Ultimo aggiornamento Settembre 2010

"Near-Infrared spectroscopy for proficient quality evaluation of malt and maize in beer industry"
Sileoni V., Perretti G., Marte L., Marconi O., Fantozzi P.
Journal of the Institute of Brewing, 116, 2, (2010) 134-140
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“Italian Emmer as Potential Brewing Raw Material”
Mayer H., Marconi O., Perretti G., Sensidoni M. and Fantozzi P.
Proceedings of 9th Trends in Brewing, Ghent 13-16 April 2010.
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“Optimisation of Cross-Flow Filtration Parameters”
Sensidoni M., Marconi O., Perretti G., Freeman G. and Fantozzi P.
Proceedings of 9th Trends in Brewing, Ghent 13-16 April 2010.
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“Long-Term NIR Calibration for Malt Extract”
Sileoni V., Marconi O., Perretti G., Buiatti S. and Fantozzi P.
Proceedings of 9th Trends in Brewing, Ghent 13-16 April 2010.
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“Impact of Cleaning Procedures on Water Consumption in Microbreweries”
Buiatti S., Fontana M. and Perretti G.
Proceedings of 9th Trends in Brewing, Ghent 13-16 April 2010.
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"Moisture content determination of colored malts"
Marte L., Floridi S., Marconi O., Perretti G.
Italian Journal of Food Science, 21 (4),(2009) 529-533.
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"Fatty Acids Composition Differences Between Beers Made with All-Malt and Brewer's Corn Grits and Malt"
E. Bravi, M. Sensidoni, S. Floridi, and G. Perretti;
MBAA Technical Quarterly, Vol. 46 (4), 2009; doi:10.1094/TQ-46-3-0916-01.
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"HACCP in the Malting and Brewing Production Chain: Mycotoxin, Nitrosamine and Biogenic Amine Risks"
M. Erzetti, O. Marconi, E. Bravi, G. Perretti, L. Montanari and P. Fantozzi;
Italian Journal of Food Science, n. 2, vol. 21, (2009) 221–230.
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"Near infrared reflectance models for the rapid prediction of quality of brewing raw materials"
Marte L., Belloni P., Genorini E., Sileoni V., Perretti G., Montanari L., Marconi O.;
Journal of Agricultural and Food Science, 57, (2009) 326–333.
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“Production of Alcohol-free Beer”
Montanari L., Marconi O., Mayer H., Fantozzi P.;
In "Beer in Health and Disease Prevention"
Preedy, V.R., Watson, R.R.;
Eds; Elsevier Inc, 2008; Vol. 1, pp 61-75.
ISBN: 978-0-12-373891-2
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“Minerals in Beer”
Montanari L., Mayer H., Marconi O., Fantozzi P.;
In "Beer in Health and Disease Prevention"
Preedy, V.R., Watson, R.R.;
Eds; Elsevier Inc, 2008; Vol. 1, pp 359-365.
ISBN: 978-0-12-373891-2
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“Gestione del rischio di contaminanti nella filiera granturco della birra in Italia”
L. Montanari; M. Erzetti; G. Iannacci; G. Perretti; P. Fantozzi;
Industrie delle Bevande, Anno 37, N. 214, pp. 103-106, Marzo/Aprile 2008
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“Manuale di Rintracciabilità per il settore di produzione della Birra (Microbirrerie e Brewpubs)”
Stefano Buiatti, Luisa Gracco, Alessandro Sensidoni;
Dipartimento di Scienze degli Alimenti - Universtità degli Studi di Udine.
Pubblicazione del Centro di Eccellenza per la Ricerca sulla Birra - Università degli Studi di Perugia.
Progetto finanziato dal Ministero della Ricerca e dell'Università (MUR PRIN - COFIN 2004).
Chierotti Editori S.p.A. - Pinerolo - Italy.
Dicembre 2007
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“HACCP in brewing production chain: mycotoxins, nitrosamines and biogenic amines”
M. Erzetti, O. Marconi, E. Bravi, G. Perretti, L. Montanari and P. Fantozzi;
3rd International Symposium on Recent Advances in Food Analysis, Prague, Czech Republic, 7-9 November 2007.
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“Tracciabilità e rintracciabilità come strumenti di gestione del rischio di contaminati nella filiera granoturco della birra in Italia”
L. Montanari, G. Perretti, M. Erzetti, G. Iannacci and P. Fantozzi;
CISETA - 8° Congresso Italiano di Scienza e tecnologia degli Alimenti, Milano, 7-8 Maggio, 2007.
