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BONOLI, MATTEO

BONOLI, MATTEO  

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Risultati 1 - 10 di 10 (tempo di esecuzione: 0.004 secondi).
Titolo Autore(i) Anno Periodico Editore Tipo File
Determination of free flavan-3-ols content in barley (Hordeum vulgare L.) air-classified flours: comparative study of HPLC-DAD/MS and spectrophotometric determinations V. Verardo; M. Bonoli; E. Marconi; M. Caboni 2008-01-01 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY - 1.01 Articolo in rivista -
distribution of bound hydrocinnamic and their glycosyl esters in barley (Hordeum vulgare L.) air classified flour: comparative study brtween RP-HPLC/MS and spectrophotometric analysis Verardo V.; Bonoli M.; Marconi M.; Caboni M.F. 2008-01-01 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY - 1.01 Articolo in rivista -
Effect of processing technology on the quality and composition of lipids of precooked chicken patties M. Bonoli; M.F. Caboni; M.T. Rodriguez-Estrada; G. Lercker. 2008-01-01 INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY - 1.01 Articolo in rivista -
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 -
Determination of oxidized fatty acids (OFA) of different feeding fats obtained from waste or by-products of the food chain M. Bonoli; M. Mandrioli; G. Pignoli; M.T. Rodriguez-Estrada; G. Lercker. 2006-01-01 - Euro Fed Lipid 4.02 Riassunto (Abstract) -
DSC analysis of monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition E. Chiavaro; E. Vittadini; A. Fussaro; M. Bonoli; A. Bendini; L. Cerretani; M. T. Rodriguez-Estrada 2006-01-01 - Wydawnictwo Naukowe 4.02 Riassunto (Abstract) -
Presence of trans fatty acids (TFA) and conjugated linoleic acid (CLA) isomers in feeding fats obtained from waste or by-products of the food chain G. Pignoli; M. Bonoli; M.T. Rodriguez-Estrada; G. Lercker. 2006-01-01 - Euro Fed Lipid 4.02 Riassunto (Abstract) -
Quantification and Characterization of Free and Bound Phenolic Antioxidant Compounds in DifferentMilling Fractions of Barley (Hordeum vulgare L.) Flour. Comparative Study between MEKC, RPHPLC and Spectrometric Analysis M. Bonoli; V. Verardo; E. Marconi; M.F. Caboni 2006-01-01 - Research Institute for Chromatography 4.01 Contributo in Atti di convegno -
Analysis and quantification of phenolic compounds in vegetable extracts by high performance capillary electrophoresis (HPCE) M. Bonoli; T. Gallina Toschi; G. Lercker 2005-01-01 PROGRESS IN NUTRITION - 1.01 Articolo in rivista -
Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds M. BONOLI; V. VERARDO; E. MARCONI; CABONI M.F. 2004-01-01 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY - 1.01 Articolo in rivista -