Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Maria Antonietta Brescia"'
Autor:
Antonio Sacco, Gino Vonghia, Francesco Giannico, Daniela Sacco, Vincenzo di Martino, Anna Caputi Jambrenghi, Maria Antonietta Brescia
Publikováno v:
Italian Journal of Animal Science, Vol 1, Iss 2, Pp 151-158 (2010)
In recent years, increasing application of nuclear magnetic resonance (NMR) spectroscopy in the study of the agricultur- al food products has been remarked, thanks to the advantages of this technique over other conventional analytical tech- niques.
Externí odkaz:
https://doaj.org/article/fb4475b669f3473b84c57283ec69b564
Autor:
Nives Ogrinc, Angela Sgaramella, Maria Antonietta Brescia, D. Sacco, Alessandro Buccolieri, G. Casiello, Antonio Sacco
Publikováno v:
Food Chemistry. 114:1559-1563
Determination of the geographical origin of foodstuffs is becoming of increasing interest to consumers and producers, since it may be used as a criterion for certifying quality, authenticity and typicality. The Protected Designation of Origin (PDO) t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9bbb967ec7b6029d4887349c8b31609
https://doi.org/10.1016/j.foodchem.2008.11.056
https://doi.org/10.1016/j.foodchem.2008.11.056
Autor:
Antonio Sacco, Antonella Pasqualone, Giorgio Peri, Angela Sgaramella, D. Sacco, Rosanna Simeone, Maria Antonietta Brescia
Publikováno v:
Food Chemistry. 104:429-438
In this paper a complete characterisation of four typical durum wheat breads produced in Italy was performed, from the starting semolinas to the final product, also considering the intermediate dough. An evaluation of the quality of durum wheat re-mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::015b2238f9cb45cc361e77b2f90a6236
https://doi.org/10.1016/j.foodchem.2006.09.043
https://doi.org/10.1016/j.foodchem.2006.09.043
Publikováno v:
Food Chemistry. 105:400-404
The ripening of Bella della Daunia table olives was monitored and the structural and compositional differences between the raw and processed products were investigated. The amount of oil in the pulp, the moisture, the reducing sugar content and the c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57ac59bd3ae285197205ac78f2fc79be
https://doi.org/10.1016/j.foodchem.2006.12.027
https://doi.org/10.1016/j.foodchem.2006.12.027
Publikováno v:
Meat Science. 71:542-548
With the aim of finding parameters capable of characterizing meat according to geographical origin, twenty-five lamb meat samples from three areas located in Apulia (Southern Italy) were analysed for moisture, ash, fat and protein content, stable iso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a253764c34d38e67431036727b1e95c
https://doi.org/10.1016/j.meatsci.2005.04.038
https://doi.org/10.1016/j.meatsci.2005.04.038
Publikováno v:
Food Chemistry. 89:139-147
Appreciation of qualified national products, together with a guaranteed reference for consumers, has become necessary in the field of dairy products. Indeed, the Protected Designation of Origin (PDO) trademark has been assigned to numerous cheeses, s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ffcc2dd229112a61807ab6b95493e22
https://doi.org/10.1016/j.foodchem.2004.02.016
https://doi.org/10.1016/j.foodchem.2004.02.016
Autor:
Francesco Paolo Fanizzi, Angela Sgaramella, Maria Antonietta Brescia, Stefano Ghelli, Antonio Sacco, Vincenzo Mazzilli
Publikováno v:
Journal of the American Oil Chemists' Society. 81:431-436
Characterization of the lipid fraction of raw cow and buffalo milk samples, collected in different breeding areas in Apulia, a region of southern Italy, were performed by means of 1H NMR. The aim of this work was to establish whether FA composition d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8965fc5f5c887ac2c6c4ae42f1560c3
https://doi.org/10.1007/s11746-004-0918-3
https://doi.org/10.1007/s11746-004-0918-3
Publikováno v:
Journal of the American Oil Chemists' Society. 80:945-950
European Union regulations provide important guidelines for maintaining the Protected Designation of Origin (PDO) of olive oil and other foods. This includes characterization of foods based on variety (cultivar) and geographical origin, as this may b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22e684d53972bed9719d6b03ad782c3f
https://doi.org/10.1007/s11746-003-0801-2
https://doi.org/10.1007/s11746-003-0801-2
Publikováno v:
Journal of the Science of Food and Agriculture. 83:1463-1468
Recent successful applications of proton high resolution magic angle spinning nuclear magnetic resonance (1H HR-MAS NMR) and isotope ratio mass spectrometry (IRMS) in food science have prompted the authors to use these new techniques to analyse bread
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::172b06263a33556da19fdf21a4aa98b1
https://doi.org/10.1002/jsfa.1561
https://doi.org/10.1002/jsfa.1561
Autor:
Antonio Sacco, D Benedetti, Francesco Paolo Fanizzi, Maria Antonietta Brescia, V. Caldarola, A De Giglio
Publikováno v:
Analytica Chimica Acta. 458:177-186
Chemical characterization of Italian red wines from different geographical locations in the Apulia, region of southern Italy, have been performed by means of chromatographic, analyses routine analyses (density, alcohol content, acidity, dry extract a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b45609ccc86fbbb48dd333e58a30c44
https://doi.org/10.1016/s0003-2670(01)01532-x
https://doi.org/10.1016/s0003-2670(01)01532-x