Sfoglia per Autore
Freshness criteria based on physical and chemical modifications occuring in eggs during aging
1995 M. Rossi, C. Pompei, A. Hidalgo
Freshness criteria based on physical and chemical modifications occurring in eggs during aging
1995 M. Rossi, C. Pompei, A. Hidalgo
Furosine as a Freshness Parameter of Shell Eggs
1995 A. Hidalgo, M. Rossi, C. Pompei
La furosina come indice di freschezza dell’uovo in guscio
1995 A. Hidalgo, M. Rossi, C. Pompei
Esame critico della legislazione e nuovi parametri di freschezza per l’uovo in guscio
1995 M. Rossi, C. Pompei, A. Hidalgo
Classical methods and new proposals for rapid evaluation of shell egg freshness
1995 M. Rossi, A. Hidalgo, C. Pompei
Freshness parameters for shell eggs
1995 M. Rossi, A. Hidalgo, C. Pompei
Evolution of chemical and physical albumen characteristics during the storage of eggs
1996 M. Lucisano, A. Hidalgo, E. Comelli, M. Rossi
Effetto della pastorizzazione su alcune caratteristiche del tuorlo e del misto intero d'uovo
1996 M. Rossi, C. Pompei, A. Hidalgo
Evolution of chemical and physical yolk characteristics during the storage of shell eggs
1996 A. Hidalgo, M. Lucisano, E.M. Comelli, C. Pompei
Heat Damage Evaluation during Tomato Products Processing
1998 A. Hidalgo Vidal, C. Pompei, R. Zambuto
Dizionario Enologico
1999 A.M. Hidalgo Vidal
A new approach to the identification of incubator reject eggs in pasteurized whole egg products obtained from fresh eggs
1999 M. Rossi, A. Hidalgo, C. Pompei, F. Giuffrida
Hydroxymethylfurfural and Furosine reaction kinetics in tomato products
2000 A. Hidalgo, C. Pompei
Carotenoids content and variability in einkorn (Triticum monococcum ssp monococcum L.)
2001 G. Bruschi, A. Hidalgo, A. Brandolini
Reaction between Albumen and 3,3',5,5'-Tetramethylbenzidine as a Method to Evaluate Egg Freshness
2001 M. Rossi, A. Hidalgo, C. Pompei
Influence of alternative housing systems on table egg quality
2003 A. Hidalgo, M. Rossi
Allevamento biologico avicolo e qualità delle uova
2003 A. Hidalgo
Egg products quality traits for food industry
2003 M. Rossi, A. Hidalgo, E. Casiraghi, A. Locatelli
Il contenuto di carotenoidi del farro dipende da fattori qenetici
2004 A. Brandolini, G. Bruschi, A. Hidalgo
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