Docente Valeria Sileoni | Università Mercatorum

Materia d'insegnamento

Scienze e Tecnologie Enogastronomiche

Dipartimento

Economia, statistica e impresa

Docente di riferimento

Presidente commissione paritetica Facoltà Scienze Economiche e Giuridiche

Ricevimento

venerdì 10.00-13-00 su appuntamento

Modalità di prenotazione degli uffici

Google meet

Pubblicazioni

1) Belardi I., De Francesco G., Alfeo V., Bravi E., Sileoni V., Marconi O., Marrocchi A. “Advances in the valorization of brewing by-products”. Food Chemistry, Volume 465, Part 1, (2025), Article number 141882. DOI: 10.1016/j.foodchem.2024.141882.

2) Bravi E., Sileoni V., Marconi O. “Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads”. Foods, Volume 13(3), (2024), Article number 377. DOI: 10.3390/foods13030377.

3) Belardi I., Marrocchi A., Alfeo V., Sileoni V., De Francesco G., Paolantoni M., Marconi O. “Sequential Extraction and Attenuated Total Reflection–Fourier Transform Infrared Spectroscopy Monitoring in the Biorefining of Brewer’s Spent Grain” Molecules, Volume 28(24), (2023), Article number 7992. DOI: 10.3390/molecules28247992.

4) Sileoni, V., Maranghi, S., De Francesco, G., Perretti, G., Marconi, O. “Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii”. Food and Bioprocess Technology, Volume 16(11), (2023), Pages 2471 – 2482. DOI: 10.1007/s11947-023-03061-w.

5) Alfeo, V., Sileoni, V., Bravi, E., Belardi, I., De Francesco, G., Marconi, O. ”A sustainable valorisation of spent hops from dry-hopping”. LWT, Volume 18615, (2023), Article number 115248. DOI: 10.1016/j.lwt.2023.115248.

6) Turchetti, B., De Francesco, G., Mugnai, G., Sileoni, V., Alfeo, V., Buzzini, P., Yurkov, A., Marconi, O. “Species and temperature-dependent fermentative aptitudes of Mrakia genus for innovative brewing”. Food Research International, Volume 170, (2023), Article number 113004. DOI: 10.1016/j.foodres.2023.113004.

7) Laghouati, A., Belabbas, R., Mattioli, S., Dal Bosco, A., Benberkane, A., Bravi, E., Sileoni, V., Marconi, O., Castellini, C. “Effect of an Extender Enriched with Algerian Date Palm Pollen On Chilled Semen Characteristics of Rabbit Bucks at Different Ages”. World Rabbit Science, Volume 31(2), (2023), pages 133 – 145. DOI: 10.4995/wrs.2023.18703.

8) Mattioli, S., Cartoni Mancinelli, A., Bravi, E., Angelucci, E., Falcinelli, B., Benincasa, P., Castellini, C., Sileoni, V., Marconi, O., Dal Bosco, A. “Dietary Freeze-Dried Flaxseed and Alfalfa Sprouts as Additional Ingredients to Improve the Bioactive Compounds and Reduce the Cholesterol Content of Hen Eggs”, Antioxidants, Volume 12, Issue 1, (2023), Article number 103, Pages: 1-14, DOI: 10.3390/antiox12010103

9) Sileoni, V., Alfeo, V., Bravi, E., Belardi, I., Marconi, O. “Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads”, Journal of Functional Foods, Volume 98, (2022), Article number 105292, Pages: 1-8, DOI: 10.1016/j.jff.2022.105292

10) Marconi, O., Alfeo, V., Tomasi, I., Maranghi, S., De Francesco, G., Sileoni, V., Perretti, G. “Effects of malting process on molecular weight distribution and content of total and water-extractable arabinoxylan in barley”, Journal of Cereal Science, Volume 107, (2022), Article number 103532, Pages 1-7, DOI: 10.1016/j.jcs.2022.103532

11) De Francesco, G., Marconi, O., Sileoni, V., Perretti, G. “Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products”, Journal of Food Composition and Analysis Volume 103, (2021), pages 1-10, Article number 104112, DOI: 10.1016/j.jfca.2021.104112

12) Alfeo, V., De Francesco, G., Sileoni, V., Blangiforti, S., Palmeri, R., Aerts, G., Perretti, G., Todaro, A., “Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces”, Journal of Food Composition and Analysis 102, (2021), 103997, DOI: 10.1016/j.jfca.2021.103997.

13) De Francesco, G., Marconi, O., Sileoni, V., Freeman, G., Lee, E.G., Floridi, S., Perretti, G., “Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types”, Journal of Food Science and Technology, 58(4),(2021), pp. 1488–1498, DOI: 10.1007/s13197-020-04662-5.

