Search Results

Search criteria:

Author:

Moretti

17 matching references were found.

Moretti, A.B., Organic acidurias. Its detection with gas chromatography, Acta Bioquimica Clinica Latinoamericana, 2001, 35, 3, 325-340. [all data]

Defilippo, D.; Moretti, E.; Preti, C., Dissociation Constants of Benzeneselenic Acids. (Preliminary Note), Ann. Chim. (Rome), 1968, 58, 603-7. [all data]

Defilippo, D.; Moretti, E.; Preti, C., Thermodynamics. Liquid (Freon 114) Isotherms. Properties of Heat ALong A Metallic Bar, Bull. Union Physicians, 1967, 81, 699-703. [all data]

Defilippo, D.; Moretti, E.; Preti, C., Hydrogen Bonds and Other Ion-molecule Interactions, Dissertation Abstr. 28F, 1967. [all data]

Busico, F.; Moretti, G.; Cartoni, G.P.; Rosati, F., Determination of estrogens in animal tissue by GC-MS with negative ion chemical ionization, J. Hi. Res. Chromatogr., 1992, 15, 2, 94-98, https://doi.org/10.1002/jhrc.1240150208 . [all data]

Castello, G.; Moretti, P.; Vezzani, S., Comparison of different methods for the prediction of retention times in programmed-temperature gas chromatography, J. Chromatogr., 1993, 635, 1, 103-111, https://doi.org/10.1016/0021-9673(93)83119-D . [all data]

Vezzani, S.; Moretti, P.; Castello, G., Fast and Accurate Method for the Automatic Prediction of Programmed-Temperature Retention Times, J. Chromatogr. A, 1994, 677, 2, 331-343, https://doi.org/10.1016/0021-9673(94)80161-4 . [all data]

Vezzani, S.; Pierani, D.; Moretti, P.; Castello, G., Automatic prediction of retention times in programmed-pressure isothermal gas chromatography, J. Chromatogr. A, 1999, 848, 1-2, 229-238, https://doi.org/10.1016/S0021-9673(99)00461-6 . [all data]

Castello, G.; Vezzani, S.; Moretti, P., The selectivity and polarity of carbon layer open tubular capillary columns modified with a polar liquid phase, J. Hi. Res. Chromatogr., 1994, 17, 1, 31-36, https://doi.org/10.1002/jhrc.1240170108 . [all data]

Vezzani, S.; Bertocchi, A.; Moretti, P.; Castello, G., Prediction of the gas chromatographic retention values of chlorobenzenes on different station phases by using structure-retention correlations, J. Chromatogr. A, 1998, 803, 1-2, 211-218, https://doi.org/10.1016/S0021-9673(97)01281-8 . [all data]

Vezzani, S.; Moretti, P.; Mazzi, M.; Castello, G., Prediction of retention times in linear gradient temperature and pressure programmed analysis on capillary columns, J. Chromatogr. A, 2004, 1055, 1-2, 151-158, https://doi.org/10.1016/j.chroma.2004.09.038 . [all data]

Turchini, G.M.; Giani, I.; Caprino, F.; Moretti, V.M.; Valfrè, F., Discrimination of origin of farmed trout by means of biometrical parameters, fillet composition and flavor volatile compounds, Ital. J. Anim. Sci., 2004, 3, 123-140. [all data]

Mentasti, T.; Albertini, A.; Moretti, V.M.; Paleari, M.A.; Bellagamba, F.; Polidori, P.; Valfre, F., Isolation and identification of flavour volatile compounds in milk and a derived mountain cheese, Milchwissenschaft-Milk Science International, 1997, 52, 5, 253-256. [all data]

Turchini, G.M.; Moretti, V.M.; Mentasti, T.; Orban, E.; Valfre, F., Effects of dietary lipid source on fillet chemical composition, flavour volatile compounds and sensory characteristics in the freshwater fish tench (Tinca tinca L.), Food Chem., 2007, 102, 4, 1144-1155, https://doi.org/10.1016/j.foodchem.2006.07.003 . [all data]

Turchimi, G.N.; Mentasti, T.; Carpino, F.; Panseri, S.; Moretti, V.M.; Valfre, F., Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trurra L.) fillet, J. Appl. Ichtyol., 2004, 20, 1, 71-75, https://doi.org/10.1046/j.0175-8659.2003.00522.x . [all data]

Moretti, V.M.; Madonia, G.; Diaferia, C.; Mentasti, T.; Paleari, M.A.; Panseri, S.; Pirone, G.; Gandini, G., Chemical and microniological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions, Meat Sci., 2004, 66, 4, 845-854, https://doi.org/10.1016/j.meatsci.2003.08.006 . [all data]

Turchini, G.M.; Giani, I.; Caprino, F.; Moretti, V.M.M.; Valfre, F., Discrimination of origin og farmed trout by means of biometrical parameters, fillet composition and flavor volatile compounds, Ital. J. Animal Sci., 2005, 3, 123-140. [all data]