Detection of hazelnut ( Corylus spp.) in processed foods using real-time PCR von Arlorio, M., Cereti, E., Coïsson, J.D., Travaglia, F., Martelli, A.

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Microchip capillary electrophoresis (Lab-on-chip®) improves detection of celery ( Apium graveolens L.) and sesame ( Sesamum indicum L.) in foods von Coïsson, J.D, Cereti, E, Garino, C, D’Andrea, M, Recupero, M, Restani, P, Arlorio, M

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Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration von Bordiga, M., Lorenzo, C., Pardo, F., Salinas, M.R., Travaglia, F., Arlorio, M., Coïsson, J.D., Garde-Cerdán, T.

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The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine von Lorenzo, C., Bordiga, M., Pérez-Álvarez, E.P., Travaglia, F., Arlorio, M., Salinas, M.R., Coïsson, J.D., Garde-Cerdán, T.

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Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 von Arlorio, M, Coisson, J.D, Travaglia, F, Varsaldi, F, Miglio, G, Lombardi, G, Martelli, A

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Roasting impact on the contents of clovamide ( N-caffeoyl- L-DOPA) and the antioxidant activity of cocoa beans ( Theobroma cacao L.) von Arlorio, Marco, Locatelli, Monica, Travaglia, Fabiano, Coïsson, Jean-Daniel, Grosso, Erika Del, Minassi, Alberto, Appendino, Giovanni, Martelli, Aldo

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Euterpe oleracea juice as a functional pigment for yogurt von Coïsson, J.D., Travaglia, F., Piana, G., Capasso, M., Arlorio, M.

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Chemotype and genotype combined analysis applied to tomato ( Lycopersicon esculentum Mill.) analytical traceability von Tedeschi, P., Coïsson, J.D., Maietti, A., Cereti, E., Stagno, C., Travaglia, F., Arlorio, M., Brandolini, V.

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Beef carcass microbiota after slaughtering and primary cooling: A metataxonomic assessment to infer contamination drivers von Botta, C., Franciosa, I., Coisson, J.D., Ferrocino, I., Colasanto, A., Arlorio, M., Cocolin, L., Rantsiou, K.

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Chemical Composition, Plant Genetic Differences, Antimicrobial and Antifungal Activity Investigation of the Essential Oil of Rosmarinus officinalis L von Angioni, Alberto, Barra, Andrea, Cereti, Elisabetta, Barile, Daniela, Coïsson, Jean Daniel, Arlorio, Marco, Dessi, Sandro, Coroneo, Valentina, Cabras, Paolo

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Detection of Biogenic Amine Producer Bacteria in a Typical Italian Goat Cheese von Bonetta, S, Carraro, E, Coisson, j.D, Travaglia, F, Arlorio, M

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Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO 2 von Arlorio, M., Coïsson, J.D., Travaglia, F., Varsaldi, F., Miglio, G., Lombardi, G., Martelli, A.

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Identification of production area of Ossolano Italian cheese with chemometric complex approach von Barile, D., Coı¨sson, J.D., Arlorio, M., Rinaldi, M.

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Chemometrical Characterization of Four Italian Rice Varieties Based on Genetic and Chemical Analyses von Brandolini, Vincenzo, Coïsson, Jean Daniel, Tedeschi, Paola, Barile, Daniela, Cereti, Elisabetta, Maietti, Annalisa, Vecchiati, Giorgio, Martelli, Aldo, Arlorio, Marco

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Chemical and Genomic Combined Approach Applied to the Characterization and Identification of Italian Allium sativum L von Brandolini, Vincenzo, Tedeschi, Paola, Cereti, Elisabetta, Maietti, Annalisa, Barile, Daniela, Coïsson, Jean Daniel, Mazzotta, Dionisio, Arlorio, Marco, Martelli, Aldo

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Characterization of Pectins and Some Secondary Compounds from Theobroma cacao Hulls von Arlorio, M., Coisson, J.D., Restani, P., Martelli, A.

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Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria von Lamberti, C., University of Turin (Italy). Dept. of Life Sciences and Systems Biology, Genovese, F., University of Turin (Italy). Dept. of Life Sciences and Systems Biology, Coisson, J.D., University of Piemonte Orientale A. Avogadro, Novara (Italy). Dept. of Pharmaceutical Sciences, Lobianco, G., University of Turin (Italy). Dept. of Life Sciences and Systems Biology, Cocolin, L., University of Turin (Italy). Dept. of Life Sciences and Systems Biology, Pessione, E., University of Turin (Italy). Dept. of Life Sciences and Systems Biology

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