Pietro Andronaco
YOU?
Author Swipe
View article: An Innovative Analytical Approach for Multi-Mycotoxin Detection in Craft Beer Using Freeze-Dried Samples, IAC Column and HPLC/ESI-MS/MS
An Innovative Analytical Approach for Multi-Mycotoxin Detection in Craft Beer Using Freeze-Dried Samples, IAC Column and HPLC/ESI-MS/MS Open
The detection and quantification of mycotoxins in beer are critical for ensuring consumer safety and regulatory compliance. These contaminants, originating from barley and other grains, persist and potentially transform during the brewing …
View article: An Innovative Analytical Approach for Multi-Mycotoxin Detection in Craft Beer Using Freeze-Dried Samples, IAC Column and HPLC/ESI-MS/MS
An Innovative Analytical Approach for Multi-Mycotoxin Detection in Craft Beer Using Freeze-Dried Samples, IAC Column and HPLC/ESI-MS/MS Open
The detection and quantification of mycotoxins in beer are critical for ensuring consumer safety and regulatory compliance. These contaminants, originating from barley and other grains, persist and potentially transform during the brewing …
View article: UHPLC-PAD Protocol for the Simultaneous Identification of Polyphenols and Bitter Acids: Organoleptic and Nutraceutical Fingerprinting of Bergamot-Flavored Craft Beer
UHPLC-PAD Protocol for the Simultaneous Identification of Polyphenols and Bitter Acids: Organoleptic and Nutraceutical Fingerprinting of Bergamot-Flavored Craft Beer Open
In this study, a UHPLC-PDA method for the simultaneous identification of polyphenols and bitter acids (alpha, beta, and isoalpha) in beer was developed. The resulting chemical profiles were leveraged to distinguish the characteristics of f…
View article: Advancements in Analytical Protocols for Organoleptic and Nutraceutical Fingerprinting of Craft Beer
Advancements in Analytical Protocols for Organoleptic and Nutraceutical Fingerprinting of Craft Beer Open
This study outlines the development of an innovative method utilizing UHPLC-PDA for the simultaneous identification of polyphenols and bitter acids (alpha-acids, beta-acids, and iso-alpha-acids) in beer samples. The resulting chemical prof…
View article: Bergamot and olive extracts as beer ingredients: their influence on nutraceutical and sensory properties
Bergamot and olive extracts as beer ingredients: their influence on nutraceutical and sensory properties Open
Citrus bergamia and Olea europaea L. variety Carolea are accounted as niche functional food for their high content of bio active compounds. Their extracts were used as adjunct to produce two beers with different styles, Blanche and Weiss, …