Pubblicazioni

 

–     C. I.G. Tuberoso, G. Serreli, F. Congiu, P. Montoro, M. A. Fenu. Characterization, phenolic profile, nitrogen compounds and antioxidant activity of Carignano wines. Journal of Food Composition and Analysis, 2017, 58, 60-68; DOI: 10.1016/j.jfca.2017.01.017;

–     G. Serreli, I. Jerković, Z. Marijanović, K. A. Gil, C. I.G. Tuberoso. Evaluation of natural occurring bioactive compounds and antioxidant activity in Nuragus white wines. Food Research International, 2017, x, xx-xx; DOI: 10.1016/j.foodres.2017.06.038;

–     G. Serreli, I. Jerković, K. A. Gil, Z. Marijanović, V. Pacini, C. I.G. Tuberoso. Phenolic compounds, volatiles and antioxidant capacity of white myrtle berry liqueurs. Plant Foods for Human Nutrition, 2017, 72, 205-210; DOI: 10.1007/s11130-017-0611-8;

–     I. Jerković, Z. Marijanović, M. Zekić, C. I.G. Tuberoso. First report on rare unifloral honey of endemic Moltkia petraea (Tratt.) Griseb. from Croatia: detailed chemical screening and antioxidant capacity. Chemistry and Biodiversity, 2017, (in press); DOI: 10.1002/cbdv.201600268;

–     G. L. Petretto, C. I. G. Tuberoso, M. A. Fenu, J. P. Rourke, O. Belhaj, G. Pintore. Antioxidant activity, colour chromaticity coordinates and bioactive molecules of monofloral honeys from Morocco. International Journal of Food Properties, 2017, (in press); DOI: 10.1080/10942912.2016.1230745;

–     A. Tosun, J. Chun, I. Jerković, Z. Marijanović, M. A. Fenu, S. S. Aslan, C. I. G. Tuberoso, Y. Shik Kim. Chemical profiles and anti-inflammatory activity of the essential oils from Seseli gummiferum and Seseli corymbosum subsp. corymbosum. Natural Product Communications, 2016, 11 (10), 1523-1526; DOI: XXX;

–     I. Jerković, S. Prdjun, Z. Marijanović, M. Zekic, D. Bubalo, L. Svecnjak, C. I.G. Tuberoso. Traceability of Satsuma mandarin (Citrus unshiu Marc.) honey through nectar / bee-sac / honey pathways of the headspace, volatiles and semi-volatiles: new chemical markers. Molecules, 2016, 21 (10), 1302; DOI: doi:10.3390/molecules21101302;

–     M. Manconi, F. Marongiu, I. Castangia, M. L. Manca, C. Caddeo, C. I.G. Tuberoso, G. D’hallewinb, G. Bacchetta, A. M. Fadda..Polymer-associated liposomes for the oral delivery of grape pomace extract. Colloids and Surfaces B: Biointerfaces, 2016, 146, 910-917; DOI: http://dx.doi.org/10.1016/j.colsurfb.2016.07.043;

–     M. Maldini, M. Foddai, F. Natella, R. Addis, M. Chessa, G. L. Petretto, C. I.G. Tuberoso, G. Pintore. Metabolomic study of wild and cultivated caper (Capparis spinosa L.) from different areas of Sardinia and their comparative evaluation. Journal of Mass Spectrometry, 2016, DOI: 10.1002/jms.3830;

–     M. Belkhir, K. Dhaouadi, A. Rosa, A. Atzeri, M. Nieddu, C. I.G. Tuberoso, A. Rescigno, M. Amri, S. Fattouch. Protective effects of azarole polyphenolic extracts against oxidative damage using in vitro biomolecular and cellular models. Industrial Crops and Products, 2016, 86, 239–250; http://dx.doi.org/10.1016/j.indcrop.2016.04.003;

