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Nature Reviews. Gastroenterology & Hepatology|February 4, 2010
Mortality in celiac diseaseFederico Biagi, Gino R CorazzaThe American Journal of Physiology|May 1, 1992
Interaction between carbachol and vasoactive intestinal peptide in cells of isolated colonic cryptsL Greenwald, B A BiagiMicroorganisms|October 27, 2022
Use of Slightly Pressurized Carbon Dioxide to Enhance the Antimicrobial Properties of Brines in Naturally Processed Black Table OlivesBiagi Angelo Zullo, Gino CiafardiniJournal of Applied Microbiology|February 9, 2022
Role of yeasts in the qualitative structuring of extra virgin olive oilBiagi Angelo Zullo, Gino CiafardiniFoods (Basel, Switzerland)|March 25, 2022
Microbiological and Enzymatic Activity Modulates the Bitter Taste Reduction in Decanted Coratina Olive OilGino Ciafardini, Biagi Angelo ZulloFoods (Basel, Switzerland)|July 26, 2020
Use of Air-Protected Headspace to Prevent Yeast Film Formation on the Brine of Leccino and Taggiasca Black Table Olives Processed in Industrial-Scale Plastic BarrelsGino Ciafardini, Biagi Angelo ZulloThe American Journal of Physiology|February 1, 1986
pH sensitivity of the basolateral membrane of the rabbit proximal tubuleB A Biagi, M SohtellFoods (Basel, Switzerland)|December 17, 2024
Technological Improvement of Brined Black Table Olives Processed Using Two-Phase and Single-Phase Methods Under Slight CO2 Pressure and Low Salt ContentBiagi Angelo Zullo, Gino CiafardiniFoods (Basel, Switzerland)|November 14, 2023
A New Natural Processing System Based on Slight Carbon Dioxide Pressure for Producing Black Table Olives with Low Salt ContentGino Ciafardini, Biagi Angelo ZulloIEEE Transactions on Ultrasonics, Ferroelectrics, and Frequency Control|October 31, 2002
Hardware and software platform for real-time processing and visualization of echographic radiofrequency signalsMarco Scabia, Elena Biagi, Leonardo MasottiPageof 145