G. Iafelice; V. Verardo; E. Marconi; M.F. Caboni, Characterization of total, free and esterified phytosterols in tetraploid and hexaploid wheats, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2009, 57, pp. 2267 - 2273 [articolo]
E. Boselli; M. T. Rodriguez-Estrada; G. Fedrizzi; M. F. Caboni, Cholesterol photosensitised oxidation of beef meat under standard and modified atmosphere at retail conditions, «MEAT SCIENCE», 2009, 81, pp. 224 - 229 [articolo]
PASINI F.; CERRETANI L.; BENDINI A.; ROSSI A.; CABONI M. F., Evaluation of different storage temperature on the shelf-life of extra virgin olive oils, «AGRO FOOD INDUSTRY HI-TECH», 2009, 20, pp. 9 - 11 [articolo]
V. Verardo; F. Ferioli; Y. Riciputi; G. Iafelice; E. Marconi; M.F. Caboni, Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions., «FOOD CHEMISTRY», 2009, 114, pp. 472 - 477 [articolo]
A. G. Sabatini; G. L. Marcazzan; M. F.Caboni;
S. Bogdanov; L. Bicudo de Almeida-Muradian, Quality and standardisation of Royal Jelly, «JOURNAL OF APIPRODUCT AND APIMEDICAL SCIENCE», 2009, 1, pp. 16 - 21 [articolo]
BIANCHI M.; FERIOLI F.; PETRACCI M.; CABONI M.F.; CAVANI C., The influence of dietary lipid source on quality characteristics
of raw and processed chicken meat, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2009, 229, pp. 339 - 348 [articolo]
P. Comandini; G. Blanda; A. Cardinali; L. Cerretani; A. Bendini; M.F. Caboni, CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC, «JOURNAL OF SEPARATION SCIENCE», 2008, 31, pp. 3257 - 3264 [articolo]
V. Verardo; M. Bonoli; E. Marconi; M. Caboni, Determination of free flavan-3-ols content in barley (Hordeum vulgare L.) air-classified flours: comparative study of HPLC-DAD/MS and spectrophotometric determinations, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2008, 56, pp. 6944 - 6948 [articolo]
A. M. Gómez-Caravaca; V. Verardo; A. Segura-Carretero;
M. F. Caboni; A. Fernández-Gutiérrez, Development of a rapid method to determine phenolic and other polar compounds in walnut by capillary electrophoresis–electrospray ionization time-of-flight mass spectrometry, «JOURNAL OF CHROMATOGRAPHY A», 2008, 1209, pp. 238 - 245 [articolo]
Iafelice G.; Caboni M.F.; Cubadda R.; Di Criscio T.; Trivisonno M.C.; Marconi E., Development of functional spaghetti enriched with long chain omega-3 fatty acids, «CEREAL CHEMISTRY», 2008, 85, pp. 146 - 151 [articolo]
FERIOLI F. ; CASTAGNETTI G. B. ; CABONI M.F., Effect of different storage conditions on the lipid fraction of a vegetable cream, «JOURNAL OF FOOD QUALITY», 2008, 31, pp. 446 - 464 [articolo]
M. Bonoli; M.F. Caboni; M.T. Rodriguez-Estrada; G. Lercker., Effect of processing technology on the quality and composition of lipids of precooked chicken patties, «INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY», 2008, 43, pp. 296 - 308 [articolo]
F. Ferioli; M.F.Caboni; P.C. Dutta, Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere, «MEAT SCIENCE», 2008, 80, pp. 681 - 685 [articolo]
Verardo V.; Bonoli M.; Marconi M.; Caboni M.F., distribution of bound hydrocinnamic and their glycosyl esters in barley (Hordeum vulgare L.) air classified flour: comparative study brtween RP-HPLC/MS and spectrophotometric analysis, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2008, 56, pp. 11900 - 11905 [articolo]
Pinnavaia G.; Caboni M., C'è pasta per te..., «IL DIVULGATORE», 2007, 7/8, pp. 34 - 39 [articolo]