14) Riccioni, C., Belfiori, B., Sileoni, V., Marconi, O., Perretti, G., Bellucci, M., Rubini, A., “High genetic and chemical diversity of wild hop populations from Central Italy with signals of a genetic structure influenced by both sexual and asexual reproduction”, Plant Science 304, (2021), 110794, DOI: 10.1016/j.plantsci.2020.110794.

15) Mohammadi, F., Naghavi, M. R., Peighambari, S. A., Dehaghi, N. K., Nasiri, J., Khaldari, I., Bravi, E., Sileoni, V., Marconi, O., Perretti, G., “Comparison of carbohydrate partitioning and expression patterns of some genes involved in carbohydrate biosynthesis pathways in annual and biennial species of Cichorium spp.”, Phytochemistry 183, (2021), 112620, DOI: 10.1016/j.phytochem.2020.112620.

16) Bravi, E., De Francesco, G., Sileoni, V., Perretti, G., Galgano, F., Marconi O., “Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation”, Antioxidants, 10(2), (2021), pp. 1–19, 165, DOI: https://doi.org/10.3390/antiox10020165.

17) Alfeo, V., Bravi, E., Ceccaroni, D., Sileoni, V., Perretti, G., Marconi, O., “Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product”, Foods, (2020), 9(10), 1447, DOI: https://doi.org/10.3390/foods9101447.

18) Bravi, E., Sileoni, V., Perretti, G., Marconi, O., “Accelerated shelf-life model of gluten-free rusks by using oxidation indices”, Food chemistry 326, (2020) 126971. DOI: 10.1016/j.foodchem.2020.126971

19) Ceccaroni, D., Alfeo, V., Bravi, E., Sileoni, V., Perretti, G., Marconi, O., “Effect of the time and temperature of germination on the phenolic compounds of Triticum aestivum, L. and Panicum miliaceum, L.”, LWT, 127, (2020), Article number 109396. DOI: 10.1016/j.lwt.2020.109396

20) Marconi, O., Tomasi, I., Sileoni, V., Bonciarelli, U., Guiducci, M., Maranghi, S., Perretti, G., “Effects of Growth Conditions and Cultivar on the Content and Physiochemical Properties of Arabinoxylan in Barley”, Journal of Agricultural and Food Chemistry, 68 (4), (2020), 1064-1070. DOI: 10.1021/acs.jafc.9b05488

21) Troilo, A., De Francesco, G., Marconi, O., Sileoni, V., Turchetti, B., Perretti, G., “Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source”, Journal of the American Society of Brewing Chemists, 78 (1), (2020), 80-88. DOI: 10.1080/03610470.2019.1682887

22) Tomasi, I., Sileoni, V., Marconi, O., Bonciarelli, U., Guiducci, M., Maranghi, S., Perretti, G., “Effect of Growth Conditions and Genotype on Barley Yield and β- Glucan Content of Kernels and Malt”, Journal of Agricultural and Food Chemistry 67(22), (2019), pp. 6324-6335. DOI: 10.1021/acs.jafc.9b00891.

23) Ceccaroni, D., Marconi, O., Sileoni, V., Wray, E., Perretti, G., “Rice malting optimization for the production of top‐fermented gluten‐free beer”, Journal of the Science of Food and Agriculture 99(6), (2019) pp. 2726-2734. DOI: 10.1002/jsfa.9440.

24) Ceccaroni, D., Sileoni, V., Marconi, O., De Francesco, G., Lee, E.G., Perretti, G., “Specialty rice malt optimization and improvement of rice malt beer aspect and aroma”, LWT – Food Science and Technology, 99, (2019) 299-305. DOI: 10.1016/j.lwt.2018.09.060.

25) Mattioli, S., Dal Bosco, A., Castellini, C., Falcinelli, B., Sileoni, V., Marconi, O., Mancinelli, A.C., Cotozzolo, E., Benincasa, P., “Effect of heat- and freeze-drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts”, Journal of the Science of Food and Agriculture, 99, (2019) 4029–4035. DOI: 10.1002/jsfa.9630.

26) De Francesco, G., Sannino, C., Sileoni, V., Marconi, O., Filippucci, S., Tasselli, G., Turchetti, B., “Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain”, Food Microbiology, 76, (2018) 354–362. DOI: 10.1016/j.fm.2018.06.018.

27) Rossi, S., Turchetti, B., Marconi, O., Sileoni, V., Perretti, G., “Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production”, Journal of the Institute of brewing, 124, (2018) 381-388. DOI: 10.1002/jib.503.

