University of Bologna-ko ikertzaileekin lankidetzan egindako argitalpenak (14)

2023

  1. Novel Nanozeolitic Imidazolate Framework (ZIF-8)-Luciferase Biocomposite for Nanosensing Applications

    Analytical Chemistry, Vol. 95, Núm. 4, pp. 2540-2547

2015

  1. Phenolic profiles of olive mill wastewaters treated by membrane filtration systems

    Journal of Chemical Technology and Biotechnology, Vol. 90, Núm. 6, pp. 1086-1093

2014

  1. Tannin analysis of chestnut bark samples (Castanea sativa Mill.) by HPLC-DAD-MS

    Food Chemistry, Vol. 157, pp. 290-295

2011

  1. Rapid evaluation of oxidised fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression

    Food Chemistry, Vol. 124, Núm. 2, pp. 679-684

  2. Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet-visible detection to predict the botanical origin of vegetable oils

    Journal of Chromatography A, Vol. 1218, Núm. 42, pp. 7521-7527

2010

  1. Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy

    Journal of Dairy Science, Vol. 93, Núm. 10, pp. 4490-4496

  2. Determination of tocopherols and tocotrienols in vegetable oils by nanoliquid chromatography with ultraviolet-visible detection using a silica monolithic column

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 2, pp. 757-761

  3. Methacrylate ester-based monolithic columns for nano-LC separation of tocopherols in vegetable oils

    Journal of Separation Science, Vol. 33, Núm. 17-18, pp. 2681-2687

  4. Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results

    Sensors and Actuators, B: Chemical, Vol. 147, Núm. 1, pp. 283-289

2009

  1. Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography

    Food Research International, Vol. 42, Núm. 10, pp. 1446-1452

  2. Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometry

    Analytical and Bioanalytical Chemistry, Vol. 395, Núm. 5, pp. 1543-1550

  3. Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content

    Food Chemistry, Vol. 117, Núm. 4, pp. 608-614

  4. Rapid evaluation of oxidized fatty acid concentration in virgin olive oils using metal oxide semiconductor sensors and multiple linear regression

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 20, pp. 9365-9369

  5. Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 17, pp. 7834-7840