MARTINELLI, FRANCESCA
MARTINELLI, FRANCESCA
CTT [2018-01 - today]: FOOD CHARACTERIZATION AND PROCESSING DEPARTMENT
Unveiling the bioactive potential of fermented vegetables: a metabolomic approach using high-resolution mass spectrometry
2025-01-01 Nardin, T.; Larcher, R.; Martinelli, F.
Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives
2024-01-01 Nardin, T.; Franceschini, J.; Martinelli, F.; Larcher, R.
Comparative analysis of carotenoid and fat-soluble vitamin content in dairy products: a comparison between Alpine and industrial products
2024-01-01 Larcher, R.; Vinotti, G.; Martinelli, F.; Nardin, T.
Comparative study of carotenoid and fat-soluble vitamin levels in alpine vs. industrial dairy products
2024-01-01 Larcher, R.; Vinotti, G.; Martinelli, F.; Nardin, T.
Exploring nitrosamine formation in meat: impact of cooking, digestion, and preservation
2024-01-01 Nardin, T.; Franceschini, J.; Martinelli, F.; Larcher, R.
New approach to traceability of oenological tannin origin: high-resolution mass suspect screening study
2024-01-01 Nardin, T.; 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.
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.