BONECHI CLAUDIA | Elenco docenti

Clemente, I., Bonechi, C., Rodolfi, L., Bacia-Verloop, M., Rossi, C., & Ristori, S. (2021). Lipids from algal biomass provide new (nonlamellar) nanovectors with high carrier potentiality for natural antioxidants. EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS, 158, 410-416. - dettaglio
Pardini, A., Tamasi, G., De Rocco, F., Bonechi, C., Consumi, M., Leone, G., et al. (2021). Kinetics of glucosinolate hydrolysis by myrosinase in Brassicaceae tissues: A high-performance liquid chromatography approach. FOOD CHEMISTRY, 355, 129634 [10.1016/j.foodchem.2021.129634]. - dettaglio
Pardini, A., Consumi, M., Leone, G., Bonechi, C., Tamasi, G., Sangiorgio, P., et al. (2021). Effect of different post-harvest storage conditions and heat treatment on tomatine content in commercial varieties of green tomatoes. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 96, 103735 [10.1016/j.jfca.2020.103735]. - dettaglio
Tamasi, G., Bonechi, C., Leone, G., Andreassi, M., Consumi, M., Sangiorgio, P., et al. (2021). Varietal and geographical origin characterization of peaches and nectarines by combining analytical techniques and statistical approach. MOLECULES, 26(14), 4128 [10.3390/molecules26144128]. - dettaglio
Tamasi, G., Pardini, A., Croce, R., Consumi, M., Leone, G., Bonechi, C., et al. (2021). Combined experimental and multivariate model approaches for glycoalkaloid quantification in tomatoes. MOLECULES, 26(11), 3068 [10.3390/molecules26113068]. - dettaglio