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Solubility study and intensification of extraction of phenolic and anthocyanin compounds from Oryza sativa L. ‘Violet Nori’

Ultrasonics sonochemistry, 2020-11, Vol.68, p.105231-105231, Article 105231

2020

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Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques

Analytica chimica acta, 2012-01, Vol.712, p.56-63

2012

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Phytochemical fingerprint and chemometrics for natural food preparation pattern recognition: an innovative technique in food supplement quality control

Journal of food science and technology, 2016-02, Vol.53 (2), p.1071-1083

2016

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Traditional or hydro-diffusion and gravity microwave coupled with ultrasound as green technologies for the valorization of pomegranate external peels

Food and bioproducts processing, 2019-09, Vol.117, p.30-37

2019

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Effect of the Addition of Membrane Processed Olive Mill Waste Water (OMWW) to Extra Virgin Olive Oil

Journal of the American Oil Chemists' Society, 2011-11, Vol.88 (11), p.1821-1829

2011

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Chemical composition of olive oils of the cultivar Colombaia

Grasas y aceites (Sevilla), 2005-12, Vol.56 (4), p.276-283

2005

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Bud-derivates from woody ornamental trees and shrubs: the FINNOVER project

Acta horticulturae, 2021-12 (1331), p.215-222

2021

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Identification and quantification of cholesterol oxidation products in canned tuna

Journal of the American Oil Chemists' Society, 2001-10, Vol.78 (10), p.1037-1040

2001

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7-Ketocholesterol in human and adapted milk formulas

Clinical nutrition (Edinburgh, Scotland), 2002-10, Vol.21 (5), p.379-384

2002

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Geographical traceability of West Liguria extravirgin olive oils by the analysis of volatile terpenoid hydrocarbons

Journal of Chromatography A, 2005-09, Vol.1089 (1), p.243-249

2005

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Analysis of the volatile fraction of “Pesto Genovese” by headspace sorptive extraction (HSSE)

Food chemistry, 2007, Vol.105 (3), p.1228-1235

2007

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235 Cholesterol Oxidation in Intravenous Lipid Emulsions: Safety of Preparations Before and After Experimental Hyperoxia

Pediatric research, 2004-09, Vol.56 (3), p.504-504

2004

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Determination of free amino acids in infant formulas

International dairy journal, 1999-01, Vol.9 (9), p.653-656

1999

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Stability to oxidation of virgin olive oils as related to olive conditions: Study of polar compounds by chemometric methods

Journal of the American Oil Chemists' Society, 1997-08, Vol.74 (8), p.1017-1023

1997

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Direct thermal extraction and gas chromatographic–mass spectrometric determination of volatile compounds of extra-virgin olive oils

Journal of Chromatography A, 2004-01, Vol.1023 (2), p.271-276

2004

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Routine high‐performance liquid chromatographic determination of free 7‐ketocholesterol in some foods by two different analytical methods

Journal of the American Oil Chemists' Society, 1995-12, Vol.72 (12), p.1523-1527

1995

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Cholesterol oxidation in dried egg pasta: detecting 7-ketocholesterol content

Cereal chemistry, 1996-11, Vol.73 (6), p.691-694

1996

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Classification and Class-Modeling of “Riviera Ligure” Extra-Virgin Olive Oil Using Chemical−Physical Parameters

Journal of agricultural and food chemistry, 2002-04, Vol.50 (8), p.2444-2449

2002

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Sterol oxidation in meat- and fish-based homogenized baby foods containing vegetable oils

Journal of AOAC International, 2006-03, Vol.89 (2), p.441-446

2006

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Deterioration of protein fraction by Maillard reaction in dietetic milks

Journal of dairy research, 1999-05, Vol.66 (2), p.237-243

1999

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Cholesterol oxidation in meat-based baby foods

Journal of AOAC International, 2004-03, Vol.87 (2), p.505-510

2004

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Sterol oxidation in infant milk formulas and milk cereals

Journal of dairy research, 1998-11, Vol.65 (4), p.591-598

1998

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Direct thermal extraction and gas chromatographic-mass spectrometric determination of volatile compounds of extra-virgin olive oils

Journal of chromatography A, 2004, Vol.1023 (16), p.271-276

2004

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Cholesterol oxidation in intravenous lipid emulsions: safety of preparations before and after experimental hyperoxia

JPEN. Journal of parenteral and enteral nutrition, 2004-09, Vol.28 (5), p.342-347

2004

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Relationship between blocked lysine and carbohydrate composition of infant formulas

Journal of food science, 1994-03, Vol.59 (2), p.335-337

1994

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Solubility study and intensification of extraction of phenolic and anthocyanin compounds from Oryza sativa L. ‘Violet Nori’

Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques

Phytochemical fingerprint and chemometrics for natural food preparation pattern recognition: an innovative technique in food supplement quality control

Traditional or hydro-diffusion and gravity microwave coupled with ultrasound as green technologies for the valorization of pomegranate external peels

Effect of the Addition of Membrane Processed Olive Mill Waste Water (OMWW) to Extra Virgin Olive Oil

Chemical composition of olive oils of the cultivar Colombaia

Bud-derivates from woody ornamental trees and shrubs: the FINNOVER project

Identification and quantification of cholesterol oxidation products in canned tuna

7-Ketocholesterol in human and adapted milk formulas

Geographical traceability of West Liguria extravirgin olive oils by the analysis of volatile terpenoid hydrocarbons

Analysis of the volatile fraction of “Pesto Genovese” by headspace sorptive extraction (HSSE)

235 Cholesterol Oxidation in Intravenous Lipid Emulsions: Safety of Preparations Before and After Experimental Hyperoxia

Determination of free amino acids in infant formulas

Stability to oxidation of virgin olive oils as related to olive conditions: Study of polar compounds by chemometric methods

Direct thermal extraction and gas chromatographic–mass spectrometric determination of volatile compounds of extra-virgin olive oils

Routine high‐performance liquid chromatographic determination of free 7‐ketocholesterol in some foods by two different analytical methods

Cholesterol oxidation in dried egg pasta: detecting 7-ketocholesterol content

Classification and Class-Modeling of “Riviera Ligure” Extra-Virgin Olive Oil Using Chemical−Physical Parameters

Sterol oxidation in meat- and fish-based homogenized baby foods containing vegetable oils

Deterioration of protein fraction by Maillard reaction in dietetic milks

Cholesterol oxidation in meat-based baby foods

Sterol oxidation in infant milk formulas and milk cereals

Direct thermal extraction and gas chromatographic-mass spectrometric determination of volatile compounds of extra-virgin olive oils

Cholesterol oxidation in intravenous lipid emulsions: safety of preparations before and after experimental hyperoxia

Relationship between blocked lysine and carbohydrate composition of infant formulas

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