Standard
NMR methodologies in food analysis. / Mannina, Luisa; Sobolev, Anatoly Petrovich; Aru, Violetta; Bellomaria, Alessia; Bertocchi, Fabio; Botta, Bruno; Cagliani, Laura Ruth; Caligiani, Augusta; Capozzi, Francesco; Çela, Dorisa; Marincola, Flaminia Cesare; Ciampa, Alessandra; Cocoo, Laura Del; Consonni, Roberto; Corsaro, Carmelo; Delfini, Maurizio; Tullio, Valeria Di; Fanizzio, Francesco Paolo; Gallo, Vito; Ghirga, Francesca; Gianferri, Raffaella; Girellio, Chiara Roberta; Ingallina, Cinzia; Laghi, Luca; Latronico, Mario; Longobardi, Francesco; Luchinat, Claudio; Mallamace, Domenico; Mammi, Stefano; Mandaliti, Walter; Marini, Federico; Mastrorilli, Pietro; Mazzei, Pierluigi; Miccheli, Alfredo; Micozzio, Alessandra; Miloneo, Salvatore; Mucci, Adele; Nepravishta, Ridvan; Paci, Maurizio; Palisi, Angelica; Piccolo, Alessandro; Picone, Gianfranco; Proietti, Noemi; Randazzo, Antonio; Righi, Valeria; Rotondo, Archimede; Salvo, Andrea; Scano, Paola; Scano, Paola; Sciubba, Fabio; Trimigno, Alessia; Tenori, Leonardo; Schievano, Elisabetta; Turano, Paola; Vasi, Sebastiano; Capitani, Donatella.
Analytical Chemistry: Developments, Applications and Challenges in Food Analysis. Nova Science Publishers, 2017. s. 103-156.
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
Harvard
Mannina, L, Sobolev, AP, Aru, V, Bellomaria, A, Bertocchi, F, Botta, B, Cagliani, LR, Caligiani, A, Capozzi, F, Çela, D, Marincola, FC, Ciampa, A, Cocoo, LD, Consonni, R, Corsaro, C, Delfini, M, Tullio, VD, Fanizzio, FP, Gallo, V, Ghirga, F, Gianferri, R, Girellio, CR, Ingallina, C, Laghi, L, Latronico, M, Longobardi, F, Luchinat, C, Mallamace, D, Mammi, S, Mandaliti, W, Marini, F, Mastrorilli, P, Mazzei, P, Miccheli, A, Micozzio, A, Miloneo, S, Mucci, A, Nepravishta, R, Paci, M, Palisi, A, Piccolo, A, Picone, G, Proietti, N, Randazzo, A, Righi, V, Rotondo, A, Salvo, A, Scano, P, Scano, P, Sciubba, F, Trimigno, A, Tenori, L, Schievano, E, Turano, P, Vasi, S & Capitani, D 2017, NMR methodologies in food analysis. i Analytical Chemistry: Developments, Applications and Challenges in Food Analysis. Nova Science Publishers, s. 103-156.
APA
Mannina, L., Sobolev, A. P., Aru, V., Bellomaria, A., Bertocchi, F., Botta, B., Cagliani, L. R., Caligiani, A., Capozzi, F., Çela, D., Marincola, F. C., Ciampa, A., Cocoo, L. D., Consonni, R., Corsaro, C., Delfini, M., Tullio, V. D., Fanizzio, F. P., Gallo, V., ... Capitani, D. (2017). NMR methodologies in food analysis. I Analytical Chemistry: Developments, Applications and Challenges in Food Analysis (s. 103-156). Nova Science Publishers.
