Palla G - 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. Among authors: palla g. 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. Among authors: palla g. 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: palla g, palla l. 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: palla g. 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

GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin.

Caligiani A, Cirlini M, Palla G, Ravaglia R, Arlorio M. Caligiani A, et al. Among authors: palla g. Chirality. 2007 May 5;19(4):329-34. doi: 10.1002/chir.20380. Chirality. 2007. PMID: 17357118

6

Determination of 2,3-butanediol and 2-hydroxybutanone stereoisomers in batteries of traditional balsamic vinegar.

Caligiani A, Silva G, Palla G. Caligiani A, et al. Among authors: palla g. J Agric Food Chem. 2007 Sep 19;55(19):7810-5. doi: 10.1021/jf071206n. Epub 2007 Aug 22. J Agric Food Chem. 2007. PMID: 17711338

7

1H NMR study of fermented cocoa (Theobroma cacao L.) beans.

Caligiani A, Acquotti D, Cirlini M, Palla G. Caligiani A, et al. Among authors: palla g. J Agric Food Chem. 2010 Dec 8;58(23):12105-11. doi: 10.1021/jf102985w. Epub 2010 Nov 3. J Agric Food Chem. 2010. PMID: 21047135

8

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: palla g. 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

9

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. Among authors: palla g. 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

10

Application of ¹H NMR for the characterisation and authentication of ''Tonda Gentile Trilobata" hazelnuts from Piedmont (Italy).

Caligiani A, Coisson JD, Travaglia F, Acquotti D, Palla G, Palla L, Arlorio M. Caligiani A, et al. Among authors: palla g, palla l. Food Chem. 2014 Apr 1;148:77-85. doi: 10.1016/j.foodchem.2013.10.001. Epub 2013 Oct 10. Food Chem. 2014. PMID: 24262529

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