Giovanni Burini
University of Perugia
19 Papers
140 Citations
Giovanni Burini is an academic researcher from University of Perugia. The author has contributed to research in topics: Oxygen radical absorbance capacity & High-performance liquid chromatography. The author has an hindex of 12, co-authored 19 publications.
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Papers
Chemical composition, antimicrobial and antioxidant activity of the essential oil of Teucrium marum (Lamiaceae)
Donata Ricci,Daniele Fraternale,Laura Giamperi,Anahi Bucchini,Francesco Epifano,Giovanni Burini,Massimo Curini +6 more
TL;DR: The chemical composition of the essential oil obtained from Teucrium marum subsp. marum (Lamiaceae) was analyzed by GC/MS and 30 components were identified.
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Determination of formaldehyde in spirits by high-performance liquid chromatography with diode-array detection after derivatization
Giovanni Burini,Roberto Coli +1 more
TL;DR: In this article, a high-performance liquid chromatography (HPLC) method with diode-array detection (DAD) to identify and quantify formaldehyde (FA) in spirits is described.
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Chemical Composition, Antifungal and In Vitro Antioxidant Properties of Monarda didyma L. Essential Oil
Daniele Fraternale,Laura Giamperi,Anahi Bucchini,Donata Ricci,Francesco Epifano,Giovanni Burini,Massimo Curini +6 more
TL;DR: In this article, the chemical composition of the essential oil obtained from Monarda didyma stem with leaves and flowers was analyzed by GC and GC/MS and the components identified were 22, mainly thymol (57.3% and 51.7%, respectively), γ-terpinene (9.3%, p-cymene (10.5% and 9.7%), δ-3-carene (4.5%), and myrcene (3.7% and 3.7%).
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Trace element intake and status of Italian subjects living in the Gubbio area.
TL;DR: It was concluded that trace element intake should be assessed by CA of duplicate portion after no correlation was observed between the intake of trace elements and corresponding blood values.
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Trace elements in foods and meals consumed by students attending the faculty cafeteria
TL;DR: The calculation of mean trace element intake showed pasta, bread and meat as the main sources of Pb, Cd, Ni, Hg and Cr over the two periods, which gives valuable information on trace element content of foods to be used for preparation of meals at the Faculty cafeteria in different seasons.
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