Massimo Mozzon

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 8

Top Topics

Particulate Matter

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Abdelhakam Esmaeil Mohamed Ahmed, Massimo Mozzon, Ali Omer, Ayaz Mukarram Shaikh, Kovács Bela
Major and Trace Elements of Baobab Leaves in Different Habitats and Regions in Sudan: Implication for Human Dietary Needs and Overall Health. Foods (Basel, Switzerland) 13 (12) (2024)
Abdelhakam Esmaeil Mohamed Ahmed, Massimo Mozzon, Ali Omer, Ayaz Mukarram Shaikh, Kovács Bela
Major and Trace Elements of Baobab Leaves in Different Habitats and Regions in Sudan: Implication for Human Dietary Needs and Overall Health. Foods (Basel, Switzerland) 13 (12) (2024)
Roberta Foligni, Cinzia Mannozzi, Lama Ismaiel, Filippo Capelli, Romolo Laurita, Silvia Tappi, Marco Dalla Rosa, Massimo Mozzon
Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids. Foods (Basel, Switzerland) 11 (3) (2022)
Massimo Mozzon, Roberta Foligni, Cinzia Mannozzi
Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient. Foods (Basel, Switzerland) 9 (5) (2020)
Massimo Mozzon, Roberta Foligni, Cinzia Mannozzi
Brewing Quality of Hop Varieties Cultivated in Central Italy Based on Multivolatile Fingerprinting and Bitter Acid Content. Foods (Basel, Switzerland) 9 (5) (2020)
Massimo Mozzon, Roberta Foligni, Cinzia Mannozzi, Federica Zamporlini, Nadia Raffaelli, Lucia Aquilanti
Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species. Foods (Basel, Switzerland) 9 (6) (2020)
Urszula Tylewicz, Malgorzata Nowacka, Katarzyna Rybak, Kinga Drozdzal, Marco Dalla Rosa, Massimo Mozzon
Design of Healthy Snack Based on Kiwifruit. Molecules (Basel, Switzerland) 25 (14) (2020)
Vesna Milanović, Andrea Osimani, Cristiana Garofalo, Luca Belleggia, Antonietta Maoloni, Federica Cardinali, Massimo Mozzon, Roberta Foligni, Lucia Aquilanti, Francesca Clementi
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry. PloS one 15 (7) (2020)