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Calcium biofortification and bioaccessibility in soilless “baby leaf” vegetable production
Calcium biofortification and bioaccessibility in soilless “baby leaf” vegetable production
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Calcium biofortification and bioaccessibility in soilless “baby leaf” vegetable production

D’Imperio, Massimiliano ; Renna, Massimiliano ; Cardinali, Angela ; Buttaro, Donato ; Serio, Francesco ; Santamaria, Pietro

Food chemistry, 2016-12, Vol.213, p.149-156 [Periódico revisado por pares]

England: Elsevier Ltd

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2
NMR and statistical study of olive oils from Lazio: A geographical, ecological and agronomic characterization
NMR and statistical study of olive oils from Lazio: A geographical, ecological and agronomic characterization
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NMR and statistical study of olive oils from Lazio: A geographical, ecological and agronomic characterization

D’Imperio, Marco ; Mannina, Luisa ; Capitani, Donatella ; Bidet, Olivier ; Rossi, Enrico ; Bucarelli, Francesco M. ; Quaglia, Giovanni B. ; Segre, Annalaura

Food chemistry, 2007, Vol.105 (3), p.1256-1267 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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3
Statistical analysis on Sicilian olive oils
Statistical analysis on Sicilian olive oils
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Statistical analysis on Sicilian olive oils

D’Imperio, Marco ; Dugo, Giacomo ; Alfa, Maria ; Mannina, Luisa ; Segre, A.L.

Food chemistry, 2007, Vol.102 (3), p.956-965 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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4
Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds
Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds
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Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds

Imperio, Daniela ; Bordiga, Matteo ; Passos, Claudia P. ; Silva, Soraia P. ; Coimbra, Manuel A. ; Travaglia, Fabiano ; Arlorio, Marco ; Coïsson, Jean Daniel ; Panza, Luigi

Food chemistry, 2021-05, Vol.344, p.128588-128588, Article 128588 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Determination of some inorganic anions and heavy metals in D.O.C. Golden and Amber Marsala wines: statistical study of the influence of ageing period, colour and sugar content
Determination of some inorganic anions and heavy metals in D.O.C. Golden and Amber Marsala wines: statistical study of the influence of ageing period, colour and sugar content
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Determination of some inorganic anions and heavy metals in D.O.C. Golden and Amber Marsala wines: statistical study of the influence of ageing period, colour and sugar content

Dugo, Giacomo ; La Pera, Lara ; Pellicanó, Teresa Maria ; Di Bella, Giuseppa ; D’Imperio, Marco

Food chemistry, 2005-06, Vol.91 (2), p.355-363 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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6
Techno-functional properties of tomato puree fortified with anthocyanin pigments
Techno-functional properties of tomato puree fortified with anthocyanin pigments
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Techno-functional properties of tomato puree fortified with anthocyanin pigments

Gerardi, C. ; Albano, C. ; Calabriso, N. ; Carluccio, M.A. ; Durante, M. ; Mita, G. ; Renna, M. ; Serio, F. ; Blando, F.

Food chemistry, 2018-02, Vol.240, p.1184-1192 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy
Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy
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Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy

Lerma-García, M.J. ; Ramis-Ramos, G. ; Herrero-Martínez, J.M. ; Simó-Alfonso, E.F.

Food chemistry, 2010, Vol.118 (1), p.78-83 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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8
Multivariate analysis of NMR fingerprint of the unsaponifiable fraction of virgin olive oils for authentication purposes
Multivariate analysis of NMR fingerprint of the unsaponifiable fraction of virgin olive oils for authentication purposes
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Multivariate analysis of NMR fingerprint of the unsaponifiable fraction of virgin olive oils for authentication purposes

Alonso-Salces, R.M. ; Héberger, K. ; Holland, M.V. ; Moreno-Rojas, J.M. ; Mariani, C. ; Bellan, G. ; Reniero, F. ; Guillou, C.

Food chemistry, 2010-02, Vol.118 (4), p.956-965 [Periódico revisado por pares]

Elsevier Ltd

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9
Characterisation of the geographical origin of Western Greek virgin olive oils based on instrumental and multivariate statistical analysis
Characterisation of the geographical origin of Western Greek virgin olive oils based on instrumental and multivariate statistical analysis
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Characterisation of the geographical origin of Western Greek virgin olive oils based on instrumental and multivariate statistical analysis

Longobardi, F. ; Ventrella, A. ; Casiello, G. ; Sacco, D. ; Tasioula-Margari, M. ; Kiritsakis, A.K. ; Kontominas, M.G.

Food chemistry, 2012-07, Vol.133 (1), p.169-175 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
Prediction of the genetic variety of Spanish extra virgin olive oils using fatty acid and phenolic compound profiles established by direct infusion mass spectrometry
Prediction of the genetic variety of Spanish extra virgin olive oils using fatty acid and phenolic compound profiles established by direct infusion mass spectrometry
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Prediction of the genetic variety of Spanish extra virgin olive oils using fatty acid and phenolic compound profiles established by direct infusion mass spectrometry

Lerma-García, M.J. ; Herrero-Martínez, J.M. ; Ramis-Ramos, G. ; Simó-Alfonso, E.F.

Food chemistry, 2008-06, Vol.108 (3), p.1142-1148 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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