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Methods in Molecular Biology (Clifton, N.J.)|November 30, 2011
Innovative and rapid procedure for 4-hydroxyproline determination in meat-based foodsMaria Cristina Messia, Emanuele MarconiJournal of Chromatography. A|December 9, 2004
Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours. evaluation of the extraction capability of different solvent mixtures and pressurized liquid methods by micellar electrokinetic chromatography and spectrophotometryMatteo Bonoli, Emanuele Marconi, Maria Fiorenza CaboniJournal of Agricultural and Food Chemistry|May 26, 2005
Storage stability assessment of freeze-dried royal jelly by furosine determinationMaria Cristina Messia, Maria Fiorenza Caboni, Emanuele MarconiJournal of Agricultural and Food Chemistry|December 19, 2008
Distribution of bound hydroxycinnamic acids and their glycosyl esters in barley (Hordeum vulgare L.) air-classified flour: comparative study between reversed phase-high performance chromatography-mass spectrometry (RP-HPLC/MS) and spectrophotometric analysisVito Verardo, Matteo Bonoli, Emanuele Marconi, et al.Rapid Communications in Mass Spectrometry : RCM|October 15, 2003
Identification of plant sterols in hexaploid and tetraploid wheats using gas chromatography with mass spectrometryMarco Pelillo, Giovanna Iafelice, Emanuele Marconi, et al.Journal of Agricultural and Food Chemistry|March 19, 2009
Characterization of total, free and esterified phytosterols in tetraploid and hexaploid wheatsGiovanna Iafelice, Vito Verardo, Emanuele Marconi, et al.Journal of Agricultural and Food Chemistry|September 15, 2005
Analysis of fatty acid steryl esters in tetraploid and hexaploid wheats: identification and comparison between chromatographic methodsMaria Fiorenza Caboni, Giovanna Iafelice, Marco Pelillo, et al.Journal of Agricultural and Food Chemistry|August 5, 2004
Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compoundsMatteo Bonoli, Vito Verardo, Emanuele Marconi, et al.Journal of Food Science|October 28, 2025
Functional and Nutritional Properties of Proteins From Barley Malting By-ProductsNiccolò Pilla, Elisa De Arcangelis, Gianfranco Pannella, et al.Journal of Agricultural and Food Chemistry|July 19, 2008
Determination of free flavan-3-ol content in barley (Hordeum vulgare L.) air-classified flours: comparative study of HPLC-DAD/MS and spectrophotometric determinationsVito Verardo, Matteo Bonoli, Emanuele Marconi, et al.Pageof 6