Sfoglia per Autore
Effects of dietary supplementation and storage conditions on the oxidative stability pork meat lipids
2007-01-01 F. CUMELLA; M. MASSIMINI; V. CARDENIA; A. POERIO; M. T. RODRIGUEZ-ESTRADA; G. LERCKER.
Effect of dietary supplementation on the photoxidative stability of lipids from beef meat, during storage under commercial retail conditions
2007-01-01 V. CARDENIA; A. POERIO; F. CUMELLA; M. C. VENTURINI; M. MASSIMINI; M. T. RODRIGUEZ-ESTRADA; G. LERCKER
Effetti dell’alimentazione e delle condizioni di conservazione sulla stabilità ossidativa dei lipidi da carne di suino
2008-01-01 V. Cardenia; M.T. Rodriguez-Estrada; F. Cumella; M. Massimini; G. Lercker
ANALISI MULTIRESIDUO DI AGROFARMACI SU ALIMENTI DI ORIGINE VEGETALE SECONDO LA METODOLOGIA QuEChERS: STUDIO PRELIMINARE
2008-01-01 LORENZINI, RITA; V. Burato; M. Dalla Bella; M. Doria; BRASCHI, ILARIA; FLORI, PAOLO; CARDENIA, VLADIMIRO; R. Boni
Effect of dietary supplementation on cholesterol photoxidation of beef meat, during storage under commercial retail conditions
2008-01-01 V. CARDENIA; M. MASSIMINI; M. T. RODRIGUEZ-ESTRADA; G. LERCKER
Prooxidant Mechanisms of Free Fatty Acids in Stripped Soybean Oil-in-Water Emulsions
2009-01-01 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
2009-01-01 T. Waraho; V. Cardenia; M. T. Rodriguez-Estrada; D. J. McClements; E. A. Decker
Lipid oxidation in emulsified food products
2010-01-01 T. Waraho; V. Cardenia; E. A. Decker; D. J. McClements
Attività antiossidante della 1,2-dioleilfosfatidilcolina (DOPC) in emulsioni olio-in-acqua, in funzione della concentrazione e del pH
2010-01-01 V. CARDENIA; T. WARAHO; M. T. RODRIGUEZ-ESTRADA; G. LERCKER; E. DECKER
Antioxidant role of DOPC in stripped soybean oil-in-water emulsion as related to pH and DOPC concentration
2010-01-01 V. CARDENIA; T. WARAHO; M. T. RODRIGUEZ-ESTRADA; G. LERCKER; E. A. DECKER
"Questione di Chimica" Bologna e Genova (Festival della Scienza) Attività: Maionese shakerata, maionese tagadà, maionese cosa sa?
2011-01-01 T. Gallina Toschi; L. Ragni; G. Bonaga; P. Comandini; A. Berardinelli; V. Cardenia; C. Cevoli; S. Amadori
Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions
2011-01-01 V. Cardenia; M. T. Rodriguez-Estrada; F. Cumella; L. Sardi; G. Della Casa; G. Lercker
Antioxidant and prooxidant activity behavior of phospholipids in stripped soybean oil-in-water emulsions
2011-01-01 V. Cardenia; T. Waraho; M. T. Rodriguez-Estrada; D. J. McClements; E. A. Decker
Effects of the rearing systems on the oxidative stability of chicken meat
2011-01-01 A. Funaro; V. Cardenia; M. Petracci; C. Cavani; M.T. Rodriguez-Estrada
Oxidative stability of sardines as related to storage conditions
2012-01-01 V. Cardenia; M.T. Rodriguez-Estrada; E. Baldacci; G. Lercker
Antioxidant effects of mono- and diacylglycerols in non-stripped and stripped soybean oil-in-water emulsions
2012-01-01 T. Waraho; V. Cardenia; Y. Nishino; K. N. Seneviratne; M. T. Rodriguez-Estrada; D. J. McClements; E. A. Decker
Analysis of cholesterol oxidation products by Fast gas chromatography/mass spectrometry
2012-01-01 V. Cardenia; M. T. Rodriguez-Estrada; E. Baldacci; S. Savioli; G. Lercker
Comparison of Fast GC/MS and conventional GC/MS for the determination of cholesterol oxidation products
2012-01-01 V. Cardenia; M.T. Rodriguez-Estrada; G. Lercker
Effect of microwave heating on fatty acid methyl esters, as related to their unsaturation degree
2012-01-01 V. Cardenia; M. T. Rodriguez-Estrada; L. E. Converso; G. Lercker
Cholesterol photosensitized oxidation in muscle foods
2012-01-01 E. Boselli; V. Cardenia; M. T. Rodriguez-Estrada
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