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Francesco Capozzi

Professore associato confermato

Dipartimento di Scienze e Tecnologie Agro-Alimentari

Settore scientifico disciplinare: CHIM/03 CHIMICA GENERALE E INORGANICA

Pubblicazioni

Ghini, Veronica; Di Nunzio, Mattia; Tenori, Leonardo; Valli, Veronica; Danesi, Francesca; Capozzi, Francesco; Luchinat, Claudio; Bordoni, Alessandra, Evidence of a DHA signature in the lipidome and metabolome of human hepatocytes, «INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES», 2017, 18, pp. 1 - 19 [articolo]

Picone, Gianfranco; Trimigno, Alessia; Tessarin, Paola; Donnini, Silvia; Rombolà, Adamo Domenico; Capozzi, Francesco, 1H NMR foodomics reveals that the biodynamic and the organic cultivation managements produce different grape berries (Vitis vinifera L. cv. Sangiovese), «FOOD CHEMISTRY», 2016, 213, pp. 187 - 195 [articolo]

Barbara, Giovanni; Scaioli, Eleonora; Barbaro, Maria Raffaella; Biagi, Elena; Laghi, Luca; Cremon, Cesare; Marasco, Giovanni; Colecchia, Antonio; Picone, Gianfranco; Salfi, Nunzio; Capozzi, Francesco; Brigidi, Patrizia; Festi, Davide, Gut microbiota, metabolome and immune signatures in patients with uncomplicated diverticular disease, «EGUT», 2016, 66, pp. 1252 - 1261 [articolo]

Pineda-Vadillo, Carlos; Nau, Françoise; Dubiard, Catherine Guerin; Cheynier, Véronique; Meudec, Emmanuelle; Sanz-Buenhombre, Marisa; Guadarrama, Alberto; Tóth, Tamás; Csavajda, Éva; Hingyi, Hajnalka; Karakaya, Sibel; Sibakov, Juhani; Capozzi, Francesco; Bordoni, Alessandra; Dupont, Didier, In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity, «FOOD RESEARCH INTERNATIONAL», 2016, 06180, pp. 1 - 9 [articolo]

Picone, Gianfranco; Savorani, Francesco; Trimigno, Alessia; Mezzetti, Bruno; Capozzi, Francesco; Engelsen, Søren Balling, Metabolic changes of genetically engineered grapes (Vitis vinifera L.) studied by 1H-NMR, metabolite heatmaps and iPLS, «METABOLOMICS», 2016, 12, pp. 1 - 12 [articolo]

Vidal, Natalia P.; Picone, Gianfranco; Goicoechea, Encarnacion; Laghi, Luca; Manzanos, María J.; Danesi, Francesca; Bordoni, Alessandra; Capozzi, Francesco; Guillén, María D., Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR, «FOOD RESEARCH INTERNATIONAL», 2016, 88, pp. 293 - 301 [articolo]

Pineda-Vadillo, Carlos; Nau, Françoise; Guerin-Dubiard, Catherin; Jardin, Julien; Lechevalier, Valérie; Sanz-Buenhombre, Marisa; Guadarrama, Alberto; Tóth, Tamás; Csavajda, Éva; Hingyi, Hajnalka; Karakaya, Sibel; Sibakov, Juhani; Capozzi, Francesco; Bordoni, Alessandra; Dupont, Didier, The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion, «FOOD CHEMISTRY», 2016, 214, pp. 486 - 496 [articolo]

Trimigno, Alessia; Picone, Gianfranco; Capozzi, Francesco, A 1H NMR-Based Metabolomics Approach on Dietary Biomarker Research in Human Urine, in: Magnetic Resonance in Food Science : Defining Food by Magnetic Resonance, Cambridge, The Royal Society of Chemistry, 2015, pp. 141 - 153 [capitolo di libro]

Elena Marcolini; Elena Babini; Alessandra Bordoni ;Mattia Di Nunzio; Luca Laghi; Anita Maczό; Gianfranco Picone; Emoke Szerdahelyi; Veronica Valli; Francesco Capozzi, Bioaccessibility of the Bioactive Peptide Carnosine during in Vitro Digestion of Cured Beef Meat, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2015, 60, pp. 4973 - 4978 [articolo]

Francesco Capozzi; Luca Laghi; Peter S. Belton, Magnetic Resonance in Food Science. Defining Food by Magnetic Resonance., Cambridge, Royal Society of Chemistry, 2015, pp. 223 . [curatela]

Elena Shumilina; Alessandra Ciampa; Francesco Capozzi; Turid Rustad; Alexander Dikiy, NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4°C, «FOOD CHEMISTRY», 2015, 184, pp. 12 - 22 [articolo]

Bordoni, Alessandra; Capozzi, Francesco, The foodomics approach for discovering biomarkers of food consumption in nutrition studies, «CURRENT OPINION IN FOOD SCIENCE», 2015, 4, pp. 124 - 128 [articolo]

F. Capozzi;A. Trimigno, Using metabolomics to describe food in detail, in: Metabolomics as a Tool in Nutrition Research, Amsterdam, Woodhead Publishing Limited, 2015, pp. 203 - 229 [capitolo di libro]

PETRACCI M.; LAGHI L.; RIMINI S.; ROCCULI P.; CAPOZZI F.; CAVANI C., Chicken breast meat marinated with increasing levels of sodium bicarbonate, «JOURNAL OF POULTRY SCIENCE», 2014, 51, pp. 206 - 212 [articolo]

Alessandra Bordoni;Francesco Capozzi, Foodomics for healthy nutrition, «CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE», 2014, 17, pp. 418 - 424 [articolo]

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