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) [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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
Quirantes-Piné R.; Verardo V.; Arraez-Román D.; Caboni M.F.; Segura-Carretero A.; Fernández-Gutiérrez A., Assessment of phenolic compounds and their metabolites in biological samples: comparison of different extraction procedures and identification by HPLC/nanoLC-ESI-TOF (MS), in: International Conference on Foodomics - Abstract Book, s.l, s.n, 2009, pp. 101 - 101 (atti di: International Conference on Foodomics, Cesena, Italy, 28 29 maggio, 2009) [Abstract]
Verardo V.; Bendini A.; Cerretani L.; Malaguti D.; Cozzolino E.; M. F. Caboni, CAPILLARY GAS CHROMATOGRAPHY ANALYSIS OF LIPID COMPOSITION AND EVALUATION OF PHENOLIC COMPOUNDS
BY MICELLAR ELECTROKINETIC CHROMATOGRAPHY IN ITALIAN WALNUT (JUGLANS REGIA L.): IRRIGATION AND
FERTILIZATION INFLUENCE, «JOURNAL OF FOOD QUALITY», 2009, 32, pp. 262 - 281 [Scientific article]
G. Iafelice; V. Verardo; E. Marconi; M.F. Caboni, Characterization of total, free and esterified phytosterols in tetraploid and hexaploid wheats, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2009, 57, pp. 2267 - 2273 [Scientific article]
E. Boselli; M. T. Rodriguez-Estrada; G. Fedrizzi; M. F. Caboni, Cholesterol photosensitised oxidation of beef meat under standard and modified atmosphere at retail conditions, «MEAT SCIENCE», 2009, 81, pp. 224 - 229 [Scientific article]
PASINI F.; CERRETANI L.; BENDINI A.; ROSSI A.; CABONI M. F., Evaluation of different storage temperature on the shelf-life of extra virgin olive oils, «AGRO FOOD INDUSTRY HI-TECH», 2009, 20, pp. 9 - 11 [Scientific article]
