Centro di Ricerca per l'eccellenza della Birra

Convegni

2025

  • De Francesco G, Sileoni V, Melloni F, Marconi O. Sustainable Malting: Leveraging Modern Barley Varieties for Improved Processes. 15th International Malting and Brewing Symposium “Trends in Brewing”. Leuven, Belgium; 6–9 Apr 2025.
  • De Francesco G. Sostenibilità nella produzione del malto: strategie e tecnologie. Birra: un percorso di filiera (2ª edizione). Porto Conte Ricerche; 24 Nov 2025.
  • De Francesco G, Moretti E, Marconi O. Effect of yeast strain and pasteurization on low-alcohol beer quality properties. FAT & Nutrition 2025. Valencia, Spain; 2025. 
  • Alfeo V, Bravi E, Marconi O, Sileoni V, De Francesco G. Effect of continuous/discontinuous vacuum distillation during fermentation on the volatiles and sensory profiles of unfiltered and unpasteurized Low Alcoholic Beers (LAB). FAT & Nutrition 2025. Valencia, Spain; 2025.

2024

  • Belardi I, Marconi O, Marrocchi A. Upcycling brewery spent grain into bioplastics. Vitality. 27–30 May 2024. (luogo non indicato)
  • Belardi I, Mussatto SI, Marrocchi A, Marconi O. Brewers’ spent grain: development of edible coating for strawberry preservation. 38th EFFoST International Conference. Bruges, Belgium; 12–14 Nov 2024.
  • De Francesco G, Alfeo V, Sileoni V, Marconi O. A sustainable valorisation of spent hops from dry-hopping. 39th EBC Congress. Lille, France; 28 May 2024.
  • De Francesco G, Alfeo V, Sileoni V, Marconi O. Recupero e riutilizzo del luppolo esausto da dry-hopping per la produzione della birra. Convegno SISTAL 2024. Bari, Italia; 12–13 Giu 2024.

2023

  • Belardi I, Marconi O, Marrocchi A. Valorization of brewer’s spent grain: development of sustainable and innovative strategies. 15th Symposium “Trends in Brewing”. Ghent, Belgium; 2–5 Apr 2023. Poster + pitch discussion.
  • Belardi I, Marconi O, Kim C, Marrocchi A. Brewer’s spent grain for greener OTFT structures. 16th European Conference on Molecular Electronics (ECME 2023). Bari, Italia; 2–6 Ott 2023. Presentazione orale.
  • Belardi I, Marconi O, Uccelletti D, Sarasini F, Marrocchi A. Upcycling brewery spent grain into bioplastic. 3rd Food Chemistry Conferences: Shaping a healthy and sustainable food chain through knowledge. Dresden, Germania; 10–12 Ott 2023. Presentazione orale.
  • Bravi E, Sileoni V, Marconi O. Use of quinoa (Chenopodium quinoa Willd.) for the production of gluten-free shortbreads. 6th International Symposium on Gluten-free. Rome, Italia; 18–20 Ott 2023.

2022

  • Belardi I, Marconi O, Marrocchi A, Paolantoni M. Integrated and innovative approach for the recovery of byproducts of the brewing industry. XXII Congresso Nazionale CIRIAF – Sviluppo Sostenibile, Tutela dell'Ambiente e della Salute Umana. Perugia, Italia; 7–8 Apr 2022. Presentazione orale.
  • Belardi I, Marconi O, Marrocchi A. Development of sustainable and innovative strategies for the valorization of by-products of the brewing industry. 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology. Asti, Italia; 19–21 Set 2022. Poster.
  • Belardi I, Marconi O. Sviluppo di strategie innovative per la valorizzazione dei sottoprodotti dell’industria birraria. Campus Peroni. Roma, Italia; 25 Ott 2022. Presentazione orale.
  • Bravi E, Falcinelli B, Benincasa P, Royo-Esnal A, Marconi O. Effect of sprouting and salinity on bioactive compounds and antioxidant activity in Camelina sativa (L.) Crantz. Global Conference on Food Science and Nutrition. Rome, Italia; 22–24 Set 2022.
  • Bravi E, Perretti G, Sileoni V, Alfeo V, Marconi O. Effetto delle condizioni ambientali e del genotipo sul contenuto e sulle caratteristiche molecolari degli arabinoxilani dell’orzo e del malto. 12° Convegno AISTEC. Portici (NA), Italia; 15–17 Giu 2022.

2020

  • Bravi E, Sileoni V, Perretti G, Marconi O. Brewing By Products Upcycling Potential: Nutritional Valuable Compounds and Antioxidant Activity Evaluation. 10th International Conference on Food Studies. New York, USA; 17–18 Ott 2020.

2018

  • Marconi O, Sileoni V, Di Ghionno L, Ceccaroni D, Perretti G. Alternative raw materials for gluten-free beer. 13th Trends in Brewing. Ghent, Belgium; 8–12 Apr 2018. Presentazione orale.
  • Sileoni V, De Francesco G, Ceccaroni D, Marconi O, Perretti G. Process and product innovation for the production of a quinoa fermented beverage. 13th Trends in Brewing. Ghent, Belgium; 8–12 Apr 2018. Poster.
  • Riccioni C, Belfiori B, Perretti G, Rubini A, Bellucci M. Identification and characterization of wild hop germplasm in Umbria region. 13th Trends in Brewing. Ghent, Belgium; 8–12 Apr 2018. Poster.
  • De Francesco G, Marconi O, Sileoni V, Perretti G. IGA – Italian Grape Ale. 13th Trends in Brewing. Ghent, Belgium; 8–12 Apr 2018. Poster.

