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Whole-genome resequencing-based characterization of a durum wheat landrace showing similarity to ‘Senatore Cappelli’

PloS one, 2023-09, Vol.18 (9), p.e0291430-e0291430

2023

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Hovenia dulcis Thumberg: Phytochemistry, Pharmacology, Toxicology and Regulatory Framework for Its Use in the European Union

Molecules (Basel, Switzerland), 2021-02, Vol.26 (4), p.903

2021

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Preliminary LC-IRMS Characterization of Italian Pure Lemon Juices and Evaluation of Commercial Juices Distributed in the Italian Market

Food analytical methods, 2016-10, Vol.9 (10), p.2824-2831

2016

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Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes

Foods, 2020-11, Vol.9 (12), p.1736

2020

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Easy Extraction Method To Evaluate δ13C Vanillin by Liquid Chromatography–Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods

Journal of agricultural and food chemistry, 2015-05, Vol.63 (19), p.4777-4781

2015

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The Potential of Low Phytic Acid1-1 Mutant in Maize ( Zea mays L.): A Sustainable Solution to Non-Renewable Phosphorus

Frontiers in bioscience (Landmark. Print), 2022-10, Vol.27 (10), p.284-284

2022

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Analytical Data for Identification of the Cannabimimetic Phenylacetylindole JWH-203

Journal of analytical toxicology, 2011-07, Vol.35 (6), p.360-363

2011

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Zeolite reduces losses and minimizes fractionation of various flavor compounds during EA-IRMS analysis

Food chemistry, 2022-06, Vol.380, p.132172-132172, Article 132172

2022

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Gas chromatography of safranal as preferable method for the commercial grading of saffron (Crocus sativus L.)

Food chemistry, 2015-06, Vol.176, p.17-21

2015

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Stabilization of cranberry anthocyanins in nutraceutical capsules

International journal of food sciences and nutrition, 2007-03, Vol.58 (2), p.142-149

2007

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δ13C data of the total water-soluble fraction and triacylglycerols as related indexes for differentiating the geographical origin of saffron (Crocus sativus L.)

Food chemistry, 2020-06, Vol.315, p.126292-126292, Article 126292

2020

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VOLATILE COMPOSITION OF OLIVE FRUITS OF CV. “SIMONA” AND POSSIBLE RELATIONSHIP TO FLY OVIPOSITION

Italian journal of food science, 2017-08, Vol.29 (4)

2017

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Meteorological-Based Modeling of δ 18 O Values for Wines with the “Prosecco” Controlled Designation of Origin

American journal of enology and viticulture, 2020-07, Vol.71 (3), p.242-247

2020

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Easy Extraction Method To Evaluate δ 13 C Vanillin by Liquid Chromatography–Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods

Journal of agricultural and food chemistry, 2015-05, Vol.63 (19), p.4777-4781

2015

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TRIGLYCERIDES VARIABILITY IN DONKEY MILK

Italian journal of food science, 2017-05, Vol.29 (2), p.233

2017

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Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry

Czech Journal of Food Sciences, 2010-01, Vol.28 (5), p.427-432

2010

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Whole-genome resequencing-based characterization of a durum wheat landrace showing similarity to 'Senatore Cappelli'

PloS one, 2023-01, Vol.18 (9), p.e0291430

2023

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Identification of ethylene oxide in herbs, spices and other dried vegetables imported into Italy

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2014-02, Vol.31 (2), p.271-275

2014

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Modeling and simulation of building energy consumption

Independent Journal of Management & Production, 2022-05, Vol.13 (5), p.925-939

2022

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Identification of diisobutyl phthalate (DIBP) suspected as possible contaminant in recycled cellulose for take-away pizza boxes

Packaging technology & science, 2009-01, Vol.22 (1), p.53-58

2009

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δ 13 C data of the total water-soluble fraction and triacylglycerols as related indexes for differentiating the geographical origin of saffron (Crocus sativus L.)

Food chemistry, 2020-06, Vol.315, p.126292

2020

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Acrylamide content in potato chips on the Italian market determined by liquid chromatography tandem mass spectrometry

International journal of food science & technology, 2010-03, Vol.45 (3), p.629-634

2010

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Determination of ethylene chlorohydrin as marker of spices fumigation with ethylene oxide

Journal of food composition and analysis, 2006-02, Vol.19 (1), p.83-87

2006

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Identification of Diisobutyl Phthalate (DIBP) suspected as possible contaminant in recycled cellulose for take-away pizza boxes

Packaging technology & science, 2009-01, Vol.22 (1), p.59-59

2009

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Validation data for HPLC/FLD determinations of ochratoxin A in red paprika and black pepper adopting a one-step clean-up procedure

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2010-02, Vol.27 (2), p.249-254

2010

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Whole-genome resequencing-based characterization of a durum wheat landrace showing similarity to ‘Senatore Cappelli’

Hovenia dulcis Thumberg: Phytochemistry, Pharmacology, Toxicology and Regulatory Framework for Its Use in the European Union

Preliminary LC-IRMS Characterization of Italian Pure Lemon Juices and Evaluation of Commercial Juices Distributed in the Italian Market

Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes

Easy Extraction Method To Evaluate δ13C Vanillin by Liquid Chromatography–Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods

The Potential of Low Phytic Acid1-1 Mutant in Maize ( Zea mays L.): A Sustainable Solution to Non-Renewable Phosphorus

Analytical Data for Identification of the Cannabimimetic Phenylacetylindole JWH-203

Zeolite reduces losses and minimizes fractionation of various flavor compounds during EA-IRMS analysis

Gas chromatography of safranal as preferable method for the commercial grading of saffron (Crocus sativus L.)

Stabilization of cranberry anthocyanins in nutraceutical capsules

δ13C data of the total water-soluble fraction and triacylglycerols as related indexes for differentiating the geographical origin of saffron (Crocus sativus L.)

VOLATILE COMPOSITION OF OLIVE FRUITS OF CV. “SIMONA” AND POSSIBLE RELATIONSHIP TO FLY OVIPOSITION

Meteorological-Based Modeling of δ 18 O Values for Wines with the “Prosecco” Controlled Designation of Origin

Easy Extraction Method To Evaluate δ 13 C Vanillin by Liquid Chromatography–Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods

TRIGLYCERIDES VARIABILITY IN DONKEY MILK

Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry

Whole-genome resequencing-based characterization of a durum wheat landrace showing similarity to 'Senatore Cappelli'

Identification of ethylene oxide in herbs, spices and other dried vegetables imported into Italy

Modeling and simulation of building energy consumption

Identification of diisobutyl phthalate (DIBP) suspected as possible contaminant in recycled cellulose for take-away pizza boxes

δ 13 C data of the total water-soluble fraction and triacylglycerols as related indexes for differentiating the geographical origin of saffron (Crocus sativus L.)

Acrylamide content in potato chips on the Italian market determined by liquid chromatography tandem mass spectrometry

Determination of ethylene chlorohydrin as marker of spices fumigation with ethylene oxide

Identification of Diisobutyl Phthalate (DIBP) suspected as possible contaminant in recycled cellulose for take-away pizza boxes

Validation data for HPLC/FLD determinations of ochratoxin A in red paprika and black pepper adopting a one-step clean-up procedure

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