EUROPEAN FOOD RESEARCH AND TECHNOLOGY



Pubblicazioni

  • Evaluation of Italian extra virgin olive oils based on the phenolic compounds composition using multivariate statistical methods
    Klikarova Jitka, Ceslova Lenka, Kalendova Petra, Dugo Paola, Mondello Luigi, Cacciola Francesco
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, Issue: 6 JUN 2020, Pagine: 1241-1249, ISSN: 1438-2377 , Volume: 246
  • African baobab (Adansonia digitata) fruit as promising source of procyanidins
    Russo Marina, Ronci Maria Beatrice, Vilmercati Alessandra, Gionfriddo Matteo, Fanali Chiara, Dugo Laura, Locato Vittoria, Mondello Luigi, De Gara Laura
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, Issue: 2 FEB 2020, Pagine: 297-306, ISSN: 1438-2377 , Volume: 246
  • Evaluation of the availability of delphinidin and cyanidin-3-O-sambubioside from Hibiscus sabdariffa and 6-gingerol from Zingiber officinale in colon using liquid chromatography and mass spectrometry detection
    Oulad El Majdoub Yassine, Diouri Mohammed, Arena Paola, Arigo Adriana, Cacciola Francesco, Rigano Francesca, Dugo Paola, Mondello Luigi
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, Issue: 11 NOV 2019, Pagine: 2425-2433, ISSN: 1438-2377 , Volume: 245