Alberto Angioni
Università degli Studi di Cagliari
Department of Pharmaceutical Chemistry and Technology
Cagliari
Italy
Name/email consistency: high
- Determination of wine aroma compounds by dehydration followed by GC/MS. Angioni, A., Pintore, G.A., Caboni, P. J. AOAC. Int (2012)
- Determination of famoxadone, fenamidone, fenhexamid and iprodione residues in greenhouse tomatoes. Angioni, A., Porcu, L., Dedola, F. Pest Manag. Sci. (2011)
- In vitro interaction between ochratoxin A and different strains of Saccharomyces cerevisiae and Kloeckera apiculata. Angioni, A., Caboni, P., Garau, A., Farris, A., Orro, D., Budroni, M., Cabras, P. J. Agric. Food Chem. (2007)
- Chemical composition, seasonal variability, and antifungal activity of Lavandula stoechas L. ssp. stoechas essential oils from stem/leaves and flowers. Angioni, A., Barra, A., Coroneo, V., Dessi, S., Cabras, P. J. Agric. Food Chem. (2006)
- Pyrimethanil residues on table grapes Italia after field treatment. Angioni, A., Sarais, G., Dedola, F., Caboni, P. J. Environ. Sci. Health. B (2006)
- Residues and half-life times of pyrethrins on peaches after field treatments. Angioni, A., Dedola, F., Minelli, E.V., Barra, A., Cabras, P., Caboni, P. J. Agric. Food Chem. (2005)
- Gas chromatographic ion trap mass spectrometry determination of zoxamide residues in grape, grape processing, and in the fermentation process. Angioni, A., Garau, A., Caboni, P., Russo, M.T., Farris, G.A., Zara, S., Cabras, P. J. Chromatogr. A (2005)
- chemical composition, plant genetic differences, antimicrobial and antifungal activity investigation of the essential oil of Rosmarinus officinalis L. Angioni, A., Barra, A., Cereti, E., Barile, D., Coïsson, J.D., Arlorio, M., Dessi, S., Coroneo, V., Cabras, P. J. Agric. Food Chem. (2004)
- Residues of azoxystrobin, fenhexamid and pyrimethanil in strawberry following field treatments and the effect of domestic washing. Angioni, A., Schirra, M., Garau, V.L., Melis, M., Tuberoso, C.I., Cabras, P. Food. Addit. Contam (2004)
- Chemical composition, plant genetic differences, and antifungal activity of the essential oil of Helichrysum italicum G. Don ssp. microphyllum (Willd) Nym. Angioni, A., Barra, A., Arlorio, M., Coisson, J.D., Russo, M.T., Pirisi, F.M., Satta, M., Cabras, P. J. Agric. Food Chem. (2003)
- Chemical composition of the essential oils of Juniperus from ripe and unripe berries and leaves and their antimicrobial activity. Angioni, A., Barra, A., Russo, M.T., Coroneo, V., Dessi, S., Cabras, P. J. Agric. Food Chem. (2003)
