Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds
Cevoli, C., Cerretani, L., Gori, A., Caboni, M.F., Gallina Toschi, T., Fabbri, A.
Published in Food chemistry (01.12.2011)
Published in Food chemistry (01.12.2011)
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Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy
Lerma-García, M.J., Gori, A., Cerretani, L., Simó-Alfonso, E.F., Caboni, M.F.
Published in Journal of dairy science (01.10.2010)
Published in Journal of dairy science (01.10.2010)
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Journal Article
Effect of different cooking methods on some lipid and protein components of hamburgers
Rodriguez-Estrada, M.T., Penazzi, G., Caboni, M.F., Bertacco, G., Lercker, G.
Published in Meat science (01.03.1997)
Published in Meat science (01.03.1997)
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Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid
Tabanelli, G., Verardo, V., Pasini, F., Cavina, P., Lanciotti, R., Caboni, M.F., Gardini, F., Montanari, C.
Published in Journal of dairy science (01.01.2016)
Published in Journal of dairy science (01.01.2016)
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Optimization of a solid phase extraction method and hydrophilic interaction liquid chromatography coupled to mass spectrometry for the determination of phospholipids in virgin olive oil
Verardo, V., Gómez-Caravaca, A.M., Montealegre, C., Segura-Carretero, A., Caboni, M.F., Fernández-Gutiérrez, A., Bendini, A.
Published in Food research international (01.12.2013)
Published in Food research international (01.12.2013)
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Evaluation of different extraction approaches for the determination of phenolic compounds and their metabolites in plasma by nanoLC-ESI-TOF-MS
Quirantes-Piné, R., Verardo, V., Arráez-Román, D., Fernández-Arroyo, S., Micol, V., Caboni, M. F., Segura-Carretero, A., Fernández-Gutiérrez, A.
Published in Analytical and bioanalytical chemistry (01.12.2012)
Published in Analytical and bioanalytical chemistry (01.12.2012)
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Routine high‐performance liquid chromatographic determination of free 7‐ketocholesterol in some foods by two different analytical methods
Penzzi, G., Caboni, M. F., Zunin, P., Evangelisti, F., Tiscornia, E., Toschi, T. Gallina, Lercker, G.
Published in Journal of the American Oil Chemists' Society (01.12.1995)
Published in Journal of the American Oil Chemists' Society (01.12.1995)
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ITALY on the spotlight: EXPO MILAN 2015 and Italian Journal of Food Science
Fantozzi, P, Caboni, M.F, Toschi, T. Gallina, Gerbi, V, Hidalgo, A, Lavelli, V, Perretti, G, Pittia, P, Pompei, C, Rantsiou, K, Rolle, L, Sinigaglia, M, Zanoni, B
Published in Italian journal of food science (01.01.2015)
Published in Italian journal of food science (01.01.2015)
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A study on cashew nut oil composition
Toschi, T. Gallina, Caboni, M. F., Penazzi, G., Lercker, G., Capella, P.
Published in Journal of the American Oil Chemists' Society (01.10.1993)
Published in Journal of the American Oil Chemists' Society (01.10.1993)
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High performance liquid chromatographic separation of cholesterol oxidation products
CABONI, M. F, COSTA, A, RODRIGUEZ-ESTRADA, M. T, LERCKER, G
Published in Chromatographia (01.08.1997)
Published in Chromatographia (01.08.1997)
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Determination and changes of free amino acids in royal jelly during storage
BOSELLI, Emanuele, CABONI, Maria Fiorenza, SABATINI, Anna Gloria, MARCAZZAN, Gian Luigi, LERCKER, Giovanni
Published in Apidologie (01.03.2003)
Published in Apidologie (01.03.2003)
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Optimization of a solid phase extraction method and hydrophilic interaction liquid chromatography coupled to mass spectrometry for the determination of phospholipids in virgin olive oil : Olive oil: Quality, composition and health benefits
VERARDO, V, GOMEZ-CARAVACA, A. M, MONTEALEGRE, C, SEGURA-CARRETERO, A, CABONI, M. F, FERNANDEZ-GUTIERREZ, A, BENDINI, A
Published in Food research international (2013)
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Published in Food research international (2013)
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