1. Direct flow injection profiling of acyl glycerols from food products using isopropanol as solvent. (11th April 2019) Authors: Longo, Edoardo; Morozova, Ksenia; Yener, Sine; Boselli, Emanuele; Biasioli, Franco; Scampicchio, Matteo Journal: Journal of mass spectrometry Issue: Volume 54:Number 5(2019) Page Start: 412 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Distribution of crown hexameric procyanidin and its tetrameric and pentameric congeners in red and white wines. (30th November 2019) Authors: Longo, Edoardo; Rossetti, Fabrizio; Jouin, Alicia; Teissedre, Pierre-Louis; Jourdes, Michael; Boselli, Emanuele Journal: Food chemistry Issue: Volume 299(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of the Addition of Spray‐Dried Whey on the Stability of Fat‐Reduced Mayonnaise‐Type Emulsions During Storage. (9th March 2018) Authors: Biller, Elżbieta; Waszkiewicz‐Robak, Bożena; Longo, Edoardo; Boselli, Emanuele; Obiedziński, Mieczysław; Siwek, Adam; Stachelska, Milena A. Journal: Journal of the American Oil Chemists' Society Issue: Volume 95:Number 3(2018) Page Start: 337 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Fast and Simultaneous Determination of Antioxidant Activity, Total Phenols and Bitterness of Red Wines by a Multichannel Amperometric Electronic Tongue. Issue 2 (14th December 2017) Authors: Merkyte, Vakare; Morozova, Ksenia; Boselli, Emanuele; Scampicchio, Matteo Journal: Electroanalysis Issue: Volume 30:Issue 2(2018) Page Start: 314 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. High resolution mass approach to characterize refrigerated black truffles stored under different storage atmospheres. (December 2017) Authors: Longo, Edoardo; Morozova, Ksenia; Loizzo, Monica R.; Tundis, Rosa; Savini, Sara; Foligni, Roberta; Mozzon, Massimo; Martin-Vertedor, Daniel; Scampicchio, Matteo; Boselli, Emanuele Journal: Food research international Issue: Volume 102(2017) Page Start: 526 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Impact of closure material on the chemical and sensory profiles of grappa during storage in bottle. (November 2020) Authors: Tchouakeu Betnga, Prudence Fleur; Dupas de Matos, Amanda; Longo, Edoardo; Boselli, Emanuele Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 133(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Phenolics, Aroma Profile, and In Vitro Antioxidant Activity of Italian Dessert Passito Wine from Saracena (Italy). Issue 5 (10th April 2013) Authors: Loizzo, Monica R.; Bonesi, Marco; Di Lecce, Giuseppe; Boselli, Emanuele; Tundis, Rosa; Pugliese, Alessandro; Menichini, Francesco; Frega, Natale Giuseppe Journal: Journal of food science Issue: Volume 78:Issue 5(2013) Page Start: C703 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Relative abundances of novel cyclic prodelphinidins in wine depending on the grape variety. (17th October 2018) Authors: Longo, Edoardo; Merkyte, Vakare; Rossetti, Fabrizio; Teissedre, Pierre‐Louis; Jourdes, Michael; Boselli, Emanuele Journal: Journal of mass spectrometry Issue: Volume 53:Number 11(2018) Page Start: 1116 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Selective binding of potassium and calcium ions to novel cyclic proanthocyanidins in wine by high‐performance liquid chromatography/high‐resolution mass spectrometry. (12th August 2018) Authors: Longo, Edoardo; Rossetti, Fabrizio; Merkyte, Vakare; Obiedzińska, Agnieszka; Boselli, Emanuele Journal: Rapid communications in mass spectrometry Issue: Volume 32:Number 18(2018) Page Start: 1637 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions. (November 2016) Authors: Biller, Elżbieta; Boselli, Emanuele; Obiedziński, Mieczysław; Karpiński, Piotr; Waszkiewicz-Robak, Bożena Journal: Meat science Issue: Volume 121(2016:Nov.) Page Start: 292 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