FRANCESCHINI, JAKOB
FRANCESCHINI, JAKOB
CTT [2018-01 - today]: FOOD CHARACTERIZATION AND PROCESSING DEPARTMENT
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Risultati 1 - 5 di 5 (tempo di esecuzione: 0.004 secondi).
Comprehensive assessment of nitrosamine formation in meat products using UHPLC-HRMS: analytical challenges and potential dietary implications
2025-10-16 Nardin, T.; Franceschini, J.; Martinelli, F.; Franciosi, E.; Larcher, R.
Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives
2024-01-01 Nardin, T.; Franceschini, J.; Martinelli, F.; Larcher, R.
Exploring nitrosamine formation in meat: impact of cooking, digestion, and preservation
2024-01-01 Nardin, T.; Franceschini, J.; Martinelli, F.; Larcher, R.
Risk of de‐novo formation of chlormequat and mepiquat in industrial cocoa products assessed by ion chromatography coupled with high‐resolution mass spectrometry
2023-01-01 Nardin, T.; Savastano, R.; Franceschini, J.; Abballe, F.; Larcher, R.
APCI and HESI source evaluation to investigate nitrosamine formation in meat
2022-01-01 Nardin, T.; Franceschini, J.; Larcher, R.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| 16-ott-2025 | Comprehensive assessment of nitrosamine formation in meat products using UHPLC-HRMS: analytical challenges and potential dietary implications | Nardin, T.; Franceschini, J.; Martinelli, F.; Franciosi, E.; Larcher, R. | - | |
| 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 | Exploring nitrosamine formation in meat: impact of cooking, digestion, and preservation | Nardin, T.; Franceschini, J.; Martinelli, F.; Larcher, R. | - | |
| 1-gen-2023 | Risk of de‐novo formation of chlormequat and mepiquat in industrial cocoa products assessed by ion chromatography coupled with high‐resolution mass spectrometry | Nardin, T.; Savastano, R.; Franceschini, J.; Abballe, F.; Larcher, R. | - | |
| 1-gen-2022 | APCI and HESI source evaluation to investigate nitrosamine formation in meat | Nardin, T.; Franceschini, J.; Larcher, R. | - |