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List of works by Antonio Dario Troise

Amadori products formation in emulsified systems.

scientific article published on 2 December 2015

Arterial cord blood lutein levels in preterm and term healthy newborns are sex and gestational age dependent.

scientific article published on 3 August 2012

Biochemical composition and in vitro digestibility of Galdieria sulphuraria grown on spent cherry-brine liquid

scientific article published on 10 June 2019

Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies

scientific article published on 19 October 2012

Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation

article

Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk

scientific article published on 3 October 2014

Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk

scientific article

Impact of rapeseed press-cake on Maillard reaction in a cookie model system.

scientific article published on 30 September 2017

Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems

scientific article published on 15 October 2020

Metabolite Profiling of Italian Tomato Landraces with Different Fruit Types

scientific article published on 19 May 2016

Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry.

scientific article published on 30 April 2015

Quantitation of acrylamide in foods by high-resolution mass spectrometry.

scientific article

Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography-high-resolution mass spectrometry

scientific article published on 17 October 2014

The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products

scientific article published on 7 December 2017

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