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Molecules (Basel, Switzerland)|September 29, 2019
Preliminary Study: Comparison of Antioxidant Activity of Cannabidiol (CBD) and α-Tocopherol Added to Refined Olive and Sunflower OilsMatilde Tura, Mara Mandrioli, Tullia Gallina ToschiJournal of Chromatography. A|October 2, 2003
Fast separation and determination of tyrosol, hydroxytyrosol and other phenolic compounds in extra-virgin olive oil by capillary zone electrophoresis with ultraviolet-diode array detectionMatteo Bonoli, Marina Montanucci, Tullia Gallina Toschi, et al.Sensors (Basel, Switzerland)|June 10, 2023
Field-Deployable Determinations of Peroxide Index and Total Phenolic Content in Olive Oil Using a Promising Portable Sensor SystemMarco Grossi, Alessandra Bendini, Enrico Valli, et al.Molecules (Basel, Switzerland)|June 7, 2019
Fast Detection of 10 Cannabinoids by RP-HPLC-UV Method in Cannabis sativa LMara Mandrioli, Matilde Tura, Stefano Scotti, et al.Antioxidants (Basel, Switzerland)|March 25, 2022
Evaluation of Hemp Seed Oils Stability under Accelerated Storage TestMatilde Tura, Diana Ansorena, Iciar Astiasarán, et al.Journal of Agricultural and Food Chemistry|February 20, 2003
Fast determination of catechins and xanthines in tea beverages by micellar electrokinetic chromatographyMatteo Bonoli, Piero Colabufalo, Marco Pelillo, et al.Journal of Agricultural and Food Chemistry|November 13, 2004
Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniquesMatteo Bonoli, Alessandra Bendini, Lorenzo Cerretani, et al.Foods (Basel, Switzerland)|February 11, 2023
Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed OilMatilde Tura, Mara Mandrioli, Enrico Valli, et al.Food Research International (Ottawa, Ont.)|December 10, 2024
Infrared spectroscopy and chemometrics for predicting commercial categories of virgin olive oils and supporting the panel testIlaria Grigoletto, Chiara Cevoli, Anastasios Koidis, et al.Journal of Separation Science|July 15, 2005
Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniquesTullia Gallina-Toschi, Lorenzo Cerretani, Alessandra Bendini, et al.Pageof 8