Search Results - "Schiavone, Consolato"

PFAS: A Review of the State of the Art, from Legislation to Analytical Approaches and Toxicological Aspects for Assessing Contamination in Food and Environment and Related Risks by Schiavone, Consolato, Portesi, Chiara

“…More than 7000 synthetic compounds known as per- and poly-fluoroalkyl substances (PFAS) are applied to food packaging and other materials to provide fat, fire,…”
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Characterisation of Refined Marc Distillates with Alternative Oak Products Using Different Analytical Approaches by Petrozziello, Maurizio, Rosso, Laura, Portesi, Chiara, Asproudi, Andriani, Bonello, Federica, Nardi, Tiziana, Rossi, Andrea Mario, Schiavone, Consolato, Scuppa, Stefano, Cantamessa, Simone, Pollon, Matteo, Chiarabaglio, Pier Mario

“…The use of oak barrel alternatives, including oak chips, oak staves and oak powder, is quite common in the production of spirits obtained from the distillation…”
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Quantification of PFAS in rice and maize: Validation of a UHPLC-HRMS/MS isotopic dilution approach in support to food safety by Consolato, Schiavone, Francesco, Romaniello, Mario, Rossi Andrea, Rosa, Avolio, Cesarina, Abete Maria, Chiara, Portesi

“…In the present work, an analytical method for the quantification of per and poly fluoroalkyl substances (PFAS) in rice and maize has been developed and then…”
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Development of innovative antioxidant food packaging systems based on natural extracts from food industry waste and Moringa oleifera leaves by Barzan, Giulia, Sacco, Alessio, Giovannozzi, Andrea Mario, Portesi, Chiara, Schiavone, Consolato, Salafranca, Jesús, Wrona, Magdalena, Nerín, Cristina, Rossi, Andrea Mario

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Proteomic study of walnut oleosome and first evidence on oleosin sensitization in allergic patients by Cirrincione, Simona, Aiuto, Beatrice, Gosso, Elena, Schiavone, Consolato, Portesi, Chiara, Rossi, Andrea Mario, Monti, Giovanna, Cavallarin, Laura, Lamberti, Cristina, Giuffrida, Gabriella Maria

“…Walnut is considered the healthiest of all nuts, mainly because of its polyunsaturated fatty acid content. As far as its protein component is concerned, a…”
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