2017

  • Sileoni V, Marconi O, Tomasi I, Perretti G. Effetto del maltaggio sui polisaccaridi non amidacei dell’orzo. 11° Convegno AISTEC. Roma, Italia; 22–24 Nov 2017. Poster.
  • Sileoni V, Marconi O, De Francesco G, Perretti G. Alcoholic and low-alcoholic beer and the health of consumers. Seventh International Conference on Food Studies. Rome, Italia; 26–27 Ott 2017. Presentazione orale.
  • Marconi O, Ceccaroni D, Sileoni V, Perretti G. Bevande fermentate innovative a base di malto di riso. 11° Convegno AISTEC. Roma, Italia; 22–24 Nov 2017. Presentazione orale.

2016

The Food Factor I Barcelona Conference (2–4 Nov 2016), Barcelona, Spagna

  • Ceccaroni D, Marconi O, De Francesco G, Sileoni V, Perretti G. Gluten-free beer from malted rice. The Food Factor I Barcelona Conference. Barcelona, Spagna; 2–4 Nov 2016.
  • Sileoni V, Marconi O, Turchetti B, Rossi S, Perretti G. Improvement of craft beer quality by using non-brewing Saccharomyces cerevisiae strains. The Food Factor I Barcelona Conference. Barcelona, Spagna; 2–4 Nov 2016.

12th Trends in Brewing (3–7 Apr 2016), Ghent, Belgio

  • Ceccaroni D, Rice CJ, Marconi O, Lee EG, Sileoni V, Perretti G. Optimization of malting process to obtain specialty rice malts. 12th Trends in Brewing. Ghent, Belgium; 3–7 Apr 2016.
  • Di Ghionno L, Lee EG, Marconi O, Rice CJ, Sileoni V, Perretti G. Gluten-free sources of fermentable extract: behaviour of WITKOP TEFF variety on malting process. 12th Trends in Brewing. Ghent, Belgium; 3–7 Apr 2016.
  • Troilo A, Turchetti B, Sileoni V, Marconi O, Aerts G, Perretti G. Improvement of beer quality by using alternative yeast sources with potential brewing interest. 12th Trends in Brewing. Ghent, Belgium; 3–7 Apr 2016.

2015

  • Autori non indicati. Experimental investigation on nutritional effects of alcoholic/non-alcoholic beer. ICC/AISTEC Conference at the World Expo Milan 2015 – “Grains for Feeding the World”. Milano, Italia; 1–3 Lug 2015.
  • Autori non indicati. Determination of total and water-extractable beta-glucan and arabinoxylan in different barley varieties and corresponding malts. ICC/AISTEC Conference at the World Expo Milan 2015 – “Grains for Feeding the World”. Milano, Italia; 1–3 Lug 2015.
  • Autori non indicati. Relationship between barley crop and its nutritional properties. ICC/AISTEC Conference at the World Expo Milan 2015 – “Grains for Feeding the World”. Milano, Italia; 1–3 Lug 2015.

35° Congresso EBC (24–28 May 2015), Porto, Portogallo

  • Autori non indicati. Nutritional effects of alcoholic/non-alcoholic beer. 35° EBC Congress. Porto, Portogallo; 24–28 Mag 2015.
  • Autori non indicati. Analytical method for the extraction and characterization of water-extractable β-glucan from barley and malt (using high-performance size-exclusion chromatography). 35° EBC Congress. Porto, Portogallo; 24–28 Mag 2015.
  • Autori non indicati. The evaluation of different low alcohol beer styles produced by osmotic distillation. 35° EBC Congress. Porto, Portogallo; 24–28 Mag 2015.
  • Autori non indicati. Production of a 100% rice malt beer-like beverage. 35° EBC Congress. Porto, Portogallo; 24–28 Mag 2015.

2014

Advances in Food Processing (5–7 Nov 2014), San Paolo, Brasile

  • Autori non indicati. Improvement of craft beer quality by using autochthonous yeasts. Advances in Food Processing. São Paulo, Brazil; 5–7 Nov 2014.
  • Autori non indicati. Gluten-free barley malt beer produced by prolyl-endopeptidase from Aspergillus niger. Advances in Food Processing. São Paulo, Brazil; 5–7 Nov 2014.

11° Trends in Brewing (13–17 Apr 2014), Ghent, Belgio

  • Autori non indicati. Evaluation of technological parameters during bottle conditioning in craft beer production. 11th Trends in Brewing. Ghent, Belgium; 13–17 Apr 2014.
  • Autori non indicati. Molecular weight distribution and water-extractable beta-glucan content during malting. 11th Trends in Brewing. Ghent, Belgium; 13–17 Apr 2014.
  • Autori non indicati. Low-alcohol beer production using osmotic distillation: scale-up on pilot plant. 11th Trends in Brewing. Ghent, Belgium; 13–17 Apr 2014.
  • Autori non indicati. Behaviour of non-starch polysaccharides during malting and brewing. 11th Trends in Brewing. Ghent, Belgium; 13–17 Apr 2014.

2013

  • Autori non indicati. Potential of near-infrared spectroscopy (NIR) in beer food chain: applications in malting. 34° Congresso EBC. Lussemburgo; 26–29 Mag 2013.
  • Autori non indicati. Study of different rice varieties and malting parameters for the production of a saccharifying rice malt. 34° Congresso EBC. Lussemburgo; 26–29 Mag 2013.