Pubblicazioni

The use of IRMS, (1)H NMR and chemical analysis to characterise italian and imported tunisian olive oils

2016 - FOOD CHEMISTRY

Camin, Federica; Pavone, Anita; Bontempo, Luana; Wehrens, Ron; Paolini, Mauro; Faberi, Angelo; Marianella, Rosa Maria; Capitani, Donatella; Vista, Silvia; Mannina, Luisa

Improvement of the nutraceutical quality of broccoli sprouts by elicitation

2016 - FOOD CHEMISTRY

Natella, Fausta; Maldini, Mariateresa; Nardini, Mirella; Azzini, Elena; Foddai, Maria Stella; Giusti, Anna Maria; Baima, Simona; Morelli, Giorgio; Scaccini, Cristina

Evaluation of different extraction methods from pomegranate whole fruit or peels and the antioxidant and antiproliferative activity of the polyphenolic fraction

2016 - FOOD CHEMISTRY

Masci, Alessandra; Coccia, Andrea; Lendaro, Eugenio; Mosca, Luciana; Paolicelli, Patrizia; Cesa, Stefania

Quantitative profiling of retinyl esters in milk from different ruminant species by using high performance liquid chromatography- diode array detection- tandem mass spectrometry

2016 - FOOD CHEMISTRY

Rocchi, Silvia; Caretti, Fulvia; Gentili, Alessandra; CURINI, Roberta; PERRET, Daniela; PEREZ FERNANDEZ, VIRGINIA

Polar constituents, protection against reactive oxygen species, and nutritional value of Chinese artichoke (Stachys affinis Bunge)

2016 - FOOD CHEMISTRY

Venditti, Alessandro; Frezza, Claudio; Celona, Diana; Bianco, Armandodoriano; Serafini, Mauro; Cianfaglione, K; Fiorini, D; Ferraro, S; Maggi, F; Lizzi, Ar; Celenza, G.

Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value

2016 - FOOD CHEMISTRY

Makinen, Outi E.; Zannini, Emanuele; Koehler, Peter; Arendt, Elke K.

Influence of packaging conditions on biogenic amines and fatty acids evolution during 15 months storage of a typical spreadable salami ('Nduja)

2016 - FOOD CHEMISTRY

Loizzo, Monica Rosa; Spizzirri, Ug; Bonesi, M; Tundis, Rosa; Picci, Nevio; Restuccia, Donatella

Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes

2016 - FOOD CHEMISTRY

De Luca, M; Restuccia, D; Clodoveo, M. L.; Puoci, F; Ragno, G