Search results for: D. Bertelli

Items from 1 to 8 out of 8 results

chapter

Computer assisted planning for total knee arthroplasty

M. Fadda, D. Bertelli, S. Martelli, M. Marcacci, more

Lecture Notes in Computer Science > CVRMed-MRCAS'97 > 617-628

A good preoperative plan of orthopaedic reconstructive interventions is of paramount importance for the outcomes of reconstructive surgeries, increasing the information on the patient, reducing the need for taking intraoperative decisions and allowing thus for a safe intraoperative time. The aim of our work is to introduce a Virtual Reality environment into surgeons' practice to assist them during...

article

A mid level data fusion strategy for the Varietal Classification of Lambrusco PDO wines

M. Silvestri, A. Elia, D. Bertelli, E. Salvatore, more

Chemometrics and Intelligent Laboratory Systems > 2014 > 137 > Complete > 181-189

Nowadays the necessity to reveal the hidden information from complex data sets is increasing due to the development of high-throughput instrumentation. The possibility to jointly analyze data sets arising from different sources (e.g. different analytical determinations/platforms) allows capturing the latent information that would not be extracted by the individual analysis of each block of data. Several...

article

Classification of Italian honeys by mid-infrared diffuse reflectance spectroscopy (DRIFTS)

D. Bertelli, M. Plessi, A.G. Sabatini, M. Lolli, more

Food Chemistry > 2007 > 101 > 4 > 1565-1570

Diffuse reflectance mid-infrared Fourier transform spectroscopy (DRIFTS) and multivariate statistical analysis methods were used for the identification and classification of honey from different floral sources. The 82 honey samples (robinia, chestnut, citrus, polyfloral) were scanned by DRIFTS in the region 4000–600cm ⁻¹ and also transformed in 1st and 2nd derivatives. Spectral data were analyzed...

article

Distribution of metals and phenolic compounds as a criterion to evaluate variety of berries and related jams

M. Plessi, D. Bertelli, A. Albasini

Food Chemistry > 2007 > 100 > 1 > 419-427

Polyphenols, anthocyanins, phosphate, iron, zinc, manganese, calcium, potassium, magnesium and sodium were evaluated both in berries belonging to the genera Rubus and Ribes and in related jams by means of spectrophotometric techniques, to verify a possible differentiation on the basis of these parameters. The phenolic and anthocyanins higher contents were detected for black currant fruits and jams...

article

Effect of microwaves on volatile compounds in origanum

D. Bertelli, M. Plessi, F. Miglietta

LWT - Food Science and Technology > 2003 > 36 > 6 > 555-560

A headspace-solid-phase microextraction-capillary gas-chromatography method was used to evaluate the effect of microwave treatment on volatile compounds of origanum (Origanum vulgare L.). The extraction of volatile compounds was performed using a 50/30 divinylbenzene/carboxen on polydimethylsiloxane on a 2cm StableFlex fiber (Supelco). The most significant chromatographic peaks were identified using...

article

Effect of Microwaves on Volatile Compounds in White and Black Pepper

M. Plessi, D. Bertelli, F. Miglietta

LWT - Food Science and Technology > 2002 > 35 > 3 > 260-264

A head space-solid-phase micro extraction-capillary gas-chromatography method was developed to evaluate the effect of microwave treatment on volatile compounds of white and black pepper (Piper nigrum L.). The extraction of volatile compounds from the head space was performed using a 50/30 divinylbenzene/Carboxen on polydimethylsiloxane on a 2 cm StableFlex fibre (Supelco). The GC-MS analysis and standards...

article

Dietary Fiber and Some Elements in Nuts and Wheat Brans

M. Plessi, D. Bertelli, A. Monzani, M.S. Simonetti, more

Journal of Food Composition and Analysis > 1999 > 12 > 2 > 91-96

The contents of some elements in nuts and commercial dietary wheat brans were evaluated. In nuts and TDF residues, Ca, Mg, Zn, Fe and Cu were determined. In commercial bran-based foods produced for five years, toxic (Pb and Cd) and two nutritionally important (Cu and Zn) metals were determined. The percentage of elements in fiber varied significantly among fiber sources. The content of toxic metals...

article

Fruits of ribes, rubus, vaccinium and prunus genus. Metal contents and genome

M. Plessi, D. Bertelli, G. Rastelli, A. Albasini, more

Analytical and Bioanalytical Chemistry > 1998 > 361 > 4 > 353-354

Abstract The production of fruits of genus Ribes, Rubus, Vaccinium and Prunus is particularly important in mountain communities. The contents of macro- and microelements in fruits from different cultivars of blueberry (Vaccinium corimbosus L.), red currant (Ribes rubrum L.), raspberry (Rubus idaeus L.) and cherry (Prunus avium L.) were determined. The anthocyanin and total polyphenol contents of the...

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