Anna Arnoldi
full professor of Food chemistry and Functional foods
University of Milan
Italy
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Research Interests
Biochemistry
50%
Food Science
60%
Peptide Chemistry
40%
Antioxidant Activity
30%
Nutraceutical
20%
Protein Metabolism
20%
Dietary Science
20%
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Recent Grants
Grant: Close
Modifiche strutturali e delle proprietà biologiche di proteine alimentari a seguito di trattamenti termici
Open Date: 1999-01-01
Close Date: 2001-01-01
Articles10
Collaborators8
Luca Dellafiora
University of Parma
ITALY
Lorenza d'Adduzio
University of Milan
ITALY
Daniela Ubiali
University of Pavia
ITALY
Martina Bartolomei
Università degli Studi di Torino
ITALY
Carlo Morelli
Associate Professor
Università degli Studi di Torino
ITALY
Carmen Lammi
University of Milan
ITALY
Aldo Laganà
Sapienza University of Rome
ITALY
Marco Rabuffetti
-
ITALY
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