<\/p>\n
\u00a0– 2017 –<\/strong><\/p>\n Prandi B., Lambertini F., Faccini A., Suman M., Leporati A., Tedeschi T., Sforza S.; Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce, 2017<\/strong>, Food Control, DOI:10.1016\/j.foodcont.2016.11.032<\/p>\n <\/p>\n \u00a0– 2016 –<\/strong><\/p>\n Visioli G., Galieni A., Stagnari F., Bonas U., Speca S., Faccini A., Pisante M., Marmiroli N.; Proteomics of durum wheat grain during transition to conservation agriculture; PLoS ONE, 2016<\/strong>, DOI:10.1371\/journal.pone.0156007<\/p>\n Visioli G., Comastri A., Imperiale D., Paredi G., Faccini A., Marmiroli N.; Gel-based and gel-free analytical methods for the detection of HMW-GS and LMW-GS in wheat flour; Food Analytical Methods, 2016<\/strong>, DOI:10.1007\/s12161-015-0218-3<\/p>\n A. Marseglia, D. Acquotti, R. Consonni, L. R. Cagliani, G. Palla, A. Caligiani*. HR MAS 1H NMR and chemiometrics as useful tool to assess the geographical origin of cocoa beans \u2013 comparison with solution 1H NMR. Food Research International, 2016<\/strong>, DOI: 10.1016\/j.foodres.2016.05.001<\/p>\n <\/p>\n \u00a0– 2015 –<\/strong><\/p>\n Tan S., Calani L., Bresciani L., Dall’asta M., Faccini A., Augustin M.A., Gras S.L., Del Rio D.; The degradation of curcuminoids in a human faecal fermentation model; International Journal of Food Sciences and Nutrition, 2015<\/strong>, DOI:10.3109\/09637486.2015.1095865<\/p>\n Gallo V, Intini N, Mastrorilli P, Latronico M, et al. Performance Assessment in Fingerprinting and Multi Component Quantitative NMR Analyses; Analytical Chemistry, 2015<\/strong>, DOI:10.1021\/acs.analchem.5b00919<\/p>\n Paolella S., Falavigna C., Faccini A., Virgili R., Sforza S., Dall’Asta C., Dossena A., Galaverna G.; Effect of dry-cured ham maturation time on simulated gastrointestinal digestion: Characterization of the released peptide fraction; Food Research International, 2015<\/strong>, DOI:10.1016\/j.foodres.2014.10.026<\/p>\n Buhler S., Tedeschi T., Faccini A., Garino C., Arlorio M., Dossena A., Sforza S.; Isolation and full characterisation of a potentially allergenic lipid transfer protein (LTP) in almond; Food Additives and Contaminants – Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2015<\/strong>, DOI:10.1080\/19440049.2015.1016123<\/p>\n","protected":false},"excerpt":{"rendered":" Di seguito \u00e8 riportata una lista non esaustiva delle pubblicazioni pi\u00f9 significative svolte dal personale del CIM dal 2015 ad oggi \u00a0– 2017 – Prandi B., Lambertini F., Faccini A., Suman M., Leporati A., Tedeschi T., Sforza S.; Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce, […]<\/p>\n","protected":false},"author":23,"featured_media":0,"parent":41,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"acf":[],"yoast_head":"\n