V. Verardo; F. Ferioli; Y. Riciputi; G. Iafelice; E. Marconi; M.F. Caboni, Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions., «FOOD CHEMISTRY», 2009, 114, pp. 472 - 477 [Scientific article]
A. G. Sabatini; G. L. Marcazzan; M. F.Caboni;
S. Bogdanov; L. Bicudo de Almeida-Muradian, Quality and standardisation of Royal Jelly, «JOURNAL OF APIPRODUCT AND APIMEDICAL SCIENCE», 2009, 1, pp. 16 - 21 [Scientific article]
BIANCHI M.; FERIOLI F.; PETRACCI M.; CABONI M.F.; CAVANI C., The influence of dietary lipid source on quality characteristics
of raw and processed chicken meat, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2009, 229, pp. 339 - 348 [Scientific article]
P. Comandini; G. Blanda; A. Cardinali; L. Cerretani; A. Bendini; M.F. Caboni, CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC, «JOURNAL OF SEPARATION SCIENCE», 2008, 31, pp. 3257 - 3264 [Scientific article]
V. Verardo; M. Bonoli; E. Marconi; M. Caboni, Determination of free flavan-3-ols content in barley (Hordeum vulgare L.) air-classified flours: comparative study of HPLC-DAD/MS and spectrophotometric determinations, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2008, 56, pp. 6944 - 6948 [Scientific article]
A. M. Gómez-Caravaca; V. Verardo; A. Segura-Carretero;
M. F. Caboni; A. Fernández-Gutiérrez, Development of a rapid method to determine phenolic and other polar compounds in walnut by capillary electrophoresis–electrospray ionization time-of-flight mass spectrometry, «JOURNAL OF CHROMATOGRAPHY A», 2008, 1209, pp. 238 - 245 [Scientific article]
Iafelice G.; Caboni M.F.; Cubadda R.; Di Criscio T.; Trivisonno M.C.; Marconi E., Development of functional spaghetti enriched with long chain omega-3 fatty acids, «CEREAL CHEMISTRY», 2008, 85, pp. 146 - 151 [Scientific article]
Verardo V.; Bonoli M.; Marconi M.; Caboni M.F., distribution of bound hydrocinnamic and their glycosyl esters in barley (Hordeum vulgare L.) air classified flour: comparative study brtween RP-HPLC/MS and spectrophotometric analysis, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2008, 56, pp. 11900 - 11905 [Scientific article]
FERIOLI F. ; CASTAGNETTI G. B. ; CABONI M.F., Effect of different storage conditions on the lipid fraction of a vegetable cream, «JOURNAL OF FOOD QUALITY», 2008, 31, pp. 446 - 464 [Scientific article]
M. Bonoli; M.F. Caboni; M.T. Rodriguez-Estrada; G. Lercker., Effect of processing technology on the quality and composition of lipids of precooked chicken patties, «INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY», 2008, 43, pp. 296 - 308 [Scientific article]
F. Ferioli; M.F.Caboni; P.C. Dutta, Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere, «MEAT SCIENCE», 2008, 80, pp. 681 - 685 [Scientific article]
Pinnavaia G.; Caboni M., C'è pasta per te..., «IL DIVULGATORE», 2007, 7/8, pp. 34 - 39 [Scientific article]
F. Ferioli; G. L. Marcazzan; M. F. Caboni, Determination of (E)-10-hydroxy-2-decenoic acid content in pure royal jelly: a comparison between a new CZE method and HPLC, «JOURNAL OF SEPARATION SCIENCE», 2007, 30, pp. 1061 - 1069 [Scientific article]
Bonoli M. ; Caboni M. F.; Rodriguez-Estrada M.T. ; Lercker G., Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties, «FOOD CHEMISTRY», 2007, 101, pp. 1327 - 1337 [Scientific article]
M.C. Messia; G. Iafelice; M.C. Trivisonno.; V. Verardo; A. Fratianni; M.F. Caboni; G. Panfili; E. Marconi, Effetto dei processi di trasformazione sulla qualità di ovoprodotti e pasta confezionate con ovoprodotti, in: Atti del 6° Congresso Nazionale di Chimica degli Alimenti, ALESSANDRIA, Editore Taro di Giuseppe Danielli, 2007, pp. 237 - 241 (atti di: Congresso Nazionale di Chimica degli Alimenti, Fondazione Ferrero, Alba, 7 - 10/11/2006) [Contribution to conference proceedings]
