Isolated theropod teeth associated with a sauropod skeleton from the Late Cretaceous Allen Formation of Rio Negro, Patagonia, Argentina von Meso, Jorge G, Hendrickx, Christophe, Baiano, Mattia A, Canale, Juan I, Salgado, Leonardo, Diaz-Ma

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New information on paleopathologies in non-avian theropod dinosaurs: a case study on South American abelisaurids von Baiano, Mattia A, Cerda, Ignacio A, Bertozzo, Filippo, Pol, Diego

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Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods von Del Nobile, M.A., Chillo, S., Mentana, A., Baiano, A.

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Diuqin lechiguanae gen. et sp. nov., a new unenlagiine (Theropoda: Paraves) from the Bajo de la Carpa Formation (Neuquén Group, Upper Cretaceous) of Neuquén Province, Patagonia, Ar... von Porfiri, Juan D, Baiano, Mattia A, Dos Santos, Domenica D, Gianechini, Federico A, Pittman, Michael, Lamanna, Matthew C

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Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies von Baiano, A, Terracone, C, Gambacorta, G, La Notte, E

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An Early Cretaceous, medium-sized carcharodontosaurid theropod (Dinosauria, Saurischia) from the Mulichinco Formation (upper Valanginian), Neuquén Province, Patagonia, Argentina von Coria, Rodolfo A., Currie, Philip J., Ortega, Francisco, Baiano, Mattia A.

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Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage von Baiano, A, Gambacorta, G, Terracone, C, Previtali, M.A, Lamacchia, C, La Notte, E

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Effects of Olive Maturation and Stoning on Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) during Storage von Gambacorta, G., Faccia, M., Previtali, M.A., Pati, S., Notte, E. La, Baiano, A.

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Influence of protein content on spaghetti cooking quality von Del Nobile, M.A., Baiano, A., Conte, A., Mocci, G.

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In vitro removal of ochratoxin A by two strains of Saccharomyces cerevisiae and their performances under fermentative and stressing conditions von Petruzzi, L., Bevilacqua, A., Baiano, A., Beneduce, L., Corbo, M.R., Sinigaglia, M.

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Analysis of cracking and breakage in dried pasta: a case study von Baiano, A, Di Chio, A.G, Scapola, D

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Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine aging von Baiano, A., Petruzzi, L., Sinigaglia, M., Corbo, M. R., Bevilacqua, A.

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Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability von Lamacchia, C., Baiano, A., Lamparelli, S., Terracone, C., Trani, A., Di Luccia, A.

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Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour von Baiano, A., Lamacchia, C., Fares, C., Terracone, C., La Notte, E.

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Assessment of sensory firmness and crunchiness of tablegrapes by acoustic and mechanical properties von Giacosa, S., Zeppa, G., Baiano, A., Torchio, F., Río Segade, S., Gerbi, V., Rolle, L.

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Influence of drying temperature on the spaghetti cooking quality von Baiano, A., Conte, A., Del Nobile, M.A.

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Effects of different vinification technologies on physico-chemical properties and antioxidant activity of ‘Falanghina’ and ‘Bombino bianco’ wines von Baiano, A., Varva, G., De Gianni, A., Terracone, C., Viggiani, I., Del Nobile, M. A.

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Osteology and phylogenetic relationships of Ligabuesaurus leanzai (Dinosauria: Sauropoda) from the Early Cretaceous of the Neuquén Basin, Patagonia, Argentina von Bellardini, Flavio, Coria, Rodolfo A, Pino, Diego A, Windholz, Guillermo J, Baiano, Mattia A, Martinelli, Augustin G

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An approach to “Design for Reliability” in solid state lighting systems at high temperatures von Tarashioon, S., Baiano, A., van Zeijl, H., Guo, C., Koh, S.W., van Driel, W.D., Zhang, G.Q.

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Respiration rate of minimally processed lettuce as affected by packaging von Del Nobile, M.A., Baiano, A., Benedetto, A., Massignan, L.

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