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Lista de obras de Maria Cristina Messia

Aflatoxin M1 determination in raw milk using a flow-injection immunoassay system

article

Chemical compounds and sensory assessment of kiwifruit (Actinidia chinensis (Planch.) var. chinensis): electrochemical and multivariate analyses

Development of a biosensor for monitoring of glycerol during alcoholic fermentation

article

Development of functional spaghetti enriched in bioactive compounds using barley coarse fraction obtained by air classification

article

Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products

artículo científico publicado en 2010

Effect of processing on phenolic acids composition and radical scavenging capacity of barley pasta.

artículo científico publicado en 2017

Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed Nanoemulsions

scientific article published on 22 August 2019

Furosine: a suitable marker for assessing the freshness of royal jelly.

artículo científico publicado en 2002

Heat-treated milk differentiation by a sensitive lactulose assay

article by Emanuele Marconi et al published February 2004 in Food Chemistry

Influence of storage conditions on cholesterol oxidation in dried egg pasta

artículo científico publicado en 2010

Innovative and rapid procedure for 4-hydroxyproline determination in meat-based foods

scientific article published on 01 January 2012

Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.).

artículo científico publicado en 2016

Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy

artículo científico publicado en 2023

Quality evaluation of peaches and nectarines by electrochemical and multivariate analyses: relationships between analytical measurements and sensory attributes

Rapid determination of collagen in meat-based foods by microwave hydrolysis of proteins and HPAEC-PAD analysis of 4-hydroxyproline.

artículo científico publicado en 2008

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