Marseglia A - Search Results

1

Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins.

Marseglia A, Musci M, Rinaldi M, Palla G, Caligiani A. Marseglia A, et al. Food Res Int. 2020 Jun;132:109101. doi: 10.1016/j.foodres.2020.109101. Epub 2020 Feb 14. Food Res Int. 2020. PMID: 32331661

2

HR MAS ¹H NMR and chemometrics as useful tool to assess the geographical origin of cocoa beans - Comparison with HR ¹H NMR.

Marseglia A, Acquotti D, Consonni R, Cagliani LR, Palla G, Caligiani A. Marseglia A, et al. Food Res Int. 2016 Jul;85:273-281. doi: 10.1016/j.foodres.2016.05.001. Epub 2016 May 4. Food Res Int. 2016. PMID: 29544845

3

Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels.

Caligiani A, Palla L, Acquotti D, Marseglia A, Palla G. Caligiani A, et al. Among authors: marseglia a. Food Chem. 2014 Aug 15;157:94-9. doi: 10.1016/j.foodchem.2014.01.116. Epub 2014 Feb 12. Food Chem. 2014. PMID: 24679756

4

Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern.

Caligiani A, Marseglia A, Prandi B, Palla G, Sforza S. Caligiani A, et al. Among authors: marseglia a. Food Chem. 2016 Nov 15;211:431-9. doi: 10.1016/j.foodchem.2016.05.072. Epub 2016 May 13. Food Chem. 2016. PMID: 27283652

5

An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters.

Bancalari E, Savo Sardaro ML, Levante A, Marseglia A, Caligiani A, Lazzi C, Neviani E, Gatti M. Bancalari E, et al. Among authors: marseglia a. Food Res Int. 2017 Oct;100(Pt 1):682-690. doi: 10.1016/j.foodres.2017.07.066. Epub 2017 Aug 2. Food Res Int. 2017. PMID: 28873737

6

A simple GC-MS method for the screening of betulinic, corosolic, maslinic, oleanolic and ursolic acid contents in commercial botanicals used as food supplement ingredients.

Caligiani A, Malavasi G, Palla G, Marseglia A, Tognolini M, Bruni R. Caligiani A, et al. Among authors: marseglia a. Food Chem. 2013 Jan 15;136(2):735-41. doi: 10.1016/j.foodchem.2012.08.011. Epub 2012 Aug 16. Food Chem. 2013. PMID: 23122121

7

Cyclopropyl and ω-cyclohexyl fatty acids as quality markers of cow milk and cheese.

Marseglia A, Caligiani A, Comino L, Righi F, Quarantelli A, Palla G. Marseglia A, et al. Food Chem. 2013 Oct 15;140(4):711-6. doi: 10.1016/j.foodchem.2013.01.029. Epub 2013 Jan 23. Food Chem. 2013. PMID: 23692757

8

An overview on the presence of cyclopropane fatty acids in milk and dairy products.

Caligiani A, Marseglia A, Palla G. Caligiani A, et al. Among authors: marseglia a. J Agric Food Chem. 2014 Aug 6;62(31):7828-32. doi: 10.1021/jf4057204. Epub 2014 Jul 24. J Agric Food Chem. 2014. PMID: 25033416

9

Development of a Quantitative GC-MS Method for the Detection of Cyclopropane Fatty Acids in Cheese as New Molecular Markers for Parmigiano Reggiano Authentication.

Caligiani A, Nocetti M, Lolli V, Marseglia A, Palla G. Caligiani A, et al. Among authors: marseglia a. J Agric Food Chem. 2016 May 25;64(20):4158-64. doi: 10.1021/acs.jafc.6b00913. Epub 2016 May 13. J Agric Food Chem. 2016. PMID: 27133588

10

Composition of black soldier fly prepupae and systematic approaches for extraction and fractionation of proteins, lipids and chitin.

Caligiani A, Marseglia A, Leni G, Baldassarre S, Maistrello L, Dossena A, Sforza S. Caligiani A, et al. Among authors: marseglia a. Food Res Int. 2018 Mar;105:812-820. doi: 10.1016/j.foodres.2017.12.012. Epub 2017 Dec 9. Food Res Int. 2018. PMID: 29433277

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