Caligiani A - Search Results

1

Assessing food authenticity through protein and metabolic markers.

Prandi B, Righetti L, Caligiani A, Tedeschi T, Cirlini M, Galaverna G, Sforza S. Prandi B, et al. Among authors: caligiani a. Adv Food Nutr Res. 2022;102:233-274. doi: 10.1016/bs.afnr.2022.04.010. Epub 2022 May 25. Adv Food Nutr Res. 2022. PMID: 36064294

2

GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin.

Caligiani A, Cirlini M, Palla G, Ravaglia R, Arlorio M. Caligiani A, et al. Chirality. 2007 May 5;19(4):329-34. doi: 10.1002/chir.20380. Chirality. 2007. PMID: 17357118

3

Characterization of a potential nutraceutical ingredient: pomegranate (Punica granatum L.) seed oil unsaponifiable fraction.

Caligiani A, Bonzanini F, Palla G, Cirlini M, Bruni R. Caligiani A, et al. Plant Foods Hum Nutr. 2010 Sep;65(3):277-83. doi: 10.1007/s11130-010-0173-5. Plant Foods Hum Nutr. 2010. PMID: 20607413

4

1H NMR study of fermented cocoa (Theobroma cacao L.) beans.

Caligiani A, Acquotti D, Cirlini M, Palla G. Caligiani A, et al. J Agric Food Chem. 2010 Dec 8;58(23):12105-11. doi: 10.1021/jf102985w. Epub 2010 Nov 3. J Agric Food Chem. 2010. PMID: 21047135

5

Concentration of DL-PCBs in fish from market of Parma city (north Italy): estimated human intake.

Mezzetta S, Cirlini M, Ceron P, Tecleanu A, Caligiani A, Palla G, Sansebastiano GE. Mezzetta S, et al. Among authors: caligiani a. Chemosphere. 2011 Feb;82(9):1293-300. doi: 10.1016/j.chemosphere.2010.12.028. Epub 2010 Dec 31. Chemosphere. 2011. PMID: 21196024

6

1H NMR fingerprinting of soybean extracts, with emphasis on identification and quantification of isoflavones.

Caligiani A, Palla G, Maietti A, Cirlini M, Brandolini V. Caligiani A, et al. Nutrients. 2010 Mar;2(3):280-9. doi: 10.3390/nu2030280. Epub 2010 Feb 26. Nutrients. 2010. PMID: 22254020 Free PMC article.

7

Simple and validated quantitative ¹H NMR method for the determination of methylation, acetylation, and feruloylation degree of pectin.

Müller-Maatsch J, Caligiani A, Tedeschi T, Elst K, Sforza S. Müller-Maatsch J, et al. Among authors: caligiani a. J Agric Food Chem. 2014 Sep 17;62(37):9081-7. doi: 10.1021/jf502679s. Epub 2014 Sep 2. J Agric Food Chem. 2014. PMID: 25137229

8

Durum and soft wheat flours in sourdough and straight-dough bread-making.

Rinaldi M, Paciulli M, Caligiani A, Sgarbi E, Cirlini M, Dall'Asta C, Chiavaro E. Rinaldi M, et al. Among authors: caligiani a. J Food Sci Technol. 2015 Oct;52(10):6254-65. doi: 10.1007/s13197-015-1787-2. Epub 2015 Mar 7. J Food Sci Technol. 2015. PMID: 26396371 Free PMC article.

9

Effect of Extraction Conditions on the Saccharide (Neutral and Acidic) Composition of the Crude Pectic Extract from Various Agro-Industrial Residues.

Babbar N, Roy SV, Wijnants M, Dejonghe W, Caligiani A, Sforza S, Elst K. Babbar N, et al. Among authors: caligiani a. J Agric Food Chem. 2016 Jan 13;64(1):268-76. doi: 10.1021/acs.jafc.5b04394. Epub 2015 Dec 22. J Agric Food Chem. 2016. PMID: 26652767

10

Pectin content and composition from different food waste streams.

Müller-Maatsch J, Bencivenni M, Caligiani A, Tedeschi T, Bruggeman G, Bosch M, Petrusan J, Van Droogenbroeck B, Elst K, Sforza S. Müller-Maatsch J, et al. Among authors: caligiani a. Food Chem. 2016 Jun 15;201:37-45. doi: 10.1016/j.foodchem.2016.01.012. Epub 2016 Jan 6. Food Chem. 2016. PMID: 26868545 Free article.

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