PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS von BENDINI, ALESSANDRA, CERRETANI, LORENZO, DI VIRGILIO, FABIO, BELLONI, PAOLO, BONOLI-CARBOGNIN, MATTEO, LERCKER, GIOVANNI

Volltext

Liquid–liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods von Bendini, Alessandra, Bonoli, Matteo, Cerretani, Lorenzo, Biguzzi, Barbara, Lercker, Giovanni, Gallina Toschi, Tullia

Volltext

Analysis of green tea catechins: comparative study between HPLC and HPCE von Bonoli, Matteo, Pelillo, Marco, Toschi, Tullia Gallina, Lercker, Giovanni

Volltext

Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques von Gallina-Toschi, Tullia, Cerretani, Lorenzo, Bendini, Alessandra, Bonoli-Carbognin, Matteo, Lercker, Giovanni

Volltext

Antioxidant Phenols in Barley (Hordeum vulgare L.) Flour:  Comparative Spectrophotometric Study among Extraction Methods of Free and Bound Phenolic Compounds von Bonoli, Matteo, Verardo, Vito, Marconi, Emanuele, Caboni, Maria Fiorenza

Volltext

Analysis of the oxidation products of cis- and trans-octadecenoate methyl esters by capillary gas chromatography–ion-trap mass spectrometry : I. Epoxide and dimeric compounds von Lercker, Giovanni, Rodriguez-Estrada, Maria Teresa, Bonoli, Matteo

Volltext

Free and bound phenolic compounds in barley ( Hordeum vulgare L.) flours von Bonoli, Matteo, Marconi, Emanuele, Caboni, Maria Fiorenza

Volltext

Application of a spectroscopic method to estimate the olive oil oxidative status von Mahesar, Sarfaraz A., Bendini, Alessandra, Cerretani, Lorenzo, Bonoli-Carbognin, Matteo, Sherazi, Syed Tufail Hussain

Volltext

Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques von Bonoli, Matteo, Bendini, Alessandra, Cerretani, Lorenzo, Lercker, Giovanni, Gallina Toschi, Tullia

Volltext

HARMONY OF VIRGIN OLIVE OIL AND FOOD PAIRING: A METHODOLOGICAL PROPOSAL von CERRETANI, LORENZO, BIASINI, GIANNI, BONOLI-CARBOGNIN, MATTEO, BENDINI, ALESSANDRA

Volltext

Effect of olive fruit freezing on oxidative stability of virgin olive oil von Poerio, Alba, Bendini, Alessandra, Cerretani, Lorenzo, Bonoli-Carbognin, Matteo, Lercker, Giovanni

Volltext

Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours. Evaluation of the extraction capability of different solvent mixtures and pressurized liquid methods by mic... von Bonoli, M, Marconi, E, Caboni, M.F

Volltext

Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition von Chiavaro, Emma, Vittadini, Elena, Rodriguez-Estrada, Maria Teresa, Cerretani, Lorenzo, Bonoli, Matteo, Bendini, Alessandra, Lercker, Giovanni

Volltext

Fast separation and determination of tyrosol, hydroxytyrosol and other phenolic compounds in extra-virgin olive oil by capillary zone electrophoresis with ultraviolet-diode array d... von Bonoli, Matteo, Montanucci, Marina, Gallina Toschi, Tullia, Lercker, Giovanni

Volltext

Determination of Free Flavan-3-ol Content in Barley (Hordeum vulgare L.) Air-Classified Flours: Comparative Study of HPLC-DAD/MS and Spectrophotometric Determinations von Verardo, Vito, Bonoli, Matteo, Marconi, Emanuele, Caboni, Maria Fiorenza

Volltext

Distribution of Bound Hydroxycinnamic Acids and Their Glycosyl Esters in Barley (Hordeum vulgare L.) Air-Classified Flour: Comparative Study between Reversed Phase-High Performance... von Verardo, Vito, Bonoli, Matteo, Marconi, Emanuele, Caboni, Maria Fiorenza

Volltext

Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties von Bonoli, Matteo, Caboni, Maria Fiorenza, Rodriguez-Estrada, Maria Teresa, Lercker, Giovanni

Volltext

Fast Determination of Catechins and Xanthines in Tea Beverages by Micellar Electrokinetic Chromatography von Bonoli, Matteo, Colabufalo, Piero, Pelillo, Marco, Gallina Toschi, Tullia, Lercker, Giovanni

Volltext

Cationic lipid vesicles as coating precursors in capillary electrochromatography: Separation of basic proteins and neutral steroids von Bonoli, Matteo, Varjo, Sami J.O., Wiedmer, Susanne K., Riekkola, Marja-Liisa

Volltext

Effect of processing technology on the quality and composition of lipids of precooked chicken patties von Bonoli, Matteo, Caboni, Maria Fiorenza, Rodriguez-Estrada, Maria Teresa, Lercker, Giovanni

Volltext