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“Comparison among hop varieties: investigation on their antioxidant activity and their monomeric flavan-3-ols content”
M. Tironzelli, L. Montanari, S. Buiatti and P. Fantozzi;
Proceeding on the 31th Congress of the European Brewery Convention, Venice, Italy, 6-10 May 2007.
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“Biogenic amines and N-nitrosamines control in beer production chain”
O. Marconi, A. Floridi, L. Montanari and P. Fantozzi;
Proceeding on the 31th Congress of the European Brewery Convention, Venice, Italy, 6-10 May 2007.
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“La manutenzione e taratura degli strumenti analitici nel Sistema Gestione Qualità del CERB”
M. Erzetti, S. Floridi and P. Fantozzi;
Tutto Misure, Anno 8, n. 04, 2006, 247-250.
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“N-Nitrosodimethylamine (NDMA) control in brewing process”
L. Montanari, O. Marconi, R. Luneia and P. Fantozzi;
6th European Brewery Convention, Technical Meeting, Perugia, Italy, 27-29 September 2006.
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“GMOs' Traceability and Trackability systems in beer production in Italy”
L. Montanari, M. Erzetti, O. Marconi and P. Fantozzi;
Proceeding on the 30th Congress of the European Brewery Convention, Prague, Czech Republic, 14-19 May 2005. ISBN - 10:90 - 70143-23-2.
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“Effect of mashing procedures on brewing”
L. Montanari, S. Floridi, O. Marconi, M. Tironzelli and P. Fantozzi;
European Food Research and Technology, 1-2 (221) pp 175-179 (2005).
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“Determination of Cu(II) in beer by Derivative Potentiometric Stripping Analyses”
H. Mayer, O. Marconi, S. Floridi, L. Montanari and P. Fantozzi;
Journal of The Institute od Brewing, 109 (4) pp 332–336 (2003).
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"Determination of Free Phenolic Acids in Wort and Beer by Coulometric Array Detection"
S. Floridi, L. Montanari, O. Marconi and P. Fantozzi;

Journal of Agricultural and Food Science, (51) pp 1548-1554 (2003).
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“Determinazione con HPLC degli acidi organici in birre italiane”
“Determination of Organic acids in Italian beer by HPLC”
S. Floridi, G. Perretti, L. Montanari and P. Fantozzi;
Industrie delle Bevande – XXXI –novembre-dicembre n° 182 pp 546-549 (2002).
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“Microcomponenti nei mosti, nelle birre in fermentazione e finite prodotte in Italia”
“Microcomponents in worts, fermenting and finisched produced in Italy beers”
G. Perretti, S. Floridi, L. Montanari and P. Fantozzi;
Industrie delle Bevande – XXXI – marzo aprile n° 178 pp 111-115 (2002).
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“Carbohydrate determination in wort and beer by HPLC-ELSD”
S. Floridi, E. Miniati, L. Montanari and P. Fantozzi;
Monatsschrift fur Brauwissenschaft, (Heft 9/10) pp 209-215 (2001).
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“Beer Increases plasma antioxidant capacity in humans”
A. Ghiselli, F. Natella, A. Guidi L. Montanari, P. Fantozzi and C. Scaccini;
Journal of Nutritional Biochemistry, (11) pp 76-80 (2000).
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“Determination of Organic Acid Anions in Italian Beers by a New HPLC Method”
F. Mancini, E. Miniati and L. Montanari;
Italian Journal of Food Science, 4 (12) pp 443–450 (2000).
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“Organic and Phenolic acids in beer”
L. Montanari, G. Perretti, F. Natella, A. Guidi, P. Fantozzi;
Lebensmittel Wissenschaft und Technologie, 32 (8) pp 535-539 (1999).
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“Beer affects oxidative stress due to etanol in rats”
A. Gasbarrini, G. Addolorato, M- Simoncini, G. Gasbarrini, P. Fantozzi, F. Mancini, L. Montanari, M. Nardini, A. Ghiselli and C. Scaccini;
Didestive Disease and Science, 6 (43) pp 1332-1338 (1998).
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“In vitro antioxidant capacity from wort to beer”
P. Fantozzi, L. Montanari, F. Mancini, A. Gasbarrini, G. Addolorato, M. Simoncini, N. Nardini, A. Ghiselli and C. Scaccini;
Lebensmittel Wissenschaft und Technologie, 31 (3) pp 221-227 (1998).
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“Minor components of beer: a review.”
A. De Stefano, L. Montanari;
Alcologia, 8 (1) pp 43-45 (1996).
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