ResearcherID Thomson Reuters  

CAPOZZI, FRANCESCO
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ResearcherID: A-7870-2008
URL: http://www.researcherid.com/rid/A-7870-2008
Subject: Biochemistry & Molecular Biology; Chemistry; Food Science & Technology; Spectroscopy
Keywords: nmr; ef-hand proteins; iron-sulfur proteins; bioinorganic chemistry; bioinformatics (applied to proteomics); metabonomics
ORCID: http://orcid.org/0000-0002-5543-2359
My Institutions (more details)
Primary Institution:
Sub-org/Dept: DEPARTMENT OF AGRI-FOOD SCIENCE AND TECHNOLOGY
Role:
Joint Affiliation:
Sub-org/Dept: Centre of Magnetic Resonance, CERM
Role:
Description:
My URLs: www.francescocapozzi.it
 
 

This list contains papers that I have authored.

publication(s)  
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1.  Title: Pivotal assessment of the effects of bioactives on health and wellbeing. From human genoma to food industry
 Author(s): Capozzi, Francesco
 Source: FP7 EC Project - Coordination team Published: on going research
added
21-Jan-14
2.  Title: Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness
 Author(s): Tappi, Silvia; Rocculi, Pietro; Ciampa, Alessandra; et al.
 Source: European Food Research and Technology Published: 2017
 DOI: 10.1007/s00217-017-2924-0 /  Author-provided URL : http://dx.doi.org/10.1007/s00217-017-2924-0
added
25-Jun-17
3.  Title: Evidence of a DHA Signature in the Lipidome and Metabolome of Human Hepatocytes
 Author(s): Ghini, Veronica; Di Nunzio, Mattia; Tenori, Leonardo; et al.
 Source: International Journal of Molecular Sciences Volume: 18 Issue: 2 Pages: 359 Published: 2017
 Author-provided URL : http://www.mdpi.com/1422-0067/18/2/359
added
25-Jun-17
4.  Title: The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion
 Author(s): Pineda-Vadillo, Carlos; Nau, Françoise; Guerin-Dubiard, Catherin; et al.
 Source: Food Chemistry Volume: 214 Pages: 486-496 Published: 2017
 DOI: https://doi.org/10.1016/j.foodchem.2016.07.049 /  Author-provided URL : http://www.sciencedirect.com/science/article/pii/S0308814616310718
added
25-Jun-17
5.  Title: FOODOMICS: Food to life - Editorial
 Author(s): Bordoni, Alessandra; Capozzi, Francesco; Ferranti, Pasquale
 Source: Food Research International Volume: 89 Issue: Part 3 Pages: 1047 Published: 2016
 DOI: 10.1016/j.foodres.2016.11.007
added
25-Jun-17
6.  Title: Gut microbiota, metabolome and immune signatures in patients with uncomplicated diverticular disease
 Author(s): Barbara, Giovanni; Scaioli, Eleonora; Barbaro, Maria Raffaella; et al.
 Source: Gut Published: 2016
 DOI: 10.1136/gutjnl-2016-312377
added
25-Jun-17
7.  Title: H-1 NMR foodomics reveals that the biodynamic and the organic cultivation managements produce different grape berries (Vitis vinifera L. cv. Sangiovese)
 Author(s): Picone, G.; Trimigno, A.; Tessarin, P.; et al.
 Source: Food Chemistry Volume: 213 Pages: 187-195 Published: 2016
 Times Cited: 0
 DOI: 10.1016/j.foodchem.2016.06.077
added
06-Mar-17
8.  Title: In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity
 Author(s): Pineda-Vadillo, Carlos; Nau, Françoise; Dubiard, Catherine Guerin; et al.
 Source: Food Research International Volume: 88 Pages: 284-292 Published: 2016/10/01/
 DOI: http://dx.doi.org/10.1016/j.foodres.2016.01.029 /  Author-provided URL : http://www.sciencedirect.com/science/article/pii/S0963996916300308
added
25-Jun-17
9.  Title: Metabolic changes of genetically engineered grapes (Vitis vinifera L.) studied by 1H-NMR, metabolite heatmaps and iPLS
 Author(s): Picone, Gianfranco; Savorani, Francesco; Trimigno, Alessia; et al.
 Source: Metabolomics Volume: 12 Issue: 10 Pages: 150 Published: 2016
 DOI: 10.1007/s11306-016-1095-5 /  Author-provided URL : http://dx.doi.org/10.1007/s11306-016-1095-5
added
25-Jun-17
10.  Title: Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR
 Author(s): Vidal, Natalia P.; Picone, Gianfranco; Goicoechea, Encarnacion; et al.
 Source: Food Research International Volume: 88, Part B Pages: 293-301 Published: 2016
 DOI: https://doi.org/10.1016/j.foodres.2016.01.013 /  Author-provided URL : http://www.sciencedirect.com/science/article/pii/S0963996916300102
added
25-Jun-17
publication(s)  
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