María Fiorenza Caboni

Antioxidant Phenols in Barley (<i>Hordeum vulgare </i>L.) Flour:  Comparative Spectrophotometric Study among Extraction Methods of Free and Bound Phenolic Compounds

Matteo Bonoli, Vito Verardo, Emanuele Marconi et al. · Journal of Agricultural and Food Chemistry · 2004 · 288 citations

Effect of different cooking methods on some lipid and protein components of hamburgers

María Teresa Rodríguez‐Estrada, G. Penazzi, María Fiorenza Caboni et al. · Meat Science · 1997 · 229 citations

Food Chemistry, Nutrition, Protein Components +5

Pressurized liquid extraction of lipids for the determination of oxysterols in egg-containing food

Emanuele Boselli, Viviana Velazco, María Fiorenza Caboni et al. · Journal of Chromatography A · 2001 · 189 citations

Food Chemistry, Lipid Analysis, Biochemistry +11

Determination of the Major Phenolic Compounds in Pomegranate Juices by HPLC–DAD–ESI-MS

Ana María Gómez‐Caravaca, Vito Verardo, Moreno Toselli et al. · Journal of Agricultural and Food Chemistry · 2013 · 171 citations

HPLC-DAD-ESI-QTOF-MS and HPLC-FLD-MS as valuable tools for the determination of phenolic and other polar compounds in the edible part and by-products of avocado

Ana López-Cobo, Ana María Gómez‐Caravaca, Federica Pasini et al. · LWT · 2016 · 157 citations · Full text

Food Chemistry, Polyphenolics, Edible Part +10