A5073080181- Advanced Chemical Sensor Technologies
- Spectroscopy and Chemometric Analyses
- Meat and Animal Product Quality
- Biochemical Analysis and Sensing Techniques
- Food composition and properties
- Phytochemicals and Antioxidant Activities
- Analytical Chemistry and Chromatography
- Fermentation and Sensory Analysis
- Edible Oils Quality and Analysis
- Electrochemical sensors and biosensors
- Postharvest Quality and Shelf Life Management
- Analytical Chemistry and Sensors
- GABA and Rice Research
- Sensory Analysis and Statistical Methods
- Seed and Plant Biochemistry
- Antioxidant Activity and Oxidative Stress
- Essential Oils and Antimicrobial Activity
- Insect Pheromone Research and Control
- Olfactory and Sensory Function Studies
- Natural Products and Biological Research
- Free Radicals and Antioxidants
- Water Quality Monitoring and Analysis
- Electrochemical Analysis and Applications
- Tea Polyphenols and Effects
- Botanical Research and Applications
University of Milan
2016-2025
Azienda Socio Sanitaria Territoriale Santi Paolo e Carlo
2024
AOL (United States)
2024
Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico
2024
University of Parma
2001-2020
Food Technology Research Unit
2006
Aim of this study was to evaluate the total antioxidant activity (TAA) extra virgin olive oil (EVOO) and effect heating on alpha-tocopherol content TAA in relation presence polyphenols, time, temperature. Experiments included measurement by ABTS decolorization assay capacity 14 simple phenolic compounds present EVOO, either dissolved ethanol or added refined oil, evaluation TAA, phenols, six commercial EVOO three oils. Finally, four experimental oils were prepared from containing a fixed...
Context: The selection of a proper taste-masking agent (TMA) is critical issue in the development fast‐dissolving films containing bitter drugs. Objective: This work aimed to evaluate suppression taste maltodextrin fast-dissolving film loaded with 13.4 mg sodium diclofenac (DS) by adding TMAs. Methods: were prepared casting and drying aqueous mixtures (DE = 6), glycerin, sorbitan oleate, DS. Films characterized terms thickness, tensile properties, disintegration time, drug dissolution time....
Abstract BACKGROUND The aim of this study is to investigate the feasibility a ‘holistic’ approach, using near infrared ( NIR ) spectroscopy and electronic devices (electronic nose tongue), as instrumental tools for classification different coffee varieties. Analyses were performed on green coffee, ground roasted beverage. Principal component analysis was applied spectral sensory data uncover correlations between samples variables. After variable selection, linear discriminant used classify...
The evaluation of meat and fish quality is crucial to ensure that products are safe meet the consumers’ expectation. present work aims at developing a new low-cost, portable, simplified electronic nose system, named Mastersense, assess freshness. Four metal oxide semiconductor sensors were selected by principal component analysis inserted in an “ad hoc” designed measuring chamber. Mastersense system was used test beef poultry slices, plaice salmon fillets during their shelf life 4 °C, from...
Phenols present in wines are responsible for its antioxidant properties. Traditionally the power of has been measured using vitro tests principally based on inhibition human LDL oxidation and also ORAC assay with different reactive species. This work describes a new method to evaluate several red white FIA system electrochemical detection. It represents significant improvement over other previously reported methods since it is chemical structure polyphenols does not require use
Abstract In recent decades, there has been a substantial increase in the consumption of fruits and vegetables due to their nutritional properties since they are known as sources vitamins, minerals, fiber, antioxidants. Moreover, growth fresh-cut noticed because ease use; fact changes human life styles have led consumers move towards ready-to-eat products. this context, product quality must be preserved at each step handling, processing, storage, therefore rapid methods should available...
This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on nutritional physical properties cauliflowers, carrots sweet potatoes; e-senses were applied to interpret sensory characteristics according physico-chemical aspects. The quality was evaluated by determining concentrations key components antioxidant activity; e-sense data, combined with texture parameters, processed a principal component analysis. method time significantly influenced products....
In this paper, a novel electrochemical method to evaluate the antioxidant power of lipophilic compounds present in vegetables, such as carotenoids, chlorophylls, tocopherols, and capsaicin, is reported. The based on flow injection system with an detector equipped glassy carbon working electrode operating amperometrically at potential + 0.5 V (vs Ag/AgCl). proposed selective for having power. When applied pure compounds, order resulted follows: lycopene > β-carotene zeaxanthin α-carotene...
Background: Diagnostic methods for the early identification of ovarian cancer (OC) represent an unmet clinical need, as no reliable diagnostic tools are available. Here, we tested feasibility electronic nose (e-nose), composed ten metal oxide semiconductor (MOS) sensors, a tool OC detection. Methods: Women with suspected masses and healthy subjects had volatile organic compounds analysis exhaled breath using e-nose. Results: E-nose was performed on samples collected from 251 women divided...