Impact of Electrolyzed Water on the Microbial Spoilage Profile of Piedmontese Steak Tartare von Botta, C, Coisson, J D, Ferrocino, I, Colasanto, A, Pessione, A, Cocolin, L, Arlorio, M, Rantsiou, K

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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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Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian red wine von Mazzoli, R, Lamberti, C, Coisson, J. D, Purrotti, M, Arlorio, M, Giuffrida, M. G, Giunta, C, Pessione, E

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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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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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D-Amino Acids and Computer Vision Image Analysis: A New Tool to Monitor Hazelnuts Roasting? von Arlorio, M., Coisson, J. D, Travaglia, F., Rinaldi, M., Locatelli, M., Gatti, M., Caligiani, A., Martelli, A.

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Improving the Quality of Roasted Hazelnuts during their Shelf-life using Film Coating Starch-Based von Travaglia, F., Coisson, J. D, Bordiga, M., Martelli, A., Arlorio, M.

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HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines von BORDIGA, M., COISSON, J. D., TRAVAGLIA, F., PIANA, G., ARLORIO, M.

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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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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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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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Production of pectin-degrading enzymes by ericoid mycorrhizal fungi von PEROTTO, SILVIA, COISSON, JEAN DANIEL, PERUGINI, IOLANDA, COMETTI, VALERIA, BONFANTE, PAOLA

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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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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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Cholesterol-Free Ketogenic Diet Administration Ameliorates Experimental Metabolic Syndrome von Agosti, Emanuela, Alessia, Provera, Gadipudi, Laila L, Ramavath, Naresh N, Antonio, Colasanto, Raineri, Davide, Chiocchetti, Annalisa, Arlorio, Marco, Coisson, Jean D, Caputo, Marina, Reano, Simone, Filigheddu, Nicoletta, Albano, Emanuele, Sutti, Salvatore, Prodam, Flavia

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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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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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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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