- Evaluation of the stability of hop pellets subjected to different storage conditions during three years.
- Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits | European Food Research and Technology.
- From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring.
- Fruit beer with juice by-product: a sustainable prospect for the brewing future. Rodolfi M., Pretti L., Rinaldi M., Dhenge R.V., Sanna M., Valentoni A., Ganino T.15th International Malting and Brewing Symposium ‘Trends in Brewing’, 2-6 April2023 Leuven (Belgium).
- Development of functional food products from brewery spent grain recovery. Paciulli, M., Sogari, G., Rodolfi, M., & Chiavaro, E. (2018). 2nd EuroSciCon Conference on Food Technology Food Technology 2018 May 14-16, 2018 Rome,(Italy).
- Valorization of brewery waste into valuable functional food products. Paciulli M., Rodolfi M., Sogari G. Ecomondo, 8 Novembre 2017 Rimini (Italy).
