Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Claudia Lantano"'
Publikováno v:
Journal of Food Science and Technology. 52:8276-8283
Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step followed by ice addition was evaluated. The comparison of this innovative method with hot and
Autor:
Antonella Cavazza, Angelo Montenero, Ilaria Alfieri, Andrea Lorenzi, Claudio Corradini, Nicola Zucchetto, Claudia Lantano
Publikováno v:
Journal of Food Engineering. 119:580-587
Antimicrobial packaging is a promising form of active packaging that refers to the incorporation of antimicrobial agents into packaging systems with the aim to extend the product shelf life maintaining its quality and safety. In our work an antimicro
Autor:
Angelo Montenero, Ilaria Alfieri, Antonella Cavazza, Andrea Lorenzi, Claudia Lantano, Claudio Corradini, Nicola Zucchetto
Publikováno v:
Food chemistry. 165
In this work a comprehensive study on a new active packaging obtained by a hybrid organic–inorganic coating with antimicrobial properties was carried out. The packaging system based on polylactic acid was realised by sol–gel processing, employing
Autor:
Claudia Lantano, Rosangela Marchelli, Marco Licciardello, Roberto Corradini, Roberta D'Agata, Laura Maria Zanoli, Alessandro Calabretta, Giuseppe Spoto
Publikováno v:
Analytical and bioanalytical chemistry. 405(2-3)
The use of droplet-based microfluidics and peptide nucleic acid molecular beacons for the detection of polymerase chain reaction (PCR)-amplified DNA sequences within nanoliter-sized droplets is described in this work. The nanomolar–attomolar detect
Autor:
Annamaria Cucinotta, Enrico Coscelli, Stefano Selleri, Claudia Lantano, Rosangela Marchelli, D. Passaro, Roberto Corradini, Federica Poli
Publikováno v:
SPIE Proceedings.
The increased concern, emerged in the last few years, on food products safety has stimulated the research on new techniques for traceability of raw food materials. DNA analysis is one of the most powerful tools for the certification of food quality,
Autor:
LAURA MARIA ZANOLI, Marco, Licciardello, Alessandro, Calabretta, Claudia, Lantano, Roberto, Corradini, Rosangela, Marchelli, Spoto, Giuseppe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4731::e8769cb584cb44ff5a62c7ae07e3d02b
http://hdl.handle.net/20.500.11769/81459
http://hdl.handle.net/20.500.11769/81459
Autor:
Marco, Licciardello, Spoto, Giuseppe, Alessandro, Calabretta, Claudia, Lantano, Roberto, Corradini, Rosangela, Marchelli, LAURA MARIA ZANOLI
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4731::56ea72d636dc85e7e392a247aa4dec05
http://hdl.handle.net/20.500.11769/81536
http://hdl.handle.net/20.500.11769/81536
Publikováno v:
Analytical & Bioanalytical Chemistry. May2013, Vol. 405 Issue 13, p4591-4605. 15p.
Autor:
Zanoli, Laura1, Licciardello, Marco, D'Agata, Roberta2, Lantano, Claudia3, Calabretta, Alessandro3, Corradini, Roberto3, Marchelli, Rosangela3, Spoto, Giuseppe gspoto@dipchi.unict.it
Publikováno v:
Analytical & Bioanalytical Chemistry. Jan2013, Vol. 405 Issue 2/3, p615-624. 10p.
This E-Book covers the research and the development of a novel generation of photonic devices for sensing applications. The E-Book starts with a brief review of basic photonic crystal structure (PhC) related concepts and describes the numerical and t