–     C. I.G. Tuberoso, A. Rosa, P. Montoro, M. A. Fenu, C. Pizza. Antioxidant activity, cytotoxic activity and metabolic profiling of juices obtained from saffron (Crocus sativus L.) floral by-products. Food Chemistry, 2016, 199, 18-27, DOI: 10.1016/j.foodchem.2015.11.115;

–     A. Incani, G. Serra, A. Atzeri, M. P. Melis, G. Serreli, G. Bandino, P. Sedda, M. Campus, C. I. G. Tuberoso, M. Deiana. Extra virgin olive oil phenolic extracts counteract the pro-oxidant effect of dietary oxidized lipids in human intestinal cells. Food and Chemical Toxicology, 2016, 90, 171–180; DOI: 10.1016/j.fct.2016.02.015;

–     P. Kuś, P. Szweda, I. Jerković, C. Tuberoso. Activity of Polish unifloral honeys against pathogenic bacteria and its correlation with colour, phenolic content, antioxidant capacity and other parameters. Letters in Applied Microbiology, 2016, 62, 269-276; DOI: 10.1111/lam.12541;

–     I. Jerkovic, M. Kranjac, Z. Marijanovic, M. Zekic, A. Radonic, C. I. G. Tuberoso. Screening of Satureja subspicata Vis. honey by HPLC-DAD, GC-FID/MS and UV/VIS: prephenate derivatives as biomarkers. Molecules, 2016, 21, 377; doi:10.3390/molecules21030377;

–     I. Jerković, Z. Marijanović, P. M. Kuśc, C. I. G. Tuberoso. Comprehensive study of Mediterranean (Croatian) propolis peculiarity: headspace, volatiles, anti-varroa treatment residue, phenolics and antioxidant properties. Chemistry and Biodiversity, 2016, 13, 210- 218, DOI:10.1002/cbdv.201500053;

–     C. I.G. Tuberoso, I. Jerkovic, M. Maldini, G. Serreli. Phenolic Compounds, Antioxidant activity and other characteristics of extra virgin olive oils from Italian autochthonous varieties Tonda di Villacidro, Tonda di Cagliari, Semidana and Bosana. Journal of Chemistry. 2016, Article ID 8462741, 7 pp; http://dx.doi.org/10.1155/2016/8462741;

–     G. L. Petretto, C. I. G. Tuberoso, G. Vlahopoulou, A. Atzei, A. Mannu, S. Zrira, G. Pintore. Volatiles, color characteristics and other physico-chemical parameters of commercial Moroccan honeys. Natural Product Research, 2016, 30, 286–292; DOI:10.1080/14786419.2015.1056186;

–      M. B. Pisano, S. Cosentino, S. Viale, D. Spanò, A. Corona, F. Esposito, E. Tramontano, P. Montoro, C. I. G. Tuberoso, R. Medda, F. Pintus. Biological activities of aerial parts extracts of Euphorbia characias. Biomed Research International, 2016, 1538703, DOI: 10.1155/2016/1538703;

–     V. Deiana, C. Tuberoso, A. Satta, C. Pinna, I. Camarda, N. Spano, M. Ciulu, I. Floris. Relationship between markers of botanical origin in nectar and honey of the strawberry tree (Arbutus unedo) throughout flowering periods in different years and in different geographical areas. Journal of Apicultural Research, 2016, 1-8; http://dx.doi.org/10.1080/00218839.2016.1164540;

–     T. Guina, M. Deiana, S. Calfapietra, B. Cabboi, M. Maina, C. I. G. Tuberoso, G. Leonarduzzi, P. Gamba, S. Gargiulo, G. Testa, G. Poli, F. Biasi. The role of p38 MAPK in the induction of intestinal inflammation by dietary oxysterols: modulation by wine phenolics. Food & Function, 2015, 6, 1218-28; DOI: 10.1039/C4FO01116C;

