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: 0.001 secondi).
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.
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.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| 1-gen-2024 | Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives | Nardin, T.; Franceschini, J.; Martinelli, F.; Larcher, R. | - | |
| 1-gen-2024 | Comparative analysis of carotenoid and fat-soluble vitamin content in dairy products: a comparison between Alpine and industrial products | Larcher, R.; Vinotti, G.; Martinelli, F.; Nardin, T. | - | |
| 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-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 |