Marco Spaggiari

Cytoplasmic Free [Ca2+] is Increased in the Platelets of Spontaneously Hypertensive Rats and Essential Hypertensive Patients

Giacomo Bruschi, Maria E. Bruschi, Maurizio Caroppo et al. · Clinical Science · 1985 · 197 citations

Solid state lactic acid fermentation: A strategy to improve wheat bran functionality

Marco Spaggiari, Annalisa Ricci, Luca Calani et al. · LWT · 2019 · 101 citations

Food Chemistry, Engineering, Food Fermentation +8

Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves

Antonietta Maoloni, Vesna Milanović, Andrea Osimani et al. · Food and Bioproducts Processing · 2021 · 33 citations · Full text

Biomanufacturing, Food Fermentation, Biorefinery Product +8

The impact of processing on the phenolic acids, free betaine and choline in Triticum spp. L. whole grains and milling by-products

Marco Spaggiari, Luca Calani, Silvia Folloni et al. · Food Chemistry · 2019 · 23 citations

Food Chemistry, Free Betaine, L. Whole Grains +4

HR-MS profiling and distribution of native and modified Fusarium mycotoxins in tritordeum, wheat and barley whole grains and corresponding pearled fractions

Marco Spaggiari, Laura Righetti, Gianni Galaverna et al. · Journal of Cereal Science · 2019 · 16 citations

Hr-ms Profiling, Mycotoxin Formation, Crop Protection +9