PURCARO, GIORGIA
PURCARO, GIORGIA
A new microwave-assisted extraction technology for the profiling of free and esterified fatty acid in food matrices
2023-01-01 Donatella Ferrara, Angelica Fina, Chiara E. Cordero, Giorgia Purcaro
ACCURATE QUANTITATIVE PROFILING OF FATTY ACIDS IN PLANT-BASED FOOD USING BY ONE-STEP MICROWAVE-ASSISTED EXTRACTION AND DERIVATIZATION FOLLOWED BY COMPREHENSIVE TWO-DIMENSIONAL GAS CHROMATOGRAPHY WITH PARALLEL DETECTION BY FLAME IONIZATION DETECTOR AND MASS SPECTROMETRY
2024-01-01 Angelica Fina, Andrea Caratti, Donatella Ferrara, Giorgia Botta, Erica Liberto, Simone Apolloni, Marco Beccaria, Diego Carnaroglio, Giorgia Purcaro, Chiara Cordero*
Comparison of different extraction methods for the determination of fatty acid methyl esters in mussels’ samples
2023-01-01 Donatella Ferrara, Giulia Giacoppo, Marco Beccaria, Giorgia Purcaro
Improvement of the saponification process for mineral oil analysis using microwave-assisted saponification/extraction
2023-01-01 Gregory Bauwens, Donatella Ferrara, Giorgia Purcaro
MICROWAVE-ASSISTED EXTRACTION AND SAPONIFICATION TO INCREASE THE THROUGHPUT IN FOOD QUALITY ANALYSIS
2024-01-01 Donatella Ferrara, Nicola Ruin, Marco Beccaria, Chiara Emilia Irma Cordero, Giorgia Purcaro
MICROWAVE-ASSISTED METHODS FOR GREENER AND MORE PRACTICAL (BLUENESS) FATTY ACID PROFILING IN FOOD
2024-01-01 Donatella Ferrara, Marco Beccaria, Chiara Emilia Irma Cordero, Giorgia Purcaro
Sample preparation strategies followed by GC×GC based techniques for fatty acids and minor lipid components investigation in food-related samples
2023-01-01 Marco Beccaria, Angelica Fina, Chiara Cordero, Marco Piparo, Pierre Giusti, Pierre-Hugues Stefanuto, Luisa Pasti, Alberto Cavazzini, Jean-François Focant, Giorgia Purcaro
Sample preparation strategies followed by GC×GC-based techniques for lipids investigation
2023-01-01 Marco Beccaria, Angelica Fina, Marco Piparo, Pierre Giusti, Pierre-Hugues Stefanuto, Giorgia Purcaro, Jean-François Focant