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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.