I. Giani

Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus)

F. Caprino, V.M. Moretti, F. Bellagamba et al. · Analytica Chimica Acta · 2008 · 89 citations

Food Chemistry, Aquatic Food System, Volatile Compounds +4

Determination of astaxanthin stereoisomers and colour attributes in flesh of rainbow trout (<i>Oncorhynchus mykiss</i>) as a tool to distinguish the dietary pigmentation source

V.M. Moretti, T. Mentasti, F. Bellagamba et al. · Food Additives & Contaminants · 2006 · 77 citations · Full text

Rainbow Trout, Dietary Pigmentation Source, Optical Isomers +18

Authentication of Farmed and Wild Turbot (<i>Psetta maxima</i>) by Fatty Acid and Isotopic Analyses Combined with Chemometrics

M.L. Busetto, V.M. Moretti, José Manuel Moreno‐Rojas et al. · Journal of Agricultural and Food Chemistry · 2008 · 72 citations

Classification of Gilthead Sea Bream (<i>Sparus aurata</i>) from ¹H NMR Lipid Profiling Combined with Principal Component and Linear Discriminant Analysis

Serge Rezzi, I. Giani, Károly Héberger et al. · Journal of Agricultural and Food Chemistry · 2007 · 62 citations

Determination of flavour compounds in a mountain cheese by headspace sorptive extraction-thermal desorption-capillary gas chromatography-mass spectrometry

Sara Panseri, I. Giani, T. Mentasti et al. · LWT · 2007 · 44 citations

Food Chemistry, Food Analysis, Mass Spectrometry +7