Stefano Sforza

Stefano Sforza

Università degli Studi di Parma - Parma / Italy
Natural Sciences / Chemical Sciences
AD Scientific Index ID: 1869999
University of Parma
person_outline Stefano Sforza's MOST POPULAR ARTICLES
1-) Bioavailability of trans‐resveratrol from red wine in humansP Vitaglione, S Sforza, G Galaverna, C Ghidini, N Caporaso, PP Vescovi, ...Molecular nutrition & food research 49 (5), 495-504, 20053662005
2-) Composition of black soldier fly prepupae and systematic approaches for extraction and fractionation of proteins, lipids and chitinA Caligiani, A Marseglia, G Leni, S Baldassarre, L Maistrello, A Dossena, ...Food research international 105, 812-820, 20183112018
3-) Recent advances in mycotoxin determination in food and feed by hyphenated chromatographic techniques/mass spectrometryS Sforza, C Dall\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\'Asta, R MarchelliMass Spectrometry Reviews 25 (1), 54-76, 20063042006
4-) Pectin content and composition from different food waste streamsJ Müller-Maatsch, M Bencivenni, A Caligiani, T Tedeschi, G Bruggeman, ...Food Chemistry 201, 37-45, 20162772016
5-) Applications of liquid chromatography–mass spectrometry for food analysisV Di Stefano, G Avellone, D Bongiorno, V Cunsolo, V Muccilli, S Sforza, ...Journal of Chromatography A 1259, 74-85, 20122472012