–     I. Jerković, C. I. G. Tuberoso, Z. Marijanović, M. Kranjac, M. Malenica-Staver. Antioxidant capacity and chemical profiles of Satureja montana L. Honey: Hotrienol and syringyl derivatives as biomarkers. Chemistry & Biodiversity, 2015, 12, 1047-56, DOI: 10.1002/cbdv.201400183;

–     L. G. Angelini, S. Tavarini, M. Mazzoncini, C. I. G. Tuberoso. Virgin oil production from novel and traditional oilseed crops grown in Central Italy: natural constituents and antioxidant activity. AGROCHIMICA International Journal of Plant Chemistry and Soil Sciences, 2015, 59, 155-172; DOI: 10.12871/0021857201525;

–     M. Šarolić, M. Gugić, E. Friganovic, C. I.G. Tuberoso, I. Jerković. Phytochemicals and other characteristics of Croatian monovarietal extra virgin olive oils from Oblica, Lastovka and Levantinka varieties. Molecules, 2015, 20, 4395-4409; DOI: 10.3390/molecules20034395;

–     I. Jerković, C. I. G. Tuberoso, G. Baranović, Z. Marijanović, M. Kranjac, L. Svečnjak, P. M. Kuś. Characterization of summer savory (Satureja hortensis L.) honey by physico-chemical parameters and chromatographic/spectroscopic techniques (GC-FID/MS, HPLC-DAD, UV/VIS and FTIR-ATR). Croatica Chemica Acta, 2015, 88, 15-22, DOI: 10.5562/cca2514;

–     C. I. G. Tuberoso, F. Congiu, G. Serreli, S. Mameli. Determination of dansylated amino acids and biogenic amines in Cannonau and Vermentino wines by HPLC-FLD. Food Chemistry, 2015, 175, 29-35; DOI: 10.1016/j.foodchem.2014.11.120;

–     I. Jerković, P. M. Kuś, I., C. I. G. Tuberoso, M. Šarolić. Phytochemical and physical-chemical analysis of Polish willow (Salix spp.) honey: identification of the marker compounds. Food Chemistry, 2014, 145, 8–14; DOI: 10.1016/j.foodchem.2013.08.004;

–     P. M. Kuś, I. Jerković, C. I. G. Tuberoso, Z. Marijanović, F. Congiu. Cornflower (Centaurea cyanus L.) honey quality parameters: chromatographic fingerprints, chemical biomarkers, antioxidant capacity and others. Food Chemistry, 2014, 142, 12-18; DOI: 10.1016/j.foodchem.2013.07.050;

–     I. Jerković, C. I. G. Tuberoso, P. M. Kuś, Z. Marijanović, M. Obradović. Screening of Coffea spp. honey by different methodologies: theobromine and caffeine as chemical markers. RSC Advances, 2014, 4, 60557-60562; DOI: 10.1039/C4RA11105B;

–     M. Šarolić, M. Gugić, C. I. G. Tuberoso, I. Jerkovic, M. Suste, Z. Marijanović, P. M. Kuś. Volatile profile, phytochemicals and antioxidant activity of virgin olive oils from Croatian autochthonous varieties Mašnjača and Krvavica in comparison with Italian variety Leccino. Molecules, 2014, 19(1), 881-895; DOI: 10.3390/molecules19010881;

–     P. M. Kuś, F. Congiu, D. Teper, Z. Sroka, I. Jerković, C. I. G. Tuberoso. Antioxidant activity, color characteristics, total phenol content and general HPLC fingerprints of six Polish unifloral honey types. LWT – Food Science and Technology, 2014, 55, 124-130; DOI: 10.1016/j.lwt.2013.09.016;

–     C. I. G. Tuberoso, I. Jerković, G. Sarais, F. Congiu, Z. Marijanović, P. M. Kuś. Color evaluation of seventeen European unifloral honey types by means of spectrophotometrically determined CIE L*C*abab chromaticity coordinates. Food Chemistry, 2014, 145, 284-291; DOI: 10.1016/j.foodchem.2013.08.032;

