Raffo A - Search Results

1

Dietary exposure to flavouring substances: from screening methods to detailed assessments using food consumption data collected with EPIC-Soft software.

Crispim SP, Geelen A, Le Donne C, De Vries JH, Sette S, Raffo A, Siebelink E, Ocke MC, van't Veer P, Leclercq C; European Food Consumption Validation (EFCOVAL). Crispim SP, et al. Among authors: raffo a. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010 Apr;27(4):433-46. doi: 10.1080/19440040903420614. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010. PMID: 20077243

2

Quantification of allyl hexanoate in pineapple beverages and yogurts as a case study to characterise a source of uncertainty in dietary exposure assessment to flavouring substances.

Raffo A, D'Aloise A, Magrì AD, Leclercq C. Raffo A, et al. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012;29(1):43-53. doi: 10.1080/19440049.2011.623285. Epub 2011 Nov 1. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012. PMID: 22043838

3

Quantitation of tr-cinnamaldehyde, safrole and myristicin in cola-flavoured soft drinks to improve the assessment of their dietary exposure.

Raffo A, D'Aloise A, Magrì AL, Leclercq C. Raffo A, et al. Food Chem Toxicol. 2013 Sep;59:626-35. doi: 10.1016/j.fct.2013.06.058. Epub 2013 Jul 8. Food Chem Toxicol. 2013. PMID: 23845511

4

Quantification of estragole in fennel herbal teas: implications on the assessment of dietary exposure to estragole.

Raffo A, Nicoli S, Leclercq C. Raffo A, et al. Food Chem Toxicol. 2011 Feb;49(2):370-5. doi: 10.1016/j.fct.2010.11.011. Epub 2010 Nov 19. Food Chem Toxicol. 2011. PMID: 21094197

5

Combined effects of reduced malaxation oxygen levels and storage time on extra-virgin olive oil volatiles investigated by a novel chemometric approach.

Raffo A, Bucci R, D'Aloise A, Pastore G. Raffo A, et al. Food Chem. 2015 Sep 1;182:257-67. doi: 10.1016/j.foodchem.2015.02.128. Epub 2015 Mar 4. Food Chem. 2015. PMID: 25842336

6

Impact of different distribution scenarios and recommended storage conditions on flavor related quality attributes in ripening fresh tomatoes.

Raffo A, Nicoli S, Nardo N, Baiamonte I, D'Aloise A, Paoletti F. Raffo A, et al. J Agric Food Chem. 2012 Oct 24;60(42):10445-55. doi: 10.1021/jf3028528. Epub 2012 Oct 9. J Agric Food Chem. 2012. PMID: 22998013

7

Improvement of a headspace solid phase microextraction-gas chromatography/mass spectrometry method for the analysis of wheat bread volatile compounds.

Raffo A, Carcea M, Castagna C, Magrì A. Raffo A, et al. J Chromatogr A. 2015 Aug 7;1406:266-78. doi: 10.1016/j.chroma.2015.06.009. Epub 2015 Jun 14. J Chromatogr A. 2015. PMID: 26118802

8

Effect of the use of anti-hail nets on codling moth (Cydia pomonella) and organoleptic quality of apple (cv. Braeburn) grown in Alto Adige Region (northern Italy).

Baiamonte I, Raffo A, Nardo N, Moneta E, Peparaio M, D'Aloise A, Kelderer M, Casera C, Paoletti F. Baiamonte I, et al. Among authors: raffo a. J Sci Food Agric. 2016 Apr;96(6):2025-32. doi: 10.1002/jsfa.7313. Epub 2015 Jul 20. J Sci Food Agric. 2016. PMID: 26085140

9

Characterization of volatiles and identification of odor-active compounds of rocket leaves.

Raffo A, Masci M, Moneta E, Nicoli S, Sánchez Del Pulgar J, Paoletti F. Raffo A, et al. Food Chem. 2018 Feb 1;240:1161-1170. doi: 10.1016/j.foodchem.2017.08.009. Epub 2017 Aug 4. Food Chem. 2018. PMID: 28946238

10

Impact of innovative controlled atmosphere storage technologies and postharvest treatments on volatile compound production in cv. Pinova apples.

Raffo A, Kelderer M, Paoletti F, Zanella A. Raffo A, et al. J Agric Food Chem. 2009 Feb 11;57(3):915-23. doi: 10.1021/jf802054y. J Agric Food Chem. 2009. PMID: 19154103

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