LOFFI, CECILIA

LOFFI, CECILIA  

Dipartimento di Scienze degli Alimenti e del Farmaco  

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Titolo Data di pubblicazione Autore(i) File
A non-targeted high-resolution mass spectrometry approach for the assessment of the geographical origin of durum wheat 1-gen-2020 Cavanna, D.; Loffi, C.; Dall'Asta, C.; Suman, M.
A novel approach based on enzymatic hydrolysis for the valorisation of edible Parmigiano Reggiano cheese rinds 1-gen-2022 Tedeschi, Tullia; Prandi, Barbara; Lolli, Veronica; Gasparini, Alessandra; Leni, Giulia; Loffi, Cecilia; Nocetti, Marco; Pizzamiglio, Valentina; Caligiani, Augusta
Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami 1-gen-2022 Di Nunzio, M.; Loffi, C.; Montalbano, S.; Chiarello, E.; Dellafiora, L.; Picone, G.; Antonelli, G.; Tedeschi, T.; Buschini, A.; Capozzi, F.; Galaverna, G.; Bordoni, A.
Elucidation of the Structure and Fluxionality of a Dinuclear Organometallic Complex Reluctant to Crystallize: An Experimental and Theoretical Integrated Approach 1-gen-2017 Loffi, Cecilia; Rogolino, Dominga; Verdolino, Vincenzo; Pelagatti, Paolo
Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese 1-gen-2022 Di Nunzio, Mattia; Loffi, Cecilia; Chiarello, Elena; Dellafiora, Luca; Picone, Gianfranco; Antonelli, Giorgia; Di Gregorio, Clarissa; Capozzi, Francesco; Tedeschi, Tullia; Galaverna, Gianni; Bordoni, Alessandra
Non-targeted high-resolution mass spectrometry study for evaluation of milk freshness 1-gen-2021 Loffi, C.; Cavanna, D.; Sammarco, G.; Catellani, D.; Dall'Asta, C.; Suman, M.
Processing of raw donkey milk by pasteurisation and UV-C to produce freeze-dried milk powders: The effect on protein quality, digestibility and bioactive properties 1-gen-2023 Tedeschi, T.; Aspri, M.; Loffi, C.; Dellafiora, L.; Galaverna, G.; Papademas, P.
Reduction in the brining time in parmigiano reggiano cheese production minimally affects proteolysis, with no effect on sensory properties 1-gen-2021 Loffi, C.; Bortolazzo, E.; Garavaldi, A.; Musi, V.; Reverberi, P.; Galaverna, G.; Sforza, S.; Tedeschi, T.
Solid-state and solution characterization of half-sandwich Ru(II) complexes with carboxylic ligands containing N-based coordinating functions 1-gen-2015 Bacchi, Alessia; Loffi, Cecilia; Pagano, Paolo; Pelagatti, Paolo; Scè, Fabio
Synthesis, spectroscopic and structural characterization and solution stability of ruthenium sandwich complexes containing 1,8-naphthalimide ligands 1-gen-2020 Pioli, M.; Loffi, C.; Mazzeo, P. P.; Bacchi, A.; Pelagatti, P.
Synthesis, Structure and Spectroscopic Characterization of Halfsandwich RuII Complexes containing 1,8-Naphthalimide Ligands 1-gen-2017 Bacchi, Alessia; Capucci, Davide; Gatti, Anna; Loffi, Cecilia; Pioli, Marianna; Rogolino, Dominga; Terenziani, Francesca; Pelagatti, Paolo