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Pubblicazioni
FOOD CHEMISTRY
Rivista
Codice:
E066369
ISSN:
0308-8146
Dati Generali
Dati Generali
Pubblicazioni (16)
Pulisci
Ordina Pubblicazioni:
ascendente
decrescente
An analytical platform for the screening and identification of pyrrolizidine alkaloids in food matrices with high risk of contamination
Articolo
Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy)
Articolo
Determination of mycotoxins in beer by multi heart-cutting two-dimensional liquid chromatography tandem mass spectrometry method
Articolo
Effects of post-fermentation processing on the stabilisation of naturally fermented green table olives (cv Nocellara etnea)
Articolo
Influence of olive cultivars and period of harvest on the contents of Cu, Cd, Pb, and Zn in virgin olive oils
Articolo
Influence of technology, storage and exposure on components of extra virgin olive oil (Bosana cv) from whole and de-stoned fruits
Articolo
Non-destructive flavour evaluation of red onion (Allium cepa L.) Ecotypes: An electronic-nose-based approach
Articolo
Nutraceutical properties and polyphenolic profile of berry skin and wine of Vitis vinifera L. (cv. Aglianico)
Articolo
Optimization of a Solid-Phase Microextraction method for the Gas Chromatography–Mass Spectrometry analysis of blackberry (Rubus ulmifolius Schott) fruit volatiles
Articolo
Polyphenolic pattern and in vitro cardioprotective properties of typical red wines from vineyards cultivated in Scafati (Salerno, Italy)
Articolo
Rapid and automated on-line solid phase extraction HPLC–MS/MS with peak focusing for the determination of ochratoxin A in wine samples.
Articolo
Relationship between Yeasts and Ochratoxin A during the fermentative process
Articolo
Response surface methodology to optimize supercritical carbon dioxide/co-solvent extraction of brown onion skin by-product as source of nutraceutical compounds.
Articolo
Rootstock and fruit canopy position affect peach [Prunus persica (L.) Batsch] (cv. Rich May) plant productivity and fruit sensorial and nutritional quality
Articolo
The potential of e-nose aroma profiling for identifying the geographical origin of licorice (Glycyrrhiza glabra L.) roots
Articolo
Volatile compounds of virgin olive oil obtained from Italian cultivars grown in Calabria. Effect of processing methods, cultivar, stone removal, and antracnose attack
Articolo
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