LO SCALZO, ROBERTO
LO SCALZO, ROBERTO
Purple is the new black: potenziale anti-infiammatorio di mais e patate ricchi di antocianine
2025 M. Toccaceli, A. Marinelli, F. Ballabio, A. Massironi, C. Scapuzzi, L. Bassolino, R. Lo Scalzo, B. Parisi, D. Pacifico, F. Nicoletti, C. Camilloni, G. Mandolino, S. Marzorati, K. Petroni
Exploring the anti-inflammatory potential of anthocyanin-rich crops
2025 M. Toccaceli, A. Marinelli, F. Ballabio, A. Massironi, C. Scapuzzi, L. Bassolino, R. Lo Scalzo, B. Parisi, D. Pacifico, F. Nicoletti, C. Camilloni, G. Mandolino, S. Marzorati, K. Petroni
Upland pigmented potatoes as resilient foods with preventive effects: in vitro anti-inflammatory activity based on their distinctive bioactives
2024 M. Toccaceli, F. Ballabio, A. Marinelli, L. Bassolino, D. Pacifico, B. Parisi, F. Nicoletti, R. Lo Scalzo, C. Camilloni, G. Mandolino, K. Petroni
Recycling industrial food wastes for lipid production by oleaginous yeasts Rhodosporidiobolus azoricus and Cutaneotrichosporon oleaginosum
2022 S. Donzella, I. Serra, A. Fumagalli, L. Pellegrino, G. Mosconi, R. Lo Scalzo, C. Compagno
Oxidative Stress Mitigation by Chitosan Nanoparticles in Durum Wheat Also Affects Phytochemicals and Technological Quality of Bran and Semolina
2022 V. Picchi, A. Calzone, S. Gobbi, S. Paccani, R. Lo Scalzo, A. Marti, F. Faoro
Influence of drying techniques and growing location on the chemical composition of sweet pepper (Capsicum annuum L., var. Senise)
2019 G. Speranza, R. Lo Scalzo, C.F. Morelli, M. Rabuffetti, G. Bianchi