Laghi L - Search Results

1

Water diffusion to assess meat microstructure.

Laghi L, Venturi L, Dellarosa N, Petracci M. Laghi L, et al. Food Chem. 2017 Dec 1;236:15-20. doi: 10.1016/j.foodchem.2016.12.043. Epub 2016 Dec 18. Food Chem. 2017. PMID: 28624084

2

Facile deferration of commercial fertilizers containing iron chelates for their NMR analysis.

Laghi L, Alcañiz S, Cerdán M, Gomez-Gallego M, Sierra MA, Placucci G, Cremonini MA. Laghi L, et al. J Agric Food Chem. 2009 Jun 24;57(12):5143-7. doi: 10.1021/jf900116z. J Agric Food Chem. 2009. PMID: 19459680

3

The use of sodium bicarbonate for marination of broiler breast meat.

Petracci M, Laghi L, Rocculi P, Rimini S, Panarese V, Cremonini MA, Cavani C. Petracci M, et al. Among authors: laghi l. Poult Sci. 2012 Feb;91(2):526-34. doi: 10.3382/ps.2011-01753. Poult Sci. 2012. PMID: 22252368 Free article.

4

Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy.

Picone G, Laghi L, Gardini F, Lanciotti R, Siroli L, Capozzi F. Picone G, et al. Among authors: laghi l. Food Chem. 2013 Dec 15;141(4):4367-74. doi: 10.1016/j.foodchem.2013.07.004. Epub 2013 Jul 9. Food Chem. 2013. PMID: 23993627

5

Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration.

Nowacka M, Tylewicz U, Laghi L, Dalla Rosa M, Witrowa-Rajchert D. Nowacka M, et al. Among authors: laghi l. Food Chem. 2014 Feb 1;144:18-25. doi: 10.1016/j.foodchem.2013.05.129. Epub 2013 Jun 5. Food Chem. 2014. PMID: 24099537

6

Bioaccessibility of the Bioactive Peptide Carnosine during in Vitro Digestion of Cured Beef Meat.

Marcolini E, Babini E, Bordoni A, Di Nunzio M, Laghi L, Maczó A, Picone G, Szerdahelyi E, Valli V, Capozzi F. Marcolini E, et al. Among authors: laghi l. J Agric Food Chem. 2015 May 27;63(20):4973-8. doi: 10.1021/acs.jafc.5b01157. Epub 2015 May 19. J Agric Food Chem. 2015. PMID: 25966609

7

Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough.

Balestra F, Laghi L, Taneyo Saa D, Gianotti A, Rocculi P, Pinnavaia G. Balestra F, et al. Among authors: laghi l. Food Chem. 2015 Nov 15;187:451-9. doi: 10.1016/j.foodchem.2015.04.041. Epub 2015 Apr 21. Food Chem. 2015. PMID: 25977050

8

Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions.

Mauro MA, Dellarosa N, Tylewicz U, Tappi S, Laghi L, Rocculi P, Rosa MD. Mauro MA, et al. Among authors: laghi l. Food Chem. 2016 Mar 15;195:19-28. doi: 10.1016/j.foodchem.2015.04.096. Epub 2015 Apr 23. Food Chem. 2016. PMID: 26575708

9

Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings.

Cropotova J, Tylewicz U, Dellarosa N, Laghi L, Romani S, Dalla Rosa M. Cropotova J, et al. Among authors: laghi l. Food Chem. 2016 Mar 15;195:71-8. doi: 10.1016/j.foodchem.2015.03.056. Epub 2015 Mar 24. Food Chem. 2016. PMID: 26575714

10

Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers.

Baldi G, Soglia F, Mazzoni M, Sirri F, Canonico L, Babini E, Laghi L, Cavani C, Petracci M. Baldi G, et al. Among authors: laghi l. Animal. 2018 Jan;12(1):164-173. doi: 10.1017/S1751731117001069. Epub 2017 May 22. Animal. 2018. PMID: 28528595 Free article.

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