Lomolino G[au] - Search Results

Year	Number of Results
1994	1
2001	1
2004	1
2007	2
2008	2
2010	1
2014	2
2018	3
2019	2
2020	2
2021	1
2022	2
2024	0

1

Current and future strategies for wine yeast lees valorization.

De Iseppi A, Lomolino G, Marangon M, Curioni A. De Iseppi A, et al. Among authors: lomolino g. Food Res Int. 2020 Nov;137:109352. doi: 10.1016/j.foodres.2020.109352. Epub 2020 May 27. Food Res Int. 2020. PMID: 33233056 Review.

2

Protein profile of commercial soybean milks analyzed by label-free quantitative proteomics.

Battisti I, Ebinezer LB, Lomolino G, Masi A, Arrigoni G. Battisti I, et al. Among authors: lomolino g. Food Chem. 2021 Aug 1;352:129299. doi: 10.1016/j.foodchem.2021.129299. Epub 2021 Feb 20. Food Chem. 2021. PMID: 33690076

3

Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO₂ Process.

Zambon A, González-Alonso V, Lomolino G, Zulli R, Rajkovic A, Spilimbergo S. Zambon A, et al. Among authors: lomolino g. Foods. 2022 Dec 21;12(1):21. doi: 10.3390/foods12010021. Foods. 2022. PMID: 36613236 Free PMC article.

4

Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions.

Lomolino G, Vincenzi S, Zannoni S, Marangon M, De Iseppi A, Curioni A. Lomolino G, et al. Food Chem X. 2022 Jan 28;13:100232. doi: 10.1016/j.fochx.2022.100232. eCollection 2022 Mar 30. Food Chem X. 2022. PMID: 35498974 Free PMC article.

5

Antibrowning potential of Brassicacaea processing water.

Zocca F, Lomolino G, Lante A. Zocca F, et al. Among authors: lomolino g. Bioresour Technol. 2010 May;101(10):3791-5. doi: 10.1016/j.biortech.2009.12.126. Epub 2010 Jan 29. Bioresour Technol. 2010. PMID: 20116236

6

Nuclease expression in efficient polyhydroxyalkanoates-producing bacteria could yield cost reduction during downstream processing.

Rodríguez Gamero JE, Favaro L, Pizzocchero V, Lomolino G, Basaglia M, Casella S. Rodríguez Gamero JE, et al. Among authors: lomolino g. Bioresour Technol. 2018 Aug;261:176-181. doi: 10.1016/j.biortech.2018.04.021. Epub 2018 Apr 7. Bioresour Technol. 2018. PMID: 29660658

7

Multicenter study of the prevalence of nosocomial infections in Italian hospitals.

Di Pietrantonj C, Ferrara L, Lomolino G. Di Pietrantonj C, et al. Among authors: lomolino g. Infect Control Hosp Epidemiol. 2004 Jan;25(1):85-7. doi: 10.1086/502299. Infect Control Hosp Epidemiol. 2004. PMID: 14756227

8

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs.

González-Alonso V, Cappelletti M, Bertolini FM, Lomolino G, Zambon A, Spilimbergo S. González-Alonso V, et al. Among authors: lomolino g. Poult Sci. 2020 Jan;99(1):536-545. doi: 10.3382/ps/pez563. Epub 2019 Dec 30. Poult Sci. 2020. PMID: 32416840 Free PMC article.

9

Deriphat 2-DE to visualize polyphenol oxidase in Moscato and Prosecco grapes.

Zocca F, Lomolino G, Spettoli P, Lante A. Zocca F, et al. Among authors: lomolino g. Electrophoresis. 2007 Nov;28(21):3992-7. doi: 10.1002/elps.200700376. Electrophoresis. 2007. PMID: 17922511

10

Garlic (Allium sativum L.) fed to dairy cows does not modify the cheese-making properties of milk but affects the color, texture, and flavor of ripened cheese.

Rossi G, Schiavon S, Lomolino G, Cipolat-Gotet C, Simonetto A, Bittante G, Tagliapietra F. Rossi G, et al. Among authors: lomolino g. J Dairy Sci. 2018 Mar;101(3):2005-2015. doi: 10.3168/jds.2017-13884. Epub 2018 Jan 10. J Dairy Sci. 2018. PMID: 29331459 Free article.

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