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The Analyst|June 1, 1994
High-performance liquid chromatographic method for the simultaneous determination of tocopherols, carotenes, and retinol and its geometric isomers in Italian cheesesG Panfili, P Manzi, L PizzoferratoJournal of Agricultural and Food Chemistry|December 10, 1999
Modification of structure and digestibility of chestnut starch upon cooking: a solid state (13)C CP MAS NMR and enzymatic degradation studyL Pizzoferrato, G Rotilio, M PaciThe Journal of Dairy Research|June 17, 1998
Influence of thermal and other manufacturing stresses on retinol isomerization in milk and dairy productsG Panfili, P Manzi, L PizzoferratoFood Additives and Contaminants|March 1, 1990
Evaluation of an HPLC method for the determination of sulphiting agents in foodsL Pizzoferrato, E Quattrucci, G Di LulloInternational Journal of Biological Macromolecules|August 24, 1999
A physico-chemical study on the polysaccharide ulvan from hot water extraction of the macroalga UlvaG Paradossi, F Cavalieri, L Pizzoferrato, et al.Amino Acids|November 5, 2013
Comparative study on microwave and conventional methods for protein hydrolysis in foodE Marconi, G Panfili, L Bruschi, et al.Food Additives and Contaminants|September 1, 1992
In vitro model for the evaluation of toxicity and antinutritional effects of sulphitesA Stammati, C Zanetti, L Pizzoferrato, et al.Journal of Dairy Science|September 21, 2007
Degree of antioxidant protection: a parameter to trace the origin and quality of goat's milk and cheeseL Pizzoferrato, P Manzi, S Marconi, et al.Journal of Food Protection|August 26, 1998
Maillard reaction in mild-based foods: nutritional consequencesL Pizzoferrato, P Manzi, V Vivanti, et al.Journal of Agricultural and Food Chemistry|November 23, 2000
Solid-state (13)C CP MAS NMR spectroscopy of mushrooms gives directly the ratio between proteins and polysaccharidesL Pizzoferrato, P Manzi, F Bertocchi, et al.Pageof 2