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Food Research International (Ottawa, Ont.)|September 10, 2023
Cocoa quality: Chemical relationship of cocoa beans and liquors in origin identitationEloisa Bagnulo, Camilla Scavarda, Cristian Bortolini, et al.
Journal of Chromatography. A|March 31, 2007
Sorptive tape extraction in the analysis of the volatile fraction emitted from biological solid matricesC Bicchi, C Cordero, E Liberto, et al.
Food Chemistry|November 1, 2019
Cocoa smoky off-flavor: Chemical characterization and objective evaluation for quality controlPamela Perotti, Chiara Cordero, Cristian Bortolini, et al.
Sensors (Basel, Switzerland)|June 9, 2016
A Synergy-Based Optimally Designed Sensing Glove for Functional Grasp RecognitionSimone Ciotti, Edoardo Battaglia, Nicola Carbonaro, et al.
Food Chemistry|April 5, 2016
Oxygenated heterocyclic compounds to differentiate Citrus spp. essential oils through metabolomic strategiesJerome Masson, Erica Liberto, Jean-Claude Beolor, et al.
Journal of Visualized Experiments : Jove|September 21, 2020
Chromatographic Fingerprinting by Template Matching for Data Collected by Comprehensive Two-Dimensional Gas ChromatographyFederico Stilo, Chiara Cordero, Carlo Bicchi, et al.
Mutation Research|February 1, 1992
Mutagenicity of pyrrolizidine alkaloids in the Salmonella typhimurium/mammalian microsome systemP Rubiolo, L Pieters, M Calomme, et al.
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