Characterization of the volatile profiles of beer using headspace solid‐phase microextraction and gas chromatography–mass spectrometry von Rossi, Serena, Sileoni, Valeria, Perretti, Giuseppe, Marconi, Ombretta

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Development of an all rice malt beer: A gluten free alternative von Mayer, Heidi, Ceccaroni, Dayana, Marconi, Ombretta, Sileoni, Valeria, Perretti, Giuseppe, Fantozzi, Paolo

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Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads von Sileoni, Valeria, Alfeo, Vincenzo, Bravi, Elisabetta, Belardi, Ilary, Marconi, Ombretta

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Germination under Moderate Salinity Increases Phenolic Content and Antioxidant Activity in Rapeseed (Brassica napus var oleifera Del.) Sprouts von Falcinelli, Beatrice, Sileoni, Valeria, Marconi, Ombretta, Perretti, Giuseppe, Quinet, Muriel, Lutts, Stanley, Benincasa, Paolo

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Sequential Extraction and Attenuated Total Reflection-Fourier Transform Infrared Spectroscopy Monitoring in the Biorefining of Brewer's Spent Grain von Belardi, Ilary, Marrocchi, Assunta, Alfeo, Vincenzo, Sileoni, Valeria, De Francesco, Giovanni, Paolantoni, Marco, Marconi, Ombretta

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Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads von Bravi, Elisabetta, Sileoni, Valeria, Marconi, Ombretta

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Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types von De Francesco, Giovanni, Marconi, Ombretta, Sileoni, Valeria, Freeman, Gary, Lee, Eung Gwan, Floridi, Simona, Perretti, Giuseppe

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Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation von Bravi, Elisabetta, Francesco, Giovanni De, Sileoni, Valeria, Perretti, Giuseppe, Galgano, Fernanda, Marconi, Ombretta

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Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product von Alfeo, Vincenzo, Bravi, Elisabetta, Ceccaroni, Dayana, Sileoni, Valeria, Perretti, Giuseppe, Marconi, Ombretta

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Effect of an extender enriched with algerian date palm pollen on chilled semen characteristics of rabbit bucks at different ages von Laghouati, Amel, Belabbas, Rafik, Mattioli, Simona, Dal Bosco, Alessandro, Benberkane, Amine, Bravi, Elisabetta, Sileoni, Valeria, Marconi, Ombretta, Castellini, Cesare

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Dietary Freeze-Dried Flaxseed and Alfalfa Sprouts as Additional Ingredients to Improve the Bioactive Compounds and Reduce the Cholesterol Content of Hen Eggs von Mattioli, Simona, Cartoni Mancinelli, Alice, Bravi, Elisabetta, Angelucci, Elisa, Falcinelli, Beatrice, Benincasa, Paolo, Castellini, Cesare, Sileoni, Valeria, Marconi, Ombretta, Dal Bosco, Alessandro

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Accelerated shelf-life model of gluten-free rusks by using oxidation indices von Bravi, Elisabetta, Sileoni, Valeria, Perretti, Giuseppe, Marconi, Ombretta

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Determination of free fatty acids in beer von Bravi, Elisabetta, Marconi, Ombretta, Sileoni, Valeria, Perretti, Giuseppe

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Advances in the valorization of brewing by-products von Belardi, Ilary, De Francesco, Giovanni, Alfeo, Vincenzo, Bravi, Elisabetta, Sileoni, Valeria, Marconi, Ombretta, Marrocchi, Assunta

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Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products von De Francesco, Giovanni, Marconi, Ombretta, Sileoni, Valeria, Perretti, Giuseppe

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Rice malting optimization for the production of top‐fermented gluten‐free beer von Ceccaroni, Dayana, Marconi, Ombretta, Sileoni, Valeria, Wray, Edward, Perretti, Giuseppe

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Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain von De Francesco, Giovanni, Sannino, Ciro, Sileoni, Valeria, Marconi, Ombretta, Filippucci, Sara, Tasselli, Giorgia, Turchetti, Benedetta

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Specialty rice malt optimization and improvement of rice malt beer aspect and aroma von Ceccaroni, Dayana, Sileoni, Valeria, Marconi, Ombretta, De Francesco, Giovanni, Lee, Eung Gwan, Perretti, Giuseppe

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Effect of the time and temperature of germination on the phenolic compounds of Triticum aestivum, L. and Panicum miliaceum, L von Ceccaroni, Dayana, Alfeo, Vincenzo, Bravi, Elisabetta, Sileoni, Valeria, Perretti, Giuseppe, Marconi, Ombretta

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Influence of yeast strain, priming solution and temperature on beer bottle conditioning von Marconi, Ombretta, Rossi, Serena, Galgano, Fernanda, Sileoni, Valeria, Perretti, Giuseppe

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