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Results:
1-7
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Results: 7
Authors:
Vichi, S
Pizzale, L
Toffano, E
Bortolomeazzi, R
Conte, L
Citation: S. Vichi et al., Detection of hazelnut oil in virgin olive oil by assessment of free sterols and triacylglycerols, J AOAC INT, 84(5), 2001, pp. 1534-1541
Authors:
Bortolomeazzi, R
Berno, P
Pizzale, L
Conte, LS
Citation: R. Bortolomeazzi et al., Sesquiterpene, alkene, and alkane hydrocarbons in virgin olive oils of different varieties and geographical origins, J AGR FOOD, 49(7), 2001, pp. 3278-3283
Authors:
Bortolomeazzi, R
De Zan, M
Pizzale, L
Conte, LS
Citation: R. Bortolomeazzi et al., Identification of new steroidal hydrocarbons in refined oils and the role of hydroxy sterols as possible precursors, J AGR FOOD, 48(4), 2000, pp. 1101-1105
Authors:
Bortolomeazzi, R
Pizzale, L
Lercker, G
Citation: R. Bortolomeazzi et al., Thermal stability of 7-trimethylsilylperoxy-cholest-5-ene 3 beta-acetates at high temperature, GRASAS ACEI, 51(3), 2000, pp. 163-167
Authors:
Bortolomeazzi, R
De Zan, M
Pizzale, L
Conte, LS
Citation: R. Bortolomeazzi et al., Mass spectrometry characterization of the 5 alpha-, 7 alpha-, and 7 beta-hydroxy derivatives of beta-sitosterol, campesterol, stigmasterol, and brassicasterol, J AGR FOOD, 47(8), 1999, pp. 3069-3074
Authors:
Lercker, G
Bortolomeazzi, R
Pizzale, L
Citation: G. Lercker et al., Formation of the 5,6-epoxy derivatives of 7-hydroxy-cholesteryl 3 beta-acetates during peroxidation of cholesteryl acetate, GRASAS ACEI, 50(3), 1999, pp. 193-198
Authors:
Conte, LS
Moret, S
Bortolomeazzi, R
Pizzale, L
Citation: Ls. Conte et al., The advancement of the assessment of food quality control as stressed by recent developments in analytical chemistry, ANN CHIM, 89(9-10), 1999, pp. 805-816
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