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mario livigni
(16 results)?
Preliminary Assessment of Parmigiano Reggiano Authenticity by Handheld Raman Spectroscopy.
Foods. 2020 Oct 28;9(11):1563. doi: 10.3390/foods9111563.
Foods. 2020.
PMID: 33126689
Free PMC article.
Chemical Composition, Biomolecular Analysis, and Nuclear Magnetic Resonance Spectroscopic Fingerprinting of Posidonia oceanica and Ascophyllum nodosum Extracts.
Bruno A, Velders AH, Biasone A, Li Vigni M, Mondelli D, Miano T.
Bruno A, et al. Among authors: li vigni m.
Metabolites. 2023 Jan 24;13(2):170. doi: 10.3390/metabo13020170.
Metabolites. 2023.
PMID: 36837789
Free PMC article.
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MALDI-TOF as a powerful tool for identifying and differentiating closely related microorganisms: the strange case of three reference strains of Paenibacillus polymyxa.
Lebano I, Fracchetti F, Vigni ML, Mejia JF, Felis G, Lampis S.
Lebano I, et al. Among authors: vigni ml.
Sci Rep. 2024 Jan 31;14(1):2585. doi: 10.1038/s41598-023-50010-w.
Sci Rep. 2024.
PMID: 38297004
Free PMC article.
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LC-HRMS for Characterizing Durum Wheat Pasta Production Variability and Consumer Overall Liking.
Lambertini F, Cavanna D, Catellani D, Vigni ML, Durante C, D'Alessandro A, Suman M.
Lambertini F, et al. Among authors: vigni ml.
J AOAC Int. 2018 Mar 1;101(2):360-366. doi: 10.5740/jaoacint.17-0209. Epub 2017 Sep 12.
J AOAC Int. 2018.
PMID: 28899452
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RP-HPLC and chemometrics for wheat flour protein characterisation in an industrial bread-making process monitoring context.
Li Vigni M, Baschieri C, Marchetti A, Cocchi M.
Li Vigni M, et al.
Food Chem. 2013 Aug 15;139(1-4):553-62. doi: 10.1016/j.foodchem.2013.01.085. Epub 2013 Feb 8.
Food Chem. 2013.
PMID: 23561145
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Aesthetic compatibility assessment of consolidants for wall paintings by means of multivariate analysis of colorimetric data.
Becherini F, Durante C, Bourguignon E, Li Vigni M, Detalle V, Bernardi A, Tomasin P.
Becherini F, et al. Among authors: li vigni m.
Chem Cent J. 2018 Sep 21;12(1):98. doi: 10.1186/s13065-018-0465-7.
Chem Cent J. 2018.
PMID: 30242619
Free PMC article.
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Near infrared spectroscopy and multivariate analysis to evaluate wheat flour doughs leavening and bread properties.
Li Vigni M, Cocchi M.
Li Vigni M, et al.
Anal Chim Acta. 2013 Feb 18;764:17-23. doi: 10.1016/j.aca.2012.12.018. Epub 2012 Dec 19.
Anal Chim Acta. 2013.
PMID: 23374210
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