Concepedia
Statistics
Publications
32
Citations
826
H-Index
18
Active since
1986
Affiliations
University of Milan(Current)
University of Pavia
F. Tateo is an author at University of Milan specializing in chromatography, analytical chemistry, and food chemistry.
Top concepts
ChromatographyFood ChemistryAnalytical ChemistryMedicineHealthPharmacologyFood SafetyFood QualityEngineeringToxicology
Publications per year
1986–2020
Fast Determination of Sudan I by HPLC/APCI-MS in Hot Chilli, Spices, and Oven-Baked Foods
F. Tateo, M. Bononi · Journal of Agricultural and Food Chemistry · 2004 · 135 citations · Full text
Commission Decision, Engineering, Hot Chilli +18
Acrylamide levels in cooked rice, tomato sauces and some fast food on the Italian market
F. Tateo, M. Bononi, G. Andreoli · Journal of Food Composition and Analysis · 2006 · 57 citations · Full text
Acrylamide Levels, Fast Food, Food Contaminant +3
Gas chromatography of safranal as preferable method for the commercial grading of saffron (Crocus sativus L.)
M. Bononi, Paola Milella, F. Tateo · Food Chemistry · 2014 · 42 citations
Preferable Method, Gas Chromatography, Chromatography +1
Easy Extraction Method To Evaluate δ<sup>13</sup>C Vanillin by Liquid Chromatography–Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods
M. Bononi, Giancarlo Quaglia, F. Tateo · Journal of Agricultural and Food Chemistry · 2015 · 42 citations
Determination of ethylene chlorohydrin as marker of spices fumigation with ethylene oxide
F. Tateo, M. Bononi · Journal of Food Composition and Analysis · 2005 · 38 citations · Full text
Food Chemistry, Agricultural Chemistry, Ethylene Chlorohydrin +6
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