28) Di Ghionno, L., Sileoni, V., Marconi, O., De Francesco, G., Perretti, G., “Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter]”, LWT - Food Science and Technology, 84, (2017), 746-752. DOI: 10.1016/j.lwt.2017.06.044.

29) Falcinelli, B., Sileoni, V., Marconi, O., Perretti, G., Quinet, M., Lutts, S., Benincasa, P., “Germination under moderate salinity increases phenolic content and antioxidant activity in rapeseed (Brassica napus var oleifera Del.)”, Molecules 22, (2017), Article number 1377, 1-13. DOI: 10.3390/molecules22081377.

30) Di Ghionno, L., Marconi, O., Lee, E.G., Rice, C.J., Sileoni, V., Perretti, G., “Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort”, Journal of Agricultural and Food Chemistry, 65, (2017), 4777-4785. DOI: 10.1021/acs.jafc.7b01717.

31) Di Ghionno, L., Marconi, O., Sileoni, V., De Francesco, G., Perretti, G., “Brewing with prolyl endopeptidase from Aspergillus niger: the impact of enzymatic treatment on gluten levels, quality attributes and sensory profile”, International Journal of Food Science and Technology, 52, (2017), 1367-1374. DOI: 10.1111/ijfs.13375.

32) Bravi, E., Marconi, O., Sileoni, V., Perretti, G., “Determination of free fatty acids in beer”, Food Chemistry, 215, (2017), 341-346. DOI: 10.1016/j.foodchem.2016.07.153.22)

33) Tomasi, I., Marconi, O., Sileoni, V., Perretti, G., “Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array”, Food Chemistry, 214, (2017), 176-182. DOI: 10.1016/j.foodchem.2016.06.092.

34) Bravi, E., Marconi, O., Sileoni, V., Rollo, M.R., Perretti, G., “Antioxidant effects of supercritical fluid garlic extracts in canned artichokes”, Journal of Food Science and Technology, 53(10), (2016), 3744-3751. DOI: 10.1007/s13197-016-2352-3.

35) Marconi, O., Rossi, S., Galgano, F., Sileoni, V., Perretti, G., “Influence of yeast strain, priming solution and temperature on beer bottle conditioning”, Journal of the Science of Food and Agriculture, 96(12), (2016), 4106-4115. DOI: 10.1002/jsfa.7611.

36) Mayer, H., Ceccaroni, D., Marconi, O., Sileoni, V., Perretti, G., Fantozzi, P., “Development of an all rice malt beer: A gluten free alternative”, LWT - Food Science and Technology, 67, (2016), 67-73. DOI: 10.1016/j.lwt.2015.11.037.

37) Mattioli, S., Dal Bosco, A., Martino, M., Ruggeri, S., Marconi, O., Sileoni, V., Falcinelli, B., Castellini, C., Benincasa, P., “Alfalfa and flax sprouts supplementation enriches the content of bioactive compounds and lowers the cholesterol in hen egg”, Journal of Functional Foods 22, (2016), 454-462. DOI: 10.1016/j.jff.2016.02.007.

38) Sileoni, V., Marconi, O., Perretti, G.: “Near Infrared Spectroscopy in the Brewing Industry”, Critical Reviews in Food Science and Nutrition, 55 (12), (2015), 1771-1791, DOI: 10.1080/10408398.2012.726659.

39) Dal Bosco A., Castellini, C., Martino, M., Mattioli, S., Marconi, O., Sileoni, V., Ruggeri, S., Tei, F., Benincasa, P., “The effect of dietary alfalfa and flax sprouts on rabbit meat antioxidant content, lipid oxidation and fatty acid composition”, Meat Science, 106 (2015), 31-37. DOI: 10.1016/j.meatsci.2015.03.021.

40) De Francesco, G., Sileoni, V., Marconi, O. and Perretti, G., “Pilot Plant Production of Low-Alcohol Beer by Osmotic Distillation”, Journal of the American Society of Brewing Chemists, 73(1), (2015), 41-48. DOI: 10.1094/ASBCJ-2015-0112-01.

41) De Francesco, G., Turchetti, B., Sileoni, V., Marconi, O. and Perretti, G., “Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer”, Journal of the Institute of brewing, 121, (2015), 113–121. DOI: 10.1002/jib.185.

42) Rossi, S., Sileoni, V., Perretti, G. and Marconi, O., “Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography–mass spectrometry” Journal of the Science of Food and Agriculture 94, 5, (2014), 919–928. DOI: 10.1002/jsfa.6336. ISSN: 0022-5142.

