Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing
Ioannone, F., Di Mattia, C.D., De Gregorio, M., Sergi, M., Serafini, M., Sacchetti, G.
Published in Food chemistry (01.05.2015)
Published in Food chemistry (01.05.2015)
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Pathways between early visual processing and functional outcome in schizophrenia
Rassovsky, Y., Horan, W. P., Lee, J., Sergi, M. J., Green, M. F.
Published in Psychological medicine (01.03.2011)
Published in Psychological medicine (01.03.2011)
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Crocins pattern in saffron detected by UHPLC-MS/MS as marker of quality, process and traceability
Rocchi, R., Mascini, M., Sergi, M., Compagnone, D., Mastrocola, D., Pittia, P.
Published in Food chemistry (30.10.2018)
Published in Food chemistry (30.10.2018)
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Chronic recurrent multifocal osteomyelitis. A narrative and pictorial review
Sergi, Consolato M., Miller, Elka, Demellawy, Dina El, Shen, Fan, Zhang, Mingyong
Published in Frontiers in immunology (22.08.2022)
Published in Frontiers in immunology (22.08.2022)
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