Zobrazeno 1 - 10 of 16 pro vyhledávání: '"Ana Srbinovska"'
1
Akademický článek
Endogenous n-Alkanes in Vegetable Oils: Validation of a Rapid Offline SPE-GC-FID Method, Comparison with Online LC-GC-FID and Potential for Olive Oil Quality Control
Autor: Ana Srbinovska, Paolo Lucci, Chiara Conchione, Laura Barp, Sabrina Moret
Publikováno v: Molecules, Vol 28, Iss 11, p 4393 (2023)
The potential of endogenous n-alkane profiling for the assessment of extra virgin olive oils (EVOO) adulteration (blends with cheaper vegetable oils) has been studied by relatively few authors. Analytical methods used for this purpose often involve t
Externí odkaz: https://doaj.org/article/fae40183b55b4b6e9fc6f0366633e37d
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2
Akademický článek
A Simplified SPE-GC-FID Method for Detection of Adulteration of Olive Oil with Sunflower Oil
Autor: Paolo Lucci, Enrico Valli, Andrea Milani, Ana Srbinovska, Erica Moret, Sabrina Moret, Alessandra Bendini, Wenceslao Moreda, Tullia Gallina Toschi
Publikováno v: Biology and Life Sciences Forum, Vol 18, Iss 1, p 21 (2022)
The unique distribution of free and esterified minor compounds represents a promising tool for the evaluation of olive oil authenticity. For this purpose, we developed and in-house validated a simple SPE-GC-FID method for the determination of ratio p
Externí odkaz: https://doaj.org/article/96ed10ea30ed4ce3bb3a58c321af1a5d
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3
Akademický článek
In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils
Autor: Enrico Valli, Andrea Milani, Ana Srbinovska, Erica Moret, Sabrina Moret, Alessandra Bendini, Wenceslao Moreda, Tullia Gallina Toschi, Paolo Lucci
Publikováno v: Foods, Vol 10, Iss 6, p 1260 (2021)
Minor compounds in vegetable oils are distributed between free and esterified forms, and the ratio of these two fractions could represent an important parameter for assessment of oil authenticity. A simple method based on offline SPE-GC-FID for the a
Externí odkaz: https://doaj.org/article/df7653256c6d4b34a2ff3270d6e7a433
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4
Akademický článek
Occurrence of n-Alkanes in Vegetable Oils and Their Analytical Determination
Autor: Ana Srbinovska, Chiara Conchione, Luca Menegoz Ursol, Paolo Lucci, Sabrina Moret
Publikováno v: Foods, Vol 9, Iss 11, p 1546 (2020)
Vegetable oils contain endogenous linear hydrocarbons, namely n-alkanes, ranging from n-C21 to n-C35, with odd chain lengths prevalent. Different vegetable oils, as well as oils of the same type, but of different variety and provenience, show typical
Externí odkaz: https://doaj.org/article/11804af648ca47868e2c7e7490b7029a
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5
Akademický článek
Microwave-Based Technique for Fast and Reliable Extraction of Organic Contaminants from Food, with a Special Focus on Hydrocarbon Contaminants
Autor: Sabrina Moret, Chiara Conchione, Ana Srbinovska, Paolo Lucci
Publikováno v: Foods, Vol 8, Iss 10, p 503 (2019)
Due to food complexity and the low amount at which contaminants are usually present in food, their analytical determination can be particularly challenging. Conventional sample preparation methods making use of large solvent volumes and involving int
Externí odkaz: https://doaj.org/article/04d8839b95bd4fe3bc3033fd4698d49a
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6
Akademický článek
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7
In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils
Autor: Sabrina Moret, Andrea Milani, Erica Moret, Tullia Gallina Toschi, Alessandra Bendini, Enrico Valli, Paolo Lucci, Ana Srbinovska, Wenceslao Moreda
Publikováno v: Foods
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Foods, Vol 10, Iss 1260, p 1260 (2021)
Volume 10
Issue 6
12 Páginas.-- 3 Tablas.-- 3 Figuras
Minor compounds in vegetable oils are distributed between free and esterified forms, and the ratio of these two fractions could represent an important parameter for assessment of oil authenticity. A simple me
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a7ed025240b6feba9ec5eb020b240e8
http://europepmc.org/articles/PMC8230319
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8
Optimization and validation of microwave assisted saponification (MAS) followed by epoxidation for high-sensitivity determination of mineral oil aromatic hydrocarbons (MOAH) in extra virgin olive oil
Autor: Ana Srbinovska, Luca Menegoz Ursol, Sabrina Moret, Chiara Conchione
Publikováno v: Food chemistry. 370
A rapid and solvent-saving method, based on microwave-assisted saponification (MAS) followed by epoxidation and on-line liquid chromatography (LC) – gas chromatography (GC) – flame ionization detection (FID), was optimized and validated for high-
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7824109372ef7aa79c0f79f29c8fb22d
https://pubmed.ncbi.nlm.nih.gov/34624693
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10
Occurrence of
Autor: Ana, Srbinovska, Chiara, Conchione, Luca, Menegoz Ursol, Paolo, Lucci, Sabrina, Moret
Publikováno v: Foods
Vegetable oils contain endogenous linear hydrocarbons, namely n-alkanes, ranging from n-C21 to n-C35, with odd chain lengths prevalent. Different vegetable oils, as well as oils of the same type, but of different variety and provenience, show typical
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::03deb5f5da8d6651bde2a5403d9a65e5
https://pubmed.ncbi.nlm.nih.gov/33114601
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