FANTOZZI, Paolo
FANTOZZI, Paolo
DIPARTIMENTO DI SCIENZE AGRARIE, ALIMENTARI ED AMBIENTALI
Acrylamide risk in food products: the shortbread case study
2007-01-01 Marconi, Ombretta; Bravi, Elisabetta; Perretti, Giuseppe Italo Francesco; Martini, R.; Montanari, Luigi; Fantozzi, Paolo
Acrylamide risk in food products: the shortbread case study
2010-01-01 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
2003-01-01 Della Sera, R.; Fantozzi, Paolo
An approach to extra virgin olive oil characterization by studying the relationship between place of origin and oil composition
1993-01-01 Fantozzi, Paolo; Simonetti, Maria Stella; Cossignani, Lina; Damiani, Pietro
Analysis of fish oily fractions obtained by supercritical fluid fractionation
2005-01-01 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)
2015-01-01 Tomasi, Ivan; Marconi, Ombretta; Dionisio, Laura; Perretti, Giuseppe Italo Francesco; Fantozzi, Paolo
Analytical SFE for products of animal origin
2001-01-01 Perretti, Giuseppe Italo Francesco; Marconi, Ombretta; Montanari, Luigi; Fantozzi, Paolo
Antioxidant effects of supercritical fluid garlic extracts in sunflower oil
2017-01-01 Bravi, Elisabetta; Perretti, Giuseppe Italo Francesco; Falconi, Caterina; Marconi, Ombretta; Fantozzi, Paolo
Aspetti di sicurezza e qualità alimentare
2006-01-01 Perretti, Giuseppe Italo Francesco; Fantozzi, Paolo
Beer affects oxidative stress due to ethanol in rats
1998-01-01 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
2000-01-01 Ghiselli, A.; Natella, F.; Guidi, A.; Montanari, Luigi; Fantozzi, Paolo; Scaccini, C.
Behaviour of malted cereals and pseudo-cereals for gluten-free beer production
2011-01-01 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
2011-01-01 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
2007-01-01 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
1994-01-01 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
1996-01-01 Sensidoni, A.; Bortolussi, G.; Orlando, C.; Lognay, G.; Santi, R.; Fantozzi, Paolo
Carbohydrate determination in wort and beer by HPLC-ELSD
2001-01-01 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
2015-01-01 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
1995-01-01 Sensidoni, A. .; Bortolussi, G.; Orlando, C.; Lognay, G.; Fantozzi, Paolo
Corn traceability in brewing production
2005-01-01 Montanari, Luigi; Erzetti, M; Perretti, Giuseppe Italo Francesco; Fantozzi, Paolo
| 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 |