Bonoli M - Search Results

1

Distribution of bound hydroxycinnamic acids and their glycosyl esters in barley (Hordeum vulgare L.) air-classified flour: comparative study between reversed phase-high performance chromatography-mass spectrometry (RP-HPLC/MS) and spectrophotometric analysis.

Verardo V, Bonoli M, Marconi E, Caboni MF. Verardo V, et al. Among authors: bonoli m. J Agric Food Chem. 2008 Dec 24;56(24):11900-5. doi: 10.1021/jf802260e. J Agric Food Chem. 2008. PMID: 19090712

2

Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds.

Bonoli M, Verardo V, Marconi E, Caboni MF. Bonoli M, et al. J Agric Food Chem. 2004 Aug 11;52(16):5195-200. doi: 10.1021/jf040075c. J Agric Food Chem. 2004. PMID: 15291496

3

Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours. evaluation of the extraction capability of different solvent mixtures and pressurized liquid methods by micellar electrokinetic chromatography and spectrophotometry.

Bonoli M, Marconi E, Caboni MF. Bonoli M, et al. J Chromatogr A. 2004 Nov 19;1057(1-2):1-12. doi: 10.1016/j.chroma.2004.09.024. J Chromatogr A. 2004. PMID: 15584217

4

Determination of free flavan-3-ol content in barley (Hordeum vulgare L.) air-classified flours: comparative study of HPLC-DAD/MS and spectrophotometric determinations.

Verardo V, Bonoli M, Marconi E, Caboni MF. Verardo V, et al. Among authors: bonoli m. J Agric Food Chem. 2008 Aug 27;56(16):6944-8. doi: 10.1021/jf8006344. Epub 2008 Jul 16. J Agric Food Chem. 2008. PMID: 18636686

5

Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques.

Bonoli M, Bendini A, Cerretani L, Lercker G, Toschi TG. Bonoli M, et al. J Agric Food Chem. 2004 Nov 17;52(23):7026-32. doi: 10.1021/jf048868m. J Agric Food Chem. 2004. PMID: 15537313

6

Fast determination of catechins and xanthines in tea beverages by micellar electrokinetic chromatography.

Bonoli M, Colabufalo P, Pelillo M, Gallina Toschi T, Lercker G. Bonoli M, et al. J Agric Food Chem. 2003 Feb 26;51(5):1141-7. doi: 10.1021/jf020907b. J Agric Food Chem. 2003. PMID: 12590448

7

Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods.

Bendini A, Bonoli M, Cerretani L, Biguzzi B, Lercker G, Toschi TG. Bendini A, et al. Among authors: bonoli m. J Chromatogr A. 2003 Jan 24;985(1-2):425-33. doi: 10.1016/s0021-9673(02)01460-7. J Chromatogr A. 2003. PMID: 12580511

8

Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition.

Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L, Bonoli M, Bendini A, Lercker G. Chiavaro E, et al. Among authors: bonoli m. J Agric Food Chem. 2007 Dec 26;55(26):10779-86. doi: 10.1021/jf0709909. Epub 2007 Nov 27. J Agric Food Chem. 2007. PMID: 18038973

9

Analysis of the oxidation products of cis- and trans-octadecenoate methyl esters by capillary gas chromatography-ion-trap mass spectrometry. I. Epoxide and dimeric compounds.

Lercker G, Rodriguez-Estrada MT, Bonoli M. Lercker G, et al. Among authors: bonoli m. J Chromatogr A. 2003 Jan 24;985(1-2):333-42. doi: 10.1016/s0021-9673(02)01466-8. J Chromatogr A. 2003. PMID: 12580501

10

Fast separation and determination of tyrosol, hydroxytyrosol and other phenolic compounds in extra-virgin olive oil by capillary zone electrophoresis with ultraviolet-diode array detection.

Bonoli M, Montanucci M, Gallina Toschi T, Lercker G. Bonoli M, et al. J Chromatogr A. 2003 Sep 5;1011(1-2):163-72. doi: 10.1016/s0021-9673(03)01100-2. J Chromatogr A. 2003. PMID: 14518773

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