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Scienze degli Alimenti - Pubblicazioni Internazionali
  1. Acquistucci R, Francisci R, Bucci R, Ritota M, Mazzini F. (In corso di Stampa). Nutritional and physicochemical characterisation of Italian rice flours and starches. Food Sci. Tech. Res.
  2. Acquistucci R, Ritota M, Turfani V. (2009). Starch characterisation of Emmer (Triticum dicoccum Schübler) by differential scanning calorimetry.  Tecnica Molitoria Int. 60(10), 122-128
  3. Acquistucci R, Aureli G, Codianni P, Colonna M and Galterio G. (2004). Chemical, technological and nutritional characteristics of two lines of farro (Triticum turgidum ssp. dicoccum). Nahrung/Food, 48 (3), 213-217
  4. Acquistucci R,  D’Egidio MG. (2004). A collaborative test on the determination of semolina colour by diffuse reflectance colorimetry. Tecnica Molitoria Int, 55(3/4), 97-102
  5. Barile VL, Tripaldi C, Pizzoferrato L, Pacelli C, Palocci G, Allegrini S, Maschio M, Mattera M, Manzi P, Borghese A, (2007). Effects of different diets on milk yield and quality of lactating buffaloes: maize versus sorghum silage. Ital J Anim Sci. 6(2), 520-523.
  6. Carbonaro M, Mattera M. (2004). Characterization of milk protein hydrolysates of low allergenicity by capillary electrophoresis. The Ital. J. of Biochem.: 53 (3): 151.
  7. Carcea M, Brereton P, Hsu R, Kelly S, Marmiroli N, Melini F, Soukoulis C and Wenping D (2009). Food Authenticity Assessment – Ensuring compliance with food legislation and traceability requirements. Quality Assur. Safety Crops Foods. 1(2),  93-100.
  8. Carcea M, Melini F. (2009). The MoniQA network. An overview on legal constraints and factors limiting researcher mobility and integration within the network. Italian J. Food Sci, 21(2), 1-6.
  9. Carcea M, Melini F. (2009). The EU Funded Network of Excellence MoniQA. Tecnica Molitoria Int. 60 (10A), 248-251.
  10. Carcea M, Bartoli L, Mellara F, Fantauzzi P. and Narducci V. (2008). Moisture determination in soft and durum wheat grains: comparison of methods.  Tecnica Molitoria Int. 59 (9A), 77-84.
  11. Carcea M, Aureli F and Cubadda F. (2007). Minerals and trace elements in the Italian wheat and products. Tecnica Molitoria Int. 58 (N.8/A), 129-139,.
  12. Carcea M, Bruschi L, Salvatorelli S, Foddai MS. (2006). Phenolic acids and other substances in Italian Emmer landraces and their products. Tecnica Molitoria Int, 57 (5A),116-122.
  13. Carcea M, Salvatorelli S, Turfani V, Mellara F. (2006). Influence of growing conditions on the technological performance of bread wheat (Triticum aestivum L.). Int. J. Food Sci. Technol. 41 (Supplement 2), 102-107.
  14. Carcea M, Salvatorelli S, Turfani V. (2005). In vitro protein digestibility of cereal foods. Tecnica Molitoria Int, 56 (4/A), 107-115,.
  15. Cubadda F, Aureli F, Raggi A and Carcea M.  (2009). Effect of milling, pasta making and cooking on minerals in durum wheat. J. Cereal Sci, 49, 92-97, 2009.
  16. Cubadda R, Carcea M, Marconi E, Trivisonno MC. (2007). Influence of gluten proteins and drying temperature on the cooking quality of durum wheat pasta. Cereal Chem. 84(1), 48-55.
  17. Cubadda R, Carcea M, Marconi E, and Trivisonno MC. (2007). Influence of protein content on durum wheat gluten strength determined by the SDS sedimentation test and by other methodsCereal Foods World. 52(5), 273-277.
