Sfoglia per Autore
Capillary gas chromatographic determination of free amino acids in honey as a means of discrimination between different botanical sources
1992 Pirini A.; Conte L.S.; Francioso O.; Lercker G.
Comparison of the composition of the total fatty acids and the main unsaponifiable components of oils obtained from conventional and genetically modified oleaginous
2004 M.T. Rodriguez-Estrada; L. Capelli; L. Cercaci; G. Lercker
Effect of crushing time and temperature of malaxation on the oxidative stability of a monovarietal extra-virgin olive oil, obtained by different industrial processing systems
2004 T. Gallina Toschi; B. Biguzzi; L. Cerretani; A. Bendni; A. Rotondi; G. Lercker
L'evoluzione del controllo delle frodi
2004 G. Lercker
Comparison of cholesterol oxidation product preparation methods for subsequent gas chromatographic analysis
2004 M.T. RODRIGUEZ-ESTRADA; A. COSTA; M. PELILLO; CABONI M.F.; G. LERCKER
Effetti filtrazione
2004 G. Lercker
Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill
2004 L. Cerretani; A. Bendini; A. Rotondi; G. Lercker; T. Gallina Toschi
Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree
2004 L. Cerretani; A. Bendini; A. Rotondi; M. Mari; G. Lercker; T. Gallina Toschi
Qualitative and semiquantitatve analysis in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques
2004 M. Bonoli; A. Bendini; L. Cerretani; G. Lercker; T. Gallina Toschi
Magnetic resonance spectroscopy and chromatographic methods identify altered lipid composition in human renal neoplasms.
2004 M.R. Tosi; M.T. Rodriguez-Estrada; G. Lercker; A. Poerio; A. Trinchero; A. Reggiani; V. Tugnoli
Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extra-vergin olive oil
2004 ROTONDI A.; CERRETANI L.; BENDINI A.; MARI M.; LERCKER G.; GALLINA TOSCHI T.
An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins
2004 PELILLO M.; BONOLI M.; BIGUZZI B.; BENDINI A.; GALLINA TOSCHI T.; LERCKER G.
Cholesterol oxidation in pasta produced wih eggs of different origin
2004 E. Boselli; M.F. Caboni; N.G. Frega; G. Lercker
Total composition of sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability
2004 L. Cercaci; G. Passalacqua; A. Poerio; M.T. Rodriguez-Estrada; G. Lercker
La gelatina rele: origine, proprietà e composizione
2004 M.F. Caboni; A.G. Sabatini; G. Lercker
Characterization of the lipids from human renal and urothelial neoplasms, by magnetic resonance spectroscopy and chromatography
2004 A. Poerio; M.T. Rodriguez-Estrada; M.R. Tosi; G. Lercker; V. Tugnoli
Calculation of the molar absorptivity of polyphenols by using liquid chromatography with diode array detection: the case of carnosic acid
2004 PELILLO M.; CUVELIER M.E.; BIGUZZI B.; GALLINA TOSCHI T.; BERSET C.; LERCKER G.
Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil
2005 CARRASCO-PANCORBO A; CERRETANI L.; BENDINI A.; SEGURA-CARRETERO A.; DEL CARLO M.; GALLINA-TOSCHI T.; LERCKER G.; COMPAGNONE D.; FERNANDEZ-GUTIERREZ A.
Analysis and quantification of phenolic compounds in vegetable extracts by high performance capillary electrophoresis (HPCE)
2005 M. Bonoli; T. Gallina Toschi; G. Lercker
Prove di conservazione a diversa temperatura di olio di oliva monovarietali
2005 M. Bonoli Carbognin; L. Cerretani; A. Bendini; T. Gallina Toschi; G. Lercker
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