Suchergebnisse - "Conte, Lanfranco S."

PubPharm (77)

1

Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep‐Frying and Pan‐Frying

enthalten in: European Journal of Lipid Science and Technology | 2020

von Padovan, A. | Moret, S. | Bortolomeazzi, R. | +4

2

Evaluation of hydrocarbon contaminants in olives and virgin olive oils from Tunisia

enthalten in: Food control | 2017

von Gharbi, I. | Moret, S. | Chaari, O. | +4

3

Characterisation of minor components in vegetable oil by comprehensive gas chromatography with dual detection

enthalten in: Food chemistry | 2016

von Purcaro, G. | Barp, L. | Beccaria, M. | +1

4

Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids

enthalten in: The journal of the American Oil Chemists' Society | 2016

von Majetić Germek, V. | Butinar, B. | Pizzale, L. | +3

5

Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids

enthalten in: Journal of the American Oil Chemists' Society | 2016

von Majetić Germek, V. | Butinar, B. | Pizzale, L. | +3

6

Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids

enthalten in: The journal of the American Oil Chemists' Society | 2016

von Majetić Germek, V. | Butinar, B. | Pizzale, L. | +3

7

Microwave assisted saponification (MAS) followed by on-line liquid chromatography (LC)-gas chromatography (GC) for high-throughput and high-sensitivity determination of mineral oil in different cereal-based foodstuffs

enthalten in: Food chemistry | 2016

von Moret, S. | Scolaro, M. | Barp, L. | +2

8

Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches

enthalten in: Journal of the science of food and agriculture | 2016

von Procida, G. | Cichelli, A. | Lagazio, C. | +1

9

Reliability of the ΔECN42 limit and global method for extra virgin olive oil purity assessment using different analytical approaches

enthalten in: Food chemistry | 2016

von Beccaria, M. | Moret, E. | Purcaro, G. | +5

10

Reliability of the ΔECN42 limit and global method for extra virgin olive oil purity assessment using different analytical approaches

enthalten in: Food chemistry | 2016

von Beccaria, M. | Moret, E. | Purcaro, G. | +5

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