1. An appraisal of the impact of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese. (1st March 2016) Authors: Acerbi, F.; Guillard, V.; Guillaume, C.; Saubanere, M.; Gontard, N. Journal: Food chemistry Issue: Volume 194(2016) Page Start: 1172 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Analysis of transit time spread on FBK silicon photomultipliers. (23rd July 2015) Authors: Acerbi, F.; Gola, A.; Ferri, A.; Zorzi, N.; Paternoster, G.; Piemonte, C. Journal: Journal of instrumentation Issue: Volume 10:Number 7(2015:Jul.) Page Start: P07014 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Assessment of gas permeability of the whole packaging system mimicking industrial conditions. (June 2016) Authors: Acerbi, F.; Guillard, V.; Guillaume, C.; Gontard, N. Journal: Food packaging and shelf life Issue: Volume 8(2016) Page Start: 81 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Characterization of high density SiPM non-linearity and energy resolution for prompt gamma imaging applications. (3rd July 2017) Authors: Regazzoni, V.; Acerbi, F.; Cozzi, G.; Ferri, A.; Fiorini, C.; Paternoster, G.; Piemonte, C.; Rucatti, D.; Zappalà, G.; Zorzi, N.; Gola, A. Journal: Journal of instrumentation Issue: Volume 12:Number 7(2017:Jul.) Page Start: P07001 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Impact of salt concentration, ripening temperature and ripening time on CO2 production of semi-hard cheese with propionic acid fermentation. (May 2016) Authors: Acerbi, F.; Guillard, V.; Aliani, M.; Guillaume, C.; Gontard, N. Journal: Journal of food engineering Issue: Volume 177(2016:May) Page Start: 72 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Impact of salt concentration, ripening temperature and ripening time on CO2 production of semi-hard cheese with propionic acid fermentation. (May 2016) Authors: Acerbi, F.; Guillard, V.; Aliani, M.; Guillaume, C.; Gontard, N. Journal: Journal of food engineering Issue: Volume 177(2016:May) Page Start: 72 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese. (1st February 2016) Authors: Acerbi, F.; Guillard, V.; Guillaume, C.; Gontard, N. Journal: Food chemistry Issue: Volume 192(2016) Page Start: 805 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Investigating the functional neuroanatomy of concrete and abstract word processing through direct electric stimulation (DES) during awake surgery. Issue 3 (19th May 2019) Authors: Orena, E. F.; Caldiroli, D.; Acerbi, F.; Barazzetta, I.; Papagno, C. Journal: Cognitive neuropsychology Issue: Volume 36:Issue 3/4(2019) Page Start: 167 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Modelling CO2 transfer in foil ripened semi-hard Swiss-type cheese. (April 2018) Authors: Acerbi, F.; Guillard, V.; Saubanere, M.; Guillaume, C.; Gontard, N. Journal: Journal of food engineering Issue: Volume 222(2018) Page Start: 73 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Novel methodology for the in situ assessment of CO2 production rate and its application to anaerobic ripened cheese. (December 2015) Authors: Acerbi, F.; Guillard, V.; Aliani, M.; Guillaume, C.; Gontard, N. Journal: Food research international Issue: Volume 78(2015:Dec.) Page Start: 295 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