Centro di Ricerca per l'eccellenza della Birra

Articoli scientifici

2026

 

  • De Francesco, G., Moretti, E., Bravi, E., Floridi, S., & Marconi, O. Improved detection of beer-spoilage bacteria: validation of the NBB-C®-enrichment method. Italian Journal of Food Science, 38(2), 136–147. https://doi.org/10.15586/ijfs.v38i2.3418
  • Bonucci A, Veneziani G, Dottori I, Bravi E, Dicorato M, De Francesco G, Esposto S, Marconi O. Functional and sustainable savory snack formulation through olive and brewing industry by-products. Future Foods. 2026;13:100947.

2025

  • Belardi I, Marconi O, Marrocchi A, Mussatto SI. Sequential extraction of protein, phenolic compounds, and oligosaccharides from brewer’s spent grains. Separation and Purification Technology. 2025;371:133385.
  • De Francesco G, Sileoni V, Marconi O. Influence of selected technological conditions on the flavour stability of unpasteurised top-fermented craft beer. Food and Bioprocess Technology. 2025;[in press].
  • Nocente F, De Francesco G, Marconi O, Floridi S, Latini A, Cantale C, Galeffi P, Ammar K, Gazza L. Malting and brewing process optimization of elite lines of triticale for beer production. Food and Bioprocess Technology. 2025;18:3346–3355.
  • Belardi I, De Francesco G, Alfeo V, Bravi E, Sileoni V, Marconi O, Marrocchi A. Advances in the valorization of brewing by-products. Food Chemistry. 2025;465:141882.
  • Belardi I, Sarasini F, Tirillò J, Russo P, De Francesco G, Marconi O, Marrocchi A. Brewers’ spent grain-derived arabinoxylan as a sustainable filler for enhanced PHBV biocomposites. Polymers (Basel). 2025;17:1–14.

2024

  • Bravi E, Sileoni V, Marconi O. Quinoa (Chenopodium quinoa Willd.) as functional ingredient for the formulation of gluten-free shortbreads. Foods. 2024;13:1–16.
  • Latini A, Cantale C, Gazza L, Nocente F, Migliore G, Maccioni O, Marconi O, Floridi S, De Francesco G, Ammar K, Galeffi P. Exploring the potential of triticale lines for bioethanol production. Exploration of Foods and Foodomics. 2024;2:613–625.
  • Gugino IM, Alfeo V, Ashkezary MR, Marconi O, Pirrone A, Francesca N, et al. Maiorca wheat malt: a comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality. Food Chemistry. 2024;435:137517. doi:10.1016/j.foodchem.2023.137517

2023

  • Sileoni V, Maranghi S, De Francesco G, Perretti G, Marconi O. Flavour stability of a cold-stored unpasteurized low-alcohol beer produced by Saccharomycodes ludwigii. Food and Bioprocess Technology. 2023;16(11):2471–2482. doi:10.1007/s11947-023-03061-w
  • Cela N, Galgano F, Di Cairano M, Condelli N, Scarpa T, Marconi O, et al. Development of gluten-free craft beer: impact of brewing process on quality attributes and consumer expectations for sensory properties. Journal of Food Science. 2023;88(12):5203–5215. doi:10.1111/1750-3841.16786
  • Belardi I, Marrocchi A, Alfeo V, Sileoni V, De Francesco G, Paolantoni M, Marconi O. Sequential extraction and attenuated total reflection–Fourier transform infrared spectroscopy monitoring in the biorefining of brewer’s spent grain. Molecules. 2023;28(24):7992. doi:10.3390/molecules28247992
  • Turchetti B, De Francesco G, Mugnai G, Sileoni V, Alfeo V, Buzzini P, et al. Species- and temperature-dependent fermentative aptitudes of Mrakia genus for innovative brewing. Food Research International. 2023;170:113004. doi:10.1016/j.foodres.2023.113004
  • Alfeo V, Sileoni V, Bravi E, Belardi I, De Francesco G, Marconi O. A sustainable valorisation of spent hops from dry-hopping. LWT. 2023;186:115248. doi:10.1016/j.lwt.2023.115248

2022

  • Calvi A, Preiti G, Poiana M, Marconi O, Gastl M, Zarnkow M. Multi-response optimization of the malting process of an Italian landrace of rye (Secale cereale L.) using response surface methodology and desirability function coupled with genetic algorithm. Foods. 2022;11(22):3561. doi:10.3390/foods11223561
  • Sileoni V, Alfeo V, Bravi E, Belardi I, Marconi O. Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads. Journal of Functional Foods. 2022;98:105292. doi:10.1016/j.jff.2022.105292
  • Marconi O, Alfeo V, Tomasi I, Maranghi S, De Francesco G, Sileoni V, Perretti G. Effects of malting process on molecular weight distribution and content of total and water-extractable arabinoxylan in barley. Journal of Cereal Science. 2022;107:103532. doi:10.1016/j.jcs.2022.103532

