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VISCONTI, ANGELO

VISCONTI, ANGELO  

Istituto di Scienze delle Produzioni Alimentari - ISPA  

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Risultati 1 - 20 di 597 (tempo di esecuzione: 0.088 secondi).
Titolo Data di pubblicazione Autore(i) File
Effect of alkaline cooking of maize on the content of fumonisins B1 and B2 and their hydrolysed forms. 1-gen-2016 De Girolamo, A; Lattanzio, V M T; Schena, R; Visconti, A; Pascale, M
Performance evaluation of LC-MS/MS methods for multi-mycotoxin determination in maize and wheat by means of international Proficiency Testing 1-gen-2016 De Girolamo A.; Ciasca B.; Stroka J.; Bratinova S.; Pascale M.; Visconti A.; Lattanzio V.M.T.
Performance Evaluation of LC-MS/MS Methods for Multi-Mycotoxin Determination in Maize and Wheat by Proficiency Testings 1-gen-2016 De Girolamo, A; Ciasca, B; Stroka, J; Bratinova, S; Pascale, M; Visconti, A; Lattanzio, Vmt
Assessment of toxic potential of mycotoxin contaminated bread during in vitro human digestion on human B lymphoid cell line. 1-gen-2015 Monaci, L; Garbetta, A; De Angelis, E; Visconti, A; Minervini, F
Development of loop-mediated isothermal amplification (LAMP) assay for the rapid detection of Penicillium nordicum in dry-cured meat products 1-gen-2015 Ferrara, M; Perrone, G; Gallo, A; Epifani, F; Visconti, A; Susca, A
Feasibility study of inclusion of mixtures of pesticides in white wine matrix 1-gen-2015 F. Mottola; P. Fanizzi; C.M. Stefanelli; V.M.T. Lattanzio; B. Ciasca; A. Visconti
Glucosyl derivatives of type-A trichohecenes: mass spectrometric characterization of plant and fungal metabolites, and natural occurrence in cereals 1-gen-2015 V.M.T. Lattanzio; B. Ciasca; A. Visconti; M. Pascale
In Vitro Studies to Assess the Efficacy and Potential Toxicity of Multi-Mycotoxins Adsorbing Agents Used as Feed Additives 1-gen-2015 Avantaggiato, Giuseppina; Greco, Donato; Minervini, Fiorenza; Garbetta, Antonella; Grieco, Francesco; Visconti, Angelo
International proficiency testing as a tool to evaluate the state-of-art of LC-MS methods for multi-mycotoxin determination 1-gen-2015 DE GIROLAMO, Annalisa; Ciasca, B; Stroka, J; Bratinova, S; Pascale, M; Visconti, A; Lattanzio, Vmt
International Proficiency Testing as a tool to evaluate the state-of-art of LC-MS methods for multi-mycotoxin measurements 1-gen-2015 De Girolamo, A; Pascale, M; Ciasca, B; Stroka, J; Bratinova, S; Visconti, A; Lattanzio, Vmt
MS-Based methods and proficiency tested materials for reliable analysis of food contaminants: mycotoxins and pesticides in cereals 1-gen-2015 A. Visconti; V.M.T. Lattanzio; R. Anzivino; L. Bonssisa
Pepsin-digested bovine lactoferrin prevents Mozzarella cheese blue discoloration caused by Pseudomonas fluorescens 1-gen-2015 Caputo L.; Quintieri L.; Bianchi D.M.; Decastelli L.; Monaci L.; Visconti A.; Baruzzi F.
Rapid and label-free detection of egg allergen traces in wines by surface plasmon resonance biosensor 1-gen-2015 Pilolli, Rosa; Visconti, Angelo; Monaci, Linda
RAPID IDENTIFICATION OF ANTIMICROBIAL LIPOPETIDES IN BACILLUS SUBTILIS TR50 CELL-FREE SUPERNATANT BY HPLC-HIGH RESOLUTION-ORBITRAP(TM)-BASED MASS SPECTROMETRY 1-gen-2015 Quintieri L.; CaputoL.; Visconti A.; Baruzzi F.; Monaci L.
Rapid profiling of antimicrobial compounds characterising B. subtilis TR50 cell-free filtrate by high-performance liquid chromatography coupled to high-resolution Orbitrap(TM) mass spectrometry 1-gen-2015 Monaci L; Quintieri L; Caputo L; Visconti A;Baruzzi; F
Selection and use of a Saccharomyces cerevisae strain to reduce phytate content of wholemeal flour during bread-making or under simulated gastrointestinal conditions 1-gen-2015 Caputo, L; Visconti, A; De Angelis, M
Toxicity assessment of bread contaminated with T-2 and HT-2 undergoing in vitro human digestion on human B lymphoid cell line 1-gen-2015 Monaci, Linda; Garbetta, Antonella; DE ANGELIS, Elisabetta; Visconti, Angelo; Minervini, Fiorenza
Valutazione dell'effetto della cottura alcalina del mais sul contenuto delle fumonisine e relatove forme idrolizzate 1-gen-2015 DE GIROLAMO, Annalisa; Lattanzio, Vmt; Schena, R; Visconti, A; Pascale, M
Applicazione di idrolizzato di lattoferrina per prevenire la colorazione blu su mozzarelle 1-gen-2014 Caputo L.; Quintieri L.; Monaci L.; Visconti A.; Morea M.; Baruzzi F.
Applicazione di idrolizzato di lattoferrina per prevenire la colorazione blu su mozzarelle 1-gen-2014 Caputo L; Quintieri L; Monaci L; Visconti A; Morea M e Baruzzi F.