
Miryam AMIGO-BENAVENT
from:
(IFI, Madrid, ES)
to:
V. Fogliano (Naples, IT)
TOPIC (WG1-3)
a) Structural
changes of soy proteins. MS analysis
|
2008 |
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37 |
Karin KOSCHUTNIG
from:
K-H. Wagner (Vienna, AU)
to:
V. Piironen (Helsinki, FI)
TOPIC (WG4)
a) assessment of
oxyphytosterol absorption in HepG2 - cells
|
2008 |
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38 |
Kristina KUKUROVA
from:
Z. Ciesarova (VUP, SK)
to:
F.J. Morales (IF, Madrid, ES)
TOPIC (WG3)
a) Asparaginase
application in fried dough for acrylamide reduction
|
2008 |
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39 |
Gema ARRIBAS-LORENZO
from:
F.J. Morales (IF, Madrid, ES)
to:
V. Fogliano (Naples, IT)
TOPIC (WG3)
a) Effect of oil
antioxidant on acrylamide formation in a baked dough model
|
2008 |
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40 |
José M. SILVAN-JIMENEZ
from:
M. del Castillo (IFI, Madrid, ES)
to:
J. Ames (Dublin, IR)
TOPIC (WG3)
a) Analysis of CML
in glycated soy proteins
|
2008 |
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41 |
Maria Rosaria RAINONE
from:
V. Fogliano (Naples, IT)
to:
A. Costabile (Univ. Reading,
Reading, UK)
TOPIC (WG4)
a) Assessment of
prebiotic activity of polysaccharides produced by thermal treatment of
durum wheat
|
2008 |
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42 |
Jonas DAMASLUS
from:
Venskutonis (Kasunas Univ. Technology,
Kaunas, LT)
to:
V. Fogliano (Univ. Naples, IT)
TOPIC (WG3)
a) Use of some
spice extracts to reduce the formation of HACs in meats
|
2008 |
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43 |
Teresa OLIVEIRO
from:
V. Fogliano (Naples, IT)
to:
V. Gökmen (Hacettepe
University, TK)
TOPIC (WG3)
a) Study of the
effect of fat oxidation on Maillard reaction in a dry model system
|
2008 |
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44 |
María MICHAELIDOU
from:
M. Tsioula (Univ. Ionnina University, GR)
to:
Z. Ciesarova (SK)
TOPIC (WG1)
a) Studies of
acrylamide formation in potato products
|
2008 |
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45 |
Kali KOTSIOU
from:
M. Tasioula-Margari (GR)
to:
Z. Ciesarova (SK)
TOPIC (WG1)
a) Mitigation
strategies for acrylamide in foods
|
2008 |
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46 |
Arda SERPEN
from:
V. Gökmen (TU)
to:
V. Fogliano (IT)
TOPIC (WG1)
a) Direct method
for the evaluation of antioxidant activity of insoluble MRPs
|
2008 |
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47 |
Özge ACAR
from:
V. Gökmen (TU)
to:
F.J. Morales (ES)
TOPIC (WG1)
a) Significance of
3-aminopropionamide formation as acrylamide precursor during baking of
a cookie model system
|
2008 |
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48 |
Burce ATAC
from:
V. Gökmen (TU)
to:
F.J. Morales (ES)
TOPIC (WG3)
a) Investigation of
the effects of thermal pretreatments of different cereals flour prior
to baking on acrylamide content of cereal products
|
2008 |
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49 |
Assunta SIANI
from:
V. Fogliano (IT)
to:
F.J. Morales (ES)
TOPIC (WG1/3)
a) Effect of
exogenous oil antioxidants on acrylamide formation in a heated
emulsion model system
|
2008 |
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50 |
Kali KOTSIOU
from:
M. Tasioula-Margari (GR)
to:
V. Fogliano (IT)
TOPIC (WG3)
a) Impact of
antioxidants on acrylamide content in potato products
|
2008 |
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51 |
Maria Laura COROLLARO
from:
V. Fogliano (IT)
to:
G. Gibson (UK)
TOPIC (WG4)
a) Effect of the
antioxidant dietary fibre moiety of red fruits on intestinal micro
|
2008 |
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52 |
Germain KANSCI
from:
C. Genot (FR)
to:
V. Fogliano (IT)
TOPIC (WG3)
a) Evaluation of
some nutritional and sensorial quality characteristics of plantain
chips
|
2008 |
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53 |
Barbara QUARTAI
from:
M. Anese (IT)
to:
Frias ( )
TOPIC (WG3)
a) Modelling
asparaginase activity in reducing acrylamide formation in biscuits
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2008 |
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54 |
Dolores PEREZ-RIVERO
from:
MJ. Gonzalez-SanJose (ES)
to:
D. Marko (GE)
TOPIC (WG4)
a) Study of
antioxidant properties of melanoidins obtained from muffins on human
colon carcinoma cells
|
2008 |
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55 |
Hadjiev BOGDAN
from:
M. Pischetsrieder (DE)
to:
M. Argirova (BU)
TOPIC (WG1)
a) Training in
analytical methods for detection of food-derived advanced glycation-end-products
|
2008 |
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56 |
Gernot FAUSTMANN
from:
M. Murkovic (AU)
to:
J. Ames (UK)
TOPIC (WG4)
a) Kinetics of
advanced glycation endproducts in the human organism
|
2008 |
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57 |
Roberta BARONE LUMAGA
from:
V. Fogliano (IT)
to:
V. Gökmen (TK)
TOPIC (WG3)
a) Effect of
encapsulation on thermal stability
|
2008 |
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THERMALLY
PROCESSED FOODS:
