G. Francesco

发表

Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces

Giovanni De Francesco, A. Todaro, V. Alfeo, 2021 .

Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low‐alcohol beer

Giovanni De Francesco, B. Turchetti, G. Perretti, 2015 .

Constant‐ductility inelastic displacement ratios for displacement‐based seismic design of self‐centering structures

G. Francesco, 2019 .

Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii

G. Perretti, V. Sileoni, O. Marconi, 2023, Food and Bioprocess Technology.

Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Giovanni De Francesco, F. Galgano, G. Perretti, 2021, Antioxidants.

Production and characterization of alcohol-free beer by membrane process

Paola Russo, Donatella Albanese, Marisa Di Matteo, 2015 .

Barley malt wort and grape must blending to produce a new kind of fermented beverage: a physicochemical composition and sensory survey of commercial products

Valeria Sileoni, Ombretta Marconi, Giuseppe Perretti, 2021 .

Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter]

Giovanni De Francesco, G. Perretti, V. Sileoni, 2017 .