FEDERICA PASINI; VITO VERARDO; Thayra MORENO TRUJILLO; Eduardo GUERRA HERNANDEZ; Belen GARCIA VILLANOVA; Elevina Pérez; Maria Caboni, EFFECT OF TECHNOLOGICAL PROCESSES ON THE BIOACTIVE PROPERTIES OF COCOA (Theobroma Cacao L.), in: ISANH Polyphenols 2014, 2014(atti di: ISANH Polyphenols 2014, Lisbona (Portogallo), 4-6 giugno 2014) [atti di convegno-poster]
Verardo, Vito; Garcia-Salas, Patricia; Baldi, Elena; Segura-Carretero, Antonio; Fernandez-Gutierrez, Alberto; Caboni, Maria Fiorenza, Pomegranate seeds as a source of nutraceutical oil naturally rich in bioactive lipids, «FOOD RESEARCH INTERNATIONAL», 2014, 65, pp. 445 - 452 [articolo]
Silvia, Gardinia; Federica, Pasini; Gian Luigi, Marcazzana; Maria Fiorenza, Caboni, Buckwheat honey: screening of composition and general properties, in: World Beekeepingr Awards 2013, 2013(atti di: APIMONDIA, Kyiv, 29 settembre-3 ottobre 2013) [atti di convegno-poster]
Pasini, Federica; Silvia, Gardini; Gian Luigi, Marcazzan; Caboni, Maria, Buckwheat honeys: Screening of composition and properties, «FOOD CHEMISTRY», 2013, 141, pp. 2802 - 2811 [articolo]
Gori A.; Cevoli C.; Fabbri A.; Caboni M.F.; Losi G., A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks, «JOURNAL OF FOOD ENGINEERING», 2012, 109(3), pp. 525 - 530 [articolo]
Gori A; Cevoli C; Melia S; Nocetti M; Fabbri A; Caboni MF; Losi G, Prediction of seasonal variation of butters by computing the fatty acids composition with artificial neural networks, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2011, 113(11), pp. 1412 - 1419 [articolo]
A. Gianotti; F. Danesi; V. Verardo; D. I. Serrazanetti; V. Valli; A. Russo; Y. Riciputi; N. Tossani; M. F. Caboni; M. E. Guerzoni; A. Bordoni, Role of cereal type and processing in whole grain in vivo protection from oxidative stress, «FRONTIERS IN BIOSCIENCE», 2011, 16, pp. 1609 - 1618 [articolo]
Pelillo M.;
Ferioli F.; Iafelice G.;
Marconi E.;
Caboni M.F., Characterisation of the phospholipid fraction of hulled and naked tetraploid and hexaploid wheats, «JOURNAL OF CEREAL SCIENCE», 2010, 51, pp. 120 - 126 [articolo]
L. Cerretani; A. Gori; T. Gallina-Toschi; M.F. Caboni, Chemical and sensorial evaluations of Italian Pecorino cheese, in: Proceedings Fourth European Conference on Sensory and Consumer Research. A Sense of Quality, s.l, s.n, 2010, pp. P2.138 - P2.138 (atti di: Fourth European Conference on Sensory and Consumer Research. A Sense of Quality, Vitoria-Gasteiz (Spain), 5-8 September 2010) [atti di convegno-abstract]
Ferioli F.; Dutta P.C.; M.F. Caboni, Cholesterol and lipid oxidation in raw and pan-fried minced beef stored under aerobic packaging, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2010, 90, pp. 1050 - 1055 [articolo]
Gómez-Caravaca A.M; Verardo V.; Caboni M.F., Chromatographic techniques for the determination of alkyl-phenols, tocopherols and other minor polar compounds in raw and roasted cold pressed cashew nut oils, «JOURNAL OF CHROMATOGRAPHY A», 2010, 1217, pp. 7411 - 7417 [articolo]
Lerma-García M. J. ; Gori A.; Cerretani L.; Simó-Alfonso E. F.;Caboni M. F., Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy, «JOURNAL OF DAIRY SCIENCE», 2010, 93, pp. 4490 - 4496 [articolo]
Ferioli F.; Caboni M.F., Composition of phospholipid fraction in raw chicken meat
and pre-cooked chicken patties: influence of feeding fat sources
and processing technology, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2010, 231, pp. 117 - 126 [articolo]
Verardo V.; Riciputi Y.; Trivisonno M.C.; Marconi E.; Caboni M.F., Effect of the addition of air-classified barley flours on the lipid
stability of bakery products, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2010, 231, pp. 303 - 319 [articolo]
Verardo V. ; Arráez-Román D. ; Segura-Carretero A. ; Marconi E. ; Fernández-Gutiérrez A.; Caboni M.F., Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography–electrospray ionization-time of flight-mass spectrometry (RP-HPLC – ESI-TOF-MS)., «JOURNAL OF CEREAL SCIENCE», 2010, 52, pp. 170 - 176 [articolo]
