BECCARIA, MARCO
BECCARIA, MARCO
SCIENZA E TECNOLOGIA DEL FARMACO
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
Composition and nutritional values of fatty acids in marine organisms by one-step microwave-assisted extraction/derivatization and comprehensive two-dimensional gas chromatography -flame ionization detector
2024-01-01 Ferrara, Donatella; Cescon, Mirco; Giacoppo, Giulia; Costa, Valentina; Purcaro, Giorgia; Spadafora, Natasha Damiana; Cordero, Chiara; Pasti, Luisa; Cavazzini, Alberto; Beccaria, Marco
Comprehensive comparison of fatty acid methyl ester profile in different food matrices using microwave-assisted extraction and derivatization methods and comprehensive two-dimensional gas chromatography coupled with flame ionization detection
2024-01-01 Ferrara, Donatella; Beccaria, Marco; Cordero, Chiara E.; Purcaro, Giorgia
Impact of column temperature on triacylglycerol regioisomers separation in silver ion liquid chromatography using heptane-based mobile phases
2023-01-01 Aleksandra Gorska; Nicolò Salgarella; Raffaele Calaminici; Emanuele Forte; Marco Beccaria; 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 extraction in closed vessel in food analysis
2023-01-01 Ferrara, Donatella; Beccaria, Marco; Cordero, Chiara E; Purcaro, Giorgia
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