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Roberto Larcher

Showing results (1-10 of 96) with videos related to

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Journal of Agricultural and Food Chemistry|September 18, 2003
Isotope ratios of lead in Italian wines by inductively coupled plasma mass spectrometryRoberto Larcher, Giorgio Nicolini, Paolo Pangrazzi
Journal of Mass Spectrometry : JMS|July 5, 2018
Development of a fast gas chromatography-tandem mass spectrometry method for volatile aromatic compound analysis in oenological productsMauro Paolini, Loris Tonidandel, Sergio Moser, et al.
Journal of Agricultural and Food Chemistry|March 7, 2023
High-Density Balsamic Vinegar: Application of Stable Isotope Ratio Analysis to Determine Watering DownMatteo Perini, Silvia Pianezze, Mauro Paolini, et al.
Food Chemistry|June 25, 2013
First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tanninsRoberto Larcher, Loris Tonidandel, Giorgio Nicolini, et al.
Food Chemistry|April 3, 2018
First evidence of ethyl-hydrogen phosphonate (fosetyl) formation in winemakingLoris Tonidandel, Tomás Román, Giorgio Nicolini, et al.
Journal of Mass Spectrometry : JMS|August 10, 2016
Targeted and untargeted profiling of alkaloids in herbal extracts using online solid-phase extraction and high-resolution mass spectrometry (Q-Orbitrap)Tiziana Nardin, Edi Piasentier, Chiara Barnaba, et al.
Drug Testing and Analysis|July 22, 2017
Alkaloid profiling of herbal drugs using high resolution mass spectrometryTiziana Nardin, Edi Piasentier, Chiara Barnaba, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|August 11, 2020
Isotopic and elemental characterisation of Italian white truffle: A first exploratory studyLuana Bontempo, Federica Camin, Matteo Perini, et al.
Molecules (Basel, Switzerland)|February 11, 2023
Authentication and Geographical Characterisation of Italian Grape Musts through Glucose and Fructose Carbon Isotopic Ratios Determined by LC-IRMSMatteo Perini, Silvia Pianezze, Katia Guardini, et al.
Journal of Agricultural and Food Chemistry|February 23, 2024
Evaluating the Atypical Aging Potential Development in Sparkling Wines Can Be Achieved by Assessing the Base Wines at the End of the Alcoholic FermentationSimone Delaiti, Tiziana Nardin, Tomas Roman, et al.
Pageof 10

Showing results (1-10 of 96) with videos related to

Sort By:
Pageof 10
Journal of Agricultural and Food Chemistry|September 18, 2003
Isotope ratios of lead in Italian wines by inductively coupled plasma mass spectrometryRoberto Larcher, Giorgio Nicolini, Paolo Pangrazzi
Journal of Mass Spectrometry : JMS|July 5, 2018
Development of a fast gas chromatography-tandem mass spectrometry method for volatile aromatic compound analysis in oenological productsMauro Paolini, Loris Tonidandel, Sergio Moser, et al.
Journal of Agricultural and Food Chemistry|March 7, 2023
High-Density Balsamic Vinegar: Application of Stable Isotope Ratio Analysis to Determine Watering DownMatteo Perini, Silvia Pianezze, Mauro Paolini, et al.
Food Chemistry|June 25, 2013
First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tanninsRoberto Larcher, Loris Tonidandel, Giorgio Nicolini, et al.
Food Chemistry|April 3, 2018
First evidence of ethyl-hydrogen phosphonate (fosetyl) formation in winemakingLoris Tonidandel, Tomás Román, Giorgio Nicolini, et al.
Journal of Mass Spectrometry : JMS|August 10, 2016
Targeted and untargeted profiling of alkaloids in herbal extracts using online solid-phase extraction and high-resolution mass spectrometry (Q-Orbitrap)Tiziana Nardin, Edi Piasentier, Chiara Barnaba, et al.
Drug Testing and Analysis|July 22, 2017
Alkaloid profiling of herbal drugs using high resolution mass spectrometryTiziana Nardin, Edi Piasentier, Chiara Barnaba, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|August 11, 2020
Isotopic and elemental characterisation of Italian white truffle: A first exploratory studyLuana Bontempo, Federica Camin, Matteo Perini, et al.
Molecules (Basel, Switzerland)|February 11, 2023
Authentication and Geographical Characterisation of Italian Grape Musts through Glucose and Fructose Carbon Isotopic Ratios Determined by LC-IRMSMatteo Perini, Silvia Pianezze, Katia Guardini, et al.
Journal of Agricultural and Food Chemistry|February 23, 2024
Evaluating the Atypical Aging Potential Development in Sparkling Wines Can Be Achieved by Assessing the Base Wines at the End of the Alcoholic FermentationSimone Delaiti, Tiziana Nardin, Tomas Roman, et al.
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