Altero Aguzzi

Nutritional value of mushrooms widely consumed in Italy

Pamela Manzi, Altero Aguzzi, L. Pizzoferrato · Food Chemistry · 2001 · 575 citations

Food Chemistry, Nutrition, Nutritive Value +2

Commercial mushrooms: nutritional quality and effect of cooking

Pamela Manzi, Stefania Marconi, Altero Aguzzi et al. · Food Chemistry · 2003 · 303 citations

Food Chemistry, Nutrition, Food Composition +4

Aspects of meat quality: trace elements and B vitamins in raw and cooked meats

Ginevra Lombardi‐Boccia, Sabina Lanzi, Altero Aguzzi · Journal of Food Composition and Analysis · 2004 · 273 citations

Nutrition, Food Composition, Food Quality +8

Nutrients and Antioxidant Molecules in Yellow Plums (<i>Prunus domestica</i> L.) from Conventional and Organic Productions:  A Comparative Study

Ginevra Lombardi‐Boccia, Massimo Lucarini, Sabina Lanzi et al. · Journal of Agricultural and Food Chemistry · 2003 · 231 citations

Nutrition, Engineering, Botany +17

Total-diet study: dietary intakes of macro elements and trace elements in Italy

Ginevra Lombardi‐Boccia, Altero Aguzzi, M. Cappelloni et al. · British Journal Of Nutrition · 2003 · 124 citations · Full text

Italian Total Diet, Nutrition, Dietary Exposure +18