Renzo Bortolomeazzi

Renzo Bortolomeazzi

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Renzo Bortolomeazzi

Renzo Bortolomeazzi

Publications by authors named "Renzo Bortolomeazzi"

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11Publications

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Polymeric reversed phase and small particle size silica gel solid phase extractions for rapid analysis of sterols and triterpene dialcohols in olive oils by GC-FID.

Food Chem 2019 Jun 14;283:177-182. Epub 2019 Jan 14.

Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2018.12.120DOI Listing
June 2019

Volatile aldehydes sensing in headspace using a room temperature ionic liquid-modified electrochemical microprobe.

Talanta 2019 May 14;197:522-529. Epub 2019 Jan 14.

Department of Molecular Sciences and Nanosystems, University Cà Foscari Venice, via Torino, 155, I-30137 Mestre-Venezia, Italy. Electronic address:

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http://dx.doi.org/10.1016/j.talanta.2019.01.049DOI Listing
May 2019

Rapid determination of cholesterol oxidation products in milk powder based products by reversed phase SPE and HPLC-APCI-MS/MS.

Food Chem 2017 Sep 15;230:604-610. Epub 2017 Mar 15.

Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2017.03.080DOI Listing
September 2017

Effect of vacuum roasting on acrylamide formation and reduction in coffee beans.

Food Chem 2014 Feb 20;145:168-72. Epub 2013 Aug 20.

Dipartimento di Scienze Degli Alimenti, University of Udine, via Sondrio 2/A, 33100 Udine, Italy. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2013.08.047DOI Listing
February 2014

Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS.

Food Chem 2012 Dec 17;135(4):2687-93. Epub 2012 Jul 17.

Department of Food Science, Udine University, Via Sondrio 2/A, 33100 Udine, Italy.

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http://dx.doi.org/10.1016/j.foodchem.2012.07.057DOI Listing
December 2012

Effect of low-temperature long-time pre-treatment of wheat on acrylamide concentration in short dough biscuits.

Mol Nutr Food Res 2009 Dec;53(12):1526-31

Dipartimento di Scienze degli Alimenti, University of Udine, Italy.

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http://dx.doi.org/10.1002/mnfr.200900017DOI Listing
December 2009

Octanoic acid confers to royal jelly varroa-repellent properties.

Naturwissenschaften 2009 Feb 3;96(2):309-14. Epub 2008 Dec 3.

Dipartimento di Biologia e Protezione delle Piante, Università degli Studi di Udine, via delle Scienze 208, 33100, Udine, Italy.

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http://dx.doi.org/10.1007/s00114-008-0470-0DOI Listing
February 2009

Composition of phenolic compounds and antioxidant activity of commercial aqueous smoke flavorings.

J Agric Food Chem 2008 Apr 19;56(8):2727-34. Epub 2008 Mar 19.

Department of Food Science, University of Udine, via Marangoni 97, 33100 Udine, Italy.

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http://pubs.acs.org/doi/abs/10.1021/jf072117d
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http://dx.doi.org/10.1021/jf072117dDOI Listing
April 2008

Presence of phytosterol oxides in crude vegetable oils and their fate during refining.

J Agric Food Chem 2003 Apr;51(8):2394-401

Food Science Department, Udine University, via Marangoni 97, 33100 Udine, Italy.

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http://dx.doi.org/10.1021/jf026063dDOI Listing
April 2003