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Results: 1-11 |
Results: 11
LETTER FROM THE EDITOR
Authors: FANTOZZI P
Citation: P. Fantozzi, LETTER FROM THE EDITOR, Italian journal of food sciences, 10(1), 1998, pp. 3-3
BEER AFFECTS OXIDATIVE STRESS DUE TO ETHANOL IN RATS
Authors: GASBARRINI A ADDOLORATO G SIMONCINI M GASBARRINI G FANTOZZI P MANCINI F MONTANARI L NARDINI M GHISELLI A SCACCINI C
Citation: A. Gasbarrini et al., BEER AFFECTS OXIDATIVE STRESS DUE TO ETHANOL IN RATS, Digestive diseases and sciences, 43(6), 1998, pp. 1332-1338
IN-VITRO ANTIOXIDANT CAPACITY FROM WORT TO BEER
Authors: FANTOZZI P MONTANARI L MANCINI F GASBARRINI A ADDOLORATO G SIMONCINI M NARDINI M GHISELLI A SCACCINI C
Citation: P. Fantozzi et al., IN-VITRO ANTIOXIDANT CAPACITY FROM WORT TO BEER, Lebensmittel-Wissenschaft + Technologie, 31(3), 1998, pp. 221-227
PROF WINGATE,NORMAN - IN MEMORY
Authors: FANTOZZI P
Citation: P. Fantozzi, PROF WINGATE,NORMAN - IN MEMORY, Italian journal of food sciences, 9(2), 1997, pp. 163-163
BORAGE OIL (BORAGO-OFFICINALIS L) - AN IM PORTANT SOURCE OF GAMMA-LINOLENIC ACID .2. TOCOPHEROLS AND CHLOROPHYLL CONTENT AND SENSORY ANALYSIS OF BORAGE OILS EXTRACTED BY DIFFERENT TECHNIQUES AND BLENDED WITH EXTRA VIRGIN OLIVE OIL
Authors: SENSIDONI A BORTOLUSSI G ORLANDO C FANTOZZI P
Citation: A. Sensidoni et al., BORAGE OIL (BORAGO-OFFICINALIS L) - AN IM PORTANT SOURCE OF GAMMA-LINOLENIC ACID .2. TOCOPHEROLS AND CHLOROPHYLL CONTENT AND SENSORY ANALYSIS OF BORAGE OILS EXTRACTED BY DIFFERENT TECHNIQUES AND BLENDED WITH EXTRA VIRGIN OLIVE OIL, Industrie alimentari, 35(349), 1996, pp. 664-669
LETTER FROM THE EDITOR
Authors: FANTOZZI P
Citation: P. Fantozzi, LETTER FROM THE EDITOR, Italian journal of food sciences, 7(4), 1995, pp. 331-331
OPTIMAL CONDITIONS FOR ALGINATE PRODUCTION BY AZOTOBACTER-VINELANDII
Authors: CLEMENTI F FANTOZZI P MANCINI F MORESI M
Citation: F. Clementi et al., OPTIMAL CONDITIONS FOR ALGINATE PRODUCTION BY AZOTOBACTER-VINELANDII, Enzyme and microbial technology, 17(11), 1995, pp. 983-988
LEAF PROTEIN AVAILABILITY IN FOOD - SIGNIFICANCE OF THE BINDING OF PHENOLIC-COMPOUNDS TO RIBULOSE-1,5-DIPHOSPHATE CARBOXYLASE
Authors: PEDONE S SELVAGGINI R FANTOZZI P
Citation: S. Pedone et al., LEAF PROTEIN AVAILABILITY IN FOOD - SIGNIFICANCE OF THE BINDING OF PHENOLIC-COMPOUNDS TO RIBULOSE-1,5-DIPHOSPHATE CARBOXYLASE, Lebensmittel-Wissenschaft + Technologie, 28(6), 1995, pp. 625-634
COMPOSITION AND OXIDATIVE STABILITY OF BORAGE (BORAGO-OFFICINALIS L) AND BORAGE-VIRGIN OLIVE OIL BLENDS
Authors: SENSIDONI A BORTOLUSSI G ORLANDO C LOGNAY G FANTOZZI P
Citation: A. Sensidoni et al., COMPOSITION AND OXIDATIVE STABILITY OF BORAGE (BORAGO-OFFICINALIS L) AND BORAGE-VIRGIN OLIVE OIL BLENDS, Lebensmittel-Wissenschaft + Technologie, 28(3), 1995, pp. 343-346
DATING THRUST EVENTS USING SR-87 SR-86 - AN EXAMPLE FROM THE NORTHERNAPENNINES, ITALY/
Authors: CARTER KE DWORKIN SI CARMIGNANI L MECCHERI M FANTOZZI P
Citation: Ke. Carter et al., DATING THRUST EVENTS USING SR-87 SR-86 - AN EXAMPLE FROM THE NORTHERNAPENNINES, ITALY/, The Journal of geology, 102(3), 1994, pp. 297-305
BORAGE OIL (BORAGO-OFFICINALIS L) - AN IM PORTANT 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
Authors: SENSIDONI A BORTOLUSSI G ORLANDO C LOGNAY G SANTI R FANTOZZI P
Citation: A. Sensidoni et al., BORAGE OIL (BORAGO-OFFICINALIS L) - AN IM PORTANT 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, Industrie alimentari, 33(331), 1994, pp. 1121-1127
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