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Pubblicazioni
FOOD CHEMISTRY
Rivista
Codice:
E066369
ISSN:
0308-8146
Dati Generali
Dati Generali
Pubblicazioni (47)
Pulisci
Ordina Pubblicazioni:
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A study of the relationships among acidity, sugar and furanic compound concentrations in set of casks for Aceto Balsamico Tradizionale of Reggio Emilia by multivariate techniques
Articolo
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar
Articolo
An analytical approach to Sr isotope ratio determination in Lambrusco wines for geographical traceability purposes
Articolo
Antiglycative and antioxidative properties of coffee fractions
Articolo
Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat
Articolo
Chemical composition and biological activities of Ishpingo essential oil, a traditional Ecuadorian spice from Ocotea quixos (lam.) Kosterm. (Laureaceae) flower calices.
Articolo
Chemical composition and characterisation of seeds from two varieties (pure and hybrid) of Aesculus hippocastanum
Articolo
Citron and lemon under the lens of HR-MAS NMR spectroscopy
Articolo
Classification of Italian honeys by mid-infrared diffuse reflectance spectroscopy (DRIFTS)
Articolo
Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection
Articolo
Determination of acrylamide in local and commercial cultivar of potatoes from biological farm
Articolo
Determination of phthalate esters in distillates by ultrasound-vortex-assisted dispersive liquid-liquid micro-extraction (USVADLLME) coupled with gas chromatography/mass spectrometry
Articolo
Development of an HS-SPME-GC method to determine the methylanthranilate in Citrus honeys.
Articolo
Development of 87Sr/86Sr maps as targeted strategy to support wine quality
Articolo
Distribution of metals and phenolic compounds as a criterion to evaluate variety of berries and related jams
Articolo
Domestic cooking methods affect the stability and bioaccessibility of dark purple eggplant (Solanum melongena) phenolic compounds
Articolo
Evolution of 5-(hydroxymethyl)furfural and furfural in the production chain of the aged vinegar Aceto Balsamico Tradizionale di Modena
Articolo
Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins
Articolo
Feeding lambs hazelnut skin and linseed decreases meat lipid oxidation during in vitro digestion
Articolo
From soil to fork: Are mulch films releasing additives to the soil and contaminating our food?
Articolo
From soil to grape and wine: Variation of light and heavy elements isotope ratios
Articolo
Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice
Articolo
Geographical traceability based on 87Sr/86Sr indicator: A first approach for PDO Lambrusco wines from Modena
Articolo
Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach
Articolo
In vitro bio-accessibility and antioxidant activity of grape polyphenols
Articolo
LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins
Articolo
Mineral composition of durum wheat grain and pasta under increasing atmospheric CO2concentrations
Articolo
Modifications of dried basil (Ocinum basilicum) leaf oil by gamma and microwave irradiation
Articolo
Novel application of 1H NMR spectroscopy coupled with chemometrics for the authentication of dark chocolate
Articolo
Occurrence and evolution of amino acids during grape must cooking
Articolo
PEDOT modified electrodes in amperometric sensing for analysis of red wine samples
Articolo
POLYALCOHOLS IN VINEGAR AS AN ORIGIN DISCRIMINATOR
Articolo
Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products
Articolo
Phytochemical and functional characterization of cultivated varieties of Morus alba L. fruits grown in Italy
Articolo
Pilot study on levels of perfluorooctane sulfonic acid (PFOS) and perfluorooctanoic acid (PFOA) in selected foodstuffs and human milk from Italy
Articolo
RP-HPLC and Chemometrics for wheat flour protein characterization in an industrial bread-making process monitoring context
Articolo
Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar
Articolo
Separation by solid phase extraction and quantification by reversed phase HPLC of sulforaphane in broccoli
Articolo
Shelf life assessment of industrial durum wheat bread as a function of packaging system
Articolo
Structural characterization of chondroitin sulfate from Italian cheese Parmigiano Reggiano
Articolo
Study of the repartition of phthalate esters during distillation of wine for spirit production
Articolo
Tocopherol, fatty acids and sterol distributions in wild Ecuadorian Theobroma subincanum (Sterculiaceae) seeds
Articolo
Towards a routine application of vibrational spectroscopy to the detection of bone fragments in feedingstuffs: Use and validation of a NIR scanning microscopy method
Articolo
Ultra fast analysis of subcutaneous pork fat
Articolo
Ulvan as a source of oligosaccharides for biological applications: enzymatic hydrolysis in a biocompatible medium
Articolo
Upgrading hazelnut skins: Green extraction of polyphenols from lab to semi-industrial scale
Articolo
Volatile components of Grana Parmigiano-Reggiano type hard cheese
Articolo
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