Nardin, Tiziana

Biodiversity and γ -Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

Franciosi, E., Carafa, I., Nardin, T., Schiavon, S., Poznanski, E., Cavazza, A., Larcher, R., & Tuohy, K. M. (2015) · BioMed Research International

Probiotics and Fermented FoodsGABA and Rice Research

Cited by 94

Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online solid-phase extraction – ultrahigh-performance liquid chromatography – quadrupole-orbitrap mass spectrometry

Barnaba, C., Dellacassa, E., Nicolini, G., Nardin, T., Malacarne, M., & Larcher, R. (2015) · Journal of Chromatography A

Fermentation and Sensory AnalysisAnalytical chemistry methods development

Cited by 70

Fast analysis of quaternary ammonium pesticides in food and beverages using cation‐exchange chromatography coupled with isotope‐dilution high‐resolution mass spectrometry

Nardin, T., Barnaba, C., Abballe, F., Trenti, G., Malacarne, M., & Larcher, R. (2017) · Journal of Separation Science

Pesticide Residue Analysis and SafetyAnalytical Chemistry and Chromatography

Cited by 37