Francesco Capozzi

University of Bologna

Italy

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Articles (10)

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Collaborators (15)

Luca Dellafiora

University of Parma

ITALY

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Mattia Di Nunzio

University of Milan

ITALY

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Gianni Galaverna

University of Parma

ITALY

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Clare Mills

Professor of Food and Molecular Immunology

University of Surrey

UNITED KINGDOM

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Gianfranco Picone

University of Bologna

ITALY

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Giorgia Antonelli

University of Bologna

ITALY

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Annamaria Buschini

Assistant Professor

University of Parma

ITALY

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Eleni Mente

University of Thessaly

GREECE

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Caroline Orfila

Professor of Plant Biochemistry and Nutrition

University of Leeds

UNITED KINGDOM

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lorenzo nissen

RTDa (Assistant Professor)

University of Bologna

ITALY

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Andrea Gianotti

ITALY

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Alessandra Bordoni

Associate Professor

University of Bologna

ITALY

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ALBERTO GIUSEPPE BARBIROLI

University of Milan

ITALY

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Federica Pasini

University of Bologna

ITALY

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LUIGI RICCIARDIELLO

Professor

MD Anderson Cancer Center

UNITED STATES

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Francesco Capozzi

Research Interests

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Articles (10)

Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques

Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum)

K-Clique Multiomics Framework: A Novel Protocol to Decipher the Role of Gut Microbiota Communities in Nutritional Intervention Trials

Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami

Machine Olfaction to Evaluate the Stability of the Odor Profile of Pancakes Enriched with Docosahexaenoic Acid and Anthocyanins

Insight on Glucose and Fructose Absorption and Relevance in the Enterocyte Milieu

Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese

The Fate of IgE Epitopes and Coeliac Toxic Motifs during Simulated Gastrointestinal Digestion of Pizza Base.

The NMR added value to the green foodomics perspective: Advances by machine learning to the holistic view on food and nutrition

Food structure, function and artificial intelligence

Collaborators (15)

Luca Dellafiora

Mattia Di Nunzio

Gianni Galaverna

Clare Mills

Gianfranco Picone

Giorgia Antonelli

Annamaria Buschini

Eleni Mente

Caroline Orfila

lorenzo nissen

Andrea Gianotti

Alessandra Bordoni

ALBERTO GIUSEPPE BARBIROLI

Federica Pasini

LUIGI RICCIARDIELLO

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