  18. D’Evoli L, Tarozzi A, Hrelia P, Lucarini M, Cocchiola M, Gabrielli P, Franco F, Morroni F, Cantelli-Forti G and Lombardi-Boccia G. (in corso di stampa). Influence of cultivation system on bioactive molecules synthesis in strawberries: spin-off on antioxidant and antiproliferative activity. J. Food Sci.
  19. D’Evoli L, Salvatore P, Lucarini M, Nicoli S, Aguzzi A, Gabrielli P, Lombardi Boccia G. (2009). Nutritional value of traditional Italian meat-based dishes: influence of cooking methods and recipe formulation. Int. J. Food Sci. and Nutr, 60 (S5): 38-49.
  20. D’Evoli L, Huikko L, Lampi AM, Lucarini M, Lombardi Boccia G, Nicoli S and Piironen V (2006). Influence of rosemary (Rosemary officinalis l.) on plant sterols oxidation  in extra virgin olive oil Mol. Nutr. Food Res. 50, 818-823.
  21. Durazzo A, Azzini E, Raguzzini A, Maiani G, Finocchiaro F, Ferrari B, Gianinetti A and Carcea M. (2009). Influence of processing on the lignans content of cereal based foods. Tecnica Molitoria Int.  60(10/A), 163-173.
  22. Durazzo A, Raguzzini A, Azzini E, Foddai MS, Narducci V, Maiani G and Carcea M. (2009). Bioactive molecules in cereals. Tecnica Molitoria Int, 60(10A), 150-163.
  23. Durazzo A, Azzini E, Foddai MS, Venneria E, Maiani G and Carcea M. (2008). Extraction and identification of lignans in cereals. Tecnica Molitoria Int. 59 (9A), 149-155.
  24. Esti M, Cinquanta L, Panfili G, Manzi P, Marconi S. Pizzoferrato L, (2004). Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils. Food Agric Environ. 2(2), 129-134.
  25. Fedele V, Rubino R, Claps S, Manzi P, Marconi S, Pizzoferrato L. (2004). Seasonal variation in retinol concentration of goat milk associated with grazing compared to indoor feeding. South Africa J.Animal Sci. 34 (5), 148-150.
  26. Fratianni M, Irano G, Panfili G and Acquistucci R. (2005). Estimation of Color Characteristics of Durum Wheat. Comparison of WSB, HPLC and Reflectance Colorimeter Measurements. J.  Agric  Food Chem,  53 (7), 2373-2378
  27. Gambelli L, De Angelis P, Rampacci M. (2006). Nutritional quality and safety of whitefish (Coregonus lavaretus) from Italian lakes. J. Food Comp. Anal., 19, 737-746..
  28. Gambelli L,  Santaroni GP, (2004).”Polyphenols content in some Italian red wines of different geographical origins”. J. Food Comp. Anal., 17, 613-618.
  29. Lombardi-Boccia G, Lanzi S. Aguzzi A. (2005). Aspects of Meat Quality: Trace Elements and B Vitamins in Raw and Cooked Meats. J. Food Comp. Anal.18: 39-46.
  30. Lombardi-Boccia G, Lanzi S, Lucarini M, Di Lullo, G. (2004). Meat and Meat Products Consumption in Italy: Contribution to Trace Elements and selected B Vitamins Supply. Int. J. Vit. and Nutr. Res. 74(4): 247-251.
  31. Lombardi-Boccia G, Lucarini M, Lanzi S, Aguzzi A, Cappelloni M. (2004). Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study. J Agric Food Chem. Jan 14; 52 (1): 90-4.
  32. Lucarini M, Lanzi S, Aguzzi A and Lombardi-Boccia G. (2006). Daily Intakes of Vitamin A  and Carotenoids in Italy. Int. J. Vit. and Nutr. Res. 76, 3 :103-109
  33. Manzi P, Pizzoferrato L. (2009). Kinetic study on unsaponifiable fraction changes and lactose hydrolysis during storage of Mozzarella di Bufala Campana PDO cheese. Int.J.Food Sci.Nutr. 60 (S7), 1-10
  34. Manzi P, Pizzoferrato L. (2008). Cholesterol and antioxidant vitamins in fat fraction of whole and skimmed dairy products. Food Bioproc Technol, on line first (DOI 10.1007/s11947-008-0060-3). 1-5.
