Sfoglia per Autore
Detection of hazelnut oil in extra virgin olive oil by DSC
2007 E. Chiavaro; E. Vittadini; A. Bendini; L. Cerretani; A. Gori; M.T. Rodriguez-Estrada
Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties
2007 Bonoli M. ; Caboni M. F.; Rodriguez-Estrada M.T. ; Lercker G.
Effect of dietary supplementation on the photoxidative stability of lipids from beef meat, during storage under commercial retail conditions
2007 V. Cardenia; A. Poerio; F. Cumella; M. C. Venturini; M. Massimini; M. T. Rodriguez-Estrada; G. Lercker
DSC evaluation of thermoxidative decomposition of extra virgin olive oil: effect of microwave and conventional heating
2007 E. Chiavaro; E. Vittadini; M.T. Rodriguez-Estrada; C. Barnaba
Effects of dietary supplementation and storage conditions on the oxidative stability pork meat lipids
2007 F. Cumella; M. Massimini; V. Cardenia; A. Poerio; M. T. Rodriguez-Estrada; G. Lercker.
Composition of total sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability.
2007 L. Cercaci; G. Passalacqua; A. Poerio; M.T. Rodriguez-Estrada; G. Lercker.
Fatty co- and by-products from the food chain used for animal feedings: effects on the trans fatty acid and conjugated linoleic acid contents of poultry and rabbit
2007 G. Pignoli; M. T. Rodriguez-Estrada; D. Natale; G. Lercker.
DSC characterization of different olive oil categories
2007 E. Chiavaro; E. Vittadini; M.T. Rodriguez-Estrada; C. Barnaba
Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition
2007 E. Chiavaro; E. Vittadini; M.T. Rodriguez-Estrada; L. Cerretani; M. Bonoli; A. Bendini; G. Lercker.
Phytosterol Oxidation in Oil-in-Water Emulsions and Bulk Oil
2007 L. Cercaci; M.T. Rodriguez-Estrada; G. Lercker; E.A. Decker.
Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil
2008 E. Chiavaro; E. Vittadini; M. T. Rodriguez-Estrada; L. Cerretani; A. Bendini
Effetti dell’alimentazione e delle condizioni di conservazione sulla stabilità ossidativa dei lipidi da carne di suino
2008 V. Cardenia; M.T. Rodriguez-Estrada; F. Cumella; M. Massimini; G. Lercker
Monovarietal Extra Virgin Olive Oils. Correlation Between Thermal Properties and Chemical Composition: Heating Thermograms
2008 E. Chiavaro; E. Vittadini; M. T. Rodriguez-Estrada; L. Cerretani; A. Bendini
PAH-enriched and oxidized fatty co- and by-products from the food chain used in animal feedings: effects on the trans fatty acid and conjugated linoleic acid contents of poultry and rabbit
2008 G. Pignoli; D. Natale; J. Patrignani; M. T. Rodriguez-Estrada; G. Lercker
Caracterizacion de la calidad y seguridad de subproductos grasos de la cadena alimentaria para su uso en piensos
2008 R. Codony; F. Guardiola; P. Bondioli; P.C. Dutta; M.T. Rodriguez; H. Budzinski; E. Abad; M. Parini; M.D. Baucells; E. Blas
Sostanze Grasse Animali e Vegetali: Aspetti Qualitativi dei Prodotti Biologici
2008 M. T. Rodriguez-Estrada; A. Bendini; L. Cerretani; G. Pignoli; L. Capelli; G. Lercker
Utilizzo della calorimetria a scansione differenziale per la valutazione della provenienza geografica di olio extra vergine di oliva
2008 E. Chiavaro; M.T. Rodriguez-Estrada; L. Cerretani; E. Vittadini; A. Bendini
The use of DSC for analysis and characterization of olive oil
2008 E. Chiavaro; E. Vittadini; M.T. Rodriguez-Estrada; L. Cerretani; A. Bendini
Cholesterol oxidation in traditional Mexican dried and deep fried food products
2008 I. Soto-Rodríguez; P.J. Campillo Velázquez; J. Ortega-Martínez; M.T. Rodriguez-Estrada; G. Lercker; H.S. Garcia
DSC evaluation of microwave-heated olive oils
2008 E. Chiavaro; C. Carnaba; M. T. Rodriguez-Estrada; E. Vittadini; L. Cerretani; A. Bendini
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Detection of hazelnut oil in extra virgin olive oil by DSC | E. Chiavaro; E. Vittadini; A. Bendini; L. Cerretani; A. Gori; M.T. Rodriguez-Estrada | 2007-01-01 | - | Euro Fed Lipid | 4.02 Riassunto (Abstract) | - |
| Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties | Bonoli M. ; Caboni M. F.; Rodriguez-Estrada M.T. ; Lercker G. | 2007-01-01 | FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
| Effect of dietary supplementation on the photoxidative stability of lipids from beef meat, during storage under commercial retail conditions | V. Cardenia; A. Poerio; F. Cumella; M. C. Venturini; M. Massimini; M. T. Rodriguez-Estrada; G. Le...rcker | 2007-01-01 | - | Euro Fed Lipid | 4.02 Riassunto (Abstract) | - |
