Search Results - Paolo Lucci

Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of <i>Cheddar</i> and <i>Depurple</i> Cauliflower (<i>Brassica oleracea</i> L. var. botrytis) by Ancuta Nartea, Benedetta Fanesi, Pasquale Massimiliano Falcone, Deborah Pacetti, Natale Giuseppe Frega, Paolo Lucci

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Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (<i>Sardina pilchardus</i>) at Different Reproductive Cycle Phases by Ancuta Nartea, Lama Ismaiel, Emanuela Frapiccini, Pasquale Massimiliano Falcone, Deborah Pacetti, Natale Giuseppe Frega, Paolo Lucci, Sabrina Colella

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Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products by Benedetta Fanesi, Lama Ismaiel, Ancuta Nartea, Oghenetega Lois Orhotohwo, Anastasiya Kuhalskaya, Deborah Pacetti, Paolo Lucci, Pasquale Massimiliano Falcone

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Bioavailability Study of Isothiocyanates and Other Bioactive Compounds of <i>Brassica oleracea</i> L. var. Italica Boiled or Steamed: Functional Food or Dietary Supplement? by Patrick Orlando, Ancuta Nartea, Sonia Silvestri, Fabio Marcheggiani, Ilenia Cirilli, Phiwayinkosi V. Dludla, Rosamaria Fiorini, Deborah Pacetti, Monica Rosa Loizzo, Paolo Lucci, Luca Tiano

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