Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Andrea Chiappinelli"'
Autor:
Mariateresa Ingegno, Rosalia Zianni, Ines Della Rovere, Andrea Chiappinelli, Valeria Nardelli, Francesco Casamassima, Anna Calitri, Maurizio Quinto, Donatella Nardiello, Marco Iammarino
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Polycyclic aromatic hydrocarbons (PAHs) are environmental contaminants that can be found in various food products, including those intended for infants. Due to their potential health risks, it is crucial to develop sensitive analytical methods for th
Externí odkaz:
https://doaj.org/article/d8e28edb6a554397ba4d98983734e66b
Autor:
Emanuela Bortolin, Concetta Boniglia, Maria Campaniello, Andrea Chiappinelli, Marina Foti, Marco Iammarino, Olga Lai, Valeria Nardelli, Antonella Nardoni, Irene Palermo, Maria Cristina Quattrini, Michele Tomaiuolo
Publikováno v:
Applied Sciences, Vol 13, Iss 9, p 5767 (2023)
This work reports the results of a study carried out to verify the applicability of the CEN EN 13751 method, based on the photo-stimulated luminescence (PSL) technique, for the identification of irradiated fruit. A total of 15 types of fresh and drie
Externí odkaz:
https://doaj.org/article/4c506d03b316478aa1e36637a9db8c62
Autor:
Annalisa Mentana, Rosalia Zianni, Maria Campaniello, Michele Tomaiuolo, Andrea Chiappinelli, Marco Iammarino, Valeria Nardelli
In this study, a novel Accelerated Solvent Extraction (ASE) procedure combined with UHPLC-Q-Orbitrap-MS was developed for detailed untargeted lipid profile of mozzarella cheese. Response Surface Methodology and Pareto front, using a Central Composite
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70254bb60a6c9fc09eb564e0933aac41
https://doi.org/10.1016/j.foodchem.2022.133542
https://doi.org/10.1016/j.foodchem.2022.133542
Autor:
Michele Tomaiuolo, Michele Mangiacotti, Andrea Chiappinelli, Giuliana Marchesani, Antonio Eugenio Chiaravalle, Gabriele Trotta
Publikováno v:
European Food Research and Technology. 245:2323-2329
Food irradiation is used to preserve food from pathogenic microorganisms, deterioration and to extend shelf life. The EU legislation states that any irradiated food or food ingredients must be labeled with the word “irradiated”. The ESR spectrosc
Autor:
Annalisa Mentana, Michele Tomaiuolo, Maria Campaniello, Rosalia Zianni, Andrea Chiappinelli, Giuliana Marchesani, Antonio Eugenio Chiaravalle
Publikováno v:
LWT. 153:112466
The headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technique was used to investigate 2-dodecylcyclobutanone (2-DCB) and 2-tetradecylcyclobutanone (2-TCB) as X-ray induced markers in irradiated dairy product
Autor:
Giuliana Marchesani, Andrea Chiappinelli, Antonio Eugenio Chiaravalle, Gabriele Trotta, Michele Tomaiuolo, Michele Mangiacotti
Publikováno v:
Radiation Physics and Chemistry. 150:35-39
Samples of non-irradiated walnuts exhibit a single line with a g value of 2.0045 ± 0.0006. The irradiation process gives rise to “cellulose-like” Electron Spin Resonance (ESR) spectrum two lines symmetrical to the central line, at a distance of
Autor:
Andrea Chiappinelli, Oto Miedico, Ciro Pompa, Sebastiano Moscatelli, A. Eugenio Chiaravalle, Leonardo Carosielli
Publikováno v:
Journal of Food Composition and Analysis. 94:103638
Fishery products, in particular those belonging to tuna species, widely present in the human diet, may represent a toxicological issue because of the level of contamination by heavy metals (e.g., lead, cadmium and mercury) and the average per capita