P. Manzi

发表

NUTRITIONAL VALUE OF MUSHROOMS WIDELY CONSUMED IN ITALY

P. Manzi, A. Aguzzi, L. Pizzoferrato, 2001 .

Nutrients in edible mushrooms: an inter-species comparative study

P. Manzi, L. Pizzoferrato, S. Marconi, 1999 .

Pleurotus spp. Cultivation on Different Agri-Food By-Products: Example of Biotechnological Application

P. Manzi, M. Ritota, 2019, Sustainability.

Antioxidant properties of industrial heat-treated milk

A. Durazzo, P. Manzi, 2017, Journal of Food Measurement and Characterization.

New Trends for the Evaluation of Heat Treatments of Milk

P. Manzi, M. Ritota, M. Mattera, 2017, Journal of analytical methods in chemistry.

CHEMICAL, NUTRITIONAL, PHYSICAL AND ANTIOXIDANT PROPERTIES OF "PECORINO D'ABRUZZO" CHEESE

A. Durazzo, P. Manzi, M. Mattera, 2016 .

Updating Nutritional Data and Evaluation of Technological Parameters of Italian Milk

P. Manzi, M. Mattera, M. D. Di Costanzo, 2013, Foods.

Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk

P. Gabrielli, A. Durazzo, P. Manzi, 2015, Antioxidants.

Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils

M. Esti, P. Manzi, L. Pizzoferrato, 2004 .

Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking.

L. Aquilanti, M. Mozzon, R. Foligni, 2022, Food research international.

Natural Preservatives from Plant in Cheese Making

P. Manzi, M. Ritota, 2020, Animals : an open access journal from MDPI.

Cow and Ewe Cheeses Made with Saffron: Characterization of Bioactive Compounds and Their Antiproliferative Effect in Cervical Adenocarcinoma (HeLa) and Breast Cancer (MDA-MB-231) Cells

P. Manzi, M. Ritota, Raffaella Comitato, 2022, Molecules.

Rapid determination of coenzyme Q10 in cheese using high-performance liquid chromatography

A. Durazzo, P. Manzi, 2015 .

Normal and reversed-phase HPLC for more complete evaluation of tocopherols, retinols, carotenes and sterols in dairy products

P. Manzi, L. Pizzoferrato, G. Panfili, 1996 .

High-performance liquid chromatographic method for the simultaneous determination of tocopherols, carotenes, and retinol and its geometric isomers in Italian cheeses.

P. Manzi, L. Pizzoferrato, G. Panfili, 1994, The Analyst.

Degree of antioxidant protection: a parameter to trace the origin and quality of goat's milk and cheese.

P. Manzi, L. Pizzoferrato, S. Marconi, 2007, Journal of dairy science.

Commercial mushrooms: nutritional quality and effect of cooking

P. Manzi, A. Aguzzi, L. Pizzoferrato, 2004 .

Natural antioxidants in the unsaponifiable fraction of virgin olive oils from different cultivars

Gianfranco Panfili, M. Esti, P. Manzi, 1998 .

Effects of different diets on milk yield and quality of lactating buffaloes: maize versus sorghum silage

C. Pacelli, P. Manzi, L. Pizzoferrato, 2007 .

Taurine in milk and yoghurt marketed in Italy

P. Manzi, L. Pizzoferrato, 2013, International journal of food sciences and nutrition.

Constituents of nutritional relevance in fermented milk products commercialised in Italy

P. Manzi, L. Pizzoferrato, L. Gambelli, 1999 .

Organic vs. Conventional Milk: Some Considerations on Fat-Soluble Vitamins and Iodine Content

A. Durazzo, P. Manzi, 2017 .

Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses

P. Tremonte, E. Sorrentino, P. Manzi, 2022, International Dairy Journal.

Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses

P. Manzi, M. Ritota, M. D. Di Costanzo, 2021, Molecules.

Rapid Determination of Total Tryptophan in Yoghurt by Ultra High Performance Liquid Chromatography with Fluorescence Detection

P. Manzi, M. Ritota, 2020, Molecules.

Beta-glucans in edible mushrooms

P. Manzi, L. Pizzoferrato, 2000 .

Influence of thermal and other manufacturing stresses on retinol isomerization in milk and dairy products

P. Manzi, L. Pizzoferrato, G. Panfili, 1998, Journal of Dairy Research.

Palm worm: (Rhynchophorus palmarum) traditional food in Amazonas, Venezuela—nutritional composition, small scale production and tourist palatability

P. Manzi, L. Pizzoferrato, H. Cerda, 2001 .

Nutritional Evaluation of Terrestrial Invertebrates as Traditional Food in Amazonia1

M. Paoletti, P. Manzi, L. Pizzoferrato, 2002 .

Edible mushrooms: Functional foods or functional ingredients? A focus on Pleurotus spp.

P. Manzi, M. Ritota, 2023, AIMS Agriculture and Food.

Seasonal variation in retinol concentration of goat milk associated with grazing compared to indoor feeding

P. Manzi, L. Pizzoferrato, S. Marconi, 2004 .

Rapid assay of choline in foods using microwave hydrolysis and a choline biosensor.

D Compagnone, P Manzi, G. Palleschi, 2000, Journal of agricultural and food chemistry.

Solid-state (13)C CP MAS NMR spectroscopy of mushrooms gives directly the ratio between proteins and polysaccharides.

C. Fanelli, G. Rotilio, M. Paci, 2000, Journal of agricultural and food chemistry.

Maillard reaction in mild-based foods: nutritional consequences.

P. Manzi, L. Pizzoferrato, C. Corradini, 1998, Journal of food protection.

UHT Thermal Processing of Milk

P. Manzi, L. Pizzoferrato, 2005 .

Melamine Detection in Milk and Dairy Products: Traditional Analytical Methods and Recent Developments

P. Manzi, M. Ritota, Pamela Manzi, 2017, Food Analytical Methods.

Cholesterol and Antioxidant Vitamins in Fat Fraction of Whole and Skimmed Dairy Products

P. Manzi, L. Pizzoferrato, 2010 .

New functional milk-based products in the Italian market

P. Manzi, L. Pizzoferrato, S. Marconi, 2007 .

HPLC Determination of Lactulose in Heat Treated Milk

P. Manzi, L. Pizzoferrato, 2013, Food and Bioprocess Technology.