Lista de obras - Martina Cirlini - Dominio Público Uruguay

1H NMR fingerprinting of soybean extracts, with emphasis on identification and quantification of isoflavones

artículo científico publicado en 2010

1H NMR study of fermented cocoa (Theobroma cacao L.) beans

artículo científico publicado en 2010

A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle

Altitude effects on fruit morphology and flour composition of two chestnut cultivars

article

Are Treated Celiac Patients at Risk for Mycotoxins? An Italian Case-Study

artículo científico publicado en 2016

Are tropane alkaloids present in organic foods? Detection of scopolamine and atropine in organic buckwheat (Fagopyron esculentum L.) products by UHPLC-MS/MS.

artículo científico publicado en 2017

Black Soldier Fly Larvae Grown on Hemp Fiber: Nutritional Composition and Production of Potential Bioactive Peptides

artículo científico publicado en 2024

Brand-dependent volatile fingerprinting of Italian wines from Valpolicella

article

Characterization of Waxes in the Roman Wall Paintings of the Herculaneum Site (Italy)

artículo científico publicado en 2022

Characterization of a potential nutraceutical ingredient: pomegranate (Punica granatum L.) seed oil unsaponifiable fraction

artículo científico publicado en 2010

Concentration of DL-PCBs in fish from market of Parma city (north Italy): estimated human intake

artículo científico publicado en 2010

Durum and soft wheat flours in sourdough and straight-dough bread-making

artículo científico publicado en 2015

Durum wheat (Triticum Durum Desf.) lines show different abilities to form masked mycotoxins under greenhouse conditions

artículo científico publicado en 2013

Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria

scientific article published on 12 October 2020

Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making

Effects of orally administered fumonisin B₁ (FB₁), partially hydrolysed FB₁, hydrolysed FB₁ and N-(1-deoxy-D-fructos-1-yl) FB₁ on the sphingolipid metabolism in rats

article published in 2015

Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegars

Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-making

artículo científico publicado en 2017

Fusarium verticillioides and maize interaction in vitro : relationship between oxylipin cross-talk and fumonisin synthesis

scholarly article published 1 August 2013

GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin

artículo científico publicado en 2007

Gliadin-mediated production of polyamines by RAW264.7 macrophages modulates intestinal epithelial permeability in vitro.

artículo científico publicado en 2015

HS-SPME/GC–MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing

article published in 2011

Hydrolysed fumonisin B1 and N-(deoxy-D-fructos-1-yl)-fumonisin B1: stability and catabolic fate under simulated human gastrointestinal conditions.

artículo científico publicado en 2014

Hyphenated chromatographic techniques for structural characterization and determination of masked mycotoxins ⬇️

artículo científico publicado el 3 de marzo de 2012

Identification and characterization of ancient Italian chestnut using nuclear microsatellite markers

article

Impact of Naturally Contaminated Substrates on Alphitobius diaperinus and Hermetia illucens: Uptake and Excretion of Mycotoxins

artículo científico publicado en 2019

In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria

artículo científico publicado en 2018

Influence of the industrial process from caryopsis to cornmeal semolina on levels of fumonisins and their masked forms

LC/ESI-MS/MS analysis outlines the different fumonisin patterns produced byF. verticillioidesin culture media and in maize kernels

article

LDS1-produced oxylipins are negative regulators of growth, conidiation and fumonisin synthesis in the fungal maize pathogen Fusarium verticillioides

artículo científico publicado en 2014

Maize lipids play a pivotal role in the fumonisin accumulation

scholarly article published January 2015

Masked fumonisins in processed food: co-occurrence of hidden and bound forms and their stability under digestive conditions

scholarly article published August 2012

Masked mycotoxins are efficiently hydrolyzed by human colonic microbiota releasing their aglycones

artículo científico publicado en 2013

Mycotoxins from Alternaria

Phenolic and Volatile Composition of a Dry Spearmint (Mentha spicata L.) Extract

article

Quantification of 3-MCPD and its mercapturic metabolite in human urine: validation of an LC–MS–MS method and its application in the general population

artículo científico publicado en 2015

Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread

artículo científico publicado en 2014

Solid-State Fermentation of <i>Arthrospira platensis</i> to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction

artículo científico publicado en 2020

Stability Studies of Ozonized Sunflower Oil and Enriched Cosmetics with a Dedicated Peroxide Value Determination

