NARDIN RAFFAELLO | Elenco docenti

Costa, J., Baratto, M.C., Borghini, F., Nardin, R., Riccaboni, A., Pogni, R. (2026). Oxidative stability of extra virgin olive oil assessed by electron paramagnetic resonance, chemical composition, and multivariate analysis. CURRENT RESEARCH IN FOOD SCIENCE, 12 [10.1016/j.crfs.2025.101263]. - dettaglio
Costa, J., Baratto, M.C., Nardin, R., Riccaboni, A., Pogni, R. (2025). Combined approach of EPR and PCA analysis as a tool for clustering soils and leaves of olive groves and vineyards of different geographical origin. MICROCHEMICAL JOURNAL, 208 [10.1016/j.microc.2024.112454]. - dettaglio
Baglioni, M., Clemente, I., Nardin, R., Bisozzi, F., Costantini, S., Fattori, G., et al. (2025). Hydrogel Beads Loaded with Glucosinolate-Rich Brassicaceae Extract as a Controlled-Release Alternative to Biofumigation. MOLECULES, 30(18) [10.3390/molecules30183660]. - dettaglio
Nardin, R., Tamasi, G., Baglioni, M., Fattori, G., Boldrini, A., Esposito, R., et al. (2024). Combining Metal(loid) and Secondary Metabolite Levels in Olea europaea L. Samples for Geographical Identification. FOODS, 13(24) [10.3390/foods13244017]. - dettaglio
Nardin, R., Tamasi, G., Baglioni, M., Bisozzi, F., Consumi, M., Costa, J., et al. (2024). Determination of Elemental Content in Vineyard Soil, Leaves, and Grapes of Sangiovese Grapes from the Chianti Region Using ICP-MS for Geographical Identification. ACS FOOD SCIENCE & TECHNOLOGY, 4(11), 2585-2599 [10.1021/acsfoodscitech.4c00231]. - dettaglio