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13158 pubblicazioni

Rossi F.; Gardini F.; Rizzotti L.; La Gioia F.; Tabanelli G.; Torriani S., Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making, «APPLIED AND ENVIRONMENTAL MICROBIOLOGY», 2011, 77, pp. 2817 - 2822 [Articolo in rivista]
Magnani D.; Cafazzo S.; Calà P.; Dall'Olio S.; Nanni Costa L., BACK TEST vs TONIC IMMOBILITY TEST: BEHAVIOURAL RESPONSE IN TWO DIFFERENT RESTRAIN SITUATIONS, in: Proceedings of the XVth International Congress of the International Society for Animal Hygiene, BRNO, Tribun EU s.r.o., 2011, 3, pp. 1025 - 1028 (atti di: XV ISAH Congress 2011, Vienna, July 3-7) [Contributo in Atti di convegno]
Nanni Costa L.; Magnani D.; Calà P.; Cafazzo S.; Dall’Olio S.; Razzuoli E.; Amadori M., RELATIONSHIP BETWEEN BODY TEMPERATURE AND COPING STYLE IN POST-WEANED PIGLETS, in: Proceedings of the XVth International Congress of the International Society for Animal Hygiene, BRNO, Tribun EU s.r.o., 2011, 3, pp. 1051 - 1054 (atti di: XV ISAH Congress 2011, Vienna, July 3-7 2011) [Contributo in Atti di convegno]
C. Cevoli; L. Cerretani; A. Gori; M.F. Caboni; T. Gallina Toschi; A. Fabbri, Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds, «FOOD CHEMISTRY», 2011, 129, pp. 1315 - 1319 [Articolo in rivista]
E. Valli; R. Manzini; R. Accorsi; M. Bortolini; M. Gamberi; A. Bendini; G. Lercker; T. Gallina Toschi, Some suggestions for the producers after the simulation of an oil journey: the risk can be oxidation. The Food Supply Chain project at Bologna University, in: Proceedings of the First International Workshop on Food Supply Chain - WFSC, BOLOGNA, Università di Bologna, 2011, pp. 1 - 9 (atti di: The Food Journey - First International Workshop on Food Supply Chain - WFSC, Bertinoro (FC) - Orvieto (TR), Italy, June 26 - July 1, 2011) [Contributo in Atti di convegno]
Francesca Gaggia; Paola Mattarelli; Loredana Baffoni; Verena Stenico; Bruno Biavati, Probiotici e prebiotici nell’alimentazione animale, «TECNICA MOLITORIA», 2011, 7, pp. 689 - 707 [Articolo in rivista]
Viaggi D., Approaches to research in support to agricultural policy: the experience of the CAP-IRE project, «ACTA SCIENTIARUM POLONORUM. OECONOMIA», 2011, 10, pp. 83 - 94 [Articolo in rivista]
Was A.; Majewski E.; Cyganski L.; Bartolini F.; Floridi M.; Viaggi D., Assessment of economic effects of innovations in automatic milking systems in Podlaskie region (Poland) with the use of real option approach, «ACTA SCIENTIARUM POLONORUM. OECONOMIA», 2011, 10, pp. 107 - 120 [Articolo in rivista]
F. Kotti; L. Cerretani; M. Gargouri; E. Chiavaro; A. Bendini, Evaluation of the volatile fraction of some Tunisian and Italian commercial virgin olive oils: relation with olfactory attributes, «JOURNAL OF FOOD BIOCHEMISTRY», 2011, 35, pp. 681 - 698 [Articolo in rivista]
Muscolo A.; Sidari M.; Panuccio M.R.; Santonoceto C.; Orsini F.; De Pascale S., Plant Responses in Saline and Arid Environments: An Overview., «THE EUROPEAN JOURNAL OF PLANT SCIENCE AND BIOTECHNOLOGY», 2011, 5, pp. 1 - 11 [Articolo in rivista]
Viaggi D.; Zanni G., Grano duro: innovazione farà rima con organizzazione, «L'INFORMATORE AGRARIO», 2011, 33, pp. 2 - 5 [Articolo in rivista]
V. Verardo; D. Arraez-Roman; A. Segura-Carretero; E. Marconi; A. Fernandez-Gutierrez; M. F. Caboni, Determination of Free and Bound Phenolic Compounds in Buckwheat Spaghetti by RP-HPLC-ESI-TOF-MS: Effect of Thermal Processing from Farm to Fork, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2011, 59, pp. 7700 - 7707 [Articolo in rivista]
V. Verardo ; C. Serea ; R. Segal; M.F. Caboni, Free and bound minor polar compounds in oats: Different extraction methods and analytical determinations, «JOURNAL OF CEREAL SCIENCE», 2011, 54, pp. 211 - 217 [Articolo in rivista]
F. Danesi; A.M. Gómez-Caravaca; E. Boschetti; D. de Biase; V. Verardo; A. Pession; M.F. Caboni; A. Bordoni, Molecular effect of phytosterols in the regulation of cholesterol metabolism, in: 2nd International Conference on FOOD-OMICS, 2011, pp. 59 - 60 (atti di: 2nd International Conference on FOOD-OMICS, Cesena (Italy), 22nd-24thJune) [Contributo in Atti di convegno]
F. Pasini; V. Verardo; M.F. Caboni; L.F. D’Antuono, Evaluation of glucosinolates and phenolics in rocket salad (Eruca sativa and Diplotaxis tenuifolia) germplasm, in: 2nd International Conference on FOOD-OMICS, 2011, pp. 93 - 94 (atti di: 2nd International Conference on FOOD-OMICS, Cesena (Italy), 22nd-24thJune, 2011) [Contributo in Atti di convegno]
V. Verardo; D. Arráez-Román; A. Segura-Carretero; E. Marconi; A. Fernández-Gutiérrez; M.F. Caboni, Effect of thermal processing (from farm to fork) on free and bound phenolic compounds in gluten free buckwheat spaghetti, in: 2nd International Conference on FOOD-OMICS, 2011, pp. 113 - 114 (atti di: 2nd International Conference on FOOD-OMICS, Cesena (Italy), 22nd-24thJune, 2011) [Contributo in Atti di convegno]
D. Bigi, Razze zootecniche in pericolo di estinzione: l'asino di Martina Franca, «VITA IN CAMPAGNA», 2011, 7-8, pp. 49 - 49 [Articolo in rivista]
V. Verardo; A.M. Gómez-Caravaca; M.C. Messia; E. Marconi; M.F. Caboni, Use of barley by-products (from air classification) to develop functional spaghetti enriched of phenolic compounds and dietary fiber, in: 2nd International Conference on FOOD-OMICS, 2011, pp. 114 - 115 (atti di: 2nd International Conference on FOOD-OMICS, Cesena (Italy), 22nd-24thJune, 2011) [Contributo in Atti di convegno]
F. Sonni; F. Chinnici; N. Natali; C. Riponi, PRE-FERMENTATIVE REPLACEMENT OF SULPHUR DIOXIDE BY LYSOZYME AND OENOLOGICAL TANNINS: EFFECT ON THE FORMATION AND EVOLUTION OF VOLATILE COMPOUNDS DURING THE BOTTLE STORAGE OF WHITE WINES, «FOOD CHEMISTRY», 2011, 129, pp. 1193 - 1200 [Articolo in rivista]
F. Sonni; E.G. Moore; A.C. Clark; F.Chinnici;C. Riponi; G.R. Scollary, Impact of Glutathione on the Formation of Methylmethine- and Carboxymethine-Bridged (+)-Catechin Dimers in a Model Wine System, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2011, 59, pp. 7410 - 7418 [Articolo in rivista]