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Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables.
Miglio C, Chiavaro E, Visconti A, Fogliano V, Pellegrini N. Miglio C, et al. Among authors: chiavaro e. J Agric Food Chem. 2008 Jan 9;56(1):139-47. doi: 10.1021/jf072304b. Epub 2007 Dec 11. J Agric Food Chem. 2008. PMID: 18069785
Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil.
Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L, Bendini A. Chiavaro E, et al. Food Chem. 2008 Sep 1;110(1):248-56. doi: 10.1016/j.foodchem.2008.01.044. Epub 2008 Feb 2. Food Chem. 2008. PMID: 26050190
Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study.
Chiavaro E, Cerretani L, Paradiso VM, Summo C, Paciulli M, Gallina Toschi T, Caponio F. Chiavaro E, et al. J Sci Food Agric. 2013 Sep;93(12):2909-16. doi: 10.1002/jsfa.6168. Epub 2013 May 9. J Sci Food Agric. 2013. PMID: 23580481
Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state.
Bendini A, Valli E, Cerretani L, Chiavaro E, Lercker G. Bendini A, et al. Among authors: chiavaro e. J Agric Food Chem. 2009 Nov 11;57(21):10055-62. doi: 10.1021/jf901813s. J Agric Food Chem. 2009. PMID: 19813731
Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.
Lerma-García MJ, Simó-Alfonso EF, Chiavaro E, Bendini A, Lercker G, Cerretani L. Lerma-García MJ, et al. Among authors: chiavaro e. J Agric Food Chem. 2009 Sep 9;57(17):7834-40. doi: 10.1021/jf901346n. J Agric Food Chem. 2009. PMID: 19681611
Thermal decomposition study of monovarietal extra virgin olive oil by simultaneous thermogravimetry/differential scanning calorimetry: relation with chemical composition.
Vecchio S, Cerretani L, Bendini A, Chiavaro E. Vecchio S, et al. Among authors: chiavaro e. J Agric Food Chem. 2009 Jun 10;57(11):4793-800. doi: 10.1021/jf900120v. J Agric Food Chem. 2009. PMID: 19489623
Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms.
Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L, Bendini A. Chiavaro E, et al. J Agric Food Chem. 2008 Jan 23;56(2):496-501. doi: 10.1021/jf072680w. Epub 2008 Jan 1. J Agric Food Chem. 2008. PMID: 18167077
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids.
Camorani P, Chiavaro E, Cristofolini L, Paciulli M, Zaupa M, Visconti A, Fogliano V, Pellegrini N. Camorani P, et al. Among authors: chiavaro e. J Sci Food Agric. 2015 Aug 30;95(11):2185-91. doi: 10.1002/jsfa.7009. Epub 2014 Dec 12. J Sci Food Agric. 2015. PMID: 25410476
Stability of iodine during cooking: investigation on biofortified and not fortified vegetables.
Comandini P, Cerretani L, Rinaldi M, Cichelli A, Chiavaro E. Comandini P, et al. Among authors: chiavaro e. Int J Food Sci Nutr. 2013 Nov;64(7):857-61. doi: 10.3109/09637486.2013.798270. Epub 2013 May 24. Int J Food Sci Nutr. 2013. PMID: 23701028
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi.
Vittadini E, Rinaldi M, Chiavaro E, Barbanti D, Massini R. Vittadini E, et al. Among authors: chiavaro e. Meat Sci. 2005 Apr;69(4):749-56. doi: 10.1016/j.meatsci.2004.11.005. Epub 2004 Dec 15. Meat Sci. 2005. PMID: 22063153
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