1.Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines

作　　者：Giuseppe Gambacorta ;Antonio Trani ;Cristina Fasciano 等

出　　处：Food Science & Nutrition. 2019 ;7(2):483-491.doi:10.1002/fsn3.817

出版社：John Wiley & Sons, Ltd.

文章 ID：227476444

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2.Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens

作　　者：Vito Michele Paradiso ;Maria Castellino ;Massimiliano Renna 等

出　　处：Foods. 2020 ;9(4):459-470.doi:10.3390/foods9040459

出版社：MDPI Publishing

文章 ID：257045160

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3.Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function

作　　者：Massimiliano Renna ;Maria Castellino ;Beniamino Leoni 等

出　　处：Nutrients. 2018 ;10(6):675.doi:10.3390/nu10060675

出版社：MDPI Publishing

文章 ID：215654837

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4.Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils

作　　者：Vito Michele Paradiso ;Francesco Longobardi ;Stefania Fortunato 等

出　　处：Foods. 2021 ;10(3):677.doi:10.3390/foods10030677

出版社：MDPI Publishing

文章 ID：260416806

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5.Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate ( Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations

作　　者：Massimiliano Cardinale ;Roberto Trinchera ;Giuseppe Natrella 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081913

出版社：MDPI Publishing

文章 ID：1035370027

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6.Physical and Chemical Characterisation of Conventional and Nano/Emulsions: Influence of Vegetable Oils from Different Origins

作　　者：Jansuda Kampa ;Richard Frazier ;Julia Rodriguez-Garcia 等

出　　处：Foods. 2022 ;11(5).doi:10.3390/foods11050681

出版社：MDPI Publishing

文章 ID：1036788320

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7.Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties

作　　者：Mirella Noviello ;Antonio Francesco Caputi ;Giacomo Squeo 等

出　　处：Foods. 2022 ;11(4).doi:10.3390/foods11040553

出版社：MDPI Publishing

文章 ID：1036797748

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