Vancouver
Mannina L, Sobolev AP, Aru V, Bellomaria A, Bertocchi F, Botta B o.a. NMR methodologies in food analysis. I Analytical Chemistry: Developments, Applications and Challenges in Food Analysis. Nova Science Publishers. 2017. s. 103-156
Author
Mannina, Luisa ; Sobolev, Anatoly Petrovich ; Aru, Violetta ; Bellomaria, Alessia ; Bertocchi, Fabio ; Botta, Bruno ; Cagliani, Laura Ruth ; Caligiani, Augusta ; Capozzi, Francesco ; Çela, Dorisa ; Marincola, Flaminia Cesare ; Ciampa, Alessandra ; Cocoo, Laura Del ; Consonni, Roberto ; Corsaro, Carmelo ; Delfini, Maurizio ; Tullio, Valeria Di ; Fanizzio, Francesco Paolo ; Gallo, Vito ; Ghirga, Francesca ; Gianferri, Raffaella ; Girellio, Chiara Roberta ; Ingallina, Cinzia ; Laghi, Luca ; Latronico, Mario ; Longobardi, Francesco ; Luchinat, Claudio ; Mallamace, Domenico ; Mammi, Stefano ; Mandaliti, Walter ; Marini, Federico ; Mastrorilli, Pietro ; Mazzei, Pierluigi ; Miccheli, Alfredo ; Micozzio, Alessandra ; Miloneo, Salvatore ; Mucci, Adele ; Nepravishta, Ridvan ; Paci, Maurizio ; Palisi, Angelica ; Piccolo, Alessandro ; Picone, Gianfranco ; Proietti, Noemi ; Randazzo, Antonio ; Righi, Valeria ; Rotondo, Archimede ; Salvo, Andrea ; Scano, Paola ; Scano, Paola ; Sciubba, Fabio ; Trimigno, Alessia ; Tenori, Leonardo ; Schievano, Elisabetta ; Turano, Paola ; Vasi, Sebastiano ; Capitani, Donatella. / NMR methodologies in food analysis. Analytical Chemistry: Developments, Applications and Challenges in Food Analysis. Nova Science Publishers, 2017. s. 103-156
Bibtex
@inbook{c78a42fc96ed40e791519a250d1e24ed,
title = "NMR methodologies in food analysis",
abstract = "Nuclear Magnetic Resonance (NMR) methodologies offer a comprehensive characterization of foodstuffs owing to the possibility to study a sample from different points of view including structural, compositional, functional, morphological etc. aspects. High resolution NMR spectroscopy applied to semi-solid food samples or to extracts in solution is used to determine the foodstuff composition. Here, some features of high resolution NMR methodologies related to food analysis such as quantitative analysis, chemometrics, and use of databases are included. Other NMR methodologies such as relaxometry and imaging described in this chapter give precious information regarding morphology and texture of intact food samples.",
keywords = "Chemometrics, Food composition, Food science, NMR",
author = "Luisa Mannina and Sobolev, {Anatoly Petrovich} and Violetta Aru and Alessia Bellomaria and Fabio Bertocchi and Bruno Botta and Cagliani, {Laura Ruth} and Augusta Caligiani and Francesco Capozzi and Dorisa {\c C}ela and Marincola, {Flaminia Cesare} and Alessandra Ciampa and Cocoo, {Laura Del} and Roberto Consonni and Carmelo Corsaro and Maurizio Delfini and Tullio, {Valeria Di} and Fanizzio, {Francesco Paolo} and Vito Gallo and Francesca Ghirga and Raffaella Gianferri and Girellio, {Chiara Roberta} and Cinzia Ingallina and Luca Laghi and Mario Latronico and Francesco Longobardi and Claudio Luchinat and Domenico Mallamace and Stefano Mammi and Walter Mandaliti and Federico Marini and Pietro Mastrorilli and Pierluigi Mazzei and Alfredo Miccheli and Alessandra Micozzio and Salvatore Miloneo and Adele Mucci and Ridvan Nepravishta and Maurizio Paci and Angelica Palisi and Alessandro Piccolo and Gianfranco Picone and Noemi Proietti and Antonio Randazzo and Valeria Righi and Archimede Rotondo and Andrea Salvo and Paola Scano and Paola Scano and Fabio Sciubba and Alessia Trimigno and Leonardo Tenori and Elisabetta Schievano and Paola Turano and Sebastiano Vasi and Donatella Capitani",
