| 1 |
Estimation of the main compositional features of grated Parmigiano Reggiano cheese by a simple capacitive technique
Cevoli C, Ragni L, Iaccheri E, Gori A, Caboni MF, Guarnieri A, Berardinelli A
Journal of Food Engineering, 149, 181, 2015 |
| 2 |
Analysis of glycerophospho-and sphingolipids by CE
Montealegre C, Verardo V, Marina ML, Caboni MF
Electrophoresis, 35(6), 779, 2014 |
| 3 |
A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks
Gori A, Cevoli C, Fabbri A, Caboni MF, Losi G
Journal of Food Engineering, 109(3), 525, 2012 |
| 4 |
Quality parameter assessment of grated Parmigiano-Reggiano cheese by waveguide spectroscopy
Cevoli C, Ragni L, Gori A, Berardinelli A, Caboni MF
Journal of Food Engineering, 113(2), 201, 2012 |
| 5 |
Development of a CE-ESI-microTOF-MS method for a rapid identification of phenolic compounds in buckwheat
Verardo V, Gomez-Caravaca AM, Segura-Carretero A, Caboni MF, Fernandez-Gutierrez A
Electrophoresis, 32(6-7), 669, 2011 |
| 6 |
Supercritical carbon dioxide extraction of phospholipids from dried egg yolk without organic modifier
Boselli E, Caboni MF
Journal of Supercritical Fluids, 19(1), 45, 2000 |