–     I. Jerković, M. Roje, C. I. G. Tuberoso, Z. Marijanović, A. Kasum, M. Obradović Bioorganic research of Galactites tomentosa Moench honey extractives: enantiomeric purity of chiral marker 3-phenyllactic acid. Chirality, 2014, 26, 405–410; DOI: 10.1002/chir.22340;

–     M. Belkhir, O. Rebai, K. Dhaouadi, F. Congiu, C. I. G. Tuberoso, M. Amri, S. Fattouch. Comparative Analysis of Tunisian wild Crataegus azarolus (yellow azarole) and Crataegus monogyna (red azarole) leaf, fruit and traditionally derived syrup: phenolic profiles, antioxidant and antimicrobial activities of the aqueous-acetone extracts. Journal of Agricultural and Food Chemistry, 2013, 61 (40), 9594–9601; DOI: 10.1021/jf402874z;

–     C. I. G. Tuberoso, M. Boban, E. Bifulco, D. Budimir, F. M. Pirisi. Antioxidant capacity and vasodilatory properties of Mediterranean food: the case of Cannonau wine, myrtle berries liqueur and strawberry-tree honey. Food Chemistry, 2013, 140,686–691, DOI: 10.1016/j.foodchem.2012.09.071;

–     P. M. Kuś, I. Jerković, C. I. G. Tuberoso, M. Šarolić. The volatile profiles of a rare apple (Malus domestica Borkh.) honey: shikimic pathway derivatives, terpenes and others. Chemistry & Biodiversity, 2013, 10, 1638-1652; DOI: 10.1002/cbdv.201200404;

–     P. M. Kuś, I. Jerković, C. I. G. Tuberoso, Z. Marijanović, M. Šarolić. GC-MS Fingerprints and other physico-chemical characteristics of rare unifloral Prunus cerasus honey. Natural Product Communications, 2013, 8 (5), 651-654;

–     F. Biasi, T. Guina, M. Maina, B. Cabboi, M. Deiana, C.I. Tuberoso, S. Calfapietra, E. Chiarpotto, B. Sottero, P. Gamba, S. Gargiulo, V. Brunetto, G. Testa, M.A. Dessì, G. Poli, G. Leonarduzzi. Phenolic compounds present in Sardinian wine extracts protect against the production of inflammatory cytokines induced by oxysterols in CaCo-2 human enterocyte-like cells. Biochemical pharmacology, 2013, 86, 138–145; DOI:10.1016/j.bcp.2013.03.024;

–     P. Zucca, A. Rosa, C. I. G. Tuberoso, A. Piras, A. C. Rinaldi, E. Sanjust, M. A. Dessì, A. Rescigno. Evaluation of antioxidant potential of Maltese mushroom (Cynomorium coccineum) by means of multiple chemical and biological assays. Nutrients, 2013, 5, 149-161; DOI: 10.3390/nu5010149;

–     C. I.G. Tuberoso, I. Jerković, E. Bifulco, Z. Marijanović, F. Congiu, D. Bubalo. Riboflavin and lumichrome in Dalmatian sage honey and other unifloral honeys determined by LC-DAD technique. Food Chemistry, 2012, 135, 1985–1990; DOI: 10.1016/j.foodchem.2012.06.096;

–     P. Montoro, M. Maldini, L. Luciani, C. I. G. Tuberoso, F. Congiu, C. Pizza. Radical scavenging activity and LC-MS metabolic profiling of petals, stamens and flowers of Crocus sativus L. Journal of Food Science, 2012, 77 (8), C893-C900, DOI:  10.1111/j.1750-3841.2012.02803.x;

–     A. Rosa, C. I. G. Tuberoso, A. Atzeri, M. P. Melis, E. Bifulco, M. A. Dessì. Antioxidant profile of strawberry tree honey and its marker homogentisic acid in several models of oxidative stress. Food Chemistry, 2011, 129, 1045–1053. DOI:  10.1016/j.foodchem.2011.05.072; Scopus: 2-s2.0-79960153135;

–     C. I.G. Tuberoso, I. Jerković, E. Bifulco, Z. Marijanović. Biodiversity of Salix spp. honeydew and nectar honeys determined by RP-HPLC and evaluation of their antioxidant capacity. Chemistry & Biodiversity, 2011, 8, 872-879, DOI: 10.1002/cbdv.201000359.

