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]
Verardo V.; Pasini F.; Iafelice G. ; Messia M. C.; Marconi E.; Caboni M. F., Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2010, 58, pp. 3586 - 3590 [articolo]
Armaforte E. ; Curran E. ; Huppertz T. ; Ryan C. A.; Caboni M. F. ; O’Connor P. M.; Ross R. P. ; Hirtz C. ; Sommerer N.; Chevalier F.; Kelly A. L., Proteins and proteolysis in pre-term and term human milk and possible implications for infant formulae., «INTERNATIONAL DAIRY JOURNAL», 2010, 20, pp. 715 - 723 [articolo]
Comandini P.;Verardo V.; Maiocchi P.; Caboni M. F., Accelerated oxidation: Comparative study of a new reactor
with oxidation stability instrument, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2009, 111, pp. 933 - 940 [articolo]
