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Journal of Agricultural and Food Chemistry
|
September 1, 2005
Fast access of some grape pigments to the brain
Sabina Passamonti, Urska Vrhovsek, Andreja Vanzo, et al.
Journal of Agricultural and Food Chemistry
|
October 14, 2004
Quantitation of polyphenols in different apple varieties
Urska Vrhovsek, Adelio Rigo, Diego Tonon, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|
October 24, 2018
The Compound Characteristics Comparison (CCC) approach: a tool for improving confidence in natural compound identification
Luca Narduzzi, Jan Stanstrup, Fulvio Mattivi, et al.
Methods in Molecular Biology (Clifton, N.J.)
|
November 17, 2021
Analysis of Grape Volatiles Using Atmospheric Pressure Ionization Gas Chromatography Mass Spectrometry-Based Metabolomics
Manoj Ghaste, Fulvio Mattivi, Giuseppe Astarita, et al.
Molecules (Basel, Switzerland)
|
March 6, 2021
Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins
Panagiotis Arapitsas, Daniele Perenzoni, Graziano Guella, et al.
Journal of the American Society for Mass Spectrometry
|
January 18, 2015
High production of small organic dicarboxylate dianions by DESI and ESI
Yonghui Dong, Graziano Guella, Fulvio Mattivi, et al.
Annals of the New York Academy of Sciences
|
June 21, 2002
Wine, biodiversity, technology, and antioxidants
Fulvio Mattivi, Christian Zulian, Giorgio Nicolini, et al.
Analytica Chimica Acta
|
October 4, 2011
Stability-based biomarker selection
Ron Wehrens, Pietro Franceschi, Urska Vrhovsek, et al.
FEBS Letters
|
June 5, 2003
The stomach as a site for anthocyanins absorption from food
Sabina Passamonti, Urska Vrhovsek, Andreja Vanzo, et al.
Journal of Agricultural and Food Chemistry
|
October 5, 2012
Study of Sangiovese Wines Pigment Profile by UHPLC-MS/MS
Panagiotis Arapitsas, Daniele Perenzoni, Giorgio Nicolini, et al.
Page
of 17
Search research articles
Search
Showing results (11-20 of 168) with videos related to
Sort By:
Page
of 17
Journal of Agricultural and Food Chemistry
|
September 1, 2005
Fast access of some grape pigments to the brain
Sabina Passamonti, Urska Vrhovsek, Andreja Vanzo, et al.
Journal of Agricultural and Food Chemistry
|
October 14, 2004
Quantitation of polyphenols in different apple varieties
Urska Vrhovsek, Adelio Rigo, Diego Tonon, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|
October 24, 2018
The Compound Characteristics Comparison (CCC) approach: a tool for improving confidence in natural compound identification
Luca Narduzzi, Jan Stanstrup, Fulvio Mattivi, et al.
Methods in Molecular Biology (Clifton, N.J.)
|
November 17, 2021
Analysis of Grape Volatiles Using Atmospheric Pressure Ionization Gas Chromatography Mass Spectrometry-Based Metabolomics
Manoj Ghaste, Fulvio Mattivi, Giuseppe Astarita, et al.
Molecules (Basel, Switzerland)
|
March 6, 2021
Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins
Panagiotis Arapitsas, Daniele Perenzoni, Graziano Guella, et al.
Journal of the American Society for Mass Spectrometry
|
January 18, 2015
High production of small organic dicarboxylate dianions by DESI and ESI
Yonghui Dong, Graziano Guella, Fulvio Mattivi, et al.
Annals of the New York Academy of Sciences
|
June 21, 2002
Wine, biodiversity, technology, and antioxidants
Fulvio Mattivi, Christian Zulian, Giorgio Nicolini, et al.
Analytica Chimica Acta
|
October 4, 2011
Stability-based biomarker selection
Ron Wehrens, Pietro Franceschi, Urska Vrhovsek, et al.
FEBS Letters
|
June 5, 2003
The stomach as a site for anthocyanins absorption from food
Sabina Passamonti, Urska Vrhovsek, Andreja Vanzo, et al.
Journal of Agricultural and Food Chemistry
|
October 5, 2012
Study of Sangiovese Wines Pigment Profile by UHPLC-MS/MS
Panagiotis Arapitsas, Daniele Perenzoni, Giorgio Nicolini, et al.
Page
of 17