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Letters in Applied Microbiology|August 4, 2004
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cellsM A Bianchi, D Del Rio, N Pellegrini, et al.Scandinavian Journal of Work, Environment & Health|December 1, 1980
The ceramics industry and lead poisoning. Lead poisoning in relation to technology and jobsE De Rosa, F Brighenti, A Rossi, et al.European Journal of Clinical Nutrition|April 1, 1995
Effect of neutralized and native vinegar on blood glucose and acetate responses to a mixed meal in healthy subjectsF Brighenti, G Castellani, L Benini, et al.Scandinavian Journal of Work, Environment & Health|December 1, 1983
Evaluation of the current risk of lead poisoning in the ceramics industryE De Rosa, D Toffolo, M Sigon, et al.Nutrition, Metabolism, and Cardiovascular Diseases : NMCD|October 20, 2009
The effect of breakfasts varying in glycemic index and glycemic load on dietary induced thermogenesis and respiratory quotientF Scazzina, D Del Rio, L Benini, et al.Nutrition, Metabolism, and Cardiovascular Diseases : NMCD|April 23, 2016
Glycemic index and glycemic load of commercial Italian foodsF Scazzina, M Dall'Asta, M C Casiraghi, et al.Annals of Nutrition & Metabolism|January 1, 1987
Plasma glucose and insulin responses to carbohydrate food (rice) with different thermal processingE Gatti, G Testolin, D Noè, et al.Annals of Nutrition & Metabolism|July 10, 1998
Study design of a total reference diet for a population in Northern ItalyS Ciappellano, C Roggi, C Baggio, et al.The British Journal of Nutrition|February 28, 2001
Characteristics of some wheat-based foods of the Italian diet in relation to their influence on postprandial glucose metabolism in patients with type 2 diabetesR Giacco, F Brighenti, M Parillo, et al.European Journal of Clinical Nutrition|April 1, 1991
Is colonic fermentation minimized by increasing meal frequency?F Brighenti, S Ciappellano, V Vuksan, et al.Pageof 7