MARTINELLI, FRANCESCA

MARTINELLI, FRANCESCA  

CTT [2018-01 - today]: FOOD CHARACTERIZATION AND PROCESSING DEPARTMENT  

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Risultati 1 - 8 di 8 (tempo di esecuzione: 0.004 secondi).
Data di pubblicazione Titolo Autore(i) Tipo File
1-gen-2025 Unveiling the bioactive potential of fermented vegetables: a metabolomic approach using high-resolution mass spectrometry Nardin, T.; Larcher, R.; Martinelli, F. -
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-2024 Comparative study of carotenoid and fat-soluble vitamin levels in alpine vs. industrial dairy products Larcher, R.; Vinotti, G.; Martinelli, F.; Nardin, T. -
1-gen-2024 Exploring nitrosamine formation in meat: impact of cooking, digestion, and preservation Nardin, T.; Franceschini, J.; Martinelli, F.; Larcher, R. -
1-gen-2024 New approach to traceability of oenological tannin origin: high-resolution mass suspect screening study Nardin, T.; 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-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