FANTOZZI, Paolo

FANTOZZI, Paolo  

DIPARTIMENTO DI SCIENZE AGRARIE, ALIMENTARI ED AMBIENTALI  

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Titolo Data di pubblicazione Autore(i) File
Acrylamide risk in food products: the shortbread case study 1-gen-2007 Marconi, Ombretta; Bravi, Elisabetta; Perretti, Giuseppe Italo Francesco; Martini, R.; Montanari, Luigi; Fantozzi, Paolo
Acrylamide risk in food products: the shortbread case study 1-gen-2010 Marconi, Ombretta; Bravi, Elisabetta; Perretti, Giuseppe Italo Francesco; R., Martini; Montanari, Luigi; Fantozzi, Paolo
Alcune valutazioni relative al calo di trasformazione nel tartufo e nei funghi epigei 1-gen-2003 Della Sera, R.; Fantozzi, Paolo
An approach to extra virgin olive oil characterization by studying the relationship between place of origin and oil composition 1-gen-1993 Fantozzi, Paolo; Simonetti, Maria Stella; Cossignani, Lina; Damiani, Pietro
Analysis of fish oily fractions obtained by supercritical fluid fractionation 1-gen-2005 Perretti, Giuseppe Italo Francesco; Motori, A.; Bravi, Elisabetta; Favati, F.; Montanari, Luigi; Fantozzi, Paolo
Analytical Method for the Extraction and Characterization of Water-extractable Β-glucan from Barley and Malt (Using High-performance Size-exclusion Chromatography) 1-gen-2015 Tomasi, Ivan; Marconi, Ombretta; Dionisio, Laura; Perretti, Giuseppe Italo Francesco; Fantozzi, Paolo
Analytical SFE for products of animal origin 1-gen-2001 Perretti, Giuseppe Italo Francesco; Marconi, Ombretta; Montanari, Luigi; Fantozzi, Paolo
Antioxidant effects of supercritical fluid garlic extracts in sunflower oil 1-gen-2017 Bravi, Elisabetta; Perretti, Giuseppe Italo Francesco; Falconi, Caterina; Marconi, Ombretta; Fantozzi, Paolo
Aspetti di sicurezza e qualità alimentare 1-gen-2006 Perretti, Giuseppe Italo Francesco; Fantozzi, Paolo
Beer affects oxidative stress due to ethanol in rats 1-gen-1998 Gasbarrini, A.; Addolorato, G.; Simoncini, M.; Gasbarrini, G.; Fantozzi, Paolo; Mancini, F.; Montanari, Luigi; Nardini, M.; Ghiselli, A.; Scaccini, C.
Beer increases plasma antioxidant capacity in humans 1-gen-2000 Ghiselli, A.; Natella, F.; Guidi, A.; Montanari, Luigi; Fantozzi, Paolo; Scaccini, C.
Behaviour of malted cereals and pseudo-cereals for gluten-free beer production 1-gen-2011 De Meo, B.; Freeman, G.; Marconi, Ombretta; Booer, C.; Perretti, Giuseppe Italo Francesco; Fantozzi, Paolo
Behaviour of malted cereals and pseudo-cereals for gluten-free beer production 1-gen-2011 De Meo, B.; Freeman, G.; Marconi, Ombretta; Booer, C.; Buiatti, S.; Perretti, Giuseppe Italo Francesco; Fantozzi, Paolo
Biogenic amines and N-nitrosamines control in beer production chain 1-gen-2007 Marconi, Ombretta; Floridi, Alessandro; Montanari, Luigi; Fantozzi, Paolo
Borage oil (Borago officinalis L): An important source of gamma linolenic acid .2. Tocopherols and chlorophyll content and sensorial analysis of borage oils extracted by different techniques and blended with extra virgin olive oil 1-gen-1994 Sensidoni, A.; Bortolussi, G.; Orlando, C.; Fantozzi, Paolo
BORAGE OIL (BORAGO-OFFICINALIS L) - AN IMPORTANT SOURCE OF GAMMA-LINOLENIC ACID - NOTE-1 - COMPOSITIVE CHARACTERISTICS AND OXIDATIVE STABILITY OF OILS EXTRACTED BY DIFFERENT TECHNIQUES AND MIXED WITH EXTRA-VIRGIN OLIVE OIL 1-gen-1996 Sensidoni, A.; Bortolussi, G.; Orlando, C.; Lognay, G.; Santi, R.; Fantozzi, Paolo
Carbohydrate determination in wort and beer by HPLC-ELSD 1-gen-2001 Floridi, Simona; Miniati, E.; Montanari, Luigi; Fantozzi, Paolo
Carbon footprint of truffle sauce in central Italy by direct measurement of energy consumption of different olive harvesting techniques 1-gen-2015 Fantozzi, Francesco; Bartocci, Pietro; D'Alessandro, Bruno; F., Testarmata; Fantozzi, Paolo
COMPOSITION AND OXIDATIVE STABILITY OF BORAGE (BORAGO-OFFICINALIS L) AND BORAGE-VIRGIN OLIVE OIL BLENDS 1-gen-1995 Sensidoni, A. .; Bortolussi, G.; Orlando, C.; Lognay, G.; Fantozzi, Paolo
Corn traceability in brewing production 1-gen-2005 Montanari, Luigi; Erzetti, M; Perretti, Giuseppe Italo Francesco; Fantozzi, Paolo