Bontempo L - Search Results

1

¹H-NMR Approach for the Discrimination of PDO Grana Padano Cheese from Non-PDO Cheeses.

Maestrello V, Solovyev P, Franceschi P, Stroppa A, Bontempo L. Maestrello V, et al. Among authors: bontempo l. Foods. 2024 Jan 23;13(3):358. doi: 10.3390/foods13030358. Foods. 2024. PMID: 38338494 Free PMC article.

2

Stable isotope ratios of blood components and muscle to trace dietary changes in lambs.

Biondi L, D'Urso MG, Vasta V, Luciano G, Scerra M, Priolo A, Ziller L, Bontempo L, Caparra P, Camin F. Biondi L, et al. Among authors: bontempo l. Animal. 2013 Sep;7(9):1559-66. doi: 10.1017/S1751731113000645. Epub 2013 Apr 19. Animal. 2013. PMID: 23597321 Free article.

3

Development and validation of a canister method for measuring ethylene oxide in ambient air.

Eklund BM, Williams CH, Bontempo LW, Isbell M, Loos KR. Eklund BM, et al. Among authors: bontempo lw. Environ Sci Technol. 2004 Aug 1;38(15):4200-5. doi: 10.1021/es049861o. Environ Sci Technol. 2004. PMID: 15352461

4

Validation of methods for H, C, N and S stable isotopes and elemental analysis of cheese: results of an international collaborative study.

Camin F, Bertoldi D, Santato A, Bontempo L, Perini M, Ziller L, Stroppa A, Larcher R. Camin F, et al. Among authors: bontempo l. Rapid Commun Mass Spectrom. 2015 Mar 15;29(5):415-23. doi: 10.1002/rcm.7117. Rapid Commun Mass Spectrom. 2015. PMID: 26349463

5

Regional features of northern Italian sparkling wines, identified using solid-phase micro extraction and comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry.

Carlin S, Vrhovsek U, Franceschi P, Lotti C, Bontempo L, Camin F, Toubiana D, Zottele F, Toller G, Fait A, Mattivi F. Carlin S, et al. Among authors: bontempo l. Food Chem. 2016 Oct 1;208:68-80. doi: 10.1016/j.foodchem.2016.03.112. Epub 2016 Mar 30. Food Chem. 2016. PMID: 27132825

6

Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis.

Bontempo L, Paolini M, Franceschi P, Ziller L, García-González DL, Camin F. Bontempo L, et al. Food Chem. 2019 Mar 15;276:782-789. doi: 10.1016/j.foodchem.2018.10.077. Epub 2018 Oct 15. Food Chem. 2019. PMID: 30409663

7

Assessing the authenticity of animal rennet using δ¹⁵N analysis of chymosin.

Camin F, Bontempo L, Ziller L, Franceschi P, Molteni A, Corbella R, Verga I. Camin F, et al. Among authors: bontempo l. Food Chem. 2019 Sep 30;293:545-549. doi: 10.1016/j.foodchem.2019.04.106. Epub 2019 May 4. Food Chem. 2019. PMID: 31151646

8

δ³⁴ S for tracing the origin of cheese and detecting its authenticity.

Pianezze S, Bontempo L, Perini M, Tonon A, Ziller L, Franceschi P, Camin F. Pianezze S, et al. Among authors: bontempo l. J Mass Spectrom. 2020 Jul;55(7):e4451. doi: 10.1002/jms.4451. Epub 2019 Dec 9. J Mass Spectrom. 2020. PMID: 31697858

9

NMR spectroscopy in wine authentication: An official control perspective.

Solovyev PA, Fauhl-Hassek C, Riedl J, Esslinger S, Bontempo L, Camin F. Solovyev PA, et al. Among authors: bontempo l. Compr Rev Food Sci Food Saf. 2021 Mar;20(2):2040-2062. doi: 10.1111/1541-4337.12700. Epub 2021 Jan 27. Compr Rev Food Sci Food Saf. 2021. PMID: 33506593 Review.

10

Elemental and Isotopic Characterization of Tobacco from Umbria.

Bontempo L, Bertoldi D, Franceschi P, Rossi F, Larcher R. Bontempo L, et al. Metabolites. 2021 Mar 22;11(3):186. doi: 10.3390/metabo11030186. Metabolites. 2021. PMID: 33809890 Free PMC article.

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