Extraction and quantification of main pigments in pesto saucesMASINO, Francesca; ULRICI, Alessandro; ANTONELLI, Andrea et al.European food research & technology (Print). 2008, Vol 226, Num 3, pp 569-575, issn 1438-2377, 7 p.Article

Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniquesFOCA, Giorgia; MASINO, Francesca; ANTONELLI, Andrea et al.Analytica chimica acta. 2011, Vol 706, Num 2, pp 238-245, issn 0003-2670, 8 p.Article

Composition of some commercial grappas (grape marc spirit) : the anomalous presence of 1,1-diethoxy-3-methylbutane: a case studyMASINO, Francesca; MONTEVECCHI, Giuseppe; RIPONI, Claudio et al.European food research & technology (Print). 2009, Vol 228, Num 4, pp 565-569, issn 1438-2377, 5 p.Article

Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detectionCHINNICI, Fabio; MASINO, Francesca; ANTONELLI, Andrea et al.Journal of chromatographic science. 2003, Vol 41, Num 6, pp 305-310, issn 0021-9665, 6 p.Article

New archeometric method for wood based on an enzymatic biosensorCAMPANELLA, Luigi; ANTONELLI, Andrea; FAVERO, Gabriele et al.L' Actualité chimique (Paris. 1973). 2001, Num 10, pp 14-20, issn 0151-9093Article

Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: a preliminary approachANTONELLI, Andrea; CHINNICI, Fabio; MASINO, Francesca et al.Food chemistry. 2004, Vol 88, Num 1, pp 63-68, issn 0308-8146, 6 p.Article

Pyroglutamic acid development during grape must cookingMONTEVECCHI, Giuseppe; MASINO, Francesca; ANTONELLI, Andrea et al.European food research & technology (Print). 2011, Vol 232, Num 2, pp 375-379, issn 1438-2377, 5 p.Article

Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristicsANTONELLI, Andrea; ARFELLI, Giuseppe; MASINO, Francesca et al.European food research & technology (Print). 2010, Vol 231, Num 1, pp 85-91, issn 1438-2377, 7 p.Article

Occurrence and evolution of amino acids during grape must cookingMONTEVECCHI, Giuseppe; MASINO, Francesca; CHINNICI, Fabio et al.Food chemistry. 2010, Vol 121, Num 1, pp 69-77, issn 0308-8146, 9 p.Article

Evaluation of the Combined Effects of Enzymatic Treatment and Aging on Lees on the Aroma of Wine from Bombino bianco GrapesMASINO, Francesca; MONTEVECCHI, Giuseppe; ARFELLI, Giuseppe et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 20, pp 9495-9501, issn 0021-8561, 7 p.Article

Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parametersMONTEVECCHI, Giuseppe; VASILE SIMONE, Giuseppe; MELLANO, Maria Gabriella et al.Fruits (Imprimé). 2013, Vol 68, Num 3, pp 195-207, issn 0248-1294, 13 p.Article

Ultra fast analysis of subcutaneous pork fatFICARRA, Alessandro; PIETRO LO FIEGO, Domenico; MINELLI, Giovanna et al.Food chemistry. 2010, Vol 121, Num 3, pp 809-814, issn 0308-8146, 6 p.Article

A chemometric study of pesto sauce appearance and of its relation to pigment concentrationMASINO, Francesca; FOCA, Giorgia; ULRICI, Alessandro et al.Journal of the science of food and agriculture. 2008, Vol 88, Num 8, pp 1335-1343, issn 0022-5142, 9 p.Article

A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegarMASINO, Francesca; CHINNICI, Fabio; BENDINI, Alessandra et al.Food chemistry. 2008, Vol 106, Num 1, pp 90-95, issn 0308-8146, 6 p.Article

Bags of the bagworm Thyridopteryx ephemeraeformis (Lepidoptera: Psychidae) protect diapausing eggs from water loss and chilling injuryRIVERS, David B; ANTONELLI, Andrea L; YODER, Jay A et al.Annals of the Entomological Society of America. 2002, Vol 95, Num 4, pp 481-486, issn 0013-8746Article

Recurrent exacerbations affect FEV₁ decline in adult patients with cystic fibrosisAMADORI, Anna; ANTONELLI, Andrea; BALTERI, Ilaria et al.Respiratory medicine. 2009, Vol 103, Num 3, pp 407-413, issn 0954-6111, 7 p.Article

A study of the relationships among acidity, sugar and furanic compound concentrations in set of casks for Aceto Balsamico Tradizionale of Reggio Emilia by multivariate techniquesMASINO, Francesca; CHINNICI, Fabio; FRANCHINI, Gian Carlo et al.Food chemistry. 2005, Vol 92, Num 4, pp 673-679, issn 0308-8146, 7 p.Article

Automated evaluation of food colour by means of multivariate image analysis coupled to a wavelet-based classification algorithmANTONELLI, Andrea; COCCHI, Marina; FAVA, Patrizia et al.Analytica chimica acta. 2004, Vol 515, Num 1, pp 3-13, issn 0003-2670, 11 p.Conference Paper

The linear ablation of atrial fibrillation in the Right atrium: Can the isthmus ablation improve its efficacy?MONTENERO, Annibale Sandro; ADAM, Michèle; MASERI, Attilio et al.Journal of interventional cardiac electrophysiology (Print). 2002, Vol 6, Num 3, pp 251-265, issn 1383-875XArticle

Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]MONTEVECCHI, Giuseppe; VASILE SIMONE, Giuseppe; MASINO, Francesca et al.Food research international. 2012, Vol 45, Num 1, pp 123-131, issn 0963-9969, 9 p.Article

Long-term efficacy of cryo catheter ablation for the treatment of atrial flutter: Results from a repeat electrophysiologic studyMONTENERO, Annibale S; BRUNO, Nicola; ANTONELLI, Andrea et al.Journal of the American College of Cardiology. 2005, Vol 45, Num 4, pp 573-580, issn 0735-1097, 8 p.Article