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Effect of a physical pre-treatment and drying on carotenoids of goji berries (Lycium barbarum L.)

Food science & technology, 2018-06, Vol.92, p.318-323

2018

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Degradation of carotenoids in orange juice during microwave heating

Food science & technology, 2010-07, Vol.43 (6), p.867-871

2010

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Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.)

Food research international, 2017-09, Vol.99 (Pt 2), p.862-867

2017

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Production of functional probiotic, prebiotic, and synbiotic ice creams

Journal of dairy science, 2010-10, Vol.93 (10), p.4555-4564

2010

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NUTRITIONAL EVALUATION OF FRESH AND DRIED GOJI BERRIES CULTIVATED IN ITALY

Italian journal of food science, 2017-07, Vol.29 (3), p.398

2017

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Rapid determination of collagen in meat-based foods by microwave hydrolysis of proteins and HPAEC–PAD analysis of 4-hydroxyproline

Meat science, 2008-10, Vol.80 (2), p.401-409

2008

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Extraction of wheat germ oil by supercritical CO2: Oil and defatted cake characterization

Journal of the American Oil Chemists' Society, 2003-02, Vol.80 (2), p.157-161

2003

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Normal Phase High-Performance Liquid Chromatography Method for the Determination of Tocopherols and Tocotrienols in Cereals

Journal of agricultural and food chemistry, 2003-07, Vol.51 (14), p.3940-3944

2003

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Improved Normal-Phase High-Performance Liquid Chromatography Procedure for the Determination of Carotenoids in Cereals

Journal of agricultural and food chemistry, 2004-10, Vol.52 (21), p.6373-6377

2004

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Rapid Assay of Choline in Foods Using Microwave Hydrolysis and a Choline Biosensor

Journal of agricultural and food chemistry, 2000-08, Vol.48 (8), p.3403-3407

2000

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Tocopherol and tocotrienol analysis as a tool to discriminate different fat ingredients in bakery products

Food control, 2015-08, Vol.54, p.31-38

2015

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High-performance liquid chromatographic method for the simultaneous determination tocopherols, carotenes, and retinol and its geometric isomers in Italian cheeses

Analyst (London), 1994, Vol.119 (6), p.1161-1165

1994

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Tocol and β-glucan levels in barley varieties and in pearling by-products

Food chemistry, 2008-03, Vol.107 (1), p.84-91

2008

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Estimation of Color of Durum Wheat. Comparison of WSB, HPLC, and Reflectance Colorimeter Measurements

Journal of agricultural and food chemistry, 2005-04, Vol.53 (7), p.2373-2378

2005

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Constituents of nutritional relevance in fermented milk products commercialised in Italy

Food chemistry, 1999-08, Vol.66 (3), p.353-358

1999

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Normal and reversed-phase HPLC for more complete evaluation of tocopherols, retinols, carotenes and sterols in dairy products

Chromatographia, 1996-07, Vol.43 (1-2), p.89-93

1996

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Effect of processing and storage on the chemical quality markers of spray-dried whole egg

Food chemistry, 2005-09, Vol.92 (2), p.293-303

2005

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Application of the Microwave Hydrolysis to Furosine Determination in Cereal and Dairy Foods

Journal of agricultural and food chemistry, 1996-12, Vol.44 (12), p.3855-3857

1996

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Effect of the biocontrol yeast Rhodotorula glutinis strain LS11 on patulin accumulation in stored apples

Phytopathology, 2005-11, Vol.95 (11), p.1271-1278

2005

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Comparative study on microwave and conventional methods for protein hydrolysis in food

Amino acids, 1995-01, Vol.8 (2), p.201-208

1995

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Natural antioxidants in the unsaponifiable fraction of virgin olive oils from different cultivars

Journal of the science of food and agriculture, 1998-05, Vol.77 (1), p.115-120

1998

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Influence of microorganisms on retinol isomerization in milk

Journal of dairy research, 2008-02, Vol.75 (1), p.37-43

2008

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A critical comparison between traditional methods and supercritical carbon dioxide extraction for the determination of tocochromanols in cereals

European food research & technology, 2002-10, Vol.215 (4), p.353-358

2002

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Furosine: a Suitable Marker for Assessing the Freshness of Royal Jelly

Journal of agricultural and food chemistry, 2002-05, Vol.50 (10), p.2825-2829

2002

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Gasterophilus pecorum larvae in an aged lion

Veterinary record, 1997-06, Vol.140 (25), p.664

1997

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Effect of a physical pre-treatment and drying on carotenoids of goji berries (Lycium barbarum L.)

Degradation of carotenoids in orange juice during microwave heating

Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.)

Production of functional probiotic, prebiotic, and synbiotic ice creams

NUTRITIONAL EVALUATION OF FRESH AND DRIED GOJI BERRIES CULTIVATED IN ITALY

Rapid determination of collagen in meat-based foods by microwave hydrolysis of proteins and HPAEC–PAD analysis of 4-hydroxyproline

Extraction of wheat germ oil by supercritical CO2: Oil and defatted cake characterization

Normal Phase High-Performance Liquid Chromatography Method for the Determination of Tocopherols and Tocotrienols in Cereals

Improved Normal-Phase High-Performance Liquid Chromatography Procedure for the Determination of Carotenoids in Cereals

Rapid Assay of Choline in Foods Using Microwave Hydrolysis and a Choline Biosensor

Tocopherol and tocotrienol analysis as a tool to discriminate different fat ingredients in bakery products

High-performance liquid chromatographic method for the simultaneous determination tocopherols, carotenes, and retinol and its geometric isomers in Italian cheeses

Tocol and β-glucan levels in barley varieties and in pearling by-products

Estimation of Color of Durum Wheat. Comparison of WSB, HPLC, and Reflectance Colorimeter Measurements

Constituents of nutritional relevance in fermented milk products commercialised in Italy

Normal and reversed-phase HPLC for more complete evaluation of tocopherols, retinols, carotenes and sterols in dairy products

Effect of processing and storage on the chemical quality markers of spray-dried whole egg

Application of the Microwave Hydrolysis to Furosine Determination in Cereal and Dairy Foods

Effect of the biocontrol yeast Rhodotorula glutinis strain LS11 on patulin accumulation in stored apples

Comparative study on microwave and conventional methods for protein hydrolysis in food

Natural antioxidants in the unsaponifiable fraction of virgin olive oils from different cultivars

Influence of microorganisms on retinol isomerization in milk

A critical comparison between traditional methods and supercritical carbon dioxide extraction for the determination of tocochromanols in cereals

Furosine: a Suitable Marker for Assessing the Freshness of Royal Jelly

Gasterophilus pecorum larvae in an aged lion

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