An in-depth study of the volatile variability of chinotto (Citrus myrtifolia Raf.) induced by the extraction procedure

Traceability of Protected Geographical Indication (PGI) Interdonato lemon pulps by chemometric analysis of the mineral composition

(2018) Angela Giorgia Potortì et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Transfer of major and trace elements along the “farm-to-fork” chain of different whole grain products

(2018) Ambrogina Albergamo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Evaluation of fatty acids and inorganic elements by multivariate statistics for the traceability of the Sicilian Capparis spinosa L.

(2018) Antonio F. Mottese et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Combination of separation and spectroscopic analytical techniques: application to compositional analysis of a minor citrus species

(2018) Rosaria Costa et al.   NATURAL PRODUCT RESEARCH

Discrimination of the Sicilian Prickly Pear ( Opuntia Ficus‐Indica L., CV. Muscaredda) According to the Provenance by Testing Unsupervised and Supervised Chemometrics

(2018) Ambrogina Albergamo et al.   JOURNAL OF FOOD SCIENCE

Determination of flavor constituents in particular types of flour and derived pasta by heart-cutting multidimensional gas chromatography coupled with mass spectrometry and multiple headspace solid-phase microextraction

(2017) Rosaria Costa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High-Throughput ICP-MS and Chemometrics for Exploring the Major and Trace Element Profile of the Mediterranean Sepia Ink

(2016) Giuseppe Daniel Bua et al.   Food Analytical Methods

Mineral composition of some varieties of beans from Mediterranean and Tropical areas

(2016) Giuseppa Di Bella et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Chemometric analysis of minerals and trace elements in Sicilian wines from two different grape cultivars

(2016) Angela Giorgia Potortί et al.   NATURAL PRODUCT RESEARCH

Metabolite and mineral profiling of “Violetto di Niscemi” and “Spinoso di Menfi” globe artichokes by 1H-NMR and ICP-MS

(2016) Ambrogina Albergamo et al.   NATURAL PRODUCT RESEARCH

Identification of odour-active compounds of pasteurised orange juice using multidimensional gas chromatography techniques

(2015) Raíssa Bittar Mastello et al.   FOOD RESEARCH INTERNATIONAL

Bioactive molecules as authenticity markers of Italian Chinotto (Citrus×myrtifolia) fruits and beverages

(2015) Michele Protti et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Interdonatolemon from Nizza di Sicilia (Italy): chemical composition of hexane extract of lemon peel and histochemical investigation

(2015) Andrea Salvo et al.   NATURAL PRODUCT RESEARCH

Flavonoids and furocoumarins distribution of unripe chinotto (Citrus × myrtifolia Rafinesque) fruit: beverage processing homogenate and juice characterization

(2011) Monica Scordino et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate-distillate extract

(2011) Sophie Deterre et al.   FLAVOUR AND FRAGRANCE JOURNAL

Elucidation of the flavonoid and furocoumarin composition and radical-scavenging activity of green and ripe chinotto (Citrus myrtifolia Raf.) fruit tissues, leaves and seeds

(2011) Davide Barreca et al.   FOOD CHEMISTRY

Nootkatone, a characteristic constituent of grapefruit, stimulates energy metabolism and prevents diet-induced obesity by activating AMPK

(2010) Takatoshi Murase et al.   AMERICAN JOURNAL OF PHYSIOLOGY-ENDOCRINOLOGY AND METABOLISM

Flavonoid Composition and Antioxidant Activity of Juices from Chinotto (Citrus × myrtifolia Raf.) Fruits at Different Ripening Stages

(2010) Davide Barreca et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of a multidimensional gas chromatography system with simultaneous mass spectrometric and flame ionization detection to the analysis of sandalwood oil

(2010) Danilo Sciarrone et al.   JOURNAL OF CHROMATOGRAPHY A

Evaluation of the volatile and chiral composition inPistacia lentiscusL. essential oil

(2008) Maria Lo Presti et al.   FLAVOUR AND FRAGRANCE JOURNAL

GC–MS, GC–O and enantio–GC investigation of the essential oil ofTarchonanthus camphoratus L.

(2008) Rosaria Costa et al.   FLAVOUR AND FRAGRANCE JOURNAL

Enantiomer identification in the flavour and fragrance fields by “interactive” combination of linear retention indices from enantioselective gas chromatography and mass spectrometry

(2008) Erica Liberto et al.   JOURNAL OF CHROMATOGRAPHY A