Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Annalisa Mentana"'
Autor:
Maria Campaniello, Valeria Nardelli, Rosalia Zianni, Michele Tomaiuolo, Oto Miedico, Marco Iammarino, Annalisa Mentana
Publikováno v:
Foods, Vol 13, Iss 7, p 1033 (2024)
In this work, Microwave-Assisted Extraction (MAE) was proposed as an alternative and environmentally friendly technique in lipidomics to study the lipid fingerprint of soft cheeses, such as mozzarella. For method development, a first step concerning
Externí odkaz:
https://doaj.org/article/20b1b486c0884f3593d70ebd45c1dd8e
Autor:
Carmen Palermo, Annalisa Mentana, Michele Tomaiuolo, Maria Campaniello, Marco Iammarino, Diego Centonze, Rosalia Zianni
Publikováno v:
Foods, Vol 13, Iss 3, p 416 (2024)
X-ray irradiation is an emerging non-thermal technology that is used as a preservation and sanitization technique to inactivate pathogens and spoilage organisms, increasing the shelf life of products. In this work, two different types of surface-ripe
Externí odkaz:
https://doaj.org/article/18a96b90c1724a45adbd4a6b920bfa72
Publikováno v:
Foods, Vol 12, Iss 21, p 4046 (2023)
The increase in consumer demand for safe, convenient, and fresh food with an extended shelf life is accompanied by an interest in the environmental impacts caused by the food industry [...]
Externí odkaz:
https://doaj.org/article/f5319769261e46768bc8ddc0c1253d53
Autor:
Michele Tomaiuolo, Valeria Nardelli, Annalisa Mentana, Maria Campaniello, Rosalia Zianni, Marco Iammarino
Publikováno v:
Foods, Vol 12, Iss 11, p 2198 (2023)
In this work, an investigation using UHPLC-Q-Orbitrap-MS and multivariate statistics was conducted to obtain the lipid fingerprint of Camembert cheese and to explore its correlated variation with respect to X-ray irradiation treatment. A total of 479
Externí odkaz:
https://doaj.org/article/df6f4f8362fe4a488919077d31159555
Autor:
Marco Iammarino, Annalisa Mentana, Diego Centonze, Carmen Palermo, Michele Mangiacotti, Antonio Eugenio Chiaravalle
Publikováno v:
MethodsX, Vol 6, Iss , Pp 856-861 (2019)
The use of food dyes in meat is regulated by the current European and non-European legislation, due to several food safety concerns. A reliable method for the quali-quantitative determination of 12 food dyes (Amaranth, Ponceau 4R, Carmine, Ponceau SX
Externí odkaz:
https://doaj.org/article/c395e8c36f734675b76f0713f65a1820
Publikováno v:
Applied Sciences, Vol 11, Iss 23, p 11302 (2021)
A method for the determination of β-agonists was developed by combining the separation of analytes through high-performance liquid chromatography, with a reversed-phase column, coupled to the pulsed amperometric detection at a glassy carbon electrod
Externí odkaz:
https://doaj.org/article/d0e3740838a14ee98f6d707062a13a28
Autor:
Annalisa Mentana, Amalia Conte, Matteo Alessandro Del Nobile, Maurizio Quinto, Diego Centonze
Publikováno v:
Data in Brief, Vol 25, Iss , Pp - (2019)
Volatile organic compound (VOC) composition from ready-to-cook tuna fish-burgers, prepared with and without a protective microbial strain (Lactobacillus paracasei) and/or stored with modified atmosphere packaging (MAP, 5% O2 and 95% CO2), were extrac
Externí odkaz:
https://doaj.org/article/1c05e36d01aa41b7a332fbceac5d574b
Autor:
Rosalia Zianni, Annalisa Mentana, Michele Tomaiuolo, Maria Campaniello, Marco Iammarino, Diego Centonze, Carmen Palermo
Publikováno v:
Food Chemistry. 423:136239
Publikováno v:
Ukrainian Food Journal. 10:717-735
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