Critical Review in Food Science and Nutrition

Current technologies and new insights for the recovery of high valuable compounds from fruits by-products
Ferrentino, G., Asaduzzaman, M. M. Scampicchio
Critical Reviews in Food Science and Nutrition 2018 58(3) 386-404.
doi 10.1080/10408398.2016.1180589

Food Analytical Methods

Simultaneous Kinetic and Thermodynamic-Based Assay to Determine the Hydrogen Peroxide (H2O2) Scavenging Activity of Berry Extracts by Using Reaction Calorimetry
Hasan, S. M. K., Asaduzzaman, M., Merkyte, V., Morozova, K., Scampicchio, M. Food Analytical Methods 2018 11(2) 432-439.
doi 10.1007/s12161-017-1014-z

Rapid Communications in Mass Spectrometry

Hyphenation of proton transfer reaction mass spectrometry with thermal analysis for monitoring the thermal degradation of retinyl acetate
Peinado, I., Mason, M., Biasioli, F., Scampicchio, M.
Rapid Communications in Mass Spectrometry 2018 32(1) 57-62.
doi 10.1002/rcm.7993


Hydrogen Atom Transfer Activity of Saffron Extracts by Square Wave Voltammetry
Armellini, R., Compagnone, D., Scampicchio, M., Pittia, P.
Electroanalysis 2017 29(2) 521-528.
doi 10.1002/elan.201600325

Journal of Dairy Science

Hexanal as biomarker for milk oxidative stress induced by copper ions
Asaduzzaman, M., Biasioli, F., Cosio, M. S., Scampicchio, M.
Journal of Dairy Science 2017 100(5) 4193.
doi 10.3168/jds.2017-100-5-4193