  35. Manzi P, Marconi S, Pizzoferrato L, (2007). New functional milk-based products in the italian market. Food Chem. 104(2), 808-813.
  36. Manzi P, Marconi S, Aguzzi A, Pizzoferrato L. (2004). Commercial mushrooms: nutritional quality and effect of cooking. Food Chem. 84, 201-206.
  37. Marini F, Bucci R, Magrì L, Acquistucci R, Francisci R. (2008). Chemometric Class-Modeling for Food Authentication. Chemometrics and Intelligent Laboratory Systems, 90(1), 1-7
  38. Marletta L, Camilli E, Turrini A, Scardella P, Spada R, Piombo L, Khokhar S, Finglas P. and Carnovale E. (In corso di stampa). Ethnic Foods Consumed in Italy: Composition of Selected Foods. Food Chemistry
  39. Mattera M, Manzi P, Pizzoferrato L, (2007). Buffalo milk and cheese from animal to human nutrition. Part 1: the unsaponifiable fraction. Ital J Anim Sci. 6(2), 1123-1126.
  40. Mattera M, Manzi P, Pizzoferrato L, (2007). Buffalo milk and cheese from animal to human nutrition. Part 2: tracing parameters. Ital J Anim Sci. 6(2), 1127-1131.
  41. Orban E, Di Lena G, Ferrante I, Cataudella S.  Farming quality of Tuna (Thunnus thynnus). (2008). World Aquac, 32, 2, 52-54, 57-58.
  42. Orban E, Nevigato T, Di Lena G, Masci M, Casini I, Gambelli L, Caproni R. (2008). New trends in the seafood market. Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: nutritional quality and safety aspects . Food Chemistry, 110, 383-389.
  43. Orban E, Di Lena G, Nevigato T, Casini I, Caproni R,  Santaroni G, Giulini G. (2007). Nutritional and commercial quality of the striped venus clam Chamelea gallina from the Adriatic Sea. Food Chem.101 1063-1070.
  44. Orban E, Nevigato T, Masci M, Di Lena G, Casini I, Caproni R. Gambelli L, De Angelis P, Rampacci M. (2007). Nutritional quality and safety of European perch (Perca fluviatilis) from three lakes of Central Italy. Food Chemistry, 100, 482-490.
  45. Orban E, Masci M, Nevigato T, Casini I, Caproni R, Gambelli L. De Angelis P, Rampacci M. (2006). Nutritional quality and safety of whitefish (Coregonus lavaretus) from Italian lakes. J.Food Comp. Anal., 19, 737-746.
  46. Orban E, Di Lena G, Masci M, Nevigato T, Casini I, Caproni R, Gambelli L and Pellizzato M, (2004). “Growth, nutritional quality and safety of  oysters (Crassostrea gigas) cultured in the lagoon of Venice (Italy)”. Journal of the Science of Food and Agriculture, 84, 1929-1938.
  47. Paoletti F, Nardo N, Moneta E, Sinesio F, Comendador FJ. (2005). Micro-scale extension test of wheat flour dough for the prediction of bread quality. Tecnica Molitoria int, 56 (12), 1300-1307.
  48. Pizzoferrato L, Manzi P, Marconi S, Fedele V, Claps S, Rubino R, (2007). Degree of Antioxidant Protection: A Parameter to Trace the Origin and Quality of Goat’s Milk and Cheese. J Dairy Sci, 90, 4569-4574.
  49. Poms R, Thomas M, Finglas P, Astley S, Spichtinger D, Rose M, Popping B, Alldrick A, Van Egmond H, Solfrizzo M, Mills C, Kneifel W, Paulin S, Oreopoulou V, Anh To K, Carcea M, Turleskja H, Saarela M, Haugen J. and Gross M. (2009). MoniQA (Monitoring and Quality Assurance) – An EU-funded Network of Excellence (NoE) working towards the harmonisation of worldwide food quality and safety  monitoring and control strategies.  Quality Assur. Safety Crops Foods. 1(1), 9-22.
