Sfoglia per Autore Guella, G.
Identification of intermediates involved in the biosynthetic pathway of 3-mercaptohexan-1-ol conjugates in yellow passion fruit (Passiflora edulis f. flavicarpa)
2012-01-01 Fedrizzi, B.; Guella, G.; Perenzoni, D.; Gasperotti, M.; Masuero, D.; Vrhovsek, U.; Mattivi, F.
Clarifying the identity of the main ellagitannins in the fruit of Fragaria vesca and Fragaria Ananassa Duch
2012-01-01 Vrhovsek, U.; Guella, G.; Gasperotti, M.; Pojer, E.; Zancato, M.; Mattivi, F.
Changes in galactolipid composition of the cold freshwater dinoflagellate Borghiella dodgei in response to temperature
2012-01-01 Flaim, G.; Obertegger, U.; Guella, G.
Accurate identification and profiling of ellagitannins in strawberries and woodland strawberries: the influence of cultivar on the concentration and composition of ellagitannins
2013-01-01 Gasperotti, M.; Masuero, D.; Guella, G.; Palmieri, L.; Martinatti, P.; Mattivi, F.; Vrhovsek, U.
Analisi paleolimnologiche del lago di Levico (Trentino): primi risultati
2013-01-01 Obrelli, M.; Milan, M.; Rose, N.; Yang, H.; Guella, G.; Tolotti, M.
Changes in the chloroplast lipid composition during grapevine berry ripening through an LC-MS based lipidomics approach
2013-01-01 Moser, C.; Pilati, S.; Guella, G.
Gli oligomeri del resveratrolo nelle foglie delle viti resistenti(Merzling X Teroldego) infettate da P. Viticola
2013-01-01 Mattivi, F.; Vrhovsek, U.; Malacarne, G.; Masuero, D.; Zulini, L.; Stefanini, M.; Moser, C.; Velasco, R.; Guella, G.
The onset of grapevine berry ripening is characterized by ros accumulation and lipoxygenase-derived galactolipid peroxides
2013-01-01 Pilati, S.; Brazzale, D.; Guella, G.; Biasioli, F.; Zottini, M.; Moser, C.
Quantificazione di resveratrolo, piceide, pterostilbene e 11 viniferine indotte da P. viticola in foglie di viti resistenti.
2013-01-01 Vrhovsek, U.; Malacarne, G.; Masuero, D.; Zulini, L.; Guella, G.; Stefanini, M.; Velasco, R.; Mattivi, F.
Formation of polynuclear copper complexes of guanine-based nucleobases in the gas phase studied by ESI-MS
2013-01-01 Ascenzi, D.; Franceschi, P.; Guella, G.; Tosi, P.
Evolution of ellagitannin content and profile during fruit ripening in Fragaria spp.
2013-01-01 Gasperotti, M.; Masuero, D.; Guella, G.; Palmieri, L.; Martinatti, P.; Pojer, E.; Mattivi, F.; Vrhovsek, U.
The peach (Prunus persica) defensin PpDFN1 displays antifungal activity through specific interactions with the membrane lipids
2013-01-01 Nanni, V.; Zanetti, M.; Bellucci, M.; Moser, C.; Bertolini, P.; Guella, G.; Dalla Serra, M.; Baraldi, E.
Tissue surface properties jeopardize quantitative DESI imaging of organic acids in grapevine stem
2014-01-01 Dong, Y.; Guella, G.; Mattivi, F.; Franceschi, P.
Development of a targeted method for twenty-three metabolites related to polyphenol gut microbial metabolism in biological samples, using SPE and UHPLC-ESI-MS/MS
2014-01-01 Gasperotti, M.; Masuero, D.; Guella, G.; Mattivi, F.; Vrhovsek, U.
Temperature-induced changes in lipid biomarkers and mycosporine-like amino acids in the psychrophilic dinoflagellate Peridinium aciculiferum
2014-01-01 Flaim, G.; Obertegger, U.; Anesi, A.; Guella, G.
The onset of grapevine berry ripening is characterized by ROS accumulation and lipoxygenase-mediated membrane peroxidation in the skin
2014-01-01 Pilati, S.; Brazzale, D.; Guella, G.; Milli, A.; Ruberti, C.; Biasioli, F.; Zottini, M.; Moser, C.
Fate of microbial metabolites of dietary polyphenols in rats: is the brain their target destination?
2015-01-01 Vrhovsek, U.; Gasperotti, M.; Passamonti, S.; Tramer, F.; Masuero, D.; Guella, G.; Mattivi, F.
Sulfonated flavanols in wine: are they markers of inappropriate storage?
2015-01-01 Guella, G.; Arapitsas, P.; Perenzoni, D.; Mattivi, F.
Fate of microbial metabolites of dietary polyphenols in rats: is the brain their target destination?
2015-01-01 Gasperotti, M.; Passamonti, S.; Tramer, F.; Masuero, D.; Guella, G.; Mattivi, F.; Vrhovsek, U.
High production of small organic dicarboxylate dianions by DESI and ESI
2015-01-01 Dong, Y.; Guella, G.; Mattivi, F.; Franceschi, P.
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