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Journal of the Science of Food and Agriculture|December 4, 2021
Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant propertiesOttavia Parenti, Lorenzo Albanese, Lorenzo Guerrini, et al.
Molecules (Basel, Switzerland)|October 1, 2020
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial ProductsValentina Canuti, Lorenzo Cecchi, Mohamad Khatib, et al.
Journal of the Science of Food and Agriculture|June 12, 2018
Characterization and comparison of cold brew and cold drip coffee extraction methodsGiulia Angeloni, Lorenzo Guerrini, Piernicola Masella, et al.
Foods (Basel, Switzerland)|October 22, 2020
Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine AromaLorenzo Guerrini, Piernicola Masella, Giulia Angeloni, et al.
Food Chemistry|October 23, 2020
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water contentOttavia Parenti, Lorenzo Guerrini, Bruno Zanoni, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
What kind of coffee do you drink? An investigation on effects of eight different extraction methodsGiulia Angeloni, Lorenzo Guerrini, Piernicola Masella, et al.
Molecules (Basel, Switzerland)|January 24, 2020
Understanding Olive Oil Stability Using Filtration and High Hydrostatic PressureLorenzo Guerrini, Bruno Zanoni, Carlotta Breschi, et al.
Foods (Basel, Switzerland)|August 13, 2020
Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive OilLorenzo Guerrini, Carlotta Breschi, Bruno Zanoni, et al.
Foods (Basel, Switzerland)|December 15, 2020
Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè FirenzeGiulia Angeloni, Piernicola Masella, Lorenzo Guerrini, et al.
Foods (Basel, Switzerland)|November 27, 2025
Influence of Thermal Treatment Conditions and Fruit Batches Variability on the Rheology and Physicochemical Profile of Golden Delicious Apple PuréeShichao Li, Alessandro Zanchin, Anna Perbellini, et al.
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