Giampiero Sacchetti; Lilia Neri; Luca Laghi; Francesco Capozzi; Dino Mastrocola; Paola Pittia, Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions, «FOOD CHEMISTRY», 2014, 144, pp. 36 - 43 [Scientific article]
Luca Laghi;Gianfranco Picone;Francesco Capozzi, Nuclear magnetic resonance for foodomics beyond food analysis, «TRAC. TRENDS IN ANALYTICAL CHEMISTRY», 2014, 59, pp. 93 - 102 [Scientific article]
Andrea Versari;V. Felipe Laurie;Arianna Ricci;Luca Laghi;Giuseppina P. Parpinello, Progress in authentication, typification and traceability of grapes and wines by chemometric approaches, «FOOD RESEARCH INTERNATIONAL», 2014, 60, pp. 2 - 18 [Scientific article]
Laghi L; Picone G; Cruciani F; Brigidi P; Calanni F; Donders G; Capozzi F; Vitali B., Rifaximin modulates the vaginal microbiome and metabolome in women affected by bacterial vaginosis., «ANTIMICROBIAL AGENTS AND CHEMOTHERAPY», 2014, 58, pp. 3411 - 3420 [Scientific article]
Carnevali A; Gianotti A; Benedetti S; Tagliamonte MC; Primiterra M; Laghi L; Danesi F; Valli V; Ndaghijimana M; Capozzi F; Canestrari F; Bordoni A, Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage, «FOOD RESEARCH INTERNATIONAL», 2014, 63, pp. 218 - 226 [Scientific article]
Francesca De Filippis;Lucia Vannini;Antonietta La Storia;Luca Laghi;Paola Piombino;Giuseppina Stellato;Diana I. Serrazanetti;Giorgia Gozzi;Silvia Turroni;Ilario Ferrocino;Camilla Lazzi;Raffaella Di Cagno;Marco Gobbetti;Danilo Ercolini, The Same Microbiota and a Potentially Discriminant Metabolome in the Saliva of Omnivore, Ovo-Lacto-Vegetarian and Vegan Individuals, «PLOS ONE», 2014, 9, Article number: e112373 , pp. 1 - 9 [Scientific article]Open Access
Alessandra Bordoni; Luca Laghi; Elena Babini; Mattia Di Nunzio; Gianfranco Picone; Alessandra Ciampa; Veronica Valli; Francesca Danesi; Francesco Capozzi, The foodomics approach for the evaluation of protein bio-accessibility in processed meat upon in vitro digestion, «ELECTROPHORESIS», 2014, 35, pp. 1607 - 1614 [Scientific article]
Gianfranco Picone;Luca Laghi;Fausto Gardini;Rosalba Lanciotti;Lorenzo Siroli;Francesco Capozzi, Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy, «FOOD CHEMISTRY», 2013, 141, pp. 4367 - 4374 [Scientific article]
P. Santagapita; L. Laghi; V. Panarese; U. Tylewicz; P. Rocculi; M. Dalla Rosa, Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration, «FOOD AND BIOPROCESS TECHNOLOGY», 2013, 6, pp. 1434 - 1443 [Scientific article]
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 [Chapter or essay]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 [Scientific article]
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 [Scientific article]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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
