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PreviewIssue DateTitleAuthor(s)Type
2011Role of Lactobacillus rhamnosus in Parmigiano Reggiano cheese ripening: a genotypic and post-genomic studyGatti, Monica; Bove, Claudio GiorgioDoctoral thesis
Mar-2018Carbohydrate quality and health: new evidence for driving dietary choicesScazzina, Francesca; Pellegrini, Nicoletta; Cossu, MartaDoctoral thesis
Mar-2010The state of water in bread: effect of processing, formulation and storageVittadini, Elena; Curti, ElenaDoctoral thesis
Mar-2010Free and hidden fumonisins in maize and gluten-free productsMarchelli, Rosangela; Dall'Asta, Chiara; Mangia, MattiaDoctoral thesis
16-Mar-2018Recovery of valuable protein co-products from meat industry by enzymatic hydrolysis: bovine fleshing and hidesSforza, Stefano; Anzani, CeciliaDoctoral thesis
Mar-2010Characterization of carbohydrates as food quality, process and tipicity markers by HPAEC-PAD optimized and validated methodsCorradini, Claudio; Borromei, ChiaraDoctoral thesis
Mar-2008Traditional and innovative approaches to evaluate microbial contribution in long ripened fermented foods: the case of Parmigiano Reggiano cheeseNeviani, Erasmo; Gatti, Monica; De Dea Lindner, JulianoDoctoral thesis
28-Mar-2008Detection of peanut allergens by means of new PCR based methods and ELISAMarchelli, Rosangela; Hengel, Arjon J. van; Scaravelli, ElenaDoctoral thesis
2009Culture independent approach for the evaluation of presence and activity of microorganisms in foodGatti, Monica; Neviani, Erasmo; Bottari, BenedettaDoctoral thesis
28-Mar-2008Peptides and proteins as markers of quality and safety in food: an approach by Mass SpectrometryMarchelli, Rosangela; Sforza, Stefano; Cavatorta, ValeriaDoctoral thesis

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