Anna Arnoldi

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full professor of Food chemistry and Functional foods

University of Milan

Italy

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About

Professor Anna Arnoldi is a full professor of Food Chemistry and Functional Foods at the University of Milan, Italy. Her research focuses on the evaluation of bioactive compounds in food, particularly investigating the safety, antioxidant effects, and functional properties of various food proteins and peptides. Recent articles highlight her work on milk peptides, hempseed protein hydrolysates, and the valorization of fruit by-products for their health benefits.

Recent Grants

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Modifiche strutturali e delle proprietÃ biologiche di proteine alimentari a seguito di trattamenti termici

Open Date: 1999-01-01

Close Date: 2001-01-01

Articles (11)

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2025

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2023

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2023

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2022

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2022

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2022

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2022

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2022

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2022

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2022

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2022

Collaborators (10)

Luca Dellafiora

University of Parma

ITALY

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Lorenza d'Adduzio

University of Milan

ITALY

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Daniela Ubiali

University of Pavia

ITALY

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Martina Bartolomei

Università degli Studi di Torino

ITALY

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Melissa Fanzaga

University of Milan

ITALY

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Carlo Morelli

Associate Professor

Università degli Studi di Torino

ITALY

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Carmen Lammi

University of Milan

ITALY

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Aldo Laganà

Sapienza University of Rome

ITALY

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CARLOTTA BOLLATI

University of Milan

ITALY

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Marco Rabuffetti

ITALY

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Anna Arnoldi

Research Interests

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About

Recent Grants

Articles (11)

In Vitro Intestinal Transepithelial Transport, Safety, and Bioactivity Evaluation of Milk Peptides

Antioxidant Effect Assessment and Trans Epithelial Analysis of New Hempseed Protein Hydrolysates

Valorization of the Antioxidant Effect of Mantua PGI Pear By-Product Extracts: Preparation, Analysis and Biological Investigation

Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation

Mechanistic Insights into Angiotensin I-Converting Enzyme Inhibitory Tripeptides to Decipher the Chemical Basis of Their Activity

Preparation, Characterization and In Vitro Stability of a Novel ACE-Inhibitory Peptide from Soybean Protein

A field case of pig poisoning by accidental feed contamination by alkaloid-rich lupin seeds

Proteomic Analysis of the Seeds of Four Wild Mexican Lupinus Species: Focus on Storage Proteins

Exploitation of Olive (<i>Olea europaea</i> L.) Seed Proteins as Upgraded Source of Bioactive Peptides with Multifunctional Properties: Focus on Antioxidant and Dipeptidyl-Dipeptidase—IV Inhibitory Activities, and Glucagon-like Peptide 1 Improved Modulation

Integrated Evaluation of the Multifunctional DPP-IV and ACE Inhibitory Effect of Soybean and Pea Protein Hydrolysates

Hempseed (Cannabis sativa) Peptide H3 (IGFLIIWV) Exerts Cholesterol-Lowering Effects in Human Hepatic Cell Line

Collaborators (10)

Luca Dellafiora

Lorenza d'Adduzio

Daniela Ubiali

Martina Bartolomei

Melissa Fanzaga

Carlo Morelli

Carmen Lammi

Aldo Laganà

CARLOTTA BOLLATI

Marco Rabuffetti

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