–     I. Jerković, C.I.G. Tuberoso, A. Kasum, Z. Marijanović. Volatile compounds of Asphodelus microcarpus Salzm. et Viv. honey obtained by HS-SPME or USE and analyzed by GC/MS. Chemistry & Biodiversity, 2011, 8, 587-598, DOI:  10.1002/cbdv.201000205;

–     C. I. G. Tuberoso, E. Bifulco, P. Caboni, G. Sarais, F. Cottiglia, I. Floris. Lumichrome and phenyllactic acid as chemical markers of thistle (Galactites tomentosa Moench) honey. Journal of Agricultural and Food Chemistry2011, 59, 364–369; DOI: 10.1021/jf1039074;

–     I. Jerković, A. Kasum, Z. Marijanović, C. I. G. Tuberoso. Contribution to the characterization of honey-based Sardinian product abbamele: volatile aroma composition, honey marker compounds and antioxidant activity. Food Chemistry, 2011, 124, 401-410, DOI:  10.1016/j.foodchem.2010.06.047;

–     C. I. G. Tuberoso, A. Rosa, E. Bifulco, M. P. Melis, A. Atzeri, F. M. Pirisi, M. A. Dessì. Chemical composition and antioxidant activities of Myrtus communis L. berries extracts. Food Chemistry, 2010, 123, 1242-1251, DOI:  10.1016/j.foodchem.2010.05.094;

–     I. Jerković, Z. Marijanović, C. I. G. Tuberoso, D. Bubalo, N. Kezić, Molecular diversity of volatile compounds in rare willow (Salix spp.) honeydew honey: identification of chemical biomarkers. Molecular Diversity, 2010, 14, 2, 237-248, DOI: 10.1007/s11030-009-9164-6;

–     C. I. G. Tuberoso, E. Bifulco, P. Caboni, F. Cottiglia, P. Cabras, I. Floris. Floral markers of strawberry tree (Arbutus unedo L.) honey. Journal of Agricultural and Food Chemistry2010, 58, 384-389, DOI: 10.1021/jf9024147;

–     I. Jerković, C. I.G. Tuberoso, M. Gugić, D. Bubalo. Composition of Sulla (Hedysarum coronarium L.) honey solvent extractives determined by GC/MS: Norisoprenoids and other volatile organic compounds. Molecules 2010, 15, 6375-6385; DOI: 10.3390/molecules15096375;

–     C. I. G. Tuberoso, P. Montoro, S. Piacente, G. Corona, M. Deiana, M. A. Dessì, C. Pizza, P. Cabras. Flavonoid characterization and antioxidant activity of hydroalcoholic extracts from Achillea ligustica All. Journal of Pharmaceutical and Biomedical Analysis, 2009, 50, 440-448, DOI: 10.1016/j.jpba.2009.05.032;

–     C. I. G. Tuberoso, E. Bifulco, I. Jerković, P. Caboni, P. Cabras, I. Floris. Methyl syringate: a chemical marker of asphodel (Asphodelus microcarpus Salzm. et Viv.) monofloral honey. Journal of Agricultural and Food Chemistry2009, 57, 3895-3900, DOI: 10.1021/jf803991j;

–     C. I.G. Tuberoso, A. Kowalczyk, Chemical composition of the essential oils of Achillea millefolium L. isolated by different distillation methods. Journal of  Essential Oil Research, 2009, 21, 108-111; DOI: 10.1080/10412905.2009.9700125;