year = "2017",
month = jan,
day = "1",
language = "English",
isbn = "9781536122671",
pages = "103--156",
booktitle = "Analytical Chemistry",
publisher = "Nova Science Publishers",
address = "United States",
}
RIS
TY - CHAP
T1 - NMR methodologies in food analysis
AU - Mannina, Luisa
AU - Sobolev, Anatoly Petrovich
AU - Aru, Violetta
AU - Bellomaria, Alessia
AU - Bertocchi, Fabio
AU - Botta, Bruno
AU - Cagliani, Laura Ruth
AU - Caligiani, Augusta
AU - Capozzi, Francesco
AU - Çela, Dorisa
AU - Marincola, Flaminia Cesare
AU - Ciampa, Alessandra
AU - Cocoo, Laura Del
AU - Consonni, Roberto
AU - Corsaro, Carmelo
AU - Delfini, Maurizio
AU - Tullio, Valeria Di
AU - Fanizzio, Francesco Paolo
AU - Gallo, Vito
AU - Ghirga, Francesca
AU - Gianferri, Raffaella
AU - Girellio, Chiara Roberta
AU - Ingallina, Cinzia
AU - Laghi, Luca
AU - Latronico, Mario
AU - Longobardi, Francesco
AU - Luchinat, Claudio
AU - Mallamace, Domenico
AU - Mammi, Stefano
AU - Mandaliti, Walter
AU - Marini, Federico
AU - Mastrorilli, Pietro
AU - Mazzei, Pierluigi
AU - Miccheli, Alfredo
AU - Micozzio, Alessandra
AU - Miloneo, Salvatore
AU - Mucci, Adele
AU - Nepravishta, Ridvan
AU - Paci, Maurizio
AU - Palisi, Angelica
AU - Piccolo, Alessandro
AU - Picone, Gianfranco
AU - Proietti, Noemi
AU - Randazzo, Antonio
AU - Righi, Valeria
AU - Rotondo, Archimede
AU - Salvo, Andrea
AU - Scano, Paola
AU - Scano, Paola
AU - Sciubba, Fabio
AU - Trimigno, Alessia
AU - Tenori, Leonardo
AU - Schievano, Elisabetta
AU - Turano, Paola
AU - Vasi, Sebastiano
AU - Capitani, Donatella
PY - 2017/1/1
Y1 - 2017/1/1
N2 - Nuclear Magnetic Resonance (NMR) methodologies offer a comprehensive characterization of foodstuffs owing to the possibility to study a sample from different points of view including structural, compositional, functional, morphological etc. aspects. High resolution NMR spectroscopy applied to semi-solid food samples or to extracts in solution is used to determine the foodstuff composition. Here, some features of high resolution NMR methodologies related to food analysis such as quantitative analysis, chemometrics, and use of databases are included. Other NMR methodologies such as relaxometry and imaging described in this chapter give precious information regarding morphology and texture of intact food samples.
AB - Nuclear Magnetic Resonance (NMR) methodologies offer a comprehensive characterization of foodstuffs owing to the possibility to study a sample from different points of view including structural, compositional, functional, morphological etc. aspects. High resolution NMR spectroscopy applied to semi-solid food samples or to extracts in solution is used to determine the foodstuff composition. Here, some features of high resolution NMR methodologies related to food analysis such as quantitative analysis, chemometrics, and use of databases are included. Other NMR methodologies such as relaxometry and imaging described in this chapter give precious information regarding morphology and texture of intact food samples.
KW - Chemometrics
KW - Food composition
KW - Food science
KW - NMR
UR - http://www.scopus.com/inward/record.url?scp=85035015578&partnerID=8YFLogxK
M3 - Book chapter
AN - SCOPUS:85035015578
SN - 9781536122671
SP - 103
EP - 156
BT - Analytical Chemistry
PB - Nova Science Publishers
ER -
