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Maria Teresa Rodriguez Estrada

Professoressa associata

Dipartimento di Scienze e Tecnologie Agro-Alimentari

Settore scientifico disciplinare: AGR/15 SCIENZE E TECNOLOGIE ALIMENTARI


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Pubblicazioni antecedenti il 2004


Buchgraber, M. and Androni, S. (Collaborators: Berndt, E.-M., Kaufmann-Horlacher, I., Lomnitz, A., Matissek, R., Maurer, R., Neuberger, G., Rodriguez-Estrada, M.T., Schreiner, M., Schulokat, S., Schut, M. and Wachter, N.). (2007). Gas liquid chromatographic determination of milk fat and cocoa butter equivalents in milk chocolate: interlaboratory study. J. AOAC Int. 90: 1326-1339 .


Buchgraber, M., Ulberth, F. and Anklam, E. (Collaborators: Bernaert, H., Cleenewerck, B., Hummert, C., Lamoureux, T., Lomnitz, A., Marchioni, E., Matissek, R., Medina, B., Rodriguez-Estrada, M.T., Timms, R.E., Veretout, O., Wachter, N. and Zijderfeld, H.). (2004). Method validation for detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate.J. AOAC Int. 87: 1164-1172.


Rodriguez-Estrada, M.T., Costa, A., Pelillo, M., Caboni, M.F. and Lercker, G. (2004). Comparison of COPs preparation methods for subsequent gas chromatographic analysis. J. AOAC Int. 87: 474-480.


Trinchero, A., Rodriguez-Estrada, M.T., Poerio, A., Reggiani, A., Tosi, M.R., Tugnoli, V. e Lercker, G. (2003). Alterazioni lipidiche in tessuti renali umani neoplastici. Progr. Nutr. 5: 221-227.


Rodriguez-Estrada, M.T., Tocco, N., Savioli, S. and Lercker, G. (2003). Effects of light, cooking and storage on lipid oxidation of ground turkey meat. In "Proceedings of the 25th World Congress and Exhibition of the ISF”, Bordeaux (France), 12-15 October, p. 10.


Lercker, G., Rodríguez-Estrada, M.T. and Bonoli, M. (2003). Analysis of the oxidation products of cis- and trans-octadecenoate methyl esters by capillary gas chromatography-ion-trap mass spectrometry. I. Epoxide and dimeric compounds. J. Chromatogr. A. 985: 333-342.


Cercaci, L., Rodríguez-Estrada, M.T. and Lercker, G. (2003). Solid-phase extraction-thin-layer chromatography-gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols. J. Chromatogr. A. 985: 211-220.


Buchgraber, M. and Ulberth, F. (Collaborators: Rosell, J.B., Dobson, G., Brown, R., Stanton, C., Hölmer, G., De Greyt, W., De Meulenaer, B., Proot, M., Delabie, L., Van de Broek, T., Rodriguez-Estrada, M.T., Juarez, M., Alonso, L., and Boskou, D.). (2002). Determination of low level trans unsaturation in physically refined vegetable oils by capillary GLC- Results of 3 intercomparison studies. Eur. J. Lipid Sci. Tech. 104: 792-799.


Rodríguez-Estrada, M. T. and Caboni, M. F. (2002). Determination of cholesterol oxidation products by high-performance liquid chromatography. In Cholesterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological Effects. F. Guardiola, P.C. Dutta, R. Codony and G. P. Savage eds. AOCS Press, Champaign (Illinois), 66-100.


Lercker, G. and Rodríguez-Estrada, M.T. (2002). Cholesterol oxidation mechanisms. In Cholesterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological Effects. F. Guardiola, P.C. Dutta, R. Codony and G. P. Savage eds. AOCS Press, Champaign (Illinois), 1-25.


Rodríguez-Estrada, M.T., Frega, N. and Lercker, G. (2002). Applications on thermostable polar capillary GC columns. Grasas y Aceites. 53: 76-83.


Savage, G. P., Dutta, P. and Rodríguez-Estrada, M. T. (2002). Cholesterol oxides: Their occurrence and methods to prevent their generation. Asian Pacific J. Clinical Nutr. 11: 72-78.


Buchgraber, M. and Ulberth, F. (Collaborators: Alonso, L., Boskou, D., Brown, R., De Greyt, W., Dobson, G., Hölmer, G., Proot, M., Rodriguez-Estrada, M. T., Rosell, J. B., Stanton, C. and Van de Brock, T.). (2001). Determination of trans octadecenoic fatty acids by silver-ion chromatography-gas liquid chromatography: an intercomparison of methods. J. AOAC Int. 84: 1490-1498.


Lercker, G and Rodríguez-Estrada, M. T. (2000). Cholesterol Oxidation: Presence of 7-ketocholesterol in different food products. J. Food Comp. Anal. 13: 625-631.


