V
Vita Di Stefano
Researcher at University of Palermo
Publications - 76
Citations - 1608
Vita Di Stefano is an academic researcher from University of Palermo. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 20, co-authored 64 publications receiving 1118 citations.
Papers
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Journal ArticleDOI
Applications of liquid chromatography-mass spectrometry for food analysis.
Vita Di Stefano,Giuseppe Avellone,David Bongiorno,Vincenzo Cunsolo,Vera Muccilli,Stefano Sforza,Arnaldo Dossena,László Drahos,Károly Vékey +8 more
TL;DR: The characterization of food quality (including problems of authentication and adulteration) is discussed, together with a future outlook on future directions.
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Chemical Composition and Antimicrobial Activity of Some Oleogum Resin Essential Oils from Boswellia SPP. (Burseraceae)
TL;DR: The chemical composition of Boswellia carteri (Somalia), B. serrata oleogum resin essential oils was investigated using GC-MS to identify chemotaxonomy marker components as mentioned in this paper.
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Triacylglycerols in edible oils: Determination, characterization, quantitation, chemometric approach and evaluation of adulterations.
Serena Indelicato,David Bongiorno,Rosa Pitonzo,Vita Di Stefano,Valentina Calabrese,Sergio Indelicato,Giuseppe Avellone +6 more
TL;DR: The present manuscript provides a general overview on the most common vegetable oils TAGs compositions and on the related analytical methodologies recently used.
Journal ArticleDOI
Essential oil components of orange peels and antimicrobial activity
TL;DR: The antimicrobial activity was investigated against three micro-organisms (Staphylococcus aureus, Listeria monocytogens and Pseudomonas aeruginosa).
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Chemical characterization of a variety of cold-pressed gourmet oils available on the Brazilian market.
Nicola Cicero,Ambrogina Albergamo,Andrea Salvo,Giuseppe Daniel Bua,Giovanni Bartolomeo,Valentina Mangano,Archimede Rotondo,Vita Di Stefano,Giuseppa Di Bella,Giacomo Dugo +9 more
TL;DR: Different specialty extra virgin oils, produced by cold-pressing fruits/nuts and seeds and retailed in the Brazilian region of Minas Gerais, were chemically characterized, and olive oil was confirmed to have the highest MUFA content, while oils from grapeseed, Brazil nut and canola were marked by nutritionally important PUFA levels.