G. Bonetti

Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene

J. Mañes, A. Cavazzini, A. Maietti, 2018, Journal of Functional Foods.

Random amplified polymorphic DNA (RAPD) fingerprint and antioxidants profile as markers for Tropea red onion (Allium cepa L.) authenticity

A. Maietti, G. Bonetti, V. Brandolini, 2014 .

Metabolite profiling of flavonols and in vitro antioxidant activity of young shoots of wild Humulus lupulus L. (hop)

S. Benvenuti, A. Maietti, G. Bonetti, 2017, Journal of pharmaceutical and biomedical analysis.

Antioxidant Activity, Phenolic Compounds, and NMR Characterization of Balsamic and Traditional Balsamic Vinegar of Modena

A. Maietti, G. Bonetti, V. Brandolini, 2015, Food Analytical Methods.

In vitro bioaccessibility, transepithelial transport and antioxidant activity of Urtica dioica L. phenolic compounds in nettle based food products.

J. Mañes, A. Maietti, G. Bonetti, 2016, Food & function.