Lercker, G and Rodríguez-Estrada, M. T. (2000). Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods. J. Chromatogr. A. 881:105-129.


Rodríguez-Estrada, M. T., Capucci, F., Giovanardi, C. and Lercker, G. (2000). Gas Chromatographic Study on the Extent of Lipid Hydrolysis and Oxidation on UV-Irradiated Meat Products. In "Proceedings of the 23rd International Symposium on Capillary Chromatography”, Riva del Garda, 5-10 giugno, M06 (in CD).


Al-Ismail, K., Caboni, M. F., Rodríguez-Estrada, M. T. and Lercker, G. (1999). The influence of oxygen content on the extent of oxidation of model systems of mixtures of methyl oleate and methyl linoleate at different ratios. Grasas y Aceites. 50: 448-453.


Rodríguez-Estrada, M. T. and Gallina Toschi, T. (1999). Differences and problems of the main analytical methods for the separation of trans fatty acids. Recent Res. Devel. Oil Chem. 3: 59-72.


Dutta, P. C., Caboni, M. F., Diczfalusy, U., Dionisi, F., Dzeletovic, S., Grandgirard, A., Guardiola, F., Kumpulainem, J., Lebovics, V. K., Pihlava, J.-M., Rodríguez-Estrada, M. T. and Ulberth, F. (1999). Measurements of cholesterol oxides in foods: Results of an interlaboratory comparison study. In Natural Antioxidants and Anticarcinogens in Nutrition, Health and Disease (J.T. Kumpulainem and J.T. Salonen, eds.). The Royal Society of Chemistry, Cambridge (UK). pp. 309-315.


Rodríguez-Estrada, M. T., Caboni, M. F., Costa, A. and Lercker, G. (1998). Gas chromatographic analysis of cholesterol oxidation products on a thermostable medium polarity capillary column. J. High Resol. Chromatogr. 21: 509-512.


Caboni, M. F. and Rodríguez-Estrada, M. T. (1997). High-performance liquid chromatography coupled to evaporative light scattering detection in lipid analysis: some applications. Seminars in Food Analysis. 2: 159-169.


Caboni, M. F., Costa, A., Rodríguez-Estrada, M. T. and Lercker, G. (1997). High performance liquid chromatographic separation of cholesterol oxidation products. Chromatographia. 46: 151-155.


Rodriguez-Estrada, M. T., Penazzi, G., Caboni, M. F., Bertacco, G. and Lercker, G. (1997). Effect of different cooking methods on some lipid and protein components of hamburgers. Meat Sci. 45: 365-375.


Rodríguez-Estrada, M. T. (1996). Effect of Processing Technology and Ripening on Lipid Hydrolysis and Oxidation of Salami. In the "Proceedings of 1st. Workshop on the Developments in the Italian Ph.D. Research in Food Biotechnology", Università della Tuscia, Viterbo, 23-24 settembre, 54-57.


Lercker, G., Rodríguez-Estrada, M. T., Moret, S., Penazzi, G., Bertacco, G., Gallina Toschi, T., Conte, L. S. e Caboni, M. F. (1996). Su Alcune Determinazioni Analitiche Relative alla Caratterizzazione del Formaggio Grana Padano. In Grana Padano. Un formaggio di qualità. Consorzio per la tutela del formaggio Grana Padano, Milano. pp. 216-260.

Penazzi, G., Rodríguez-Estrada, M. T. e Lercker, G. (1996). Determinazione del Grado di Ossidazione del Colesterolo in Formaggi Commerciali a Base di Cagliata Fresca. Negli Atti del Convegno "Moderne Strategie Lattiero-Casearie", Milano, 21-22 febbraio, 141-143.


Rodríguez-Estrada, M. T., Penazzi, G. e Lercker, G. (1996). Determinazione di D-Amino Acidi in Formaggio a Base di Cagliata Fresca. Negli Atti del Convegno "Moderne Strategie Lattiero-Casearie", Milano, 21-22 febbraio, 131-134.


Lercker, G., Frega, N., Bocci, F. and Rodríguez-Estrada, M. T. (1995). High resolution gas chromatographic determination of diterpenic alcohols and sterols in coffee lipids. Chromatographia. 41: 29-33.


Moret, S., Cherubin, S., Rodríguez-Estrada, M. T. and Lercker, G. (1994). Determination of lysinoalanin by high performance liquid chromatography. J. High Resol. Chromatogr. 17: 827-580.


Rodríguez-Estrada, M. T., Chung, S. and Chinachoti, P. (1994). Solid extraction of cod frame and effects on ultrafiltration of the aqueous extract. J. Food Sci. 59: 799-803.


Gallina Toschi, T., Penazzi, G., Caboni, M. F., Rodríguez-Estrada, M. T. and Bertacco, G. (1994). Chromatographic study of cholesterol oxidation in some foods of animal origin. Ind. Conserve. 69: 115-117.