AAAAAA

   
Results: 1-11 |
Results: 11
Analysis of bacterial lipodepsipeptides by matrix-assisted laser desorption/ionisation time-of-flight and high-performance liquid chromatography withelectrospray mass spectrometry
Authors: Monti, SM Gallo, M Ferracane, R Borrelli, RC Ritieni, A Greco, ML Graniti, A Fogliano, V
Citation: Sm. Monti et al., Analysis of bacterial lipodepsipeptides by matrix-assisted laser desorption/ionisation time-of-flight and high-performance liquid chromatography withelectrospray mass spectrometry, RAP C MASS, 15(8), 2001, pp. 623-628
Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a modelsystem
Authors: Monti, SM Ritieni, A Sacchi, R Skog, K Borgen, E Fogliano, V
Citation: Sm. Monti et al., Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a modelsystem, J AGR FOOD, 49(8), 2001, pp. 3969-3975
Simultaneous determination of beauvericin, enniatins, and fusaproliferin by high performance liquid chromatography
Authors: Monti, SM Fogliano, V Logrieco, A Ferracane, R Ritieni, A
Citation: Sm. Monti et al., Simultaneous determination of beauvericin, enniatins, and fusaproliferin by high performance liquid chromatography, J AGR FOOD, 48(8), 2000, pp. 3317-3320
A comparison of color formation and Maillard reaction products of a lactose-lysine and lactose-N-alpha-acetyllysine model system
Authors: Monti, SM Borrelli, RC Ritieni, A Fogliano, V
Citation: Sm. Monti et al., A comparison of color formation and Maillard reaction products of a lactose-lysine and lactose-N-alpha-acetyllysine model system, J AGR FOOD, 48(4), 2000, pp. 1041-1046
Formation of coloured Maillard reaction products in a gluten-glucose modelsystem
Authors: Fogliano, V Monti, SM Musella, T Randazzo, G Ritieni, A
Citation: V. Fogliano et al., Formation of coloured Maillard reaction products in a gluten-glucose modelsystem, FOOD CHEM, 66(3), 1999, pp. 293-299
Antioxidant activity of virgin olive oil phenolic compounds in a micellar system
Authors: Fogliano, V Ritieni, A Monti, SM Gallo, M Della Medaglia, D Ambrosino, ML Sacchi, R
Citation: V. Fogliano et al., Antioxidant activity of virgin olive oil phenolic compounds in a micellar system, J SCI FOOD, 79(13), 1999, pp. 1803-1808
Stability of fusaproliferin, a mycotoxin from Fusarium spp
Authors: Ritieni, A Monti, SM Moretti, A Logrieco, A Gallo, M Ferracane, R Fogliano, V
Citation: A. Ritieni et al., Stability of fusaproliferin, a mycotoxin from Fusarium spp, J SCI FOOD, 79(12), 1999, pp. 1676-1680
LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system
Authors: Monti, SM Ritieni, A Graziani, G Randazzo, G Mannina, L Segre, AL Fogliano, V
Citation: Sm. Monti et al., LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system, J AGR FOOD, 47(4), 1999, pp. 1506-1513
Extraction of azadirachtin A from neem seed kernels by supercritical fluidand its evaluation by HPLC and LC/MS
Authors: Ambrosino, P Fresa, R Fogliano, V Monti, SM Ritieni, A
Citation: P. Ambrosino et al., Extraction of azadirachtin A from neem seed kernels by supercritical fluidand its evaluation by HPLC and LC/MS, J AGR FOOD, 47(12), 1999, pp. 5252-5256
Convenient synthesis of lactuloselysine and its use for LC-MS analysis in milk-like model systems
Authors: Vinale, F Monti, SM Panunzi, B Fogliano, V
Citation: F. Vinale et al., Convenient synthesis of lactuloselysine and its use for LC-MS analysis in milk-like model systems, J AGR FOOD, 47(11), 1999, pp. 4700-4706
Polyclonal antibodies against fusaproliferin
Authors: Monti, SM Fogliano, V Randazzo, G Peluso, G Logrieco, A Ritieni, A
Citation: Sm. Monti et al., Polyclonal antibodies against fusaproliferin, CAN J MICRO, 45(1), 1999, pp. 45-50
Risultati: 1-11 |