25 results on '"Caprioli, Giovanni"'
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2. Quantification of two derivatives of malic acid first-time discovered in coffee: Influence of postharvest processing method
3. Microwave-assisted hydrodiffusion and gravity extraction: An efficient method to produce pomegranate juice
4. White Acqualagna truffle (Tuber magnatum Pico): Evaluation of volatile and non-volatile profiles by GC-MS, sensory analyses and elemental composition by ICP-MS
5. Influence of baking conditions and formulation on furanic derivatives, 3-methylbutanal and hexanal and other quality characteristics of lab-made and commercial biscuits
6. Coffee silverskin: Characterization of B-vitamins, macronutrients, minerals and phytosterols
7. A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat
8. A new HPLC-MS/MS method for the simultaneous determination of 36 polyphenols in blueberry, strawberry and their commercial products and determination of antioxidant activity
9. Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study
10. White Acqualagna truffle (Tuber magnatum Pico): Evaluation of volatile and non-volatile profiles by GC-MS, sensory analyses and elemental composition by ICP-MS
11. Optimization of an extraction method for the simultaneous quantification of sixteen polyphenols in thirty-one pulse samples by using HPLC-MS/MS dynamic-MRM triple quadrupole
12. Determination of fourteen polyphenols in pulses by high performance liquid chromatography-diode array detection (HPLC-DAD) and correlation study with antioxidant activity and colour
13. Rosmarinus eriocalyx: An alternative to Rosmarinus officinalis as a source of antioxidant compounds
14. Lipid nutritional value of legumes: Evaluation of different extraction methods and determination of fatty acid composition
15. Comparative HPLC/ESI-MS and HPLC/DAD study of different populations of cultivated, wild and commercial Gentiana lutea L.
16. Effective clean-up and ultra high-performance liquid chromatography–tandem mass spectrometry for isoflavone determination in legumes
17. In vitro biological activity of essential oils and isolated furanosesquiterpenes from the neglected vegetable Smyrnium olusatrum L. (Apiaceae)
18. A forgotten vegetable (Smyrnium olusatrum L., Apiaceae) as a rich source of isofuranodiene
19. Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME–GC/MS
20. Comparative study of aroma profile and phenolic content of Montepulciano monovarietal red wines from the Marches and Abruzzo regions of Italy using HS-SPME–GC–MS and HPLC–MS
21. A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS
22. Spent coffee grounds: A potential commercial source of phytosterols
23. Quantification of 2- and 3-isopropylmalic acids in forty Italian wines by UHPLC-MS/MS triple quadrupole and evaluation of their antimicrobial, antioxidant activities and biocompatibility
24. Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used
25. Identification and quantification of new isomers of isopropyl-malic acid in wine by LC-IT and LC-Q-Orbitrap
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