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Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols.
Curr Res Food Sci. 2023 Jan 6;6:100437. doi: 10.1016/j.crfs.2023.100437. eCollection 2023.
Curr Res Food Sci. 2023.
PMID: 36691589
Free PMC article.
A Rapid Procedure for the Simultaneous Determination of Eugenol, Linalool and Fatty Acid Composition in Basil Leaves.
Lenti L, Rigano D, Woo SL, Nartea A, Pacetti D, Maggi F, Fiorini D.
Lenti L, et al.
Foods. 2022 Oct 22;11(21):3315. doi: 10.3390/foods11213315.
Foods. 2022.
PMID: 36359928
Free PMC article.
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Development and Validation of a New GC-FID Method for the Determination of Short and Medium Chain Free Fatty Acids in Wine.
Lenti L, Nartea A, Orhotohwo OL, Pacetti D, Fiorini D.
Lenti L, et al.
Molecules. 2022 Nov 24;27(23):8195. doi: 10.3390/molecules27238195.
Molecules. 2022.
PMID: 36500286
Free PMC article.
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Polydimethylsiloxane/divinylbenzene overcoated fiber and its application to extract and analyse wine volatile compounds by solid-phase microextraction and gas chromatography coupled to mass spectrometry: direct immersion, headspace or both?
Lenti L, Scortichini S, Pacetti D, Cespi M, Fiorini D.
Lenti L, et al.
Food Res Int. 2021 Oct;148:110632. doi: 10.1016/j.foodres.2021.110632. Epub 2021 Jul 29.
Food Res Int. 2021.
PMID: 34507775
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