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Are current analytical methods suitable to verify VITAL® 2.0/3.0 allergen reference doses for EU allergens in foods?
Holzhauser T, Johnson P, Hindley JP, O'Connor G, Chan CH, Costa J, Fæste CK, Hirst BJ, Lambertini F, Miani M, Robert MC, Röder M, Ronsmans S, Bugyi Z, Tömösközi S, Flanagan SD. Holzhauser T, et al. Among authors: lambertini f. Food Chem Toxicol. 2020 Nov;145:111709. doi: 10.1016/j.fct.2020.111709. Epub 2020 Aug 29. Food Chem Toxicol. 2020. PMID: 32866515 Free article. Review.
Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese.
Bottesini C, Paolella S, Lambertini F, Galaverna G, Tedeschi T, Dossena A, Marchelli R, Sforza S. Bottesini C, et al. Among authors: lambertini f. Int J Food Sci Nutr. 2013 Dec;64(8):953-8. doi: 10.3109/09637486.2013.821696. Epub 2013 Aug 1. Int J Food Sci Nutr. 2013. PMID: 23906007
Untargeted LC-MS based 13C labelling provides a full mass balance of deoxynivalenol and its degradation products formed during baking of crackers, biscuits and bread.
Stadler D, Lambertini F, Bueschl C, Wiesenberger G, Hametner C, Schwartz-Zimmermann H, Hellinger R, Sulyok M, Lemmens M, Schuhmacher R, Suman M, Berthiller F, Krska R. Stadler D, et al. Among authors: lambertini f. Food Chem. 2019 May 1;279:303-311. doi: 10.1016/j.foodchem.2018.11.150. Epub 2018 Dec 11. Food Chem. 2019. PMID: 30611495
18 results