Ombretta Marconi

Screening of new strains of<i>Saccharomycodes ludwigii</i>and<i>Zygosaccharomyces rouxii</i>to produce low-alcohol beer

Giovanni De Francesco, Benedetta Turchetti, Valeria Sileoni et al. · Journal of the Institute of Brewing · 2015 · 125 citations · Full text

Engineering, Food Chemistry, Biosynthesis +17

Determination of Free Phenolic Acids in Wort and Beer by Coulometric Array Detection

S Floridi, Luigi Montanari, Ombretta Marconi et al. · Journal of Agricultural and Food Chemistry · 2003 · 113 citations

Selenium Biofortification in Rice (<i>Oryza sativa</i> L.) Sprouting: Effects on Se Yield and Nutritional Traits with Focus on Phenolic Acid Profile

Roberto D’Amato, Maria Chiara Fontanella, Beatrice Falcinelli et al. · Journal of Agricultural and Food Chemistry · 2018 · 110 citations

Development of an all rice malt beer: A gluten free alternative

Heidi Mayer, Dayana Ceccaroni, Ombretta Marconi et al. · LWT · 2015 · 100 citations

Gluten Free Alternative, Grain Quality

Behaviour of Malted Cereals and Pseudo-Cereals for Gluten-Free Beer Production

B. Meo, Gary J. Freeman, Ombretta Marconi et al. · Journal of the Institute of Brewing · 2011 · 90 citations · Full text

Food Chemistry, Nutrition, Alkaline Steeping +11