Pubblicazioni

Crocins pattern in saffron detected by UHPLC-MS/MS as marker of quality, process and traceability

2018 - FOOD CHEMISTRY
Rocchi, R.; Mascini, M.; Sergi, M.; Compagnone, D.; Mastrocola, D.; Pittia, P.

Geographical characterization by MAE-HPLC and NIR methodologies and carbonic anhydrase inhibition of Saffron components

2017 - FOOD CHEMISTRY
Nescatelli, Riccardo; Carradori, Simone; Marini, Federico; Caponigro, Vicky; Bucci, Remo; DE MONTE, Celeste; Mollica, Adriano; Mannina, Luisa; Ceruso, Mariangela; Supuran, CLAUDIU TRANDAFIR; Secci, Daniela

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

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