  50. Raffo A, Kelderer M, Paoletti F, Zanella A. (2009). Impact of innovative controller atmosphere storage and postharvest treatments on volatile compound production in cv. Pinova apples. Journal of Agricultural and Food Chemistry, 57, 915-923.
  51. Raffo A, Baiamonte I, Nardo N. and Paoletti F. (2008). Changes in antioxidants and taste-related compounds content during cold storage of fresh-cut red sweet pepper. Eur. Food Res. Technol, 226, 1167-1174.
  52. Raffo A, Nardo N, Tabilio MR, Paoletti F, (2008). Effects of Cold Storage on Aroma Compounds of White- and Yellow-Fleshed Peaches, Eur. Food Res. Technol, 226, 1503-1512.
  53. Raffo A, Baiamonte I, Nardo N. and Paoletti F, (2007). Internal quality and antioxidants content of cold stored red sweet peppers as affected by polyethylene bag packaging and hot water treatment, Eur. Food Res. Technol. 225, 395-405.
  54. Raffo A, La Malfa G, Fogliano V, Maiani G and Quaglia G. (2006). Seasonal variations in antioxidant components of cherry tomatoes (Lycopersicon esculentum Cv. Naomi F1), J. Food Comp. Anal, 19, 11-19.
  55. Raffo A, Sinesio F, Moneta E, Nardo N, Peparaio M, Paoletti F, (2006). Internal quality of fresh and cold stored celery petioles described by sensory profile, chemical and instrumental measurements, Eur. Food Res. Technol, 222, 590-599.
  56. Raffo A, Gianferri R, Barbieri R. and Brosio E. (2005). Ripening of banana fruit monitored by water relaxation and diffusion 1H-NMR measurements, Food Chem, 89 (1), 149-158.
  57. Raffo A, Paoletti F. and Antonelli M. (2004). Changes in sugar, organic acid, flavonol and carotenoid composition during ripening of berries of three seabuckthorn (Hippophae rhamnoides L.) cultivars, Eur. Food Res. Technol, 219 (4), 360-368.
  58. Ruggeri S, Straniero R, Pacifico S, Aguzzi A and Virgili F. (2008). “French Marine Bark Extract -Pycnogenol®- as a Possible Enrichment Ingredient for Yogurt”. J. Dairy Sci 91:4484-4491.
  59. Ruggeri S. (2004). Folate from food…Four is enough choosing right. Nutr. Bull, 29 (4): 356-358.
  60. Sinesio F, Paoletti F, D’Egidio MG, Moneta E, Nardo N, Peparaio M. and Comendador FJ. (2008). Flavor and texture as critical sensory parameters of consumer acceptance of barley pasta. Cereal Foods World, 53, 206-213.
  61. Skrabanja V, Kreft I, Bonafaccia G. (2004). Nutrient content in buckwheat milling fractions. Cereal Chemistry, 8(2):172-176.
  62. Spadoni M, Voltaggio M, Carcea M, Coni E, Raggi A and Cubadda F. (2007). Bioaccessible Selenium in Italian agricultural soils: comparison of the biogeochemical approach with a regression model based on geochemical and pedoclimatic variables. Sci. Total Environ.  376/1-3, 160-177.
  63. Tarozzi A, Cocchiola M, D’Evoli L, Franco F, Hrelia P, Gabrielli P, Lucarini M. and Lombardi-Boccia G. (2008). Compositional profile, phenolic compounds, antioxidant and antiproliferative activities of strawberries (Fragaria ananassa, cv.favette) grown by biodynamic and conventional agriculture. Acta Horticolurae (in press).
  64. Turfani V, Vivanti V, Acquistucci R. (2008). Liquid Chromatography-UV determination of plant sterols in barley and derived products. Tecnica Molitoria Int, 109-113
  65. Turfani V, Acquistucci R, Ritota M. (2007). Determination of amylose content in rice by different methods. Tecnica Molitoria Int.Yearly issue, 98-103