Susanna Buratti
Susanna Buratti
Ricercatore Unimi
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Comparison of polyphenolic composition and antioxidant activity of wild Italian blueberries and some cultivated varieties
G Giovanelli, S Buratti
Food chemistry 112 (4), 903-908, 2009
Fast dissolving films made of maltodextrins
F Cilurzo, IE Cupone, P Minghetti, F Selmin, L Montanari
European Journal of Pharmaceutics and Biopharmaceutics 70 (3), 895-900, 2008
Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating
N Pellegrini, F Visioli, S Buratti, F Brighenti
Journal of Agricultural and Food Chemistry 49 (5), 2532-2538, 2001
Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue
S Buratti, S Benedetti, M Scampicchio, EC Pangerod
Analytica Chimica Acta 525 (1), 133-139, 2004
Electronic nose as a non-destructive tool to characterise peach cultivars and to monitor their ripening stage during shelf-life
S Benedetti, S Buratti, A Spinardi, S Mannino, I Mignani
Postharvest biology and technology 47 (2), 181-188, 2008
Prediction of Italian red wine sensorial descriptors from electronic nose, electronic tongue and spectrophotometric measurements by means of Genetic Algorithm regression models
S Buratti, D Ballabio, S Benedetti, MS Cosio
Food Chemistry 100 (1), 211-218, 2007
Evaluation of the antioxidant power of honey, propolis and royal jelly by amperometric flow injection analysis
S Buratti, S Benedetti, MS Cosio
Talanta 71 (3), 1387-1392, 2007
Use of an electrochemical method to evaluate the antioxidant activity of herb extracts from the Labiatae family
MS Cosio, S Buratti, S Mannino, S Benedetti
Food chemistry 97 (4), 725-731, 2006
A new method for the evaluation of the ‘antioxidant power’of wines
S Mannino, O Brenna, S Buratti, MS Cosio
Electroanalysis: An International Journal Devoted to Fundamental and …, 1998
Nicotine fast dissolving films made of maltodextrins: a feasibility study
F Cilurzo, IE Cupone, P Minghetti, S Buratti, F Selmin, CGM Gennari, ...
Aaps Pharmscitech 11 (4), 1511-1517, 2010
Rapid electrochemical method for the evaluation of the antioxidant power of some lipophilic food extracts
S Buratti, N Pellegrini, OV Brenna, S Mannino
Journal of Agricultural and Food Chemistry 49 (11), 5136-5141, 2001
Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue
S Buratti, D Ballabio, G Giovanelli, CMZ Dominguez, A Moles, S Benedetti, ...
Analytica chimica acta 697 (1-2), 67-74, 2011
Diclofenac fast-dissolving film: suppression of bitterness by a taste-sensing system
F Cilurzo, IE Cupone, P Minghetti, S Buratti, CGM Gennari, L Montanari
Drug development and industrial pharmacy 37 (3), 252-259, 2011
Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: a multi-disciplinary approach
M Laureati, S Buratti, G Giovanelli, M Corazzin, DPL Fiego, E Pagliarini
Meat Science 96 (1), 288-294, 2014
Evaluation of the ‘antioxidant power’of olive oils based on a FIA system with amperometric detection
MS Cosio
Analyst 124 (7), 1115-1118, 1999
Discrimination and characterisation of three cultivars of Perilla frutescens by means of sensory descriptors and electronic nose and tongue analysis
M Laureati, S Buratti, A Bassoli, G Borgonovo, E Pagliarini
Food Research International 43 (4), 959-964, 2010
Shelf life of Crescenza cheese as measured by electronic nose
S Benedetti, N Sinelli, S Buratti, M Riva
Journal of dairy science 88 (9), 3044-3051, 2005
Discrimination between washed Arabica, natural Arabica and Robusta coffees by using near infrared spectroscopy, electronic nose and electronic tongue analysis
S Buratti, N Sinelli, E Bertone, A Venturello, E Casiraghi, F Geobaldo
Journal of the Science of Food and Agriculture 95 (11), 2192-2200, 2015
Amperometric detection of carbohydrates and thiols by using a glassy carbon electrode coated with Co oxide/multi-wall carbon nanotubes catalytic system
S Buratti, B Brunetti, S Mannino
Talanta 76 (2), 454-457, 2008
E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach
S Buratti, C Malegori, S Benedetti, P Oliveri, G Giovanelli
Talanta 182, 131-141, 2018
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