Severe impacts of the Brumadinho dam failure (Minas Gerais, Brazil) on the water quality of the Paraopeba River von Thompson, Fabiano, de Oliveira, Braulio Cherene, Cordeiro, Marcelle Candido, Masi, Bruno P., Rangel, Thiago Pessanha, Paz, Pedro, Freitas, Thamyres, Lopes, Grasiele, Silva, Bruno Sergio, S. Cabral, Anderson, Soares, Maria, Lacerda, Diego, dos Santos Vergilio, Cristiane, Lopes-Ferreira, Mônica, Lima, Carla, Thompson, Cristiane, de Rezende, Carlos Eduardo

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Effect of sourdough at different concentrations on quality and shelf life of bread von Torrieri, E., Pepe, O., Ventorino, V., Masi, P., Cavella, S.

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Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs von Aponte, M., Boscaino, F., Sorrentino, A., Coppola, R., Masi, P., Romano, A.

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Environmental matching used to predict range expansion of two invasive corals (Tubastraea spp.) von Santos, H.S., Silva, F.G.C., Masi, B.P., Fleury, B.G., Creed, J.C.

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Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life von Di Monaco, R, Torrieri, E, Pepe, O, Masi, P, Cavella, S

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Spray‐dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse von Romano, A, Blaiotta, G, Di Cerbo, A, Coppola, R, Masi, P, Aponte, M

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Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion von Romano, A., Giosafatto, C. V. L., Al-Asmar, A., Masi, P., Aponte, M., Mariniello, L.

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Structure and in vitro digestibility of grass pea (Lathyrus sativus L.) flour following transglutaminase treatment von Romano, A., Giosafatto, C. V. L., Al-Asmar, A., Masi, P., Romano, R., Mariniello, L.

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Description of leavening of bread dough with mathematical modelling von Romano, A., Toraldo, G., Cavella, S., Masi, P.

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Effects of UVC treatment on re-milled semolina dough and data — driven analysis of leavening process von Campagna, R., Romano, A., Raiola, A., Masi, P., Toraldo, G., Cavella, S.

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Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass ( Dicentrarchus labrax) von Torrieri, E., Cavella, S., Villani, F., Masi, P.

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PREDICTING SENSORY COHESIVENESS, HARDNESS AND SPRINGINESS OF SOLID FOODS FROM INSTRUMENTAL MEASUREMENTS von DI MONACO, R, CAVELLA, S, MASI, P

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Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.) von Romano, A, Giosafatto, C. V. L, Masi, P, Mariniello, L

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Protein–polysaccharide interactions: Phase behaviour of pectin–soy flour mixture von Giancone, T., Torrieri, E., Masi, P., Michon, C.

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“ABCD” score in transient ischemic attacks von Masi, P, Sciannamea, L

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Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties von Miele, N. A., Di Monaco, R., Formisano, D., Masi, P., Cavella, S.

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The effect of expectations generated by brand name on the acceptability of dried semolina pasta von Di Monaco, R, Cavella, S, Di Marzo, S, Masi, P

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Impact of antisecretory treatment on respiratory symptoms of gastroesophageal reflux disease in children von Ummarino, D., Miele, E., Masi, P., Tramontano, A., Staiano, A., Vandenplas, Y.

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Influence of information on origin and technology on the consumer response: The case of soppressata salami von Iaccarino, T., Di Monaco, R., Mincione, A., Cavella, S., Masi, P.

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Brumadinho dam collapse induces changes in the microbiome and the antibiotic resistance of the Paraopeba River (Minas Gerais, Brazil) von Thompson, Cristiane, Garcia, Gizele, Masi, Bruno P., Freitas, Thamyres, Paz, Pedro H.C., Leal, Camille V., Otsuki, Koko, Tschoeke, Diogo, Salazar, Vinicius, Soares, Maria, Lopes, Grasiele, Bacha, Leonardo, Cosenza, Carlos, Vieira, Veronica V., Botelho, Ana Caroline N., de Oliveira, Braulio Cherene Vaz, de Rezende, Carlos E., Teixeira, Lucia, Thompson, Fabiano

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