43) Sileoni, V., Marconi, O., Perretti, G., Fantozzi P., “Evaluation of different validation strategies and long term effects in NIR calibration models”, Food Chemistry 141 (2013) 2639–2648. DOI: 10.1016/j.foodchem.2013.04.11033

44) Marconi O., Sileoni V., Sensidoni M., Amigo Rubio J. M., Perretti G., Fantozzi P., "Influence of barley variety, timing of nitrogen fertilization and sunn pest infestation for malting and brewing", Journal of the Science of Food and Agriculture, 91, (2011),820–830. DOI: 10.1002/jsfa.4253.

45) Sileoni, V., van den Berg, F., Marconi, O., Perretti, G., Fantozzi, P., " Internal and External Validation Strategies for the Evaluation of Long-Term Effects in NIR Calibration Models", Journal of Agricultural and Food Chemistry 59, (2011), 1541–1547. DOI: 10.1021/jf104439x.

46) Sileoni V., Perretti G., Marte L., Marconi O., Fantozzi P., “Near-Infrared spectroscopy for proficient quality evaluation of malt and maize in beer industry.”, Journal of the Institute of brewing, 116(2), (2010), 134–140.

47) Marte, L., Belloni, P., Genorini, E., Sileoni, V., Perretti, G., Montanari, L., Marconi, O. "Near infrared reflectance models for the rapid prediction of quality of brewing raw materials" Journal of Agricultural and Food Chemistry, 57, (2009) 326–333. DOI: 10.1021/jf8022639.

Vai alle pubblicazioni

Società scientifiche

SISTAL, Società Italiana di Scienze e Tecnologie Alimentari.

Convegni Scientifici

1) Giovanni De Francesco (relatore), Vincenzo Alfeo, Valeria Sileoni, Elio Moretti, Ombretta Marconi. “A sustainable valorisation of spent hops from dry-hopping.”, presentazione orale al 39th EBC Congress - Lille 28 May 2024.

2) Ombretta Marconi, Elio Moretti, Vincenzo Alfeo, Valeria Sileoni, Elisabetta Bravi, Giovanni De Francesco. “Influence of process conditions on the flavour stability of unpasteurised craft beer”. poster al 39th EBC Congress - Lille 28 May 2024.

3) Giovanni De Francesco, Valeria Sileoni, Benedetta Turchetti, Gianmarco Mugnai, Vincenzo Alfeo, Elio Moretti, Ombretta Marconi. “Investigation of the fermentation aptitudes of Mrakia species for low alcohol beer (LAB)”. poster al 1° BeerForum- Milano, 12-15 November 2024.

4) Vincenzo Alfeo (relatore), Benedetta Turchetti, Giovanni De Francesco, Gianmarco Mugnai, Valeria Sileoni, Pietro Buzzini, Andrey Yurkov, Ombretta Marconi. “Species and temperature-dependent fermentative aptitudes of Mrakia genus for innovative brewing”. Presentazione orale al 6th World Congress on Food Science & Technology June 24-25, 2024 Valencia, Spain.Elisabetta Bravi (relatore), Valeria Sileoni, Ombretta Marconi. “USE OF QUINOA (Chenopodium quinoa Willd.) FOR THE PRODUCTION OF GLUTEN-FREE SHORTBREADS”. Presentazione Orale al 6th International Symposium on Gluten-Free, October 18-20, 2023, Rome, Italy.

5) Giovanni De Francesco (relatore), Valeria Sileoni, Benedetta Turchetti, Gianmarco Mugnai, Vincenzo Alfeo, Ombretta Marconi. “Brewing Fermentation Aptitudes of Mrakia Species at Low Temperatures”. EBC (European Brewery Convention) Symposium, 8-10 October 2023, Salzburg, Austria.

6) Vincenzo Alfeo (relatore), Valeria Sileoni, Elisabetta Bravi, Ilary Belardi, Giovanni De Francesco, Ombretta Marconi. “A sustainable valorisation of spent hops from dry-hopping”. 5th edition of Euro-Global Conference on Food Science and Technology, 11-13 September 2023, Valencia, Spain.

7) Elisabetta Bravi (relatore), Giuseppe Perretti, Valeria Sileoni, Vincenzo Alfeo, Ombretta Marconi. “Effetto delle condizioni ambientali e del genotipo sul contenuto e sulle caratteristiche molecolari degli arabinoxilani dell’orzo e del malto”. Presentazione Orale al 12° CONVEGNO AISTEC. CEREALI E SCIENZA resilienza, sostenibilità e innovazione, 15-17 giugno 2022, Portici (NA).

