Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Mario Li Vigni"'
Autor:
Ilaria Lebano, Fabio Fracchetti, Mario Li Vigni, Juan Fernando Mejia, Giovanna Felis, Silvia Lampis
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)
Abstract Accurate identification and typing of microbes are crucial steps in gaining an awareness of the biological heterogeneity and reliability of microbial material within any proprietary or public collection. Paenibacillus polymyxa is a bacterial
Externí odkaz:
https://doaj.org/article/ba2f99eb451f4383be0c5312e4c2eeb0
Autor:
Angelica Bruno, Aldrik H. Velders, Alessandro Biasone, Mario Li Vigni, Donato Mondelli, Teodoro Miano
Publikováno v:
Metabolites, Vol 13, Iss 2, p 170 (2023)
A detailed analysis of the elemental and molecular composition of Posidonia oceanica (PO) and Ascophyllum nodosum (AN) is presented. In particular, an in-depth study of the molecular identification via NMR spectroscopy of aqueous and organic extracts
Externí odkaz:
https://doaj.org/article/7428dcb4a02f4620bc0a9d4d942cab2b
Autor:
Francesca Becherini, Caterina Durante, Elsa Bourguignon, Mario Li Vigni, Vincent Detalle, Adriana Bernardi, Patrizia Tomasin
Publikováno v:
Chemistry Central Journal, Vol 12, Iss 1, Pp 1-10 (2018)
Abstract Background and methods Wall paintings and architectural surfaces in outdoor environments are exposed to several physical, chemical and biological agents, hence they are often treated with different products to prevent or slow down their dete
Externí odkaz:
https://doaj.org/article/6b828abc197b4d13bd8feffcb2b32991
Publikováno v:
Foods, Vol 9, Iss 11, p 1563 (2020)
Raman spectroscopy, and handheld spectrometers in particular, are gaining increasing attention in food quality control as a fast, portable, non-destructive technique. Furthermore, this technology also allows for measuring the intact sample through th
Externí odkaz:
https://doaj.org/article/a25c49f091df4b65936bc397c9bb424d
Autor:
Daniele Cavanna, Caterina Durante, Michele Suman, Dante Catellani, Francesca Lambertini, Alessandro D’Alessandro, Mario Li Vigni
Semolina pasta represents one of the most important dishes in Italian cuisine worldwide. Italy is the leader in its production and, recently, the worldwide diffusion of its production has begun to grow tremendously. The perceived quality of a food pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bacb758c135c4744a7eeaf150e46028
https://hdl.handle.net/11380/1287167
https://hdl.handle.net/11380/1287167
Publikováno v:
Food Chemistry. 139:553-562
In the baking industry, a difficult task is to keep the quality perceived by the consumer as constant as possible, given the inner variability of flour, e.g. due to different wheat mixtures, harvesting time, etc. Here, we evaluated the influence of f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5a1b9ded38c5cab8bbb79931761e104
https://doi.org/10.1016/j.foodchem.2013.01.085
https://doi.org/10.1016/j.foodchem.2013.01.085
Autor:
Caterina Durante, Andrea Marchetti, Giorgia Foca, Paola Coratza, Mauro Marchetti, Marina Cocchi, Mario Li Vigni, Sara Totaro
Publikováno v:
Chemometrics and Intelligent Laboratory Systems. 124:14-20
The present research is part of a project dealing with the development of analytical methodologies mainly based on primary indicators, such as isotopic ratios of stable and radiogenic elements, for the authenticity and geographical traceability of oe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0e3d8d0ff8563d7ec6400d9adb7759f
https://doi.org/10.1016/j.chemolab.2013.03.001
https://doi.org/10.1016/j.chemolab.2013.03.001
Autor:
Marina Cocchi, Mario Li Vigni
Publikováno v:
Analytica Chimica Acta. 764:17-23
A mixture design of experiment approach was followed to explore formulation effects on the technological properties of wheat flours optimized for industrial bread-making purposes. Ten different flour mixtures were investigated by means of near infrar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfbfff435ceacbbca6d3792a35ee5c70
https://doi.org/10.1016/j.aca.2012.12.018
https://doi.org/10.1016/j.aca.2012.12.018