Agnese Panozzo

Colour and carotenoid changes of pasteurised orange juice during storage

Scheling Wibowo, Liesbeth Vervoort, Jovana Tomić et al. · Food Chemistry · 2014 · 168 citations

Nutrition, Carotenoid, Food Analysis +7

Effect of radiofrequency assisted freezing on meat microstructure and quality

Monica Anese, Lara Manzocco, Agnese Panozzo et al. · Food Research International · 2011 · 123 citations

Meat Packaging, Radiofrequency Heating, Meat Microstructure +5

Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study

Leonard Mutsokoti, Agnese Panozzo, Andrea Pallares Pallares et al. · Food Chemistry · 2017 · 101 citations · Full text

Food Chemistry, Nutrition, Carotenoid +10

Effect of monoglyceride organogel structure on cod liver oil stability

Sara Da Pieve, Sonia Calligaris, Agnese Panozzo et al. · Food Research International · 2011 · 89 citations

Lipid Analysis, Lipid Synthesis, Biochemistry +5

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes

Agnese Panozzo, Lien Lemmens, Ann Van Loey et al. · Food Chemistry · 2013 · 81 citations · Full text

Carotenoid, Engineering, Botany +7