D'ALOISE, ANTONIO

D'ALOISE, ANTONIO  

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Chapter 33 - Effect of Soil Nutrition on Aroma Compound Formation in Organically Grown Apples (cv. Golden Delicious) 2014 Raffo, Antonio; D'Aloise, Antonio; Lardschneider, Ewald; Paoletti, Flavio; Marini, Federico; Bucci, Remo; Kelderer, Markus
Combined effects of reduced malaxation oxygen levels and storage time on extra-virgin olive oil volatiles investigated by a novel chemometric approach 2015 Raffo, Antonio; Bucci, Remo; D'Aloise, Antonio; Pastore, Gianni
Development of new analytical methods and application of chemometric tools in flavour research 2012 D'Aloise, Antonio
Effects of different organic and conventional fertilisers on flavour related quality attributes of cv. Golden Delicious apples 2014 Raffo, Antonio; Baiamonte, Irene; Bucci, Remo; D'Aloise, Antonio; Kelderer, Markus; Matteazzi, A.; Moneta, E.; Nardo, N.; Paoletti, Flavio; Peparaio, M.
Fast analysis of 4 phenolic acids in olive oil by HPLC-DAD and chemometrics 2011 Marini, Federico; D'Aloise, Antonio; Bucci, Remo; Buiarelli, Francesca; Magri', Antonio; Magri', Andrea
Metodi chemiometrici per l’elaborazione di dati provenienti da tecniche cromatografiche accoppiate 2010 Marini, Federico; Bucci, Remo; Buiarelli, Francesca; D'Aloise, Antonio; Magri', Andrea; Magri', Antonio; Nescatelli, Riccardo
Quantification of allyl hexanoate in pineapple beverages and yogurts as a case study to characterise a source of uncertainty in dietary exposure assessment to flavouring substances 2012 A., Raffo; D'Aloise, Antonio; Magri', Andrea; C., Leclercq
Quantitation of tr-cinnamaldehyde, safrole and myristicin in cola-flavoured soft drinks to improve the assessment of their dietary exposure 2013 Antonio, Raffo; D'Aloise, Antonio; Magri', Antonio; Catherine, Leclercq
Three-way methods for the analysis of hyphenated chromatographic data 2010 Marini, Federico; D'Aloise, Antonio; Nescatelli, Riccardo; Bucci, Remo; Magri', Andrea; Magri', Antonio