Patricia Carloni

Associate Professor

Università Politecnica delle Marche

Italy

Research Interests

Explore related searches

Professors in Italy Professors in Food Science Food Science professors in Italy

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Patricia Carloni is an Associate Professor at Università Politecnica delle Marche in Italy. Her research focuses on the characterization and analysis of teas, including their nutraceutical properties, sensory profiles, and the risk assessment of essential and potentially toxic elements. She has conducted significant studies on the antioxidant activity of various natural products and their potential applications in health and nutrition.

Articles (8)

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2021

Year:

2020

Year:

2020

Collaborators (4)

Alfonso Albacete

Universidad de Murcia

SPAIN

View details

Valentina Notarstefano

Associate Professor

University of Teramo

ITALY

View details

Cristina Truzzi

Università Politecnica delle Marche

ITALY

View details

ELISABETTA GIORGINI

Professore Associato

Università Politecnica delle Marche

ITALY

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Patricia Carloni

Research Interests

Explore related searches

Contact this professor

About

Articles (8)

Comparative Analysis of Hot and Cold Brews from Single-Estate Teas (<i>Camellia sinensis</i>) Grown across Europe: An Emerging Specialty Product

Essential and Potentially Toxic Elements (PTEs) Content in European Tea (<i>Camellia sinensis</i>) Leaves: Risk Assessment for Consumers

Insights on the Nutraceutical Properties of Different Specialty Teas Grown and Processed in a German Tea Garden

First ATR-FTIR Characterization of Black, Green and White Teas (<i>Camellia sinensis</i>) from European Tea Gardens: A PCA Analysis to Differentiate Leaves from the In-Cup Infusion

Characterisation of Bee Pollen from the Marche Region (Italy) According to the Botanical and Geographical Origin with Analysis of Antioxidant Activity and Colour, Using a Chemometric Approach

Antioxidant activity level, bioactive compounds, colour and spectroscopic analysis (UV-vis and FT-IR) of flavoured drinks made with wine and sour cherries (Prunus cerasus Var. austera)

Cold brewing of rooibos tea affects its sensory profile and physicochemical properties compared to regular hot, and boiled brewing

Nanostructured liquid crystalline particles as delivery vectors for isofuranodiene: Characterization and in-vitro anticancer activity

Collaborators (4)

Alfonso Albacete

Valentina Notarstefano

Cristina Truzzi

ELISABETTA GIORGINI

Make your next move.