Borgonovi, Sara Margherita; Chiarello, Elena; Pasini, Federica; Picone, Gianfranco; Marzocchi, Silvia; Capozzi, Francesco; Bordoni, Alessandra; Barbiroli, Alberto; Marti, Alessandra; Iametti, Stefania; Di Nunzio, Mattia, Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum), «FOODS», 2023, 12, Article number: 2047 , pp. 1 - 20 [Scientific article]Open Access
Antonelli G.; Chiarello E.; Picone G.; Tappi S.; Baldi G.; Di Nunzio M.; Mente E.; Karapanagiotis S.; Vasilaki P.; Petracci M.; Rocculi P.; Bordoni A.; Capozzi F., Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques, «FOODS», 2023, 12, Article number: 2991 , pp. 1 - 15 [Scientific article]Open Access
Marchi A.; Bonaldo A.; Di Biase A.; Cerri R.; Scicchitano D.; Nanetti E.; Candela M.; Picone G.; Capozzi F.; Dondi F.; Gatta P.P.; Parma L., Towards a free wild-caught fishmeal, fish oil and soy protein in European sea bass diet using by-products from fishery and aquaculture, «AQUACULTURE», 2023, 573, Article number: 739571 , pp. 1 - 13 [Scientific article]
Di Nunzio, Mattia; Loffi, Cecilia; Montalbano, Serena; Chiarello, Elena; Dellafiora, Luca; Picone, Gianfranco; Antonelli, Giorgia; Tedeschi, Tullia; Buschini, Annamaria; Capozzi, Francesco; Galaverna, Gianni; Bordoni, Alessandra, 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, «INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES», 2022, 23, Article number: 1255 , pp. 1 - 18 [Scientific article]Open Access
Capozzi, Francesco, Food Innovation in the Frame of Circular Economy by Designing Ultra-Processed Foods Optimized for Sustainable Nutrition, «FRONTIERS IN NUTRITION», 2022, 9, pp. 1 - 7 [Scientific article]Open Access
Mengucci, Carlo; Ferranti, Pasquale; Romano, Annalisa; Masi, Paolo; Picone, Gianfranco; Capozzi, Francesco, Food structure, function and artificial intelligence, «TRENDS IN FOOD SCIENCE & TECHNOLOGY», 2022, 1, pp. 1 - 13 [Scientific article]
Di Nunzio M.; Loffi C.; Chiarello E.; Dellafiora L.; Picone G.; Antonelli G.; Di Gregorio C.; Capozzi F.; Tedeschi T.; Galaverna G.; Bordoni A., Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese, «MOLECULES», 2022, 27, Article number: 664 , pp. 1 - 15 [Scientific article]Open Access
Chiarello E.; Di Nunzio M.; Picone G.; Antonelli G.; Capozzi F.; Bordoni A., Insight on Glucose and Fructose Absorption and Relevance in the Enterocyte Milieu, «NUTRIENTS», 2022, 14, Article number: 517 , pp. 517 - 528 [Scientific article]Open Access
Mengucci, Carlo; Nissen, Lorenzo; Picone, Gianfranco; Malpuech-Brugère, Corinne; Orfila, Caroline; Ricciardiello, Luigi; Bordoni, Alessandra; Capozzi, Francesco; Gianotti, Andrea, K-Clique Multiomics Framework: A Novel Protocol to Decipher the Role of Gut Microbiota Communities in Nutritional Intervention Trials, «METABOLITES», 2022, 12, Article number: 736 , pp. 1 - 14 [Scientific article]Open Access
Bazar, George; Hingyi, Hajnalka; Csavajda, Éva; Palkó, Csaba; Yakubu, Haruna Gado; Pineda-Vadillo, Carlos; Dupont, Didier; Capozzi, Francesco; Bordoni, Alessandra; Tóth, Tamás, Machine Olfaction to Evaluate the Stability of the Odor Profile of Pancakes Enriched with Docosahexaenoic Acid and Anthocyanins, «FOOD ANALYTICAL METHODS», 2022, 1, pp. 1 - 7 [Scientific article]Open Access
Daly, Matthew E.; Wang, Kai; Pan, Xiaoyan; Depau, Rosa L.; Marsh, Justin; Capozzi, Francesco; Johnson, Phil; Gethings, Lee A.; Mills, E. N. Clare, The Fate of IgE Epitopes and Coeliac Toxic Motifs during Simulated Gastrointestinal Digestion of Pizza Base, «FOODS», 2022, 11, Article number: 2000 , pp. 1 - 18 [Scientific article]Open Access
Picone, Gianfranco; Mengucci, Carlo; Capozzi, Francesco, The NMR added value to the Green Foodomics perspective: advances by machine learning to the holistic view on food and nutrition, «MAGNETIC RESONANCE IN CHEMISTRY», 2022, Early view, pp. 1 - 7 [Scientific article]Open Access
Capozzi, Francesco; Magkos, Faidon; Fava, Fabio; Milani, Gregorio Paolo; Agostoni, Carlo; Astrup, Arne; Saguy, Israel Sam, A Multidisciplinary Perspective of Ultra-Processed Foods and Associated Food Processing Technologies: A View of the Sustainable Road Ahead, «NUTRIENTS», 2021, 13, Article number: 3948 , pp. 1 - 19 [Scientific article]Open Access
Pineda-Vadillo, Carlos; Nau, Françoise; Guérin-Dubiard, Catherine; Bourlieu, Claire; Capozzi, Francesco; Bordoni, Alessandra; Dupont, Didier, In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability, «FOODS», 2021, 10, Article number: 6 , pp. 1 - 20 [Scientific article]Open Access
Simonetti, Giorgia; Mengucci, Carlo; Padella, Antonella; Fonzi, Eugenio; Picone, Gianfranco; Delpino, Claudio; Nanni, Jacopo; De Tommaso, Rossella; Franchini, Eugenia; Papayannidis, Cristina; Marconi, Giovanni; Pazzaglia, Martina; Perricone, Margherita; Scarpi, Emanuela; Fontana, Maria Chiara; Bruno, Samantha; Tebaldi, Michela; Ferrari, Anna; Bochicchio, Maria Teresa; Ghelli Luserna Di Rorà, Andrea; Ghetti, Martina; Napolitano, Roberta; Astolfi, Annalisa; Baldazzi, Carmen; Guadagnuolo, Viviana; Ottaviani, Emanuela; Iacobucci, Ilaria; Cavo, Michele; Castellani, Gastone; Haferlach, Torsten; Remondini, Daniel; Capozzi, Francesco; Martinelli, Giovanni, Integrated genomic-metabolic classification of acute myeloid leukemia defines a subgroup with NPM1 and cohesin/DNA damage mutations, «LEUKEMIA», 2021, 35, pp. 2813 - 2826 [Scientific article]Open Access
