MARTINELLI, FRANCESCA
MARTINELLI, FRANCESCA
CTT [2018-01 - today]: FOOD CHARACTERIZATION AND PROCESSING DEPARTMENT
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Risultati 1 - 4 di 4 (tempo di esecuzione: 0.003 secondi).
Effect of the process on the formation of ethylphosphonate during winemaking
2018-01-01 Nicolini, G.; Roman, T.; Tonidandel, L.; Martinelli, F.; Barbero, A.; Larcher, R.
Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives
2024-01-01 Nardin, T.; Franceschini, J.; Martinelli, F.; Larcher, R.
Investigation of thiolated polysulfide formation in must and wine using online SPE UHPLC-HRMS
2023-01-01 Nardin, T.; Dekker, S.; Martinelli, F.; Larcher, R.
Measuring the impact of olive pomace enriched biscuits on the gut microbiota and its metabolic activity in mildly hypercholesterolaemic subjects
2019-01-01 Conterno, L.; Martinelli, F.; Tamburini, M.; Fava, F.; Mancini, A.; Sordo, M.; Pindo, M.; Martens, S.; Masuero, D.; Vrhovsek, U.; Dal Lago, C.; Ferrario, G.; Morandini, M.; Tuohy, K.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| 1-gen-2018 | Effect of the process on the formation of ethylphosphonate during winemaking | Nicolini, G.; Roman, T.; Tonidandel, L.; Martinelli, F.; Barbero, A.; Larcher, R. | Abstract in Atti di convegno | |
| 1-gen-2024 | Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives | Nardin, T.; Franceschini, J.; Martinelli, F.; Larcher, R. | - | |
| 1-gen-2023 | Investigation of thiolated polysulfide formation in must and wine using online SPE UHPLC-HRMS | Nardin, T.; Dekker, S.; Martinelli, F.; Larcher, R. | - | |
| 1-gen-2019 | Measuring the impact of olive pomace enriched biscuits on the gut microbiota and its metabolic activity in mildly hypercholesterolaemic subjects | Conterno, L.; Martinelli, F.; Tamburini, M.; Fava, F.; Mancini, A.; Sordo, M.; Pindo, M.; Martens, S.; Masuero, D.; Vrhovsek, U.; Dal Lago, C.; Ferrario, G.; Morandini, M.; Tuohy, K. | Articolo in rivista |