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Pamela Manzi

From Wikipedia, the free encyclopedia

Pamela Manzi is an Italian biologist, who is active in the fields of analytical chemistry and food science; she is a researcher of the "Istituto nazionale di ricerca per gli alimenti e la nutrizione" (INRAN) since 1996.[1]

Works

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  • Panfili G, Manzi P, Pizzoferrato L, (1994) HPLC simultaneous determination of tocopherol, carotenes, retinol and its geometric isomers in Italian cheeses. Analyst 119, 1161-1165.
  • Manzi P, Panfili G, Pizzoferrato L, (1996) Normal and reversed phase HPLC for more complete evaluation of tocopherols, retinols, carotenes and sterols in dairy products. Chromatographia 43, 89-93.
  • Panfili G, Manzi P, Pizzoferrato L, (1998) Influence of thermal and other manufacturing stresses on retinol isomerization in milk and dairy products. J Dairy Res 65, 253-260.
  • Manzi P, Pizzoferrato L, (2000) Beta glucans in edible mushrooms. Food Chem 68, 315-318.
  • Manzi P, Aguzzi A, Pizzoferrato L, (2001) Nutritional value of mushrooms widely consumed in Italy. Food Chem 73(3), 321-325.

References

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  1. ^ CREA, 2018

Literature

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Web-sources

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  • "Pamela Manzi". Centro di Ricerca per gli Alimenti e la Nutrizione (CREA). Retrieved 2018-10-30.