8) Relatore al convegno CNR Institute of Biosciences and Bioresources, Perugia, 30 Giugno 2021, con comunicazione orale dal titolo: "Valorisation of a by-product of the brewing production chain for the formulation of innovative functional shortbreads." (Valeria Sileoni, Giuseppe Perretti, Ombretta Marconi) (PRESENTATO).

9) Relatore al “37th EBC Congress”, Antwerp (Belgium), 2-6 June 2019, con la comunicazione orale dal titolo: “An innovative production of low alcohol beer using a Mrakia gelida” (Sileoni V., De Francesco G., Sannino C., Marconi O., Perretti G.) (PRESENTATO).

10) Relatore al “18th European Young Cereal Scientists and Technologists Workshop”, San Benedetto del Tronto (Italy), 15-17 April 2019, con la comunicazione orale dal titolo: “Valorisation of a by-product of the brewing production chain for the formulation of innovative functional shortbreads” (Sileoni V., Ceccaroni D., Perretti G. and Marconi O.) (PRESENTATO).

11) Marconi O., Sileoni V., De Francesco G., Di Ghionno L., Perretti G. “Teff (Eragrostis tef (Zucc.) Trotter) and quinoa (Chenopodium quinoa W.) as novel raw materials for brewing”, comunicazione orale al 37th EBC Congress, Antwerp (Belgium), 2-6 June 2019.

12) De Francesco G., Sileoni V., Marconi O., Perretti G. “The new emerging Italian beer style the case of Italian Grape Ale”, comunicazione orale al “13th International Trends in Brewing”, Ghent (Belgium), 8-12 April 2018.

13) Marconi O., Sileoni V., Di Ghionno L., Ceccaroni D., Perretti G. “Alternative raw materials for gluten-free beer”, comunicazione orale al “13th International Trends in Brewing”, Ghent (Belgium), 8-12 April 2018.

14) Relatore al “Seventh International Conference on Food Studies”, Rome (Italy), 26-27 October 2017 con la comunicazione orale dal titolo: "Alcoholic and Low-Alcoholic Beer and the Health of Consumers" (Sileoni V., Marconi O., De Francesco G., Perretti G.) (PRESENTATO).

15) Marconi O., Ceccaroni D., Sileoni V., Perretti G. “Bevande fermentate innovative a base di malto di riso”, comunicazione orale al “11° Convegno AISTEC - I CEREALI PER UN SISTEMA AGROALIMENTARE DI QUALITÀ", Roma (Italia), 22-24 Novembre 2017.

16) Relatore al “The Food Factor I Barcelona Conference - Established, emerging and exploratory food science and technology”, Barcelona (Spain), 2-4 November 2016 con la comunicazione orale dal titolo: "The use of β-glucans and arabinoxylan enriched barley mill for the production of functional shortbread" (Marconi O., Sileoni V., Falconi C., Rossi M., Perretti G.) (PRESENTATO).

17) Relatore al “The Food Factor I Barcelona Conference - Established, emerging and exploratory food science and technology”, Barcelona (Spain), 2-4 November 2016 con la comunicazione orale dal titolo: "Improvement of craft beer quality by using non-brewing Saccharomyces cerevisiae strains" (Sileoni V., Marconi O., Turchetti B., Rossi S., Perretti G.) (PRESENTATO).

18) Ceccaroni D., Marconi O., De Francesco G., Sileoni V., Perretti G. "Gluten-free beer from malted rice" comunicazione orale al “The Food Factor I Barcelona Conference - Established, emerging and exploratory food science and technology”, Barcelona (Spain), 2-4 November 2016.

19) Perretti G., De Francesco G., Sileoni V., Marconi O., Fantozzi P., "Experimental Investigation on Nutritional Effects of Alcoholic/Non-Alcoholic Beer", comunicazione orale al “ICC/AISTEC Conference at the World Expo Milan 2015 - Grains for Feeding the World”, Milan (Italy), 1-3 July 2015.

20) Rossi S., Sileoni V., Marconi O., Perretti G., Fantozzi P. “Evaluation of Technological Parameters During Bottle Conditioning In Craft Beer Production”, comunicazione orale al “11th International Trends in Brewing”, Ghent (Belgium) 13 – 17 April 2014.

21) Relatore al “15th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology”, Portici, (Italy), 15-17 September 2010 con la comunicazione orale dal titolo: “Study of innovative methods of control in the cereal productive chain for the production of beer and spirits” (Sileoni, V.) (PRESENTATO).

Comitati Editoriali