Developmental instability and body condition in rodents: industrialized agriculture disturbances in anthromes from central Argentina by Martini, Gastón Andrés, Priotto, José Waldemar, Serafini, Vanesa Natalia, Coda, José Antonio

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Phenotypic variability and developmental instability in rodents from different agricultural farming systems: organic vs. conventional by Coda, José Antonio, Martínez, Juan José, Serafini, Vanesa Natalia, Gomez, María Daniela, Priotto, José Waldemar

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Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties by Coda, Rossana, Melama, Leena, Rizzello, Carlo Giuseppe, Curiel, José Antonio, Sibakov, Juhani, Holopainen, Ulla, Pulkkinen, Marjo, Sozer, Nesli

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Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation by Curiel, José Antonio, Coda, Rossana, Centomani, Isabella, Summo, Carmine, Gobbetti, Marco, Rizzello, Carlo Giuseppe

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Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria by Luana, Nionelli, Rossana, Coda, Curiel, José Antonio, Kaisa, Poutanen, Marco, Gobbetti, Rizzello, Carlo Giuseppe

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Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions by Coda, Rossana, Rizzello, Carlo Giuseppe, Curiel, José Antonio, Poutanen, Kaisa, Katina, Kati

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Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten by Rizzello, Carlo Giuseppe, Curiel, José Antonio, Nionelli, Luana, Vincentini, Olimpia, Di Cagno, Raffaella, Silano, Marco, Gobbetti, Marco, Coda, Rossana

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Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria by Curiel, José Antonio, Coda, Rossana, Limitone, Antonio, Katina, Kati, Raulio, Mari, Giuliani, Giammaria, Giuseppe Rizzello, Carlo, Gobbetti, Marco

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Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides by Rizzello, Carlo Giuseppe, Hernández-Ledesma, Blanca, Fernández-Tomé, Samuel, Curiel, José Antonio, Pinto, Daniela, Marzani, Barbara, Coda, Rossana, Gobbetti, Marco

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Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ by Rizzello, Carlo Giuseppe, Mueller, Thomas, Coda, Rossana, Reipsch, Franziska, Nionelli, Luana, Curiel, José Antonio, Gobbetti, Marco

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Safety and efficacy of uric acid in patients with acute stroke (URICO-ICTUS): a randomised, double-blind phase 2b/3 trial by Chamorro, Ángel, Dr, Amaro, Sergio, MD, Castellanos, Mar, MD, Segura, Tomás, MD, Arenillas, Juan, MD, Martí-Fábregas, Joan, MD, Gállego, Jaime, MD, Krupinski, Jurek, MD, Gomis, Meritxell, MD, Cánovas, David, MD, Carné, Xavier, MD, Deulofeu, Ramón, PhD, Román, Luis San, MD, Oleaga, Laura, MD, Torres, Ferran, MD, Planas, Anna M, PhD

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