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27篇 您的检索式：作者名="Caligiani"

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	题名	作者	年代	出处	被引量
1	HS-SPME/GC–MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing显示文摘	M. Cirlini A. Caligiani L. Palla G. Palla	2010	Food Chemistry2010，，4：	1
2	Identification and quantification of the main organic components of vinegars by high resolution 1 H NMR spectroscopy显示文摘	A. Caligiani D. Acquotti G. Palla V. Bocchi	2006	Analytica Chimica Acta2006，，1：	1
3	Identification and quantification of the main organic components of vinegars by high resolution 1 HNMR spectroscopy 显示文摘	Caligiani A Acquotti D Palla G	2007	Analytica Chimica Acta2007，585，：	1
4	A simple GC-MS method for screening of betulinic, corosolic, maslinic, oleanolic and ursolic acid contents in commercial botanicals used as food supplement ingredients 显示文摘	Caligiani A Malavasi G Palla G	2013	Food Chem2013，136，2：	1
5	The Effect of Fruit Processing and Enzymatic Treatments on Pomegranate Juice Composition, Antioxidant Activity and Polyphenols Content 显示文摘	Rinaldi M Caligiani A Borgese R	2013	Food Science and Technology2013，53，1：	1
6	Application of I H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels 显示文摘	Caligiani A Palla L Aequotti D Marseglia A Palla G	2014	Food Chemistry2014，157，：	1
7	The effect of fruit processing and enzymatic treatments on pomegranate juice composition,antioxidant activity and polyphenols content显示文摘	Rinaldi M Caligiani A Borgese R		0，，01：	1
8	HS-SPME/GC-MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing显示文摘	CIRLINI M CALIGIANI A PALLA L	2011	Food Chemistry2011，124，4：	1
9	Identification and quantification of the main organic components of vinegars by high resolution 1H NMR spectroscopy显示文摘	Caligiani A Acquotti D Palla G		0，，585：	1
10	A simple GC-MS method for screening of betulinic,corosolic,maslinic,oleanolic and ursolic acid contents in commercial botanicals used as food supplement ingredients显示文摘	Caligiani A Malavasi G Palla G	2013	Food Chemistry2013，136，2：	1
11	Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegars显示文摘	CIRLINI M CALIGIANI A PALLA G	2009	Food Chemistry2009，112，1：	1
12	HS-SPME/GC–MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing显示文摘	M. Cirlini A. Caligiani L. Palla G. Palla	2010	Food Chemistry2010，，4：	1
13	Identification andquantification of the main organic components of vinegars by highresolution JH NMR spectroscopy 显示文摘	CALIGIANI A ACQUOTTI D PALLA G	2007	Analytica Chimica Acta2007，585，1：	1
14	Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegars 显示文摘	CIRLINI M CALIGIANI A PALLA G	2009	Food Chem2009，，112：	1
15	HS-SPME/ GC-MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing显示文摘	CIRLINI M CALIGIANI A PALLA L	2011	Food Chemistry2011，，124：	1
16	Identification and quan- tification of the main organic components of vinegar by high resolution HNMR spectroscopy显示文摘	CALIGIANI A AXCQUOTTI D PALLA G	2007	Anal Chlm Aeta2007，585，1：	1
17	HS-SPME/GC-MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing 显示文摘	Cirlini M Caligiani A Palla L	2011	Food Chemistry2011，124，4：	1
18	Identification and quantification of the main organic components of vinegars by high resolution 1H NMR spectroscopy显示文摘	CALIGIANI A ACQUOTTI D PALLA G	2007	Analytica Chimica Acta2007，585，：	1
19	Application of1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels显示文摘	CALIGIANI A PALLA L ACQUOTTI D	2014	Food Chemistry2014，157，：	1
20	Identification and quantification of the main organic components of vinegars by high resolution ^1 H NMR spectroscopy 显示文摘	Caligiani A Acquotti D Palla G	2007	Analytica Chimi ca Acta2007，585，1：	1

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