Dellarosa, Nicolò; Ragni, Luigi; Laghi, Luca; Tylewicz, Urszula; Rocculi, Pietro; Dalla Rosa, Marco, Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2016, 37, pp. 345 - 351 [articolo]Open Access
De Filippis, Francesca; Pellegrini, Nicoletta; Laghi, Luca; Gobbetti, Marco; Ercolini, Danilo, Unusual sub-genus associations of faecal Prevotella and Bacteroides with specific dietary patterns, «MICROBIOME», 2016, 4, pp. 57 - 62 [articolo]Open Access
Marcolini, Elena; Babini, Elena; Bordoni, Alessandra; DI NUNZIO, Mattia; Laghi, Luca; Anita, Maczό; Picone, Gianfranco; Emoke, Szerdahelyi; Valli, Veronica; Capozzi, Francesco, Bioaccessibility of the Bioactive Peptide Carnosine during in Vitro Digestion of Cured Beef Meat, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2015, 60, pp. 4973 - 4978 [articolo]Open Access
Trimigno, Alessia; Marincola, Flaminia Cesare; Dellarosa, Nicolò; Picone, Gianfranco; Laghi, Luca, Definition of food quality by NMR-based foodomics, «CURRENT OPINION IN FOOD SCIENCE», 2015, 4, pp. 99 - 104 [articolo]
Iaccheri, Eleonora; Laghi, Luca; Cevoli, Chiara; Berardinelli, Annachiara; Ragni, Luigi; Romani, Santina; Rocculi, Pietro, Different analytical approaches for the study of water features in green and roasted coffee beans, «JOURNAL OF FOOD ENGINEERING», 2015, 146, pp. 28 - 35 [articolo]
Nicolò Dellarosa; Luca Laghi; Emilía Martinsdottir; Rosa Jonsdottir; Kolbrún Sveinsdottir, Enrichment of convenience seafood with omega-3 and seaweed extracts: Effect on lipid oxidation, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2015, 62, pp. 746 - 752 [articolo]
Parolin, C.; Marangoni, A.; Laghi, L.; Foschi, C.; Nahui Palomino, R.A.; Calonghi, N.; Cevenini, R.; Vitali, B., Isolation of vaginal lactobacilli and characterization of anti-candida activity, «PLOS ONE», 2015, 10, Article number: e0131220, pp. . - . [articolo]Open Access
Giordani, B.; Marangoni, A.; Parolin, C.; Foschi, C.; Nahui Palomino, R. A; Laghi, L.; Vitali, B., Lactobacillus strains isolated from vaginal microbiota of healthy women inhibit Candida growth and adherence, in: 31st meeting of SIMGBM-MICROBIOLOGY 2015, 2015, pp. 31 - 31 (atti di: MICROBIOLOGY 2015, Ravenna, Italy, 23-26 settembre 2015) [atti di convegno-abstract]
Balestra, Federica; Laghi, Luca; Taneyo Saa, Danielle; Gianotti, Andrea; Rocculi, Pietro; Pinnavaia, Giangaetano, Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough, «FOOD CHEMISTRY», 2015, 187, Article number: 17442, pp. 451 - 459 [articolo]
Vitali, B; Cruciani, F.; Picone, G.; Parolin, C.; Donders, G.; Laghi, L., Vaginal microbiome and metabolome highlight specific signatures of bacterial vaginosis, «EUROPEAN JOURNAL OF CLINICAL MICROBIOLOGY & INFECTIOUS DISEASES», 2015, 34, pp. 2367 - 2376 [articolo]Open Access
Arianna Ricci; Giuseppina Paola Parpinello; Luca Laghi; Milena Lambri; Andrea Versari, Application of Infrared Spectroscopy to Grape and Wine Analysis, in: Infrared Spectroscopy. Theory, Developments and Applications, New York NY, NOVA Publishers, Inc, 2014, pp. 17 - 41 [capitolo di libro]
C. Parolin; A. Marangoni; B. Giordani; L. Laghi; N. Calonghi; B. Vitali., Characterization of anti-Candida activity of vaginal lactobacilli, in: Book of Abstracts, 2014, pp. 155 - 155 (atti di: International Conference of Antimicrobial Agents, Madrid, Spain, 1-3 October 2014) [atti di convegno-abstract]
PETRACCI M.; LAGHI L.; RIMINI S.; ROCCULI P.; CAPOZZI F.; CAVANI C., Chicken breast meat marinated with increasing levels of sodium bicarbonate, «JOURNAL OF POULTRY SCIENCE», 2014, 51, pp. 206 - 212 [articolo]
Nowacka M.; Tylewicz U.; Laghi L.; Dalla Rosa M.; Witrowa-Rajchert D., Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration, «FOOD CHEMISTRY», 2014, 144, pp. 18 - 25 [articolo]
Luca Laghi;Andrea Versari;Elena Marcolini;Giuseppina P. Parpinello, Metabonomic Investigation by 1H-NMR to Discriminate between Red Wines from Organic and Biodynamic Grapes, «FOOD AND NUTRITION SCIENCES», 2014, 05, pp. 52 - 59 [articolo]
