Paolo Fantozzi

Beer increases plasma antioxidant capacity in humans

Andrea Ghiselli, Fausta Natella, Alessia Guidi et al. · The Journal of Nutritional Biochemistry · 2000 · 171 citations

Nutrition, Lipid Peroxidation, Physiology +4

Organic and Phenolic Acids in Beer

Luigi Montanari, Giuseppe Perretti, Fausta Natella et al. · LWT · 1999 · 134 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +8

Determination of Free Phenolic Acids in Wort and Beer by Coulometric Array Detection

S Floridi, Luigi Montanari, Ombretta Marconi et al. · Journal of Agricultural and Food Chemistry · 2003 · 113 citations

Development of an all rice malt beer: A gluten free alternative

Heidi Mayer, Dayana Ceccaroni, Ombretta Marconi et al. · LWT · 2015 · 100 citations

Gluten Free Alternative, Grain Quality

Behaviour of Malted Cereals and Pseudo-Cereals for Gluten-Free Beer Production

B. Meo, Gary J. Freeman, Ombretta Marconi et al. · Journal of the Institute of Brewing · 2011 · 90 citations · Full text

Food Chemistry, Nutrition, Alkaline Steeping +11