Synopsis of recent research by authors named "Angelo Faberi"
- Angelo Faberi's recent research primarily focuses on the quality and authenticity of olive oils, utilizing advanced analytical techniques such as Isotope Ratio Mass Spectrometry (IRMS) and Nuclear Magnetic Resonance (NMR) to characterize the chemical profiles and geographical origins of extra virgin olive oils.
- His studies demonstrate significant variations in the composition of Italian and Tunisian olive oils, highlighting that Tunisian imports often exceed quality limits for extra virgin classification, while emphasizing the importance of specific fatty acid profiles as markers for authenticity.
- Additionally, Faberi has developed analytical methods to detect various substances in food products, including preservatives in cheese and mycotoxins in maize, reflecting a broader commitment to food safety and quality assurance across different food sectors.
