Search Results - Baldioli, M

  • Showing 1 - 12 results of 12
Refine Results
  1. 1
    Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

    Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC by Montedoro, Gianfrancesco, Servili, Maurizio, Baldioli, Maura, Miniati, Enrico

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    Phenolic Compounds of Olive Fruit:  One- and Two-Dimensional Nuclear Magnetic Resonance Characterization of Nüzhenide and Its Distribution in the Constitutive Parts of Fruit

    Phenolic Compounds of Olive Fruit:  One- and Two-Dimensional Nuclear Magnetic Resonance Characterization of Nüzhenide and Its Distribution in the Constitutive Parts of Fruit by Servili, Maurizio, Baldioli, Maura, Selvaggini, Roberto, Macchioni, Alceo, Montedoro, GianFrancesco

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    High-performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D- and 2D-nuclear magnetic resonance characterization

    High-performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D- and 2D-nuclear magnetic resonance characterizat... by Servili, M, Baldioli, M, Selvaggini, R, Miniati, E, Macchioni, A, Montedoro, G

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    Effect of Enzyme Treatment during Mechanical Extraction of Olive Oil on Phenolic Compounds and Polysaccharides

    Effect of Enzyme Treatment during Mechanical Extraction of Olive Oil on Phenolic Compounds and Polysaccharides by Vierhuis, Esther, Servili, Maurizio, Baldioli, Maura, Schols, Henk A, Voragen, Alphons G. J, Montedoro

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives

    Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives by Montedoro, Gianfrancesco, Servili, Maurizio, Baldioli, Maura, Selvaggini, Roberto, Miniati, Enrico, Macchioni, Alceo

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  6. 6
    Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction

    Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction by Montedoro, Gianfrancesco, Servili, Maurizio, Baldioli, Maura, Miniati, Enrico

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  7. 7
    Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initital characterization of the hydrolyzable fraction

    Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initital characterization of the hydrolyzable fraction by Montedoro, G, Servili, M, Baldioli, M, Miniati, E

    Get full text
    Article
    Save to List
    Saved in:
  8. 8
    Simple and hydrolyzable phenolic compounds in virgin olive oil. I: Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

    Simple and hydrolyzable phenolic compounds in virgin olive oil. I: Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC by MONTEDORO, G, SERVILI, M, BALDIOLI, M, MINIATI, E

    Get full text
    Article
    Save to List
    Saved in:
  9. 9
    Simple and hydrolyzable phenolic compounds in virgin olive oil. II: Initial characterization of the hydrolyzable fraction

    Simple and hydrolyzable phenolic compounds in virgin olive oil. II: Initial characterization of the hydrolyzable fraction by MONTEDORO, G, SERVILI, M, BALDIOLI, M, MINIATI, E

    Get full text
    Article
    Save to List
    Saved in:
  10. 10
    Simple and hydrolyzable compounds in virgin olive oil. III: Spectroscopic characterizations of the secoiridoid derivatives

    Simple and hydrolyzable compounds in virgin olive oil. III: Spectroscopic characterizations of the secoiridoid derivatives by MONTEDORO, G, SERVILI, M, BALDIOLI, M, SELVAGGINI, R, MINIATI, E, MACCHIONI, A

    Get full text
    Article
    Save to List
    Saved in:
  11. 11
    Simple and hydrolyzable phenolic compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives

    Simple and hydrolyzable phenolic compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives by Montedoro, G, Servili, M, Baldioli, M, Selvaggini, R, Miniati, E, Macchioni, A

    Get full text
    Article
    Save to List
    Saved in:
  12. 12
    THE DOUNREAY FAST REACTOR VAULT CHARACTERISATION USING THE MONTE CARLO N-PARTICLE CODE AS A TOOL TO SUPPORT DECOMMISSIONING PLANNING

    THE DOUNREAY FAST REACTOR VAULT CHARACTERISATION USING THE MONTE CARLO N-PARTICLE CODE AS A TOOL TO SUPPORT DECOMMISSIONING PLANNING by Baldioli, Vittoria, Gunn, Richard, MacDonald, Sanders, Mackay, Aly

    Published in EPJ Web of conferences
    Get full text
    Article
    Save to List
    Saved in:

Search Tools: