Zobrazeno 1 - 10
of 108
pro vyhledávání: '"Santino Orecchio"'
Autor:
Dario Savoca, Mirella Vazzana, Vincenzo Arizza, Antonella Maccotta, Santino Orecchio, Francesco Longo, Vittoria Giudice, Gaetano D’Oca, Salvatore Messina, Federico Marrone, Manuela Mauro
Publikováno v:
Journal of Xenobiotics, Vol 14, Iss 3, Pp 893-906 (2024)
Properly managing aquatic organisms is crucial, including protecting endemic species and controlling invasive species. From a circular economy perspective, the sustainable use of aquatic species as a source of bioactive molecules is an area that is i
Externí odkaz:
https://doaj.org/article/ac0ef4220ae74f8981b60f24a3db427b
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101399- (2024)
The aim of this study deals with characterize the volatile profiles of gluten free flours and bakery products. An appropriate HS-SPME/GC–MS methods for the quantification analyses was performed and corn starch solid as standards was used. 34 differ
Externí odkaz:
https://doaj.org/article/7d9975235e884e31a3c7b8921357b83b
Autor:
Salvatore Barreca, Michele Marco Mizio Mancuso, Daniel Sacristán, Andrea Pace, Dario Savoca, Santino Orecchio
Publikováno v:
Toxics, Vol 12, Iss 1, p 28 (2023)
Perfluorooctanoic acid (PFOA) in environmental matrices is increasingly being studied due to its environmental persistence, global occurrence, bioaccumulation, and associated human health risks. Some indoor environments can significantly impact the h
Externí odkaz:
https://doaj.org/article/6eeca5c4653243e385ea7eac64afbc2a
Autor:
Diana Amorello, Santino Orecchio
Publikováno v:
Pollutants, Vol 1, Iss 4, Pp 270-277 (2021)
Edible mushrooms are a food source with interesting nutritional values. The chief objective of this research was to develop a consistent method for the quantitative ultra-trace analysis of Pt in mushrooms, which is complex because it cannot be readil
Externí odkaz:
https://doaj.org/article/0c09e73fd99d4615af5c4145f103a17a
Autor:
Dario Savoca, Salvatore Barreca, Riccardo Lo Coco, Diletta Punginelli, Santino Orecchio, Antonella Maccotta
Publikováno v:
Environments, Vol 10, Iss 6, p 99 (2023)
This review is a survey of recent progress in studies concerning the impact of phthalic acid esters in aquatic organisms. After introducing the classification, properties, sources, fate, and toxic effects related to phthalates, an overview of the tec
Externí odkaz:
https://doaj.org/article/ead23a4a544547299692fb629417ca9d
Publikováno v:
Separations, Vol 10, Iss 5, p 311 (2023)
Poly-diallyldimethylammonium (PDADMAC) chloride is a flocculant agent extensively used in water clarification treatments. Commercial polyelectrolyte formulations often contain residual monomer (DADMAC), reaction by-products and other reactants as con
Externí odkaz:
https://doaj.org/article/04f9e4dec41b4befa1be343f88eadc25
Publikováno v:
Atmosphere, Vol 13, Iss 11, p 1799 (2022)
Studies on indoor air quality are indispensable when considering that people spend approximately 85% of their time in confined environments. This short review mostly takes into consideration research that uses passive samplers to evaluate the quality
Externí odkaz:
https://doaj.org/article/214aefa6b1be4d51955bd63eba9fa45a
Autor:
Simona Rubino, Rosa Alduina, Patrizia Cancemi, Maria Assunta Girasolo, Vita Di Stefano, Santino Orecchio, Silvestre Buscemi, Ivana Pibiri
Publikováno v:
Molecules, Vol 25, Iss 19, p 4487 (2020)
Two mononuclear Pd(II) complexes [PdCl2(pfptp)] (1) and [PdCl2(pfhtp)] (2), with ligands 2-(3-perfluoropropyl-1-methyl-1,2,4-triazole-5yl)-pyridine (pfptp) and 2-(3-perfluoroheptyl-1-methyl-1,2,4-triazole-5yl)-pyridine (pfhtp), were synthesized and s
Externí odkaz:
https://doaj.org/article/e96037a7bb84447188a836cb17dcbdf6
Autor:
Santino Orecchio, Diana Amorello
Publikováno v:
Foods, Vol 8, Iss 2, p 59 (2019)
Potato is a starchy, tuberous crop from the perennial Solanum tuberosum having high nutritional values. This paper is the first analytical approach to quantify Pt and Rh in vegetal food. In this study a total of 38 different potato samples produced i
Externí odkaz:
https://doaj.org/article/d1c6f2ab524c4c1d9b0568dbd44849e7
Autor:
Antonella Maggio, Santino Orecchio
Publikováno v:
Foods, Vol 7, Iss 6, p 95 (2018)
The aim of this study (first analytical approach) was to obtain data concerning the fatty acid composition of gluten-free foods (bakery products) for celiac people. The study included 35 different products (snacks, biscuits, bakery products, pasta, f
Externí odkaz:
https://doaj.org/article/627321eb90374680a6a6f521a7719be5