Starch and thermal treatment, important factors in changing detectable fumonisins in maize post-harvest

Study on the uptake and deglycosylation of the masked forms of zearalenone in human intestinal Caco-2 cells

artículo científico publicado en 2016

The influence of seasonality on total fat and fatty acids profile, protein and amino acid, and antioxidant properties of traditional Italian flours from different chestnut cultivars

article

Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation

article

Volatile fingerprinting of chestnut flours from traditional Emilia Romagna (Italy) cultivars

article

Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains

artículo científico publicado en 2017

Lista de obras de Martina Cirlini

1H NMR fingerprinting of soybean extracts, with emphasis on identification and quantification of isoflavones

1H NMR study of fermented cocoa (Theobroma cacao L.) beans

A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle

Altitude effects on fruit morphology and flour composition of two chestnut cultivars

Are Treated Celiac Patients at Risk for Mycotoxins? An Italian Case-Study

Are tropane alkaloids present in organic foods? Detection of scopolamine and atropine in organic buckwheat (Fagopyron esculentum L.) products by UHPLC-MS/MS.

Black Soldier Fly Larvae Grown on Hemp Fiber: Nutritional Composition and Production of Potential Bioactive Peptides

Brand-dependent volatile fingerprinting of Italian wines from Valpolicella

Characterization of Waxes in the Roman Wall Paintings of the Herculaneum Site (Italy)

Characterization of a potential nutraceutical ingredient: pomegranate (Punica granatum L.) seed oil unsaponifiable fraction

Concentration of DL-PCBs in fish from market of Parma city (north Italy): estimated human intake

Durum and soft wheat flours in sourdough and straight-dough bread-making

Durum wheat (Triticum Durum Desf.) lines show different abilities to form masked mycotoxins under greenhouse conditions

Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria

Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making

Effects of orally administered fumonisin B₁ (FB₁), partially hydrolysed FB₁, hydrolysed FB₁ and N-(1-deoxy-D-fructos-1-yl) FB₁ on the sphingolipid metabolism in rats

Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegars

Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-making

Fusarium verticillioides and maize interaction in vitro : relationship between oxylipin cross-talk and fumonisin synthesis

GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin

Gliadin-mediated production of polyamines by RAW264.7 macrophages modulates intestinal epithelial permeability in vitro.

HS-SPME/GC–MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing

Hydrolysed fumonisin B1 and N-(deoxy-D-fructos-1-yl)-fumonisin B1: stability and catabolic fate under simulated human gastrointestinal conditions.

Hyphenated chromatographic techniques for structural characterization and determination of masked mycotoxins ⬇️

Identification and characterization of ancient Italian chestnut using nuclear microsatellite markers

Impact of Naturally Contaminated Substrates on Alphitobius diaperinus and Hermetia illucens: Uptake and Excretion of Mycotoxins

In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria

Influence of the industrial process from caryopsis to cornmeal semolina on levels of fumonisins and their masked forms

LC/ESI-MS/MS analysis outlines the different fumonisin patterns produced byF. verticillioidesin culture media and in maize kernels

LDS1-produced oxylipins are negative regulators of growth, conidiation and fumonisin synthesis in the fungal maize pathogen Fusarium verticillioides

Maize lipids play a pivotal role in the fumonisin accumulation

Masked fumonisins in processed food: co-occurrence of hidden and bound forms and their stability under digestive conditions

Masked mycotoxins are efficiently hydrolyzed by human colonic microbiota releasing their aglycones

Mycotoxins from Alternaria

Phenolic and Volatile Composition of a Dry Spearmint (Mentha spicata L.) Extract

Quantification of 3-MCPD and its mercapturic metabolite in human urine: validation of an LC–MS–MS method and its application in the general population

Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread

Solid-State Fermentation of <i>Arthrospira platensis</i> to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction

Stability Studies of Ozonized Sunflower Oil and Enriched Cosmetics with a Dedicated Peroxide Value Determination

Starch and thermal treatment, important factors in changing detectable fumonisins in maize post-harvest

Study on the uptake and deglycosylation of the masked forms of zearalenone in human intestinal Caco-2 cells

The influence of seasonality on total fat and fatty acids profile, protein and amino acid, and antioxidant properties of traditional Italian flours from different chestnut cultivars

Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation

Volatile fingerprinting of chestnut flours from traditional Emilia Romagna (Italy) cultivars

Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains