Gruppo di Ricerca Chimica degli Alimenti

Pubblicazioni su rivista

A. Marchetti, C. Durante, C. Baschieri, L. Bertacchini, D. Bertelli, M. Cocchi, D. Manzini, G. Papotti, S. Sighinolfi. (2015). An analytical approach to Sr isotope ratio determination in Lambrusco wines for geographical traceability purposes. Food Chemistry  173, 557-563.

D. Bertelli, A. Maietti, G. Papotti, P. Tedeschi, G. Bonetti, R. Graziosi, V. Brandolini, M. Plessi. (2015). Antioxidant activity, phenolic compounds and NMR characterization of Balsamic and Traditional Balsamic vinegar of Modena. Food Analytical Methods , 8, 371-379.

G. Papotti, D. Bertelli, R. Graziosi, A. Maietti, P. Tedeschi, A. Marchetti, M. Plessi (2015). Traditional Balsamic vinegar and Balsamic vinegar of Modena analyzed by Nuclear Magnetic Resonance spectroscopy coupled with multivariate data analysis.  LWT- Food Science and Technology , 60, 1017-1024.

Papotti G., Bertelli D., Graziosi R., Silvestri M., Bertacchini L., Durante C., Plessi M. (2013). Application of One- and Two-Dimensional NMR Spectroscopy for the Characterization of Protected Designation of Origin Lambrusco Wines of Modena. Journal of Agricultural and Food Chemistry , 61, 1741-1746.

Papotti G., Bertelli D., Plessi M.  (2012). Use of HS-SPME-GC-MS for the classification of Italian lemon, orange and citrus spp. Honeys.  International Journal of Food Science and Technology , 47, 2352-2358.

Papotti G., Bertelli D., Bortolotti L., Plessi M. (2012). Chemical and Functional Characterization of Italian Propolis Obtained by Different Harvesting Methods. Journal of Agricultural and Food Chemistry , 60, 2852-2862.
 
Bertelli D., Papotti G., Bortolotti L., Marcazzan G.L., Plessi M. (2012). 1H NMR simultaneous identification of health-relevant compounds in propolis extracts. Phytochemical Analysis , 23, 260-266.
 
Pellati F., Epifano F., Contaldo N., Orlandini G., Cavicchi L., Genovese S., Bertelli D., Benvenuti S., Curini M., Bertaccini A., Bellardi M.G. (2011). Chromatographic Methods for Metabolite Profiling of Virus- and Phytoplasma-Infected Plants of Echinacea purpurea. Journal of Agricultural and Food Chemistry , 59, 10425–10434.
 
Papotti G., Bertelli D., Plessi M., Rossi M.C. (2010). Use of HR-NMR to classify propolis obtained using different harvesting methods. International Journal of Food Science and Technology , 45, 1610-1618.
 
Bertelli D., Lolli M., Papotti G., Bortolotti L., Serra G., Plessi M. (2010). Detection of Honey Adulteration by Sugar Syrups Using 1D and 2D High resolution NMR. Journal of Agricultural and Food Chemistry , 58, 8495-8501.
 
Papotti G., Bertelli D., Lolli M., Sabatini A:G., Plessi M. (2009). Methyl anthranilate content in Italian citrus honey determined by HS-SPME-GC. International Journal of Food Science and Technology , 44, 1933-1938.
 
Lolli M., Bertelli D., Plessi M., Sabatini A.G., Restani C. (2008). Classification of Italian Honeys by 2D HR-NMR. Journal of Agricultural and Food Chemistry , 56, 1298-1304.
 
Bertelli D., Papotti G., Lolli M., Sabatini A.G., Plessi M. (2008). Development of an HS-SPME-GC method to determine the methylanthranilate in Citrus honeys. Food Chemistry , 108, 297-303.
 
Plessi M., Bertelli D., Albasini A. (2007).Distribution of metals and phenolic compounds as a criterion to evaluate variety of berries and related jams. Food Chemistry , 100, 419-427.
 
Bertelli D., Plessi M., Sabatini, A.G., Lolli,M., Grillenzoni F. (2007). Classification of Italian honeys by mid-infrared diffuse reflectance spectroscopy (DRIFTS). Food Chemistry , 101, 1582-1587.
 
Plessi M., Bertelli D., Miglietta F. (2006). Extraction and identification by GC-MS of phenolic acids in traditional balsamic vinegar from Modena. Journal of Food Composition and Analysis ,19, 49-54.
 
Pellati F., Benvenuti S., Yoshizaki F., Bertelli D., Rossi M.C. (2005). Headspace solidphase microextraction-gas chromatography-mass spectrometry analysis of the volatile compounds of Evodia species fruits. Journal of Chromatography A , 1087, 265-273.
 
Plessi M., Bertelli D., Miglietta F. (2005). Valutazione dei costituenti principali di aceti balsamici tradizionali prodotti nella provincia di Modena. Vignevini , 5, 85-89.
 
Bertelli D., Plessi M., Miglietta, F. (2004). Effect of industrial microwave treatment on the antioxidant activity of herbs and spices. Italian Journal of Food Science , 16, 97-104.

Benvenuti S., Pellati F., Melegari M., Bertelli D. (2004) . Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. Journal of food science , 69, 164-169.

Bertelli D., Plessi M., Miglietta F. (2003) . Effect of microwaves on volatile compounds in origanum. Lebensmittel-Wissenschaft & Technologie , 36, 555-560.

Plessi M., Bertelli D., Miglietta F. (2002). Effect of microwaves on volatile compounds in white and black pepper. Lebensmittel-Wissenschaft & Technologie , 35, 260-264.
 
Plessi M., Bertelli D., Miglietta F. (2001). Estrazione e frazionamento di sostanze fenoliche in aceti balsamici. (Extraction and fractionation of polyphenol substances in Balsamic vinegars). Atti della Societą dei Naturalisti e Matematici di Modena , 132, 101-110.
 
Plessi M., Bertelli D., Monzani A. (2001). Mercury and selenium contents in selected Seafood. Journal of Food Composition and Analysis , 14, 461-467.
 
Plessi M., Bertelli D. (1999). La castagna un frutto dell’appennino: composizione e caratteristiche nutrizionali. (Chestnut from Emilian appennines: proximate analysis and nutritional value). Atti della Societą dei Naturalisti e Matematici di Modena , 130, 57-66.
 
Plessi M., Bertelli D., Monzani A., Simonetti M.S., Neri A., Damiani P. (1999). Dietary fiber and some elements in nuts and wheat brans. Journal of Food Composition and Analysis , 12, 91-96.
 
Plessi M., Bertelli D., Monzani A. (1998). Valutazione del contenuto di patulina in prodotti per la prima infanzia a base di mela (Determination of patulin in applebased infant foods). Rivista di Scienza dell'Alimentazione , 4, 235-241.
 
Plessi M., Bertelli D., Rastelli G., Albasini A., Monzani A. (1998). Fruits of ribes, rubus, vaccinium and prunus genus. Metal contents and genome. Fresenius Journal of Analytical Chemistry , 361, 353-354.
 
Bertelli D., Plessi M., Braghiroli D., Monzani A. (1998). Separation by solid phase extraction and quantification by reversed phase HPLC of sulforaphane in broccoli. Food Chemistry , 63, 417-421.
 
Plessi M., Bertelli D., Monzani A. (1997). Determination of aluminium and zinc in infant formulas and infant foods. Journal of Food Composition and Analysis ), 10, 36-42.
 
Plessi M., Bertelli D., Albasini A. (1997). Sostanze di natura polifenolica e minerali in frutti del genere Prunus e loro prodotti di trasformazione (Polyphenolic substances and minerals in Prunus genus fruits and products of their processing). Atti della Societą dei Naturalisti e Matematici di Modena , 128, 73-82.