Pubblicazioni

Carotenoid content of Goji berries: CIELAB, HPLC-DAD analyses and quantitative correlation

2018 - FOOD CHEMISTRY
Patsilinakos, Alexandros; Ragno, Rino; Carradori, Simone; Petralito, Stefania; Cesa, Stefania

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

Evaluation of processing effects on anthocyanin content and colour modifications of blueberry (Vaccinium spp.) extracts: Comparison between HPLC-DAD and CIELAB analyses

2017 - FOOD CHEMISTRY
Cesa, Stefania; Carradori, Simone; Locatelli, Giuseppe; Bellagamba, Marcello; Casadei, Maria Antonietta; Masci, Alessandra; Paolicelli, Patrizia

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

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