Abscisic acid crosstalk with auxin and ethylene in biosynthesis and degradation of inulin‐type fructans in chicory von Mohammadi, F., Naghavi, M. R., Peighambari, S. A., Khosravi Dehaghi, N., Khaldari, I., Bravi, E., Marconi, O., Perretti, G., Hause, B.

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BIODEGRADABLE PACKAGING AND EDIBLE COATING FOR FRESH-CUT FRUITS AND VEGETABLES von Galgano, F, Condelli, N, Favati, F, Di Bianco, V, Perretti, G, Caruso, M.C

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Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil von Baldioli, M. (Universita di Perugia, Perugia, Italy.), Servili, M, Perretti, G, Montedoro, G.F

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COMPARATIVE STUDY OF OXIDATION IN CANNED FOODS WITH A COMBINATION OF VEGETABLES AND COVERING OILS von Bravi, E, Mangione, A, Marconi, O, Perretti, G

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Antioxidant effects of supercritical fluid garlic extracts in canned artichokes von Bravi, E., Marconi, O., Sileoni, V., Rollo, M. R., Perretti, G.

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ITALY on the spotlight: EXPO MILAN 2015 and Italian Journal of Food Science von Fantozzi, P, Caboni, M.F, Toschi, T. Gallina, Gerbi, V, Hidalgo, A, Lavelli, V, Perretti, G, Pittia, P, Pompei, C, Rantsiou, K, Rolle, L, Sinigaglia, M, Zanoni, B

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Monitoring of Beer Filtration Using Photon Correlation Spectroscopy (PCS) von Sensidoni, M., Marconi, O., Perretti, G., Freeman, G., Fantozzi, P.

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DETERMINATION OF DIMETHYL SULPHIDE IN BREWERY SAMPLES BY HEADSPACE GAS CHROMATOGRAPHY MASS SPECTROMETRY (HS-GC/MS) von Stafisso, A, Marconi, O, Perretti, G, Fantozzi, P

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Composition of organic and conventionally produced sunflower seed oil von Perretti, G, Finotti, E, Adamuccio, S, Della Sera, R, Montanari, L

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MOISTURE CONTENT DETERMINATION OF COLORED MALTS von MARTE, L, FLORIDI, S, MARCONI, O, PERRETTI, G

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Production of a lycopene-enriched fraction from tomato pomace using supercritical carbon dioxide von Perretti, G., Troilo, A., Bravi, E., Marconi, O., Galgano, F., Fantozzi, P.

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HACCP IN THE MALTING AND BREWING PRODUCTION CHAIN: MYCOTOXIN, NITROSAMINE AND BIOGENIC AMINE RISKS von ERZETTI, M, MARCONI, O, BRAVI, E, PERRETTI, G, MONTANARI, L, FANTOZZI, P

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Boccaccio’s Irene — All Alone in Rainy London von Perretti, G.

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Behaviour of Malted Cereals and Pseudo-Cereals for Gluten-Free Beer Production von de Meo, B., Freeman, G., Marconi, O., Booer, C., Perretti, G., Fantozzi, P.

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Evaluation of the use of autologous micro-fragmented adipose tissue in the treatment of knee osteoarthritis: preliminary results of a randomized controlled trial von Perretti, G M, Ulivi, M, De Girolamo, L, Meroni, V, Lombardo, M D, Mangiavini, L

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Supercritical carbon dioxide fractionation of fish oil fatty acid ethyl esters von Perretti, G., Motori, A., Bravi, E., Favati, F., Montanari, L., Fantozzi, P.

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Quality Improvement of Low Alcohol Craft Beer Produced by Evaporative Pertraction von L. Liguori, G. De Francesco, P. Russo, D. Albanese, G. Perretti, M. Di Matteo

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Acrylamide risk in food products: The shortbread case study von Marconi, O., Bravi, E., Perretti, G., Martini, R., Montanari, L., Fantozzi, P.

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Supercritical fluid extraction for quality control in beer industry von Bravi, E., Perretti, G., Montanari, L., Favati, F., Fantozzi, P.

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Improving the value of rice by-products by SFE von Perretti, Giuseppe, Miniati, Enrico, Montanari, Luigi, Fantozzi, Paolo

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