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Paolo Fantozzi

Observed names: FANTOZZI P., FANTOZZI, Paolo Junior, Fantozzi P., Fantozzi, P, Fantozzi, Paolo, P Fantozzi, P. FANTOZZI, P. Fantozzi, PAOLO FANTOZZI, Paolo FANTOZZI
Observed institutions: Libera Università Maria SS. Assunta, University of Udine, Agricultural Research Service, United States Department of Agriculture, Mario Negri Institute for Pharmacological Research, University of Perugia, Western Regional Research Center, Sapienza University of Rome
ORCID: 0000-0002-5442-2239
Observed ORCID: 0000-0002-5442-2239
OpenAlex ID: A5075489357
Beer increases plasma antioxidant capacity in humans
2000 · Andrea Ghiselli, Fausta Natella, et al. · The Journal of Nutritional Biochemistry · 177
Organic and Phenolic Acids in Beer
1999 · Luigi Montanari, Giuseppe Perretti, et al. · LWT · 136
Determination of Free Phenolic Acids in Wort and Beer by Coulometric Array Detection
2003 · Simona Floridi, Luigi Montanari, et al. · Journal of Agricultural and Food Chemistry · 120
Development of an all rice malt beer: A gluten free alternative
2015 · Heidi Mayer, Dayana Ceccaroni, et al. · LWT · 114
Selective extraction of phospholipids from soybeans with supercritical carbon dioxide and ethanol
1999 · Luigi Montanari, Paolo Fantozzi, et al. · The Journal of Supercritical Fluids · 89
Behaviour of Malted Cereals and Pseudo-Cereals for Gluten-Free Beer Production
2011 · B. Meo, G. Freeman, et al. · Journal of the Institute of Brewing · 88
Influence of Alginate Concentration and Molecular Weight on Functional Properties of Mayonnaise
2002 · F. Mancini, L. Montanari, et al. · LWT · 87
Production of Alcohol-Free Beer
2009 · Luigi Montanari, Ombretta Marconi, et al. · Elsevier eBooks · 86
Improving the value of rice by-products by SFE
2003 · Giuseppe Perretti, Enrico Miniati, et al. · The Journal of Supercritical Fluids · 84
Supercritical carbon dioxide fractionation of fish oil fatty acid ethyl esters
2006 · G. Perretti, A. Motori, et al. · The Journal of Supercritical Fluids · 80
In vitroantioxidant capacity from wort to beer
1998 · Paolo Fantozzi, Luigi Montanari, et al. · LWT · 64
Environmental impact of Sagrantino and Grechetto grapes cultivation for wine and vinegar production in central Italy
2016 · P. Bartocci, P. Fantozzi, et al. · Journal of Cleaner Production · 62
Optimal conditions for alginate production by Azotobacter vinelandii
1995 · Francesca Clementi, Paolo Fantozzi, et al. · Enzyme and Microbial Technology · 58
Influence of barley variety and malting process on lipid content of malt
2012 · Elisabetta Bravi, Ombretta Marconi, et al. · Food Chemistry · 57
Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley
2014 · Ombretta Marconi, Ivan Tomasi, et al. · Food Research International · 56
Effect of mashing procedures on brewing
2005 · Luigi Montanari, Simona Floridi, et al. · European Food Research and Technology · 55
Fruit and vegetable processing: improving quality
2003 · P Fantozzi · LWT · 50
Production of a Saccharifying Rice Malt for Brewing Using Different Rice Varieties and Malting Parameters
2014 · Heidi Mayer, Ombretta Marconi, et al. · Journal of Agricultural and Food Chemistry · 45
Production of a lycopene-enriched fraction from tomato pomace using supercritical carbon dioxide
2013 · G. Perretti, A. Troilo, et al. · The Journal of Supercritical Fluids · 42
Cognitive analytics management of the customer lifetime value: an artificial neural network approach
2021 · Marco De Marco, Paolo Fantozzi, et al. · Journal of Enterprise Information Management · 40
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Technological Steps and Yeast Biomass as Factors Affecting the Lipid Content of Beer during the Brewing Process
2009 · Elisabetta Bravi, Giuseppe Perretti, et al. · Journal of Agricultural and Food Chemistry · 36
Beer Affects Oxidative Stress due to Ethanol in Rats
1998 · Antonio Gasbarrini, Giovanni Addolorato, et al. · Digestive Diseases and Sciences · 33
Enrichment and fractionation of phospholipid concentrates by supercritical fluid extraction and chromatography
2000 · Scott L. Taylor, Jerry W. King, et al. · UnissResearch (Università degli Studi di Sassari) · 32
Grape seed: A potential source of protein
1981 · P. Fantozzi · Journal of the American Oil Chemists Society · 31
Acrylamide risk in food products: The shortbread case study
2010 · O. Marconi, E. Bravi, et al. · Analytical Methods · 30
Works count: 120
Citation count: 2,320
H-index: 27
I10-index: 48
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