2021

  • De Francesco G, Marconi O, Sileoni V, Floridi S, Perretti G. Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types. Journal of Food Science and Technology. 2021;58(4):1488–1498.
  • Del Pino AM, Pannacci E, Di Michele A, Tei F, Palmerini CA. Selective inhibition of wild sunflower reproduction with mugwort aqueous extract, tested on cytosolic Ca2+ and germination of pollen grains. Plants. 2021;10(7):1364.
  • De Francesco G, Marconi O, Sileoni V, Perretti G. Barley malt wort and grape must blending to produce a new kind of fermented beverage: a physicochemical composition and sensory survey of commercial products. Journal of Food Composition and Analysis. 2021;103:104112.
  • Johansson L, Nikulin J, Juvonen R, Krogerus K, Magalhães F, Mikkelson A, Nuppunen-Puputti M, Sohlberg E, De Francesco G, Perretti G, Gibson B. Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing. Food Microbiology. 2021;94:103629. doi:10.1016/j.fm.2020.103629
  • Bravi E, De Francesco G, Sileoni V, Perretti G, Galgano F, Marconi O. Brewing by-product upcycling potential: nutritionally valuable compounds and antioxidant activity evaluation. Antioxidants. 2021;10(2):[1–19].

2020

  • Liguori L, De Francesco G, Perretti G, Albanese D. Characterization of the main physico-chemical parameters in three styles of craft beer. In: 2020 IEEE International Workshop on Metrology for Agriculture and Forestry (MetroAgriFor). IEEE; 2020. p. 314–318. doi:10.1109/MetroAgriFor50201.2020.9277673
  • Marconi O, Tomasi I, Sileoni V, Bonciarelli U, Guiducci M, Maranghi S, Perretti G. Effects of growth conditions and cultivar on the content and physiochemical properties of arabinoxylan in barley. Journal of Agricultural and Food Chemistry. 2020;68(4):1064–1070.
  • Troilo A, De Francesco G, Marconi O, Sileoni V, Turchetti B, Perretti G. Low carbohydrate beers produced by a selected yeast strain from an alternative source. Journal of the American Society of Brewing Chemists. 2020;78(1):80–88.

2019

  • Tomasi I, Sileoni V, Marconi O, Bonciarelli U, Guiducci M, Maranghi S, Perretti G. Effect of growth conditions and genotype on barley yield and β-glucan content of kernels and malt. Journal of Agricultural and Food Chemistry. 2019;67(22):6324–6335.
  • Ceccaroni D, Marconi O, Sileoni V, Wray E, Perretti G. Rice malting optimization for the production of top-fermented gluten-free beer. Journal of the Science of Food and Agriculture. 2019;99(6):2726–2734.
  • Millucci L, Minetti M, Orlandini M, Braconi D, Schiavone ML, Galderisi S, Marzocchi B, Spiga O, Rappuoli R, Spreafico A, Perretti G, Bernardini G, Santucci A. Beer promotes differentiation and mineralization of human osteoblastic cells: role of silicon. Journal of Functional Foods. 2019;54:109–118.
  • Ceccaroni D, Sileoni V, Marconi O, De Francesco G, Lee EG, Perretti G. Specialty rice malt optimization and improvement of rice malt beer aspect and aroma. LWT. 2019;99:299–305.

2018

  • De Francesco G, Sannino C, Sileoni V, Marconi O, Filippucci S, Tasselli G, Turchetti B. Mrakia gelida in brewing process: an innovative production of low alcohol beer using a psychrophilic yeast strain. Food Microbiology. 2018;76:354–362.
  • Rossi S, Turchetti B, Sileoni V, Marconi O, Perretti G. Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production. Journal of the Institute of Brewing. 2018;124(4):381–388.
  • Liguori L, De Francesco G, Albanese D, Mincione A, Perretti G, Di Matteo M, Russo P. Impact of osmotic distillation on the sensory properties and quality of low alcohol beer. Journal of Food Quality. 2018;8780725:1–11.

2017

  • Cimini A, De Francesco G, Perretti G. Effect of crossflow microfiltration on the clarification and stability of beer from 100% low-β-glucan barley or malt. LWT. 2017;86:55–61.
  • Granieri L, Del Pino AM, Mazzoni M, Mancinelli L, Proietti P, Perretti G, Palmerini CA. Chelating properties of beer: implications on calcium homeostasis in PE/CA-PJ15 cells. Journal of Nutrition and Intermediary Metabolism. 2017;7:1–7.
  • Di Ghionno L, Marconi O, Sileoni V, De Francesco G, Perretti G. Brewing with prolyl endopeptidase from Aspergillus niger: the impact of enzymatic treatment on gluten levels, quality attributes and sensory profile. International Journal of Food Science and Technology. 2017;52(6):1367–1374.
  • Di Ghionno L, Marconi O, Lee EG, Rice CJ, Sileoni V, Perretti G. Gluten-free sources of fermentable extract: effect of temperature and germination time on quality attributes of teff (Eragrostis tef) malt and wort. Journal of Agricultural and Food Chemistry. 2017;65(23):4777–4785.
  • Di Ghionno L, Sileoni V, Marconi O, De Francesco G, Perretti G. Comparative study on quality attributes of gluten-free beer from malted and unmalted teff (Eragrostis tef). LWT. 2017;84:746–752.
  • Bravi E, Marconi O, Sileoni V, Perretti G. Determination of free fatty acids in beer. Food Chemistry. 2017;215:341–346.
  • Tomasi I, Marconi O, Sileoni V, Perretti G. Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array. Food Chemistry. 2017;214:176–182.

