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Citation: L. Cossignani et al., Structural changes of triacylglycerol and diacylglycerol fractions during olive drupe ripening, EUR FOOD RE, 212(2), 2001, pp. 160-164

Authors: Damiani, P Cossignani, L Simonetti, MS Santinelli, F

Citation: P. Damiani et al., Prediction of isocratic nonaqueous reversed-phase high-performance liquid chromatography retention parameters and response factors of triacylglycerols detected by an ultraviolet-diode array-evaporative light-scattering on-line system, J CHROM SCI, 38(5), 2000, pp. 195-199

Authors: Neri, A Simonetti, MS Cossignani, L Damiani, P

Citation: A. Neri et al., Identification of cocoa butter equivalents added to cocoa butter by fatty acid composition of the triacylglycerol sub-fractions separated by Ag+-HPLC- II, Z LEBENSM U, 208(3), 1999, pp. 198-202

Authors: Cossignani, L Simonetti, MS Neri, A Damiani, P

Citation: L. Cossignani et al., Structural analysis of triacylglycerol fraction and some of its sub-fractions from an eicosapentaenoic acid docosahexaenoic acid dietary supplement, Z LEBENSM U, 208(3), 1999, pp. 203-207

Authors: Favretto, LG Campisi, B Favretto, L Simonetti, MS Cossignani, L Damiani, P

Citation: Lg. Favretto et al., Cross-validation in linear discriminant analysis of triacylglycerol structural data from Istrian olive oils, J AOAC INT, 82(6), 1999, pp. 1489-1494