Giuseppe Perretti
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Explore the profile of Giuseppe Perretti including associated specialties, affiliations and a list of published articles.
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Articles
39
Citations
180
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Recent Articles
1.
Pinna N, Ben Abbou S, Ianni F, Flores G, Pietercelie A, Perretti G, et al.
Food Chem X
. 2024 Aug;
23:101628.
PMID: 39108627
Ultrasound-assisted extraction of (poly)phenols from pumpkin pulp was optimized using response surface methodology. Time, solvent-to-sample ratio and percentage of water in ethanol were considered and a full factorial design was...
2.
Cela N, Galgano F, Di Cairano M, Condelli N, Scarpa T, Marconi O, et al.
J Food Sci
. 2023 Oct;
88(12):5203-5215.
PMID: 37876285
To date, few studies investigated the differences between the two main gluten-free (GF) brewing techniques, such as the use of enzymes and the use of unconventional GF grains in brewing,...
3.
Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production
Cela N, Galgano F, Perretti G, Di Cairano M, Tolve R, Condelli N
Food Chem
. 2022 Mar;
384:132621.
PMID: 35257999
In this study, 40% of unmalted gluten free (GF) grains (sorghum, millet, buckwheat, quinoa and amaranth) was used in brewing process, in gelatinized and ungelatinized form, in order to produce...
4.
Matraxia M, Alfonzo A, Prestianni R, Francesca N, Gaglio R, Todaro A, et al.
Food Microbiol
. 2021 Jun;
99:103806.
PMID: 34119099
The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in order to pursue their potential in generating groundbreaking sensory profiles. Traditional fermented beverages represent an important source of...
5.
Liguori L, De Francesco G, Orilio P, Perretti G, Albanese D
J Food Sci Technol
. 2021 May;
58(6):2295-2303.
PMID: 33967326
The beer is a widely consumed drink, appreciated for its sensory characteristics, and it also contains beneficial compounds for health derived from its raw materials. In this work, the influence...
6.
De Francesco G, Marconi O, Sileoni V, Freeman G, Lee E, Floridi S, et al.
J Food Sci Technol
. 2021 Mar;
58(4):1488-1498.
PMID: 33746277
A comparative study was performed to better understand the feasibility of osmotic distillation as a process to produce a low-alcohol beer. Four diverse commercial beers styles were considered. The regular...
7.
Riccioni C, Belfiori B, Sileoni V, Marconi O, Perretti G, Bellucci M, et al.
Plant Sci
. 2021 Feb;
304:110794.
PMID: 33568295
In order to investigate the intraspecific diversity of wild Humulus lupulus (hop) in Central Italy, 12 populations were evaluated for their genetic polymorphism by means of 13 SSR loci together...
8.
Bravi E, De Francesco G, Sileoni V, Perretti G, Galgano F, Marconi O
Antioxidants (Basel)
. 2021 Jan;
10(2).
PMID: 33499399
The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry...
9.
Mohammadi F, Naghavi M, Peighambari S, Dehaghi N, Nasiri J, Khaldari I, et al.
Phytochemistry
. 2020 Dec;
183:112620.
PMID: 33360645
Variation in metabolism and partitioning of carbohydrates, particularly fructans, between annual and perennial Cichorium species remains a challenging topic. To address this problem, an annual (endive, Cichorium endive L. var....
10.
Johansson L, Nikulin J, Juvonen R, Krogerus K, Magalhaes F, Mikkelson A, et al.
Food Microbiol
. 2020 Dec;
94:103629.
PMID: 33279061
De novo sourdough cultures were here assessed for their potential as sources of yeast strains for low-alcohol beer brewing. NGS analysis revealed an abundance of ascomycete yeasts, with some influence...