2016

  • Marconi O, Rossi S, Galgano F, Sileoni V, Perretti G. Influence of yeast strain, priming solution and temperature on beer bottle conditioning. Journal of the Science of Food and Agriculture. 2016;96(12):4106–4115.
  • Mayer H, Ceccaroni D, Marconi O, Sileoni V, Perretti G, Fantozzi P. Development of an all rice malt beer: a gluten free alternative. LWT. 2016;67:67–73.
  • Liguori L, De Francesco G, Russo P, Perretti G, Albanese D, Di Matteo M. Quality attributes of low-alcohol top-fermented beers produced by membrane contactor. Food and Bioprocess Technology. 2016;9(1):191–200.

2015

  • Sileoni V, Marconi O, Perretti G. Near-infrared spectroscopy in the brewing industry. Critical Reviews in Food Science and Nutrition. 2015;55(12):1771–1791.
  • Liguori L, De Francesco G, Russo P, Perretti G, Albanese D, Di Matteo M. Production and characterization of alcohol-free beer by membrane process. Food and Bioproducts Processing. 2015;94:158–168.
  • De Francesco G, Sileoni V, Marconi O, Perretti G. Pilot plant production of low-alcohol beer by osmotic distillation. Journal of the American Society of Brewing Chemists. 2015;73(1):41–48.
  • De Francesco G, Turchetti B, Sileoni V, Marconi O, Perretti G. Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer. Journal of the Institute of Brewing. 2015;121(1):113–121.

2014

  • De Francesco G, Freeman G, Lee E, Marconi O, Perretti G. Effects of operating conditions during low-alcohol beer production by osmotic distillation. Journal of Agricultural and Food Chemistry. 2014;62:3279–3286.
  • Cimini A, Marconi O, Perretti G, Moresi M. Novel procedure for lager beer clarification and stabilization using sequential enzymatic, centrifugal, regenerable PVPP and crossflow microfiltration processing. Food and Bioprocess Technology. 2014;7:3156–3165.
  • Azzini E, Intorre F, Venneria E, Foddai MS, Toti E, Catasta G, Nardini M, Palomba L, Rossi L, Marconi O, Perretti G, Fantozzi P, Maiani G. Effects of beer and lettuce (Lactuca sativa) consumption on antioxidant status in healthy volunteers: a small-scale crossover trial. Current Nutrition & Food Science. 2014;10:163–172.
  • Marconi O, Tomasi I, Dionisio L, Perretti G, Fantozzi P. Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley. Food Research International. 2014;64:677–682.
  • Mayer H, Marconi O, Regnicoli GF, Perretti G, Fantozzi P. Production of a saccharifying rice malt for brewing using different rice varieties and malting parameters. Journal of Agricultural and Food Chemistry. 2014;62:5369–5377.
  • Rossi S, Sileoni V, Perretti G, Marconi O. Characterization of the volatile profiles of beer using headspace SPME and GC–MS. Journal of the Science of Food and Agriculture. 2014;94:919–928.
  • Bravi E, Benedetti P, Marconi O, Perretti G. Determination of free fatty acids in beer wort. Food Chemistry. 2014;151:374–378.

2013

  • Marconi O, Mayer H, Chiacchieroni F, Ricci E, Perretti G, Fantozzi P. The influence of glumes on malting and brewing of hulled wheats. Journal of the American Society of Brewing Chemists. 2013;71(1):41–48.

2012

  • Bravi E, Marconi O, Perretti G, Fantozzi P. Influence of barley variety and malting process on lipid content of malt. Food Chemistry. 2012;135:1112–1117.
  • De Francesco G, Marconi O, Perretti G, Fantozzi P. Cross-flow filtration beer on pilot plant: use of enzymes for the improvement of beer filtration. In: Proceedings of the 10th Trends in Brewing; 2012.
  • Moretti E, Marconi O, Perretti G, Fantozzi P. Microbiological quality control in Italian craft breweries. In: Proceedings of the 10th Trends in Brewing; 2012.
  • Sileoni V, Marconi O, Perretti G, Fantozzi P. Near-infrared evaluation of barley malting quality. In: Proceedings of the 10th Trends in Brewing; 2012.

 

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