–     I. Jerković, C. I. G. Tuberoso, Z. Marijanović, M. Jelić, A. Kasum Headspace, volatile and semi-volatile patterns of Paliurus spina–christi unifloral honey as markers of botanical origin. Food Chemistry, 2009, 112, 239–245, DOI:  10.1016/j.foodchem.2008.05.080;

–     P. Montoro, C. I.G. Tuberoso, M. Maldini, P. Cabras, C. Pizza. Qualitative profile and quantitative determination of flavonoids from Crocus sativus L. petals by LC-MS/MS. Natural Product Communications, 2008, 3, 12, 2013-2016;

–     S. Fattouch, P. Caboni, V. Coroneo, C. Tuberoso, A. Angioni, S. Dessi, N. Marzouki, P. Cabras. Comparative analysis of polyphenolic profiles and antioxidant and antimicrobial activities of Tunisian pome fruit pulp and peel aqueous acetone extracts. Journal of Agricultural and Food Chemistry, 2008, 56(3), 1084-1090;

–     C. I. G. Tuberoso, A. Barra, P. Cabras. Effect of different technological processes on the chemical composition of myrtle (Myrtus communis L.) alcoholic extracts. European Food Research and Technology, 2008, 226, 801-808;

–     C. I.G. Tuberoso, A. Kowalczyk, E. Sarritzu, P. Cabras. Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chemistry, 2007, 103, 1494–1501; DOI: 10.1016/j.foodchem.2006.08.014;

–     S. Fattouch, P. Caboni, V. Coroneo, C. I. G. Tuberoso, A. Angioni, S. Dessi, N. Marzouki, P. Cabras. Antimicrobial activity of Tunisian quince (Cydonia oblunga Miller) pulp and peel polyphenolic extracts. Journal of Agricultural and Food Chemistry, 2007, 103, 1494–1501; DOI: 10.1021/jf062614e;

–     C. I.G. Tuberoso, M. Melis, A. Angioni, M. Pala, P. Cabras. Myrtle hydroalcoholic extracts obtained from different selections of Myrtus communis L. Food Chemistry, 2007, 101, 806-811; DOI: 10.1016/j.foodchem.2006.02.039;

–     P. Montoro, C. I.G. Tuberoso, S. Piacente, A. Perrone, V. De Feo, P. Cabras, C. Pizza. Stability and antioxidant activity of polyphenols in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur. Journal of Pharmaceutical and Biomedical Analysis, 2006, 41 (5), 1614-1619;

–     P. Montoro, C. I.G. Tuberoso, A. Perrone, S. Piacente, P. Cabras, C. Pizza.  Characterisation by liquid chromatography-electrospray tandem mass spectrometry of anthocyanins in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur. Journal of Chromatography A, 2006, 1112 (1-2), 232-240;

–     C. I. G. Tuberoso, A. Barra, A. Angioni, E. Sarritzu, F. M. Pirisi. Chemical composition of volatiles in Sardinian myrtle (Myrtus communis L.) alcoholic extracts and essential oils. Journal of Agricultural and Food Chemistry, 2006, 54, 1420-1426; DOI: 10.1021/jf052425g;

–     C. I.G. Tuberoso, A. Kowalczyk, V. Coroneo, M. T. Russo, S. Dessì, P. Cabras. Chemical composition and antioxidant, antimicrobial, and antifungal activities of the essential oil of Achillea ligustica All. Journal of Agricultural and Food Chemistry, 2005, 53 (26), 10148-53; DOI: 10.1021/jf0518913;

–     A. Angioni, M. Schirra, V.L. Garau, M. Melis, C.I.G. Tuberoso, P. Cabras. Residues of azoxystrobin, fenhexamid and pyrimethanil in strawberry following field treatments and the effect of domestic washing. Food Additives and Contaminants, 2004, 21, 11, 1065-1070;

–     A. Angioni, M. Cabizza, M. Cabras, M. Melis, C. Tuberoso, P. Cabras. Effect of the epicuticular waxes of fruits and vegetables on the photodegradation of Rotenone. Journal of Agricultural and Food Chemistry, 2004, 52, 11, 3451-3455;

