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Fundamental studies on the reduction of salt on dough and bread characteristics

Food research international, 2009-08, Vol.42 (7), p.885-891

2009

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In vitro inhibition of Clostridium difficile and Clostridium perfringens by commercial probiotic strains

Anaerobe, 2013-04, Vol.20, p.36-41

2013

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Fructose-derived advanced glycation end-products drive lipogenesis and skeletal muscle reprogramming via SREBP-1c dysregulation in mice

Free radical biology & medicine, 2016-02, Vol.91, p.224-235

2016

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Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread

European food research & technology, 2008-04, Vol.226 (6), p.1309-1316

2008

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The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

International journal of food microbiology, 2008-07, Vol.125 (3), p.274-278

2008

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The “Coptic” textiles of the “Museo Egizio” in Torino (Italy): a focus on dyes through a multi-technique approach

Archaeological and anthropological sciences, 2017-06, Vol.9 (4), p.485-497

2017

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Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae

Animal (Cambridge, England), 2013-07, Vol.7 (7), p.1079-1087

2013

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Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli

Journal of dairy science, 2012-02, Vol.95 (2), p.508-520

2012

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Study of the photochemical transformation of 2-ethylhexyl 4-(dimethylamino)benzoate (OD-PABA) under conditions relevant to surface waters

Water research (Oxford), 2016-01, Vol.88, p.235-244

2016

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Increased Complexity of the Species Composition of Lactic Acid Bacteria in Human Feces Revealed by Alternative Incubation Condition

Microbial ecology, 2003-05, Vol.45 (4), p.455-463

2003

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The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley

International journal of food microbiology, 2010-06, Vol.141 (1), p.116-121

2010

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Sphingomonas paucimobilis associated with localised calf myositis

Journal of neurology, neurosurgery and psychiatry, 2008-10, Vol.79 (10), p.1194-1195

2008

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Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

Journal of cereal science, 2007-05, Vol.45 (3), p.309-318

2007

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Detection of hepatitis C virus in an exhumed body identified the origin of a nosocomial transmission that caused multiple fatal diseases

The Journal of hospital infection, 2019-07, Vol.102 (3), p.332-336

2019

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Identification of the unknown transformation products derived from lincomycin using LC-HRMS technique

Journal of mass spectrometry., 2012-06, Vol.47 (6), p.751-759

2012

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Solubility of proteins from non-gluten cereals: A comparative study on combinations of solubilising agents

Food chemistry, 2010-08, Vol.121 (4), p.1225-1230

2010

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In vitro study of Prebiotic Properties of Levan-type Exopolysaccharides from Lactobacilli and Non-digestible Carbohydrates Using Denaturing Gradient Gel Electrophoresis

Systematic and applied microbiology, 2001-07, Vol.24 (2), p.232-237

2001

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Hepatitis B virus screening in healthy immigrants: A strategy to prevent the spread of infection and to identify and manage chronic hepatitis B (CHB)

Digestive and liver disease, 2014-02, Vol.46, p.e52-e52

2014

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Hepatitis C virus in healthy immigrants: To screen or not to screen?

Digestive and liver disease, 2014-02, Vol.46, p.e18-e19

2014

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Investigation of sulfoxaflor, flupyradifurone and their transformation products in plant-based food matrices

Food control, 2022-02, Vol.132, p.108537, Article 108537

2022

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Impact of sourdough on the texture of bread

Food microbiology, 2007-04, Vol.24 (2), p.165-174

2007

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Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

Food microbiology, 2009-10, Vol.26 (7), p.676-684

2009

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Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

Journal of cereal science, 2008-07, Vol.48 (1), p.33-45

2008

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Effects of High Intakes of Fructose and Galactose, with or without Added Fructooligosaccharides, on Metabolic Factors, Inflammation, and Gut Integrity in a Rat Model

Molecular nutrition & food research, 2021-03, Vol.65 (6), p.e2001133-n/a

2021

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Chemometric assessment and investigation of mechanism involved in photo-Fenton and TiO2 photocatalytic degradation of the artificial sweetener sucralose in aqueous media

Applied catalysis. B, Environmental, 2013-01, Vol.129, p.71-79

2013

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Fundamental studies on the reduction of salt on dough and bread characteristics

In vitro inhibition of Clostridium difficile and Clostridium perfringens by commercial probiotic strains

Fructose-derived advanced glycation end-products drive lipogenesis and skeletal muscle reprogramming via SREBP-1c dysregulation in mice

Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread

The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

The “Coptic” textiles of the “Museo Egizio” in Torino (Italy): a focus on dyes through a multi-technique approach

Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae

Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli

Study of the photochemical transformation of 2-ethylhexyl 4-(dimethylamino)benzoate (OD-PABA) under conditions relevant to surface waters

Increased Complexity of the Species Composition of Lactic Acid Bacteria in Human Feces Revealed by Alternative Incubation Condition

The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley

Sphingomonas paucimobilis associated with localised calf myositis

Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

Detection of hepatitis C virus in an exhumed body identified the origin of a nosocomial transmission that caused multiple fatal diseases

Identification of the unknown transformation products derived from lincomycin using LC-HRMS technique

Solubility of proteins from non-gluten cereals: A comparative study on combinations of solubilising agents

In vitro study of Prebiotic Properties of Levan-type Exopolysaccharides from Lactobacilli and Non-digestible Carbohydrates Using Denaturing Gradient Gel Electrophoresis

Hepatitis B virus screening in healthy immigrants: A strategy to prevent the spread of infection and to identify and manage chronic hepatitis B (CHB)

Hepatitis C virus in healthy immigrants: To screen or not to screen?

Investigation of sulfoxaflor, flupyradifurone and their transformation products in plant-based food matrices

Impact of sourdough on the texture of bread

Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

Effects of High Intakes of Fructose and Galactose, with or without Added Fructooligosaccharides, on Metabolic Factors, Inflammation, and Gut Integrity in a Rat Model

Chemometric assessment and investigation of mechanism involved in photo-Fenton and TiO2 photocatalytic degradation of the artificial sweetener sucralose in aqueous media

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