LAGANA', CARMEN

LAGANA', CARMEN  

Dipartimento di Scienze Chimiche, della Vita e della Sostenibilità Ambientale  

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Titolo Data di pubblicazione Autore(i) File
Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices 1-gen-2019 Bignardi, Chiara; Cavazza, Antonella; Grimaldi, Maria; Lagana', Carmen; Manzi, Chiara; Rinaldi, Massimiliano; Corradini, Claudio
Enhancing stability of olive oils by enrichment with natural ingredients 1-gen-2015 Cavazza, Antonella; Salvadeo, Paola; Lagana', Carmen; Corti, S.; Mancinelli, C.; Corradini, Claudio
Incremento della stabilità ossidativa di oli di oliva in seguito ad aggiunta di ingredienti naturali 1-gen-2016 Cavazza, Antonella; Salvadeo, Paola; Lagana', Carmen; Corti, S.; Mancinelli, C.; Corradini, Claudio
Optimization of mass spectrometry acquisition parameters for determination of polycarbonate additives, degradation products, and colorants migrating from food contact materials to chocolate 1-gen-2018 Bignardi, Chiara; Cavazza, Antonella; Laganà, Carmen; Salvadeo, Paola; Corradini, Claudio
Predicting the oxidative stability in bakery products: application of accelerated method based on oxygen consumption 1-gen-2018 Corradini, Claudio; Cavazza, Antonella; Chiavaro, Emma; Lagana', Carmen; Casiraghi, Stefano; Scarsi, Monia; Paciulli, Maria; Rinaldi, Massimilani; Grimaldi, Maria
Release of non-intentionally added substances (NIAS) from food contact polycarbonate: Effect of ageing 1-gen-2017 Bignardi, Chiara; Cavazza, Antonella; Lagana', Carmen; Salvadeo, Paola; Corradini, Claudio
UHPLC-high-resolution mass spectrometry determination of bisphenol A and plastic additives released by polycarbonate tableware: influence of ageing and surface damage 1-gen-2015 Bignardi, Chiara; Cavazza, Antonella; Lagana', Carmen; Salvadeo, Paola; Corradini, Claudio
Use of Oxitest for testing food quality of tuna fish fillet in olive oil during storage 1-gen-2017 Cavazza, A.; Bignardi, C.; Laganà, C.; Salvadeo, P.; Corti, S.; Ornaghi, P.; Corradini, C.