–     M. Cabizza, A. Angioni, V.L. M. Melis, M. Cabras, C. Tuberoso, P. Cabras. Rotenone and rotenoids in Cubè Resins, formulations and residues on olives. Journal of Agricultural and Food Chemistry, 2004, 52, 288–293;

–     A. Angioni, V.L. Garau, A. Aguilera Del Real, M. Melis, E.V. Minelli, C. Tuberoso, P. Cabras. GC-ITMS determination and degradation of Captan during the wine-making process. Journal of Agricultural and Food Chemistry, 2003, 51, 23, 6761-6766;

–     M. Satta, C. I.G. Tuberoso, A. Angioni, F.M. Pirisi, P. Cabras. Analysis of the essential oil of Helichrysum italicum G.Don ssp. microphyllum (Willd) Nym. Journal of Essential Oil Research, 1999, 11, 711-715.

–     S. Cosentino, C. I.G. Tuberoso, M. E. Fadda, B. Pisano, M. Satta, V. Mascia, F. Palmas; Antimicrobial activity and chemical composition of essential oils from Sardinia. Igiene Moderna, 1999, 112, 1411-1421.

–     M. D.L. Moretti, A. T. Peana, G. Sanna Passino, M. Satta, C. I.G. Tuberoso. Influence of environmental conditions on the composition of Salvia desoleana Atzei & Picci oil. Journal of Essential Oil Research, 1999, 11(5), 635-641.

–     S. Cosentino, C. Tuberoso, B. Pisano, M. Satta, V. Mascia, E. Arzedi, F. Palmas; In-vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. Letters in Applied Microbiology, 1999, 29, 130-135.

–     P. Cabras, A. Angioni, C. Tuberoso, I. Floris, F. Reniero, C. Guillou, S. Ghelli; Homogentisic acid: a phenolic acid as a marker of strawberry-tree (Arbutus unedo) honey. Journal of Agricultural and Food chemistry, 1999, 47, 10, 4064-4067.

–     C. I.G. Tuberoso, M. Satta, P. Cabras, V.L. Garau; Chemical composition of Rosmarinus officinalis oils of Sardinia. Journal of Essential Oil Research, 1998, 10, 660-664. http://dx.doi.org/10.1080/10412905.1998.9701002

–     A. Cherchi, L. Spanedda, C. Tuberoso, P. Cabras; Solid-phase extraction and high-performance liquid chromatographic determination of organic acids in honey. Journal of Chromatography A, 1994, 669, 59-64.

–     P. Cabras, M. Melis, C. Tuberoso, D. Falqui, and M. Pala; High-performance liquid chromatographic determination of fenbutatin oxide and its persistence in peaches and nectari­nes. Journal of Agricultural and Food Chemistry, 1992, 40, 901-903. DOI: 10.1021/jf00017a041

–     P. Cabras, C. Tuberoso, M. Melis, and M. G. Martini; Multiresidue method for pesticide determination in wine by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 1992, 40, 817-819. DOI: 10.1021/jf00017a021

–     P. Cabras, M. Melis, L. Spanedda, C. Tuberoso. High-performance liquid chromatographic determination of dinitroa­niline herbicides in soil and water. Journal of Chromatography, 1991, 585, 164-167.

–     G.A. Farris, P. Deiana, M. Budroni, P. Cabras, L. Spanedda, C. Tuberoso. The transformation of organic acids in Vernaccia wine during flor formation. Journal of Fermenta­tion and Bioengineering (Journal of Bioscience and Bioengineering), 1991, 72, 138-140.

–     P. Cabras, L. Spanedda, C. Tuberoso, M. Gennari. Separation of pirimicarb and its metabolites by high-performance liquid chromatography. Journal of Chromatography, 1989, 478, 250-254. DOI: 10.1016/0021-9673(89)90024-1

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