Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Raffaella Preti"'
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Effects of boiling and steaming cooking methods were studied on total polyphenols, antioxidant capacity, and biogenic amines of three green bean varieties, purple, yellow, and green. The vegetables gave good values both for antioxidant capacity and f
Externí odkaz:
https://doaj.org/article/430b35dc403249b994832f4bf60867ba
Autor:
Raffaella Preti
Publikováno v:
International Journal of Analytical Chemistry, Vol 2016 (2016)
The increased separation efficiency provided by the new technology of column packed with core-shell particles in high-performance liquid chromatography (HPLC) has resulted in their widespread diffusion in several analytical fields: from pharmaceutica
Externí odkaz:
https://doaj.org/article/870f2c0fa72d4772a9beb02918e9426f
Autor:
A. M. Tarola, Raffaella Preti
Publikováno v:
British Food Journal. 123:4224-4239
PurposeUrban beekeeping is spreading as an answer to promote bee conservation and to develop local economies. This study aims to highlight nutritional properties of polyfloral honeys produced in urban landscape and to compare them to the countryside
Autor:
Raffaella Preti, A. M. Tarola
Publikováno v:
European Food Research and Technology. 247:273-283
Nutritional properties and quality of apple fruits can be related to presence of secondary metabolite contents such as phytochemicals and mineral elements. In this paper, eight polyphenols, four major minerals (Na, K, Mg, Ca), total phenolic content
Autor:
Raffaella Preti
Food authentication is the process that verifies that a food complies with its label description. This may include, among others, the origin (species, geographical, or genetic), production method (conventional, organic, traditional procedures), or pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afbf17b61c5c5fcfc64cf454aff8e905
http://hdl.handle.net/11573/1629758
http://hdl.handle.net/11573/1629758
Autor:
Rana Muhammad Aadil, Diana Amorello, J.M. Andrade-Garda, Salvatore Barreca, Marco Bonesi, Monica Butnariu, Alina Butu, Brenda V. Canizo, Raksha Choudhary, Varsha Dhurvey, Leticia B. Escudero, Ioana Feher, C. Fernandez-Lozano, Galina Gayda, M. Gestal-Pose, Mykhailo Gonchar, Andreea Maria Iordache, Halyna Klepach, Sonika Kochhar, Monica R. Loizzo, Rashmi Madhuri, Ghulam Muhammad Madni, Carmen Maturano, Marina Nisnevitch, Santino Orecchio, Konstantina Pasvanka, Santanu Patra, Roberto G. Pellerano, María Belén Pérez, G. Pérez-Caballero, Raffaella Preti, Charalampos Proestos, Ubaid ur Rahman, A.L. Revilla-Vázquez, Ume Roobab, Fabiana María Saguir, Silvia Analía Sajur, María Julieta Savino, Reena Saxena, Prashant K. Sharma, Niharika Sharma, Vincenzo Sicari, Ewa Sikorska, Nataliya Stasyuk, Shelja Tiwari, Rosa Tundis, Alexandros Tzachristas, Rashmi Urkude, Cezara Voica, Rodolfo G. Wuilloud, Xin-An Zeng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1311172faa01953de44be6d78b2d8419
https://doi.org/10.1016/b978-0-12-816681-9.09990-2
https://doi.org/10.1016/b978-0-12-816681-9.09990-2
Autor:
Anatoly P. Sobolev, Alessia Parroni, Antonella Di Sotto, Maria Elisa Crestoni, Anna Maria Giusti, Simonetta Fornarini, Cinzia Ingallina, Chiara Toniolo, Gabriella Sanzò, Luisa Mannina, Massimo Reverberi, Fausta Natella, Marcello Locatelli, Giovanna Simonetti, Raffaella Preti, Marzia Scarpari, Giuliana Vinci, Simone Carradori, Barbara Chiavarino, Donatella Capitani, Lorena Abete, Bruno Botta
Publikováno v:
Food chemistry 255 (2018): 120–131. doi:10.1016/j.foodchem.2018.02.050
info:cnr-pdr/source/autori:Sobolev A. P. (a); Mannina L. (a,b); Capitani D. (a); Sanzo G. (b); Ingallina C. (b); Botta B. (b); Fornarini S. (b); Crestoni M. E. (b); Chiavarino B. (b); Carradori S. (c); Locatelli M. (c); Giusti A. M. (d); Simonetti G. (e); Vinci G. (f); Preti R. (f); Toniolo C. (g); Reverberi M. (g); Scarpari M. (g); Parroni A. (g); Abete L. (h); Natella F. (i); Di Sotto A. (h)/titolo:A multi-methodological approach in the study of Italian PDO "Cornetto di Pontecorvo" red sweet pepper/doi:10.1016%2Fj.foodchem.2018.02.050/rivista:Food chemistry/anno:2018/pagina_da:120/pagina_a:131/intervallo_pagine:120–131/volume:255
info:cnr-pdr/source/autori:Sobolev A. P. (a); Mannina L. (a,b); Capitani D. (a); Sanzo G. (b); Ingallina C. (b); Botta B. (b); Fornarini S. (b); Crestoni M. E. (b); Chiavarino B. (b); Carradori S. (c); Locatelli M. (c); Giusti A. M. (d); Simonetti G. (e); Vinci G. (f); Preti R. (f); Toniolo C. (g); Reverberi M. (g); Scarpari M. (g); Parroni A. (g); Abete L. (h); Natella F. (i); Di Sotto A. (h)/titolo:A multi-methodological approach in the study of Italian PDO "Cornetto di Pontecorvo" red sweet pepper/doi:10.1016%2Fj.foodchem.2018.02.050/rivista:Food chemistry/anno:2018/pagina_da:120/pagina_a:131/intervallo_pagine:120–131/volume:255
A multi-methodological approach was applied to study red sweet peppers (Capsicum annuum L.) ecotype “Cornetto di Pontecorvo” grown in a greenhouse or in open field. This approach includes morphological analysis, chemical composition determination
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Effects of boiling and steaming cooking methods were studied on total polyphenols, antioxidant capacity, and biogenic amines of three green bean varieties, purple, yellow, and green. The vegetables gave good values both for antioxidant capacity and f
Publikováno v:
Journal of Separation Science. 36:461-468
Liquid-liquid microextraction coupled to LC with fluorescence detection for the determination of Environmental Protection Agency's 16 priority pollutant polycyclic aromatic hydrocarbons in rainwater has been developed. The optimization of the extract
Publikováno v:
Journal of the Science of Food and Agriculture. 93:439-448
Authentication of a food product is the procedure by which it is verified that the product matches the statements on the label, and that it conforms to what is established by regulations. This testing process includes analysis of the ingredients, det