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Roberto Larcher

Showing results (11-20 of 96) with videos related to

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Food Chemistry|June 24, 2018
Botanical origin characterisation of tannins using infrared spectroscopyMario Malacarne, Giampaolo Antoniolli, Daniela Bertoldi, et al.
Metabolites|April 3, 2021
Elemental and Isotopic Characterization of Tobacco from UmbriaLuana Bontempo, Daniela Bertoldi, Pietro Franceschi, et al.
Antioxidants (Basel, Switzerland)|February 25, 2023
Stable Isotope Ratio Analysis for the Authentication of Natural Antioxidant Curcuminoids from <i>Curcuma longa</i> (Turmeric)Matteo Perini, Silvia Pianezze, Luca Ziller, et al.
Journal of Food Science|February 4, 2025
Alkaloid profile of Italian alpine milkTiziana Nardin, Edi Piasentier, Alberto Romanzin, et al.
Journal of Agricultural and Food Chemistry|April 12, 2024
Evidence of the Relationship between the Oxygen Radical Absorbance Capacity (ORAC) and the Potential Exposure of White Wines to Atypical Aging (ATA)Susanne Dekker, Tiziana Nardin, Tomas Roman, et al.
Analytical and Bioanalytical Chemistry|June 27, 2020
Identification and characterisation of thiolated polysulfides in must and wine using online SPE UHPLC-HRMSSusanne Dekker, Tiziana Nardin, Mirko Mattana, et al.
Molecules (Basel, Switzerland)|October 26, 2024
Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food PreservativesSara Bolchini, Roberto Larcher, Ksenia Morozova, et al.
Antioxidants (Basel, Switzerland)|July 29, 2023
Stable Isotope Ratio Analysis for Authentication of Natural Antioxidant Cannabidiol (CBD) from <i>Cannabis sativa</i>Matteo Perini, Alessio Gaggiotti, Silvia Pianezze, et al.
Talanta|November 12, 2013
Use of Fourier transform infrared spectroscopy to create models forecasting the tartaric stability of winesMario Malacarne, Luca Bergamo, Daniela Bertoldi, et al.
Molecules (Basel, Switzerland)|October 29, 2025
Comprehensive Assessment of Nitrosamine Formation in Meat Products Using UHPLC-HRMS: Analytical Challenges and Potential Dietary ImplicationsTiziana Nardin, Jakob Franceschini, Francesca Martinelli, et al.
Pageof 10

Showing results (11-20 of 96) with videos related to

Sort By:
Pageof 10
Food Chemistry|June 24, 2018
Botanical origin characterisation of tannins using infrared spectroscopyMario Malacarne, Giampaolo Antoniolli, Daniela Bertoldi, et al.
Metabolites|April 3, 2021
Elemental and Isotopic Characterization of Tobacco from UmbriaLuana Bontempo, Daniela Bertoldi, Pietro Franceschi, et al.
Antioxidants (Basel, Switzerland)|February 25, 2023
Stable Isotope Ratio Analysis for the Authentication of Natural Antioxidant Curcuminoids from <i>Curcuma longa</i> (Turmeric)Matteo Perini, Silvia Pianezze, Luca Ziller, et al.
Journal of Food Science|February 4, 2025
Alkaloid profile of Italian alpine milkTiziana Nardin, Edi Piasentier, Alberto Romanzin, et al.
Journal of Agricultural and Food Chemistry|April 12, 2024
Evidence of the Relationship between the Oxygen Radical Absorbance Capacity (ORAC) and the Potential Exposure of White Wines to Atypical Aging (ATA)Susanne Dekker, Tiziana Nardin, Tomas Roman, et al.
Analytical and Bioanalytical Chemistry|June 27, 2020
Identification and characterisation of thiolated polysulfides in must and wine using online SPE UHPLC-HRMSSusanne Dekker, Tiziana Nardin, Mirko Mattana, et al.
Molecules (Basel, Switzerland)|October 26, 2024
Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food PreservativesSara Bolchini, Roberto Larcher, Ksenia Morozova, et al.
Antioxidants (Basel, Switzerland)|July 29, 2023
Stable Isotope Ratio Analysis for Authentication of Natural Antioxidant Cannabidiol (CBD) from <i>Cannabis sativa</i>Matteo Perini, Alessio Gaggiotti, Silvia Pianezze, et al.
Talanta|November 12, 2013
Use of Fourier transform infrared spectroscopy to create models forecasting the tartaric stability of winesMario Malacarne, Luca Bergamo, Daniela Bertoldi, et al.
Molecules (Basel, Switzerland)|October 29, 2025
Comprehensive Assessment of Nitrosamine Formation in Meat Products Using UHPLC-HRMS: Analytical Challenges and Potential Dietary ImplicationsTiziana Nardin, Jakob Franceschini, Francesca Martinelli, et al.
Pageof 10