| DSC evaluation of thermoxidative decomposition of extra virgin olive oil: effect of microwave and conventional heating | E. Chiavaro; E. Vittadini; M.T. Rodriguez-Estrada; C. Barnaba | 2007-01-01 | - | Società Italiana per lo studio delle Sostanze Gras | 4.02 Riassunto (Abstract) | - |
| Effects of dietary supplementation and storage conditions on the oxidative stability pork meat lipids | F. Cumella; M. Massimini; V. Cardenia; A. Poerio; M. T. Rodriguez-Estrada; G. Lercker. | 2007-01-01 | - | Euro Fed Lipid | 4.02 Riassunto (Abstract) | - |
| Composition of total sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability. | L. Cercaci; G. Passalacqua; A. Poerio; M.T. Rodriguez-Estrada; G. Lercker. | 2007-01-01 | FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
| Fatty co- and by-products from the food chain used for animal feedings: effects on the trans fatty acid and conjugated linoleic acid contents of poultry and rabbit | G. Pignoli; M. T. Rodriguez-Estrada; D. Natale; G. Lercker. | 2007-01-01 | - | Euro Fed Lipid | 4.02 Riassunto (Abstract) | - |
| DSC characterization of different olive oil categories | E. Chiavaro; E. Vittadini; M.T. Rodriguez-Estrada; C. Barnaba | 2007-01-01 | - | Università di Palermo-MIUR | 4.02 Riassunto (Abstract) | - |
| Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition | E. Chiavaro; E. Vittadini; M.T. Rodriguez-Estrada; L. Cerretani; M. Bonoli; A. Bendini; G. Lercker. | 2007-01-01 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
| Phytosterol Oxidation in Oil-in-Water Emulsions and Bulk Oil | L. Cercaci; M.T. Rodriguez-Estrada; G. Lercker; E.A. Decker. | 2007-01-01 | FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
| Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil | E. Chiavaro; E. Vittadini; M. T. Rodriguez-Estrada; L. Cerretani; A. Bendini | 2008-01-01 | FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
| Effetti dell’alimentazione e delle condizioni di conservazione sulla stabilità ossidativa dei lipidi da carne di suino | V. Cardenia; M.T. Rodriguez-Estrada; F. Cumella; M. Massimini; G. Lercker | 2008-01-01 | PROGRESS IN NUTRITION | - | 1.01 Articolo in rivista | - |
| Monovarietal Extra Virgin Olive Oils. Correlation Between Thermal Properties and Chemical Composition: Heating Thermograms | E. Chiavaro; E. Vittadini; M. T. Rodriguez-Estrada; L. Cerretani; A. Bendini | 2008-01-01 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
| PAH-enriched and oxidized fatty co- and by-products from the food chain used in animal feedings: effects on the trans fatty acid and conjugated linoleic acid contents of poultry and rabbit | G. Pignoli; D. Natale; J. Patrignani; M. T. Rodriguez-Estrada; G. Lercker | 2008-01-01 | - | Euro Fed Lipid | 4.02 Riassunto (Abstract) | - |
| Caracterizacion de la calidad y seguridad de subproductos grasos de la cadena alimentaria para su uso en piensos | R. Codony; F. Guardiola; P. Bondioli; P.C. Dutta; M.T. Rodriguez; H. Budzinski; E. Abad; M. Parin...i; M.D. Baucells; E. Blas | 2008-01-01 | EUROCARNE | - | 1.01 Articolo in rivista | - |
| Sostanze Grasse Animali e Vegetali: Aspetti Qualitativi dei Prodotti Biologici | M. T. Rodriguez-Estrada; A. Bendini; L. Cerretani; G. Pignoli; L. Capelli; G. Lercker | 2008-01-01 | - | CLUEB | 2.01 Capitolo / saggio in libro | - |
| Utilizzo della calorimetria a scansione differenziale per la valutazione della provenienza geografica di olio extra vergine di oliva | E. Chiavaro; M.T. Rodriguez-Estrada; L. Cerretani; E. Vittadini; A. Bendini | 2008-01-01 | - | s.n | 4.01 Contributo in Atti di convegno | - |
| The use of DSC for analysis and characterization of olive oil | E. Chiavaro; E. Vittadini; M.T. Rodriguez-Estrada; L. Cerretani; A. Bendini | 2008-01-01 | - | Aracne editrice S.r.l. | 4.01 Contributo in Atti di convegno | - |
| Cholesterol oxidation in traditional Mexican dried and deep fried food products | I. Soto-Rodríguez; P.J. Campillo Velázquez; J. Ortega-Martínez; M.T. Rodriguez-Estrada; G. Lercke...r; H.S. Garcia | 2008-01-01 | JOURNAL OF FOOD COMPOSITION AND ANALYSIS | - | 1.01 Articolo in rivista | - |
| DSC evaluation of microwave-heated olive oils | E. Chiavaro; C. Carnaba; M. T. Rodriguez-Estrada; E. Vittadini; L. Cerretani; A. Bendini | 2008-01-01 | - | Euro Fed Lipid | 4.02 Riassunto (Abstract) | - |
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