Risultati ricerca pubblicazioni

Phytochemical and biological characterization of Italian “sedano bianco di Sperlonga” protected geographical indication celery ecotype. A multimethodological approach

pubblicato su: FOOD CHEMISTRY - 2020
Ingallina Cinzia, Capitani Donatella, Mannina Luisa, Carradori Simone, Locatelli Marcello, Di Sotto Antonella, Di Giacomo Silvia, Toniolo Chiara, Pasqua Gabriella, Valletta Alessio, Simonetti Giovanna, Parroni Alessia, Beccaccioli Marzia, Vinci Giuliana, Rapa Mattia, Giusti Anna Maria, Fraschetti Caterina, Filippi Antonello, Maccelli Alessandro, Crestoni Maria Elisa, Fornarini Simonetta, Sobolev Anatoly P.

A multi-methodological approach in the study of Italian PDO “Cornetto di Pontecorvo” red sweet pepper

pubblicato su: FOOD CHEMISTRY - 2018
Sobolev⁠ Anatoly P., Mannina Luisa, Capitani⁠ Donatella, Sanzo' Gabriella, Ingallina Cinzia, Botta Bruno, Fornarini Simonetta, Crestoni Maria Elisa, Chiavarino Barbara, Carradori⁠ Simone, Locatelli⁠ Marcello, Giusti Anna Maria, Simonetti Giovanna, Vinci Giuliana, Preti Raffaella, Toniolo Chiara, Reverberi Massimo, Scarpari Marzia, Parroni Alessia, Abete Lorena, Natella Fausta, DI SOTTO Antonella

Lycium barbarum polysaccharides: extraction, purification, structural characterisation and evidence about hypoglycaemic and hypolipidaemic effects. A review

pubblicato su: FOOD CHEMISTRY - 2018
Masci Alessandra, Carradori Simone, Casadei Maria Antonietta, Paolicelli Patrizia, Petralito Stefania, Ragno Rino, Cesa Stefania

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

pubblicato su: FOOD CHEMISTRY - 2018
Patsilinakos Alexandros, Ragno Rino, Carradori Simone, Petralito Stefania, Cesa Stefania

Metabolite characterization of powdered fruits and leaves from Adansonia digitata L. (baobab): a multi-methodological approach

pubblicato su: FOOD CHEMISTRY - 2019
Tsetegho Sokeng Arold Jorel, Sobolev Anatoly P., Di Lorenzo Arianna, Xiao Jianbo, Mannina Luisa, Capitani Donatella, Daglia Maria

Investigation on the influence of spray-drying technology on the quality of Sicilian Nero d’Avola wines

pubblicato su: FOOD CHEMISTRY - 2018
AVELLONE GIUSEPPE, SALVO Andrea, COSTA ROSARIA, SAIJA EMANUELE, Bongiorno David, Di Stefano Vita, Calabrese Giorgio, DUGO Giacomo

Investigation of free seleno-amino acids in extra-virgin olive oil by mixed mode solid phase extraction cleanup and enantioselective hydrophilic interaction liquid chromatography-tandem mass spectrometry

pubblicato su: FOOD CHEMISTRY - 2019
Piovesana Susy, Montone Carmela Maria, Antonelli Michela, Cavaliere Chiara, La Barbera Giorgia, Canepari Silvia, Samperi Roberto, Laganà Aldo, Capriotti Anna Laura

Phospholipidome of extra virgin olive oil: Development of a solid phase extraction protocol followed by liquid chromatography–high resolution mass spectrometry for its software-assisted identification

pubblicato su: FOOD CHEMISTRY - 2020
Antonelli Michela, Benedetti Barbara, Cavaliere Chiara, Cerrato Andrea, Montone Carmela Maria, Piovesana Susy, Lagana Aldo, Capriotti Anna L.

Multi-block classification of Italian semolina based on Near Infrared Spectroscopy (NIR) analysis and alveographic indices

pubblicato su: FOOD CHEMISTRY - 2020
Firmani Patrizia, Nardecchia Alessandro, Nocente Francesca, Gazza Laura, Marini Federico, Biancolillo Alessandra

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

pubblicato su: FOOD CHEMISTRY - 2017
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

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

Comprehensive identification of native medium-sized and short bioactive peptides in sea bass muscle

pubblicato su: FOOD CHEMISTRY - 2021
Cerrato A., Aita S. E., Cavaliere C., Lagana A., Montone C. M., Piovesana S., Zenezini Chiozzi R., Capriotti A. L.

Characterization of seven sterols in five different types of cattle feedstuffs

pubblicato su: FOOD CHEMISTRY - 2020
Simonetti G., Di Filippo P., Pomata D., Riccardi C., Buiarelli F., Sonego E., Castellani F.

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