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Year | Number of Results |
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2016 | 2 |
2017 | 3 |
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Page 1
Chemical and sensory differences between high price and low price extra virgin olive oils.
Food Res Int. 2018 Mar;105:65-75. doi: 10.1016/j.foodres.2017.11.005. Epub 2017 Nov 6.
Food Res Int. 2018.
PMID: 29433259
Microbiota modulation counteracts Alzheimer's disease progression influencing neuronal proteolysis and gut hormones plasma levels.
Bonfili L, Cecarini V, Berardi S, Scarpona S, Suchodolski JS, Nasuti C, Fiorini D, Boarelli MC, Rossi G, Eleuteri AM.
Bonfili L, et al. Among authors: boarelli mc.
Sci Rep. 2017 May 25;7(1):2426. doi: 10.1038/s41598-017-02587-2.
Sci Rep. 2017.
PMID: 28546539
Free PMC article.
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Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region.
Pacetti D, Boarelli MC, Giovannetti R, Ferraro S, Conti P, Alfei B, Caprioli G, Ricciutelli M, Sagratini G, Fedeli D, Gabbianelli R, Fiorini D.
Pacetti D, et al. Among authors: boarelli mc.
Antioxidants (Basel). 2020 Apr 17;9(4):330. doi: 10.3390/antiox9040330.
Antioxidants (Basel). 2020.
PMID: 32316684
Free PMC article.
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A quantitative headspace-solid-phase microextraction-gas chromatography-flame ionization detector method to analyze short chain free fatty acids in rat feces.
Fiorini D, Boarelli MC, Gabbianelli R, Ballini R, Pacetti D.
Fiorini D, et al. Among authors: boarelli mc.
Anal Biochem. 2016 Sep 1;508:12-4. doi: 10.1016/j.ab.2016.05.023. Epub 2016 Jun 4.
Anal Biochem. 2016.
PMID: 27267560
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Development and validation of a GC-FID method for the analysis of short chain fatty acids in rat and human faeces and in fermentation fluids.
Scortichini S, Boarelli MC, Silvi S, Fiorini D.
Scortichini S, et al. Among authors: boarelli mc.
J Chromatogr B Analyt Technol Biomed Life Sci. 2020 Apr 15;1143:121972. doi: 10.1016/j.jchromb.2020.121972. Epub 2020 Jan 13.
J Chromatogr B Analyt Technol Biomed Life Sci. 2020.
PMID: 32193004
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Development and application of a solid-phase microextraction gas cromatography mass spectrometry method for analysing volatile organic compounds produced during cooking.
Scortichini S, Boarelli MC, Castello M, Chiavarini F, Gabrielli S, Marcantoni E, Fiorini D.
Scortichini S, et al. Among authors: boarelli mc.
J Mass Spectrom. 2020 Nov;55(11):e4534. doi: 10.1002/jms.4534. Epub 2020 May 5.
J Mass Spectrom. 2020.
PMID: 32368848
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Olive oil polyphenols: A quantitative method by high-performance liquid-chromatography-diode-array detection for their determination and the assessment of the related health claim.
Ricciutelli M, Marconi S, Boarelli MC, Caprioli G, Sagratini G, Ballini R, Fiorini D.
Ricciutelli M, et al. Among authors: boarelli mc.
J Chromatogr A. 2017 Jan 20;1481:53-63. doi: 10.1016/j.chroma.2016.12.020. Epub 2016 Dec 11.
J Chromatogr A. 2017.
PMID: 28024731
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