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| 1 | 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 |
| 2 | 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 |
| 3 | 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 |
| 4 | 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 |
| 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 | | 0，，01： | 1 |
| 6 | 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 |
| 7 | 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 |
| 8 | 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 |
| 9 | 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 |
| 10 | 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 |
| 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 Chem2009，，112： | 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 | CIRLINI M CALIGIANI A PALLA L | 2011 | Food Chemistry2011，，124： | 1 |
| 13 | 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 |
| 14 | 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 |
| 15 | 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 |
| 16 | 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 |
| 17 | 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 |
| 18 | A simple GC- MS method for the 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 |
| 19 | Traditional balsamic vinegar显示文摘 | Caligiani A | 2007 | Journal of Agricultural and Food Chemistry2007，55，19： | 1 |
| 20 | 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 |
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