TATEO, FERNANDO
TATEO, FERNANDO
DIPARTIMENTO DI PRODUZIONE VEGETALE (attivo dal 01/01/2000 al 27/04/2012)
Whole-genome resequencing-based characterization of a durum wheat landrace showing similarity to 'Senatore Cappelli'
2023 F. Tateo, M. Bononi, G. Castorina, S.A. Colecchia, S. De Benedetti, G. Consonni, F. Geuna
Fondamenti di Chimica Analitica degli Alimenti
2022 F. Tateo, M. Bononi
Zeolite reduces losses and minimizes fractionation of various flavor compounds during EA-IRMS analysis
2022 M. Bononi, F.F. Nocito, F. Tateo
The potential of Low Phytic Acid1-1 mutant in maize (Zea mays L.): a sustainable solution to non-renewable phosphorus
2022 F. Colombo, S. Sangiorgio, A.M.A. Abruzzese, M. Bononi, F. Tateo, S. Kumar Singh, F.F. Nocito, S.R. Pilu
Hovenia dulcis Thumberg: Phytochemistry, Pharmacology, Toxicology and Regulatory Framework for Its Use in the European Union
2021 G. Sferrazza, G. Brusotti, M. Zonfrillo, C. Temporini, S. Tengattini, M. Bononi, F. Tateo, E. Calleri, P. Pierimarchi
Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes
2020 M. Laureati, C. Cattaneo, F. Tateo, M. Bononi
δ13C data of the total water-soluble fraction and triacylglycerols as related indexes for differentiating the geographical origin of saffron (Crocus sativus L.) [delta C-13 data of the total water-soluble fraction and triacylglycerols as related indexes for differentiating the geographical origin of saffron (Crocus sativus L.)]
2020 M. Bononi, F. Tateo, B. Scaglia, G. Quaglia
Meteorological-Based Modeling of δ18O Values for Wines with the “Prosecco” Controlled Designation of Origin
2020 M. Bononi, F. Tateo, O. Failla, L. Mariani, G. Quaglia
GC-C-IRMS characterization of synthetic bis(methyl-thio)methane in truffle flavorings
2018 M. Bononi, F. Tateo, F. Benevelli, A. Pennetta, G. De Benedetto
Caratterizzazione dei distillati e dei derivati attraverso metodi analitici non convenzionali per la garanzia di autenticità, valorizzazione e incremento delle aree di utilizzo nel food & beverage
2017 F. Tateo, M. Bononi
Preliminary data on volatile composition of olive fruits of cv. "Simona" and possible relationship to resistance to fly oviposition
2017 M. Bononi, F. Tateo
Identification of polysaccharides DP12-19 in honey by liquid chromatography high resolution mass spectrometry
2017 M. Bononi, F. Tateo, G. Quaglia
Criteri analitici differenziati per lo studio della shelf-life in matrici alimentari
2017 M. Bononi, F. Tateo
On the endogenous content of formaldehyde in typical Italian cheeses
2017 M. Bononi, F. Tateo, M. Mozzarelli, A. Vicari
Triglycerides variability in donkey milk
2017 M. Bononi, F. Tateo, A. Tateo
Preliminary LC-IRMS Characterization of Italian Pure Lemon Juices and Evaluation of Commercial Juices Distributed in the Italian Market
2016 M. Bononi, G. Quaglia, F. Tateo
Easy extraction method to evaluate δ13C vanillin by liquid chromatography-isotopic ratio mass spectrometry in chocolate bars and chocolate snack foods
2015 M. Bononi, G. Quaglia, F. Tateo
Gas chromatography of safranal as preferable method for the commercial grading of saffron (Crocus sativus L.)
2015 M. Bononi, P. Milella, F. Tateo
Identification of ethylene oxide in herbs, spices and other dried vegetables imported into Italy
2014 M. Bononi, G. Quaglia, F. Tateo
Sui motori dell'economia nel settore alimentare : Strumenti a garanzia e shelf-life-Parte II ; The engine of the economy in the food industry: Tools to ensure safety and shelf-life - Part II
2014 M. Bononi, A. Tateo, M. Zucchi, F. Tateo