L. Laghi; E. Babini; A. Bordoni; A. Ciampa; F. Danesi; M. Di Nunzio; G. Picone; V. Valli; F. Capozzi, Time Domain Measurements and High Resolution Spectroscopy are Powerful Nuclear Magnetic Resonance Approaches Suitable to Evaluate the In Vitro Digestion of Protein-rich Food Products, in: Magnetic Resonance in Food Science: Food for Thought, CAMBRIDGE, The Royal Society of Chemistry, 2013, pp. 201 - 212 [capitolo di libro]Open Access
Versari A.; Parpinello G.P.; Laghi L., Application of infrared spectroscopy for the prediction of color components of red wines, «SPECTROSCOPY», 2012, 27, pp. 36 - 47 [articolo]
A. Ciampa; G. Picone; L. Laghi; H. Nikzad; F. Capozzi, Changes in the Amino Acid Composition of Bogue (Boops boops) Fish during Storage at Different Temperatures by 1H-NMR Spectroscopy, «NUTRIENTS», 2012, 4, pp. 542 - 553 [articolo]Open Access
R. Francavilla; M. Calasso; L. Calace; S. Siragusa; M. Ndagijimana; P. Vernocchi; L. Brunetti; G. Mancino; G. Tedeschi; E. Guerzoni; F. Indrio; L. Laghi; V. L. Miniello; M. Gobbetti; M. De Angelis, Effect of lactose on gut microbiota and metabolome of infants with cow’s milk allergy, «PEDIATRIC ALLERGY AND IMMUNOLOGY», 2012, 23, pp. 420 - 427 [articolo]
V. Panarese; L. Laghi; A. Pisi; U. Tylewicz; M. Dalla Rosa; P. Rocculi, Effect of osmotic dehydration on Actinidia deliciosa kiwifruit: A combined NMR and ultrastructural study, «FOOD CHEMISTRY», 2012, 132, pp. 1706 - 1712 [articolo]
PETRACCI M.; LAGHI L.; ROCCULI P.; RIMINI S.; PANARESE V.; CREMONINI M.A.; CAVANI C., The use of sodium bicarbonate for marination of broiler breast meat, «POULTRY SCIENCE», 2012, 91, Article number: 31, pp. 526 - 534 [articolo]
S. López-Rayo; J. J. Lucena ; L. Laghi ; M. A. Cremonini, Demetalation of Fe, Mn, and Cu Chelates and Complexes: Application to the NMR Analysis of Micronutrient Fertilizers, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2011, 59, pp. 13110 - 13116 [articolo]
R. Di Cagno; M. De Angelis; I. De Pasquale; M. Ndagijimana; P. Vernocchi; P. Ricciuti; F. Gagliardi; L. Laghi; C. Crecchio; M. E Guerzoni; M. Gobbetti; R. Francavilla, Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization, «BMC MICROBIOLOGY», 2011, 11, Article number: 219, pp. 1 - 21 [articolo]Open Access
Laghi L.; Versari A.; Parpinello G.P.; Nakaji Y.D.; Boulton R.B., FT-IR spectroscopy and direct orthogonal signal correction preprocessing applied to selected phenolic compounds in red wines, «FOOD ANALYTICAL METHODS», 2011, 4, pp. 619 - 625 [articolo]
D. Ercolini; I. Ferrocino; A. Nasi; M. Ndagijimana; P. Vernocchi; A. La Storia; L. Laghi; G. Mauriello; M. E. Guerzoni; F. Villani, Monitoring of Microbial Metabolites and Bacterial Diversity in Beef Stored under Different Packaging Conditions, «APPLIED AND ENVIRONMENTAL MICROBIOLOGY», 2011, 77, pp. 7372 - 7381 [articolo]
U. Tylewicz; V. Panarese; L. Laghi; P. Rocculi; M. Nowacka; G. Placucci; M. Dalla Rosa, NMR and DSC Water Study During Osmotic Dehydration
of Actinidia deliciosa and Actinidia chinensis Kiwifruit, «FOOD BIOPHYSICS», 2011, 6, pp. 327 - 333 [articolo]
A. Bordoni; G. Picone; E. Babini; M. Vignali;
F. Danesi; V. Valli; M. Di Nunzio; L. Laghi; F. Capozzi, NMR comparison of in vitro digestion of Parmigiano Reggiano cheese aged 15 and 30 months, «MAGNETIC RESONANCE IN CHEMISTRY», 2011, 49, pp. S61 - S70 [articolo]
Santagapita P.; Laghi L.; Panarese V.; Tylewicz U.; Rocculi P.; Dalla Rosa M., Osmotic dehydration processing of kiwifruit pericarp tissue studied by means of LF-NMR relaxometry, in: FOOD PROCESS ENGINEERING IN A CHANGING WORLD, ATENE, Taoukis P.S., Stoforos N.G., 2011, pp. 797 - 803 [capitolo di libro]
Versari A.; Laghi L.; Thorngate J.H.; Boulton R.B., Prediction of colloidal stability in white wines using infrared spectroscopy, «JOURNAL OF FOOD ENGINEERING», 2011, 104, pp. 239 - 245 [articolo]
Laghi L.; Parpinello G. P.; Del Rio D.; Calani L.; A. U. Mattioli; Versari A., Fingerprint of enological tannins by multiple techniques approach, «FOOD CHEMISTRY», 2010, 121, pp. 783 - 788 [articolo]
