Pubblicazioni

Performance of a far-field historical church during the 2016-2017 Central Italy earthquakes

2019 - JOURNAL OF PERFORMANCE OF CONSTRUCTED FACILITIES
Sorrentino, Luigi; Doria, Michela; Tassi, Valentina; Liotta, Marc'Antonio

Determination of Free Fatty Acids in Cheese by Means of Matrix Solid-Phase Dispersion Followed by Ultra-High Performance Liquid Chromatography and Tandem Mass Spectrometry Analysis

2018 - FOOD ANALYTICAL METHODS
Simeoni, Maria Chiara; Sergi, Manuel; Pepe, Alessia; Mattocci, Enrico; Martino, Giuseppe; Compagnone, Dario

Label-free shotgun proteomics approach to characterize muscle tissue from farmed and wild european sea bass (Dicentrarchus labrax)

2018 - FOOD ANALYTICAL METHODS
ZENEZINI CHIOZZI, Riccardo; Capriotti, ANNA LAURA; Cavaliere, Chiara; LA BARBERA, Giorgia; Montone, CARMELA MARIA; Piovesana, Susy; Laganã , Aldo

Pervasive technologies for the reduction of disaster consequences: Opportunities and questions

2017 - INTERNATIONAL JOURNAL OF SAFETY AND SECURITY ENGINEERING
Ferrara, Vincenzo

Sourdough-type propagation of faba bean flour. Dynamics of microbial consortia and biochemical implications

2017 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Coda, Rossana; Kianjam, Maryam; Pontonio, Erica; Verni, Michela; Di Cagno, Raffaella; Katina, Kati; Rizzello, Carlo Giuseppe; Gobbetti, Marco

Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

2017 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Rizzello, Carlo Giuseppe; Lorusso, Anna; Russo, Vito; Pinto, Daniela; Marzani, Barbara; Gobbetti, Marco

A predictive model for estimating the indoor oxygen level and assessing Oxygen Deficiency Hazard (ODH)

2016 - JOURNAL OF LOSS PREVENTION IN THE PROCESS INDUSTRIES
Stefana, Elena; Marciano, Filippo; Alberti, Marco

Qualitative risk assessment of a Dual Fuel (LNG-Diesel) system for heavy-duty trucks

2016 - JOURNAL OF LOSS PREVENTION IN THE PROCESS INDUSTRIES
Stefana, Elena; Marciano, Filippo; Alberti, Marco

How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods

2016 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Pontonio, Erica; Rizzello, Carlo Giuseppe; Di Cagno, Raffaella; Dousset, Xavier; Clément, Héliciane; Filannino, Pasquale; Onno, Bernard; Gobbetti, Marco

Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation

2016 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Mamhoud, Asma; Nionelli, Luana; Bouzaine, Taroub; Hamdi, Moktar; Gobbetti, Marco; Rizzello, Carlo Giuseppe

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