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Nutrition and Ageing.
Minuti A, Patrone V, Giuberti G, Spigno G, Pietri A, Battilani P, Ajmone Marsan P. Minuti A, et al. Among authors: spigno g. Stud Health Technol Inform. 2014;203:112-21. Stud Health Technol Inform. 2014. PMID: 26630518
Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation.
Falasconi I, Fontana A, Patrone V, Rebecchi A, Duserm Garrido G, Principato L, Callegari ML, Spigno G, Morelli L. Falasconi I, et al. Among authors: spigno g. Microorganisms. 2020 Sep 10;8(9):1388. doi: 10.3390/microorganisms8091388. Microorganisms. 2020. PMID: 32927810 Free PMC article.
Effect of different fibre addition on cookie dough and texture.
Gruppi A, Giuberti G, Duserm Garrido G, Spigno G. Gruppi A, et al. Among authors: spigno g. Food Sci Technol Int. 2023 Mar 8:10820132231162475. doi: 10.1177/10820132231162475. Online ahead of print. Food Sci Technol Int. 2023. PMID: 36890775
A Potentially Ecosustainable Hazelnut/Carob-Based Spread.
Principato L, Carullo D, Gruppi A, Duserm Garrido G, Giuberti G, Lambri M, Spigno G, Bassani A. Principato L, et al. Among authors: spigno g. Int J Food Sci. 2024 Mar 14;2024:4863035. doi: 10.1155/2024/4863035. eCollection 2024. Int J Food Sci. 2024. PMID: 38515832 Free PMC article.
Cellulose and hemicelluloses recovery from grape stalks.
Spigno G, Pizzorno T, De Faveri DM. Spigno G, et al. Bioresour Technol. 2008 Jul;99(10):4329-37. doi: 10.1016/j.biortech.2007.08.044. Epub 2007 Nov 1. Bioresour Technol. 2008. PMID: 17935982
36 results