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  • Matteo Bonoli, Vito Verardo, Emanuele Marconi, Maria Fiorenza Caboni
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 2004 (First Publication: 1 August 2004)
  • Phenolic compounds are found in both free and bound forms in cereals. The majority is in the insoluble bound form, that is, bound to cell wall material, such as ferulic acid and its derivatives. TheExpand
  • F. Pasini, V. Verardo, Lorenzo Cerretani, M. Caboni, L. F. D’Antuono
  • Chemistry, Medicine
  • Journal of the science of food and agriculture
  • 2011 (First Publication: 1 December 2011)
  • BACKGROUND Salad crops of the Brassicaceae family, such as Diplotaxis tenuifolia and Eruca vesicaria, commonly referred to as 'rocket salads', have attracted considerable interest as culinaryExpand
  • M. Bonoli, E. Marconi, M. Caboni
  • Chemistry, Medicine
  • Journal of chromatography. A
  • 2004 (First Publication: 1 November 2004)
  • Phenolic compounds exist in free and bound forms in cereals. The efficiency, reliability and suitability of recovering free phenolic compounds from barley by conventional, solid-liquid andExpand
  • Ana María Gómez-Caravaca, Antonio Segura-Carretero, Alberto Fernandez-Gutiérrez, Maria Fiorenza Caboni
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 2011 (First Publication: 22 September 2011)
  • A new liquid chromatography methodology coupled to a diode array detector and a time-of-flight mass spectrometer has been developed for the simultaneous determination of phenolic compounds andExpand
    Photoxidation of cholesterol and lipids of raw turkey patties packed in vessels with transparent shrink film was studied during storage at 4 °C under commercial retail conditions. Two differentExpand
  • Chiara Cevoli, Lorenzo Cerretani, Antoine Gori, Maria Fiorenza Caboni, Tullia Gallina Toschi, Angelo Fabbri
  • Chemistry, Medicine
  • Food chemistry
  • 2011 (First Publication: 1 December 2011)
  • An electronic nose based on an array of 6 metal oxide semiconductor sensors was used, jointly with artificial neural network (ANN) method, to classify Pecorino cheeses according to their ripeningExpand