G. Pignoli; M. T. Rodriguez-Estrada; M. Mandrioli; L. Barbanti; L. Rizzi; G. Lercker., Effects of different rearing and feeding systems on lipid oxidation and antioxidant capacity of freeze-dried egg yolks, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2009, 57, pp. 11517 - 11527 [articolo]
L. Cerretani; A. Bendini; M. T. Rodriguez-Estrada; E. Vittadini; E. Chiavaro, Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds, «FOOD CHEMISTRY», 2009, 115, pp. 1381 - 1388 [articolo]
E. Chiavaro; C. Barnaba; E. Vittadini; M. T. Rodriguez-Estrada; L. Cerretani; A. Bendini, Microwave heating of different commercial categories of olive oil:
Part II. Effect on thermal properties, «FOOD CHEMISTRY», 2009, 115, pp. 1393 - 1400 [articolo]
M. Forchielli; G. Bersani; S. Talà; G. Grossi; M.T. Rodriguez; L. Martini; G. Lercker; C. Puggioli; M. Masi; R. Giardino, Plasma and liver levels of phytosterols and occurrence of cholestasis in rats nourisched parenterally, enterally and orally, in: , «CLINICAL NUTRITION SUPPLEMENTS», 2009, 4, pp. 156 - 156 (atti di: 31st ESPEN Congress, Vienna (Austria), August 29th-September 1st 2009) [atti di convegno-abstract]
T. Waraho; V. Cardenia; M. T. Rodriguez-Estrada; D. J. McClements; E. A. Decker, Prooxidant mechanisms of free fatty Acids in stripped soybean oil-in-water emulsions, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2009, 57, pp. 7112 - 7117 [articolo]
A. Bonora; D. Garbini; R. Lorenzini; M. Barbanera; G. Bonaga; M. T. Rodriguez-Estrada, QuEChERS extraction and LC-MS/MS analysis for Bisphenol A (BPA) and its BADGE derivates: food simulants vs food matrixes, in: 1st MS Food Day. Book of Abstracts, s.l, Società Chimica Italiana, 2009, pp. 272 - 272 (atti di: 1st MS Food Day, Parma (Italy), 2-3 Dicembre) [atti di convegno-abstract]
G. Pignoli; R. Bou; M. T. Rodriguez-Estrada; E. A. Decker, Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat, «MEAT SCIENCE», 2009, 83, pp. 412 - 416 [articolo]
R. Codony; F. Guardiola; P. Bondioli; P.C. Dutta; M.T. Rodriguez; H. Budzinski; E. Abad; M. Parini; M.D. Baucells; E. Blas, Caracterizacion de la calidad y seguridad de subproductos grasos de la cadena alimentaria para su uso en piensos, «EUROCARNE», 2008, 163, pp. 175 - 190 [articolo]
I. Soto-Rodríguez; P.J. Campillo Velázquez; J. Ortega-Martínez; M.T. Rodriguez-Estrada; G. Lercker; H.S. Garcia, Cholesterol oxidation in traditional Mexican dried and deep fried food products, «JOURNAL OF FOOD COMPOSITION AND ANALYSIS», 2008, 21, pp. 489 - 495 [articolo]
E. Chiavaro; E. Vittadini; M. T. Rodriguez-Estrada; L. Cerretani; A. Bendini, Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil, «FOOD CHEMISTRY», 2008, 110, pp. 248 - 256 [articolo]
E. Chiavaro; M. T. Rodriguez-Estrada; C. Barnaba; E. Vittadini; L. Cerretani; A. Bendini, Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories, «ANALYTICA CHIMICA ACTA», 2008, 625, pp. 215 - 226 [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]
E. Chiavaro; E. Vittadini; M. T. Rodriguez-Estrada; L. Cerretani; A. Bendini, Monovarietal Extra Virgin Olive Oils. Correlation Between Thermal Properties and Chemical Composition: Heating Thermograms, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2008, 56, pp. 496 - 501 [articolo]
G. Pignoli; D. Natale; J. Patrignani; M. T. Rodriguez-Estrada; G. Lercker, PAH-enriched and oxidized fatty co- and by-products from the food chain used in animal feedings: effects on the trans fatty acid and conjugated linoleic acid contents of poultry and rabbit, in: Proceedings of the 6th EuroFed Lipid Congress. Oils, Fats and Lipids in the 3rd Millenium: Challenges, Achievements and Perspectives, FRANKFURT, Euro Fed Lipid, 2008, pp. 363 - 363 (atti di: 6th EuroFed Lipid Congress. Oils, Fats and Lipids in the 3rd Millenium: Challenges, Achievements and Perspectives, Athens (Greece), 7-10 September 2008) [atti di convegno-abstract]
M. T. Rodriguez-Estrada; A. Bendini; L. Cerretani; G. Pignoli; L. Capelli; G. Lercker, Sostanze Grasse Animali e Vegetali: Aspetti Qualitativi dei Prodotti Biologici, in: Gli alimenti biologici: dal produttore al consumatore, BOLOGNA, CLUEB, 2008, pp. 181 - 208 [capitolo di libro]
