Publications by authors named "Francesco Capozzi"

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Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage.
Silvia Tappi, Lorenzo Nissen, Ana Cristina De Aguiar Saldanha Pinheiro, Fabio D'Elia, Flavia Casciano, Francesco Capozzi

Foods· April 2025

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Comparative Analysis of Fatty Acid Bioaccessibility in Commercial Marine Oil Supplements: An In Vitro Integrated Analytical Study.
Thomas Montebugnoli, Giorgia Antonelli, Elena Babini, Ester Maria Vasini, Francesca Danesi, Francesco Capozzi

Foods· December 2024

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Untargeted foodomics for authenticating the organic farming of water spinach (Ipomoea aquatica).
Ka-Yi Man, Chi-On Chan, Siu-Wai Wan, Kevin Wing Hin Kwok, Francesco Capozzi

Food Chem· September 2024

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Application of multi-omic features clustering and pathway enrichment to clarify the impact of vitamin B2 supplementation on broiler caeca microbiome.
Carlo Mengucci, Simone Rampelli, Gianfranco Picone, Alex Lucchi, Gilberto Litta, Francesco Capozzi

Front Microbiol· September 2023

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Toward Sustainable and Healthy Fish Products-The Role of Feeding and Preservation Techniques.
Giorgia Antonelli, Elena Chiarello, Gianfranco Picone, Silvia Tappi, Giulia Baldi, Francesco Capozzi

Foods· August 2023

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Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat ().
Sara Margherita Borgonovi, Elena Chiarello, Federica Pasini, Gianfranco Picone, Silvia Marzocchi, Francesco Capozzi

Foods· May 2023

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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.
Mattia Di Nunzio, Cecilia Loffi, Serena Montalbano, Elena Chiarello, Luca Dellafiora, Francesco Capozzi

Int J Mol Sci· October 2022

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Absolute ν Mass Measurement with the DUNE Experiment.
Federica Pompa, Francesco Capozzi, Olga Mena, Michel Sorel

Phys Rev Lett· September 2022

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K-Clique Multiomics Framework: A Novel Protocol to Decipher the Role of Gut Microbiota Communities in Nutritional Intervention Trials.
Carlo Mengucci, Lorenzo Nissen, Gianfranco Picone, Corinne Malpuech-Brugère, Caroline Orfila, Francesco Capozzi

Metabolites· August 2022

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The NMR added value to the green foodomics perspective: Advances by machine learning to the holistic view on food and nutrition.
Gianfranco Picone, Carlo Mengucci, Francesco Capozzi

Magn Reson Chem· July 2022

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The Fate of IgE Epitopes and Coeliac Toxic Motifs during Simulated Gastrointestinal Digestion of Pizza Base.
Matthew E Daly, Kai Wang, Xiaoyan Pan, Rosa L Depau, Justin Marsh, Francesco Capozzi

Foods· July 2022

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Food Innovation in the Frame of Circular Economy by Designing Ultra-Processed Foods Optimized for Sustainable Nutrition.
Francesco Capozzi

Front Nutr· May 2022

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Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese.
Mattia Di Nunzio, Cecilia Loffi, Elena Chiarello, Luca Dellafiora, Gianfranco Picone, Francesco Capozzi

Molecules· January 2022

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Insight on Glucose and Fructose Absorption and Relevance in the Enterocyte Milieu.
Elena Chiarello, Mattia Di Nunzio, Gianfranco Picone, Giorgia Antonelli, Francesco Capozzi

Nutrients· January 2022

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A Multidisciplinary Perspective of Ultra-Processed Foods and Associated Food Processing Technologies: A View of the Sustainable Road Ahead.
Francesco Capozzi, Faidon Magkos, Fabio Fava, Gregorio Paolo Milani, Carlo Agostoni

Nutrients· November 2021

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Integrated genomic-metabolic classification of acute myeloid leukemia defines a subgroup with NPM1 and cohesin/DNA damage mutations.
Giorgia Simonetti, Carlo Mengucci, Antonella Padella, Eugenio Fonzi, Gianfranco Picone, Francesco Capozzi

Leukemia· October 2021

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Unveiling the Correlation between Inadequate Energy/Macronutrient Intake and Clinical Alterations in Volunteers at Risk of Metabolic Syndrome by a Predictive Model.
Francesca Danesi, Carlo Mengucci, Simona Vita, Achim Bub, Stephanie Seifert, Francesco Capozzi

Nutrients· April 2021

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Mass spectrometry-based untargeted metabolomics approach for differentiation of beef of different geographic origins.
Ka-Yi Man, Chi-On Chan, Hok-Him Tang, Nai-Ping Dong, Francesco Capozzi

Food Chem· February 2021

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The Effect of Balsamic Vinegar Dressing on Protein and Carbohydrate Digestibility is Dependent on the Food Matrix.
Eleonora Urbinati, Mattia Di Nunzio, Gianfranco Picone, Elena Chiarello, Alessandra Bordoni, Francesco Capozzi

Foods· February 2021

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In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability.
Carlos Pineda-Vadillo, Françoise Nau, Catherine Guérin-Dubiard, Claire Bourlieu, Francesco Capozzi

Foods· December 2020

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Mu-Tau Neutrinos: Influencing Fast Flavor Conversions in Supernovae.
Francesco Capozzi, Madhurima Chakraborty, Sovan Chakraborty, Manibrata Sen

Phys Rev Lett· December 2020

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Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean.
Silvia Tappi, Ana Cristina De Aguiar Saldanha Pinheiro, Dario Mercatante, Gianfranco Picone, Francesca Soglia, Francesco Capozzi

Foods· October 2020

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Effects of Vitamin B2 Supplementation in Broilers Microbiota and Metabolome.
Elena Biagi, Carlo Mengucci, Monica Barone, Gianfranco Picone, Alex Lucchi, Francesco Capozzi

Microorganisms· July 2020

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Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects.
Mattia Di Nunzio, Gianfranco Picone, Federica Pasini, Elena Chiarello, Maria Fiorenza Caboni, Francesco Capozzi

Food Res Int· May 2020

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Neutrino Mass Ordering Obscured by Nonstandard Interactions.
Francesco Capozzi, Sabya Sachi Chatterjee, Antonio Palazzo

Phys Rev Lett· March 2020

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