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Year | Number of Results |
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2020 | 2 |
2021 | 1 |
2023 | 4 |
2024 | 1 |
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Page 1
Species and temperature-dependent fermentative aptitudes of Mrakia genus for innovative brewing.
Food Res Int. 2023 Aug;170:113004. doi: 10.1016/j.foodres.2023.113004. Epub 2023 May 27.
Food Res Int. 2023.
PMID: 37316073
Free article.
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production.
Matraxia M, Alfonzo A, Prestianni R, Francesca N, Gaglio R, Todaro A, Alfeo V, Perretti G, Columba P, Settanni L, Moschetti G.
Matraxia M, et al. Among authors: alfeo v.
Food Microbiol. 2021 Oct;99:103806. doi: 10.1016/j.fm.2021.103806. Epub 2021 Apr 20.
Food Microbiol. 2021.
PMID: 34119099
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Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production.
Gaglio R, Franciosi E, Todaro A, Guarcello R, Alfeo V, Randazzo CL, Settanni L, Todaro M.
Gaglio R, et al. Among authors: alfeo v.
Food Res Int. 2020 Oct;136:109335. doi: 10.1016/j.foodres.2020.109335. Epub 2020 May 20.
Food Res Int. 2020.
PMID: 32846533
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Sequential Extraction and Attenuated Total Reflection-Fourier Transform Infrared Spectroscopy Monitoring in the Biorefining of Brewer's Spent Grain.
Belardi I, Marrocchi A, Alfeo V, Sileoni V, De Francesco G, Paolantoni M, Marconi O.
Belardi I, et al. Among authors: alfeo v.
Molecules. 2023 Dec 7;28(24):7992. doi: 10.3390/molecules28247992.
Molecules. 2023.
PMID: 38138483
Free PMC article.
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Development of gluten-free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties.
Cela N, Galgano F, Di Cairano M, Condelli N, Scarpa T, Marconi O, Alfeo V, Perretti G.
Cela N, et al. Among authors: alfeo v.
J Food Sci. 2023 Dec;88(12):5203-5215. doi: 10.1111/1750-3841.16786. Epub 2023 Oct 25.
J Food Sci. 2023.
PMID: 37876285
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Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality.
Gugino IM, Alfeo V, Ashkezary MR, Marconi O, Pirrone A, Francesca N, Cincotta F, Verzera A, Todaro A.
Gugino IM, et al. Among authors: alfeo v.
Food Chem. 2024 Mar 1;435:137517. doi: 10.1016/j.foodchem.2023.137517. Epub 2023 Sep 20.
Food Chem. 2024.
PMID: 37748254
Free article.
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Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product.
Alfeo V, Bravi E, Ceccaroni D, Sileoni V, Perretti G, Marconi O.
Alfeo V, et al.
Foods. 2020 Oct 13;9(10):1447. doi: 10.3390/foods9101447.
Foods. 2020.
PMID: 33066003
Free PMC article.
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