E. Chiavaro; M. T. Rodriguez-Estrada; E. Vittadini; N. Pellegrini, Microwave heating of different vegetable oils: relation between chemical and thermal parameters, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2010, 43, pp. 1104 - 1112 [Scientific article]
A. Bonora; D. Garbini; R. Lorenzini; M. Barbanera; G. Bonaga; M. T. Rodriguez-Estrada, BADGE and bis Phenol A: state of the art and new analytical acquisitions, in: Contaminants of edile fats and oils:analytical, normative issues and prevention, MILANO, Società Italiana per lo Studio delle Sostanze Gras, 2009, pp. 1 - 40 (atti di: Contaminants of edile fats and oils:analytical, normative issues and prevention, Udine (Italia), 12-13 novembre 2009) [Contribution to conference proceedings]
I. Soto-Rodríguez; P. J. Campillo-Velázquez; A. Alexander-Aguilera; M. T. Rodriguez-Estrada; G. Lercker; H. S. Garcia, Biochemical and histopathological effects of dietary oxidized cholesterol in rats, «JOURNAL OF APPLIED TOXICOLOGY», 2009, 29, pp. 715 - 723 [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]
E. Chiavaro; E. Vittadini; M. T. Rodriguez-Estrada;
L. Cerretani; L. Capelli; A. Bendini, Differential scanning calorimetry detection
of high oleic sunflower oil as adulterant
in extra virgin olive oil, «JOURNAL OF FOOD LIPIDS», 2009, 16, pp. 227 - 244 [Scientific article]
G. Pignoli; M. T. Rodriguez-Estrada; M. Mandrioli; L. Barbanti; L. Rizzi; G. Lercker., Effects of different rearing and feeding systems on lipid oxidation and antioxidant capacity of freeze-dried egg yolks, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2009, 57, pp. 11517 - 11527 [Scientific article]
L. Cerretani; A. Bendini; M. T. Rodriguez-Estrada; E. Vittadini; E. Chiavaro, Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds, «FOOD CHEMISTRY», 2009, 115, pp. 1381 - 1388 [Scientific article]
E. Chiavaro; C. Barnaba; E. Vittadini; M. T. Rodriguez-Estrada; L. Cerretani; A. Bendini, Microwave heating of different commercial categories of olive oil:
Part II. Effect on thermal properties, «FOOD CHEMISTRY», 2009, 115, pp. 1393 - 1400 [Scientific article]
M. Forchielli; G. Bersani; S. Talà; G. Grossi; M.T. Rodriguez; L. Martini; G. Lercker; C. Puggioli; M. Masi; R. Giardino, Plasma and liver levels of phytosterols and occurrence of cholestasis in rats nourisched parenterally, enterally and orally, in: , «CLINICAL NUTRITION SUPPLEMENTS», 2009, 4, pp. 156 - 156 (atti di: 31st ESPEN Congress, Vienna (Austria), August 29th-September 1st 2009) [Abstract]
T. Waraho; V. Cardenia; M. T. Rodriguez-Estrada; D. J. McClements; E. A. Decker, Prooxidant mechanisms of free fatty Acids in stripped soybean oil-in-water emulsions, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2009, 57, pp. 7112 - 7117 [Scientific article]
A. Bonora; D. Garbini; R. Lorenzini; M. Barbanera; G. Bonaga; M. T. Rodriguez-Estrada, QuEChERS extraction and LC-MS/MS analysis for Bisphenol A (BPA) and its BADGE derivates: food simulants vs food matrixes, in: 1st MS Food Day. Book of Abstracts, s.l, Società Chimica Italiana, 2009, pp. 272 - 272 (atti di: 1st MS Food Day, Parma (Italy), 2-3 Dicembre) [Abstract]
G. Pignoli; R. Bou; M. T. Rodriguez-Estrada; E. A. Decker, Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat, «MEAT SCIENCE», 2009, 83, pp. 412 - 416 [Scientific article]
R. Codony; F. Guardiola; P. Bondioli; P.C. Dutta; M.T. Rodriguez; H. Budzinski; E. Abad; M. Parini; M.D. Baucells; E. Blas, Caracterizacion de la calidad y seguridad de subproductos grasos de la cadena alimentaria para su uso en piensos, «EUROCARNE», 2008, 163, pp. 175 - 190 [Scientific article]
I. Soto-Rodríguez; P.J. Campillo Velázquez; J. Ortega-Martínez; M.T. Rodriguez-Estrada; G. Lercker; H.S. Garcia, Cholesterol oxidation in traditional Mexican dried and deep fried food products, «JOURNAL OF FOOD COMPOSITION AND ANALYSIS», 2008, 21, pp. 489 - 495 [Scientific article]
E. Chiavaro; E. Vittadini; M. T. Rodriguez-Estrada; L. Cerretani; A. Bendini, Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil, «FOOD CHEMISTRY», 2008, 110, pp. 248 - 256 [Scientific article]
