Sfoglia per Autore
Occurrence of free D-amino acids in milk from food-producing animals
1996 A. Albertini, T. Mentasti, V.M. Moretti, F. Bellagamba, U. Luzzana, F. Valfrè
Aspartic acid racemization in fish meal as induced by thermal treatment
1996 U. Luzzana, T. Mentasti, V.M. Moretti, A. Albertini, F. Valfrè
Occurrence of free D-aminoacids in milk and in typical derived cheeses
1997 V.M. Moretti, A. Albertini, F. Bellagamba, T. Mentasti, F. Valfrè, P. Polidori
MORETTI V.M., ALBERTINI A., BELLAGAMBA F., MENTASTI T., VALFRE' F., POLIDORI P. (1997). Presenza di D-amminoacidi liberi nel latte ed in formaggi tipici derivati. INDUSTRIE ALIMENTARI, vol. 1, p. 896-898, ISSN: 0019-901X
1997 V.M. Moretti, A. Albertini, F. Bellagamba, T. Mentasti, F. Valfrè, P. Polidori
High-performance liquid chromatographic determination of polyamines in milk as their 9-fluorenylmethoxycarbonyl derivatives using a column-switching technique
1997 F. Bellagamba, T. Mentasti, A. Albertini, U. Luzzana, V.M. Moretti, F. Valfrè
Isolation and identification of flavour volatile compounds in milk and a derived mountain cheese
1997 T. Mentasti, A. Albertini, V.M. Moretti, M.A. Paleari, F. Bellagamba, P. Polidori, F Valfrè
Qualità delle proteine e dei lipidi della razione e caratteristiche nutrizionali e tecnologiche delle specie ittiche allevate
1998 F. Valfrè, U. Luzzana, M. Scolari, T. Mentasti, V.M. Moretti
Racemization kinetics of aspertic acid in fish material under different conditions of moisture, pH, and oxygen pressure
1999 U. Luzzana, T. Mentasti, J. Opstvedt, E. Nygard, V.M. Moretti, F. Valfrè
Quantification of cholesterol oxidation products in commercial fish meals and their formation during storage
2000 M. Scolari, U. Luzzana, L. Stefani, T. Mentasti, V.M. Moretti, F. Valfrè, C. Lopez, R.W. Hardy
Fillet chemical characterization of wild and farmed gilthead seabream from different mediterranean countries
2003 I. Giani, T. Mentasti, S. Panseri, R. Malandra, F. Valfrè, V.M. Moretti
Occurrence of terpenes in a typical Italian DOP cheese
2003 V.M. Moretti, S. Panseri, T. Mentasti, F. Valfrè
Cured products from different animal species
2003 M.A. Paleari, V.M. Moretti, G. Beretta, T. Mentasti, C. Bersani
Effects of alternative dietary lipid sources on performance, tissue chemical composition, mitochondrial fatty acid oxidation capabilities and sensory characteristics in brown trout (Salmo trutta L.)
2003 G.M. Turchini, T. Mentasti, L. Froyland, E. Orban, F. Caprino, V.M. Moretti, F. Valfrè
Determination of aroma compounds in Bitto cheese by stir bar sorptive extraction-thermal-desorption capillary gas chromatography-mass spectrometry
2004 I. Giani, S. Panseri, T. Mentasti, F. Valfrè, V.M. Moretti
Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet
2004 G.M. Turchini, T. Mentasti, F. Caprino, S. Panseri, V.M. Moretti, F. Valfrè
Isolation of terpenes and aroma compounds in mountain herbs and typical Italian goat cheese by SBSE and TD-GC-MSD
2004 S. Panseri, I. Giani, T. Mentasti, F. Valfrè, V.M. Moretti
Effects of the estensive culture system as finishing production strategy of biometric and chemical parameters in rainbow trout
2004 G.M. Turchini, T. Mentasti, C. Crocchio, T. Sala, C. Puzzi, V.M. Moretti, F. Valfrè
Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions
2004 V.M. Moretti, G. Madonia, C. Diaferia, T. Mentasti, M.A. Paleari, S. Panseri, G. Pirone, G. Gandini
Determination of terpenes in mountain herbs and cheeses using stir bar sorptive extraction (SBSE) and gas chromatography-mass spectrometry
2004 S. Panseri, V.M. Moretti, T. Mentasti, F. Valfrè
Characterisation of a lard cured with spices and aromatic herbs
2004 M.A. Paleari, V.M. Moretti, C. Bersani, G. Beretta, T. Mentasti
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