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Ultimo aggiornamento LUGLIO 2017

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"Document Chelating properties of beer: Implications on calcium homeostasis in PE/CA-PJ15 cells"
Granieri, L., Del Pino, A.M., Mazzoni, M., Mancinelli, L., Proietti, P., Perretti, G., Palmerini, C.A. Journal of Nutrition and Intermediary Metabolism (2017) 7, 1-7.

"Brewing with prolyl endopeptidase from Aspergillus niger: the impact of enzymatic treatment on gluten levels, quality attributes and sensory profile"
Di Ghionno, L., Marconi, O., Sileoni, V., De Francesco, G., Perretti, G.
International Journal of Food Science and Technology (2017) 52:6, 1367-1374.

"Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort"
Di Ghionno, L., Marconi, O., Lee, E.G., Rice, C.J., Sileoni, V., Perretti, G.
Journal of Agricultural and Food Chemistry (2017) 65:23, 4777-4785.

"Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter]"
Di Ghionno, L., Sileoni, V., Marconi, O., De Francesco, G., Perretti, G.
LWT - Food Science and Technology (2017) 84, 746-752.

"Determination of free fatty acids in beer"
Bravi E., Marconi O., Sileoni V., Perretti G.
Food Chemistry (2017) 215, 341-346.

"Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array"
Tomasi I. , Marconi O. , Sileoni V., Perretti G.
Food Chemistry (2017) 214, 176-182.

"Influence of yeast strain, priming solution and temperature on beer bottle conditioning"
Marconi O, Rossi S, Galgano F, Sileoni V , Perretti G.
Journal of the Science of Food and Agriculture (2016) 96:12, 4106-4115.

"Development of an all rice malt beer: A gluten free alternative"
Mayer H., Ceccaroni D., Marconi O., Sileoni V., Perretti G., Fantozzi P.
LWT - Food Science and Technology (2016) 67, 67-73.

"Quality Attributes of Low-Alcohol Top-Fermented Beers Produced by Membrane Contactor"
Liguori L., De Francesco G., Russo P., Perretti G., Albanese D., Di Matteo M.
Food and Bioprocess Technology (2016) 9:1, 191-200.

"Near-infrared Spectroscopy in the Brewing Industry"
Sileoni, V., Marconi, O., Perretti, G.
Critical Reviews in Food Science and Nutrition (2015) 55:12, 1771-1791.

"Production and characterization of alcohol-free beer by membrane process"
Liguori L., De Francesco G., Russo P., Perretti G., Albanese D., Di Matteo M.
Food and Bioproducts Processing (2015) 94, 158-168.

"Pilot Plant Production of Low-Alcohol Beer by Osmotic Distillation"
De Francesco, G., Sileoni, V., Marconi, O., Perretti, G.
The Journal of the American Society of Brewing Chemists (2015) 73:1, 41-48.

"Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer"
De Francesco, G., Turchetti, B., Sileoni, V., Marconi, O., Perretti, G.
Journal of the Institute of Brewing (2015) 121 (1), 113-121.

Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation"
Giovanni De Francesco, Gary Freeman, Eung Lee, Ombretta Marconi and Giuseppe Perretti
Journal of Agricultural and Food Chemistry (2014) 62, 3279–3286.

Novel Procedure for Lager Beer Clarification and Stabilization Using Sequential Enzymatic, Centrifugal, Regenerable PVPP and Crossflow Microfiltration Processing"
Alessio Cimini, Ombretta Marconi, Giuseppe Perretti, Mauro Moresi
Food Bioprocess Technol (2014) 7:3156–3165

Effects of Beer and Lettuce (Lactuca sativa) Consumption on Antioxidant Status in Healthy Volunteers: A Small-Scale Crossover Trial"
Elena Azzini, Federica Intorre, Eugenia Venneria, Maria Stella Foddai, Elisabetta Toti, Giovina Catasta, Mirella Nardini, Lara Palomba, Laura Rossi, Ombretta Marconi, Giuseppe Perretti, Paolo Fantozzi and Giuseppe Maiani.
Current Nutrition & Food Science, (2014), 10, 163−172.

Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley"
Ombretta Marconi, Ivan Tomasi, Laura Dionisio, Giuseppe Perretti, Paolo Fantozzi
Food Research International, 64 (2014) 677−682.

Production of a saccharifying rice malt for brewing using different rice varieties and malting parameters"
Mayer H., Marconi O; Regnicoli G.F.; Perretti G.; Fantozzi, P.
Journal of Agricultural and Food Chemistry, 62 (2014) 5369−5377.

Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography–mass spectrometry
Rossi S., Sileoni V., Perretti G.,Marconi O.

Journal of the Science of Food and Agriculture,
94 (2014) 919–928.

Determination of free fatty acids in beer wort"
Bravi E., Benedetti P., Marconi O., Perretti G. Food chemistry, 151 (2014) 374–378.

Utilizzo di sfarinati d'orzo impoveriti in β-glucani per la produzione di birra"
T. Candigliota, M.C. Messia, O. Marconi, E. Moretti, M.C. Trivisonno, G. Perretti, P. Fantozzi, E. Marconi.
Atti 9° convegno Aistec, Bergamo 12-14 Giugno 2013.

Produzione di birra con farro dicocco "Molise""
E. Marconi, T. Candigliota, M.C. Messia, L. Falasca, O. Marconi, P. Fantozzi.
Atti 9° convegno Aistec, Bergamo 12-14 Giugno 2013.

“Evaluation of different validation strategies and long term effects in NIR calibration models”
Sileoni V., Marconi O., Perretti G., Fantozzi P.
Food chemistry, 141, (2013) 2639-2648


“Rough beer clarification by crossflow microfiltration in combination with enzymatic and/or centrifugal pretreatments”
Cimini, A., Marconi, O., Moresi, M.
Chemical Engineering Transactions, 32, (2013), 1729-1734.


“Materie prime alternative nella produzione della birra”
Marconi O., Fantozzi P.
53° Convegno dell’Associazione Italiana dei Tecnici della Birra e
del Malto, Deruta, 14 settembre 2012.

 
“Potential of near-infrared spectroscopy (NIR) in beer food chain: applications in malting.”
Fantozzi P., Perretti G., Sileoni V., Marconi O.
34th Congress of the European Brewery Convention, Luxemburg, 26-29 May 2013.

 
“Study of different rice varieties and malting parameters for the production of a saccharifying rice malt”
Perretti G., Marconi O., Regnicoli G.F. Mayer H., Fanari M., Fantozzi P.
34th Congress of the European Brewery Convention, Luxemburg, 26-29 May 2013.

"The influence of glumes on malting and brewing of hulled wheats"
O. Marconi, H. Mayer, F. Chiacchieroni, E. Ricci, G. Perretti, P. Fantozzi
Journal of the American Society of Brewing Chemists, 71(1), (2013) 41-48

"Influence of barley variety and malting process on lipid content of malt"
Bravi E., Marconi O., Perretti G., Fantozzi P.
Food Chemistry 135 (2012) 1112–1117.

"Cross-Flow Filtration Beer on Pilot Plant: Use of enzymes for the Improvement of Beer Filtration"
De Francesco G., Marconi O., Perretti G., Fantozzi P.
Proceedings of the 10th Trends in Brewing, Ghent 1-5 April 2012.

"Microbiological Quality Control in Italian Craft Breweries"
Moretti E., Marconi O., Perretti G., Fantozzi P.
Proceedings of the 10th Trends in Brewing, Ghent 1-5 April 2012.

"Near-Infrared evaluation of Barley Malting Quality"
Sileoni V., Marconi O., Perretti G., Fantozzi P.
Proceedings of the 10th Trends in Brewing, Ghent 1-5 April 2012.



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