Effect of Different Cooking Treatments on the Residual Level of Nitrite and Nitrate in Processed Meat Products and Margin of Safety (MoS) Assessment

por Iammarino, Marco, Berardi, Giovanna, Tomasevic, Igor, Nardelli, Valeria
Publicado 2023

Untargeted Lipidomics and Chemometric Tools for the Characterization and Discrimination of Irradiated Camembert Cheese Analyzed by UHPLC-Q-Orbitrap-MS

por Tomaiuolo, Michele, Nardelli, Valeria, Mentana, Annalisa, Campaniello, Maria, Zianni, Rosalia, Iammarino, Marco
Publicado 2023

Characterization and Quantification of Arsenic Species in Foodstuffs of Plant Origin by HPLC/ICP-MS

por D’Amore, Teresa, Miedico, Oto, Pompa, Ciro, Preite, Chiara, Iammarino, Marco, Nardelli, Valeria
Publicado 2023