Lambri M[au] - Search Results

Year	Number of Results
1951	2
1952	1
1959	1
2001	1
2003	1
2009	1
2012	1
2014	1
2015	1
2016	2
2017	2
2018	2
2019	3
2020	5
2021	4
2022	2
2023	5
2024	6
2025	2

1

Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics.

Gabrielli M, Fracassetti D, Romanini E, Colangelo D, Tirelli A, Lambri M. Gabrielli M, et al. Among authors: lambri m. Food Chem. 2021 Jun 30;348:128922. doi: 10.1016/j.foodchem.2020.128922. Epub 2020 Dec 26. Food Chem. 2021. PMID: 33581681 Free article. Review.

2

A Potentially Ecosustainable Hazelnut/Carob-Based Spread.

Principato L, Carullo D, Gruppi A, Duserm Garrido G, Giuberti G, Lambri M, Spigno G, Bassani A. Principato L, et al. Among authors: lambri m. Int J Food Sci. 2024 Mar 14;2024:4863035. doi: 10.1155/2024/4863035. eCollection 2024. Int J Food Sci. 2024. PMID: 38515832 Free PMC article.

3

Relevance and perspectives of the use of chitosan in winemaking: a review.

Castro Marín A, Colangelo D, Lambri M, Riponi C, Chinnici F. Castro Marín A, et al. Among authors: lambri m. Crit Rev Food Sci Nutr. 2021;61(20):3450-3464. doi: 10.1080/10408398.2020.1798871. Epub 2020 Jul 29. Crit Rev Food Sci Nutr. 2021. PMID: 32723113 Review.

4

Perceptions and Liking Distortion from Information about the Nutritional Upgrades in Biofortified Seafood Products.

Castellini G, Vezzulli F, Lambri M, Sacchettini G, Graffigna G, Marques A, Capri E. Castellini G, et al. Among authors: lambri m. Foods. 2022 Sep 12;11(18):2808. doi: 10.3390/foods11182808. Foods. 2022. PMID: 36140936 Free PMC article.

5

Use of grape seeds to reduce haze formation in white wines.

Romanini E, McRae JM, Bilogrevic E, Colangelo D, Gabrielli M, Lambri M. Romanini E, et al. Among authors: lambri m. Food Chem. 2021 Mar 30;341(Pt 1):128250. doi: 10.1016/j.foodchem.2020.128250. Epub 2020 Sep 30. Food Chem. 2021. PMID: 33035860

6

The integrated metabolomics and sensory analyses unravel the peculiarities of mountain grassland-based cheese production: The case of Parmigiano Reggiano PDO.

Paolo Becchi P, Rocchetti G, Vezzulli F, Lambri M, Lucini L. Paolo Becchi P, et al. Among authors: lambri m. Food Chem. 2023 Dec 1;428:136803. doi: 10.1016/j.foodchem.2023.136803. Epub 2023 Jul 4. Food Chem. 2023. PMID: 37418876

7

The contribution of sturgeon species and processing conditions on caviar texture, metabolomic profile and sensory traits.

Rocchetti G, Vezzulli F, Senizza B, Betti A, Dordoni R, Lambri M, Lucini L. Rocchetti G, et al. Among authors: lambri m. Food Chem. 2025 Jan 15;463(Pt 4):141516. doi: 10.1016/j.foodchem.2024.141516. Epub 2024 Oct 2. Food Chem. 2025. PMID: 39369608

8

Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta.

Vezzulli F, Rocchetti G, Lambri M, Lucini L. Vezzulli F, et al. Among authors: lambri m. Foods. 2022 Mar 11;11(6):807. doi: 10.3390/foods11060807. Foods. 2022. PMID: 35327231 Free PMC article.

9

Consumer interest in specialty beers in three European markets.

Donadini G, Fumi MD, Kordialik-Bogacka E, Maggi L, Lambri M, Sckokai P. Donadini G, et al. Among authors: lambri m. Food Res Int. 2016 Jul;85:301-314. doi: 10.1016/j.foodres.2016.04.029. Epub 2016 Apr 26. Food Res Int. 2016. PMID: 29544848

10

Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level.

Vezzulli F, Lambri M, Bertuzzi T. Vezzulli F, et al. Among authors: lambri m. Foods. 2023 Jan 20;12(3):489. doi: 10.3390/foods12030489. Foods. 2023. PMID: 36766018 Free PMC article.

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