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Mostrati risultati da 1 a 20 di 34
Titolo Data di pubblicazione Autori Tipo File Abstract
Occurrence of free D-amino acids in milk from food-producing animals 1996 T. MentastiV.M. MorettiF. BellagambaF. Valfrè + Article (author) -
Aspartic acid racemization in fish meal as induced by thermal treatment 1996 T. MentastiV.M. MorettiF. Valfrè + Article (author) -
Occurrence of free D-aminoacids in milk and in typical derived cheeses 1997 V.M. MorettiF. BellagambaT. MentastiF. Valfrè + Article (author) -
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. MorettiF. BellagambaT. MentastiF. Valfrè + Article (author) -
High-performance liquid chromatographic determination of polyamines in milk as their 9-fluorenylmethoxycarbonyl derivatives using a column-switching technique 1997 F. BellagambaT. MentastiV.M. MorettiF. Valfrè + Article (author) -
Isolation and identification of flavour volatile compounds in milk and a derived mountain cheese 1997 T. MentastiV.M. MorettiM.A. PaleariF. BellagambaF Valfrè + Article (author) -
Qualità delle proteine e dei lipidi della razione e caratteristiche nutrizionali e tecnologiche delle specie ittiche allevate 1998 F. ValfrèT. MentastiV.M. Moretti + Article (author) -
Racemization kinetics of aspertic acid in fish material under different conditions of moisture, pH, and oxygen pressure 1999 T. MentastiV.M. MorettiF. Valfrè + Article (author) -
Quantification of cholesterol oxidation products in commercial fish meals and their formation during storage 2000 T. MentastiV.M. MorettiF. Valfrè + Article (author) -
Fillet chemical characterization of wild and farmed gilthead seabream from different mediterranean countries 2003 I. GianiT. MentastiS. PanseriF. ValfrèV.M. Moretti + Book Part (author) -
Occurrence of terpenes in a typical Italian DOP cheese 2003 V.M. MorettiS. PanseriT. MentastiF. Valfrè Conference Object -
Cured products from different animal species 2003 M.A. PaleariV.M. MorettiG. BerettaT. MentastiC. Bersani Article (author) -
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. TurchiniT. MentastiF. CaprinoV.M. MorettiF. Valfrè + Article (author) -
Determination of aroma compounds in Bitto cheese by stir bar sorptive extraction-thermal-desorption capillary gas chromatography-mass spectrometry 2004 I. GianiS. PanseriT. MentastiF. ValfrèV.M. Moretti Book Part (author) -
Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet 2004 G.M. TurchiniT. MentastiF. CaprinoS. PanseriV.M. MorettiF. Valfrè Article (author) -
Isolation of terpenes and aroma compounds in mountain herbs and typical Italian goat cheese by SBSE and TD-GC-MSD 2004 S. PanseriI. GianiT. MentastiF. ValfrèV.M. Moretti Book Part (author) -
Effects of the estensive culture system as finishing production strategy of biometric and chemical parameters in rainbow trout 2004 G.M. TurchiniMENTASTI, TIZIANAV.M. MorettiF. Valfrè + Article (author) -
Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions 2004 V.M. MorettiT. MentastiM.A. PaleariS. PanseriG. Gandini + Article (author) -
Determination of terpenes in mountain herbs and cheeses using stir bar sorptive extraction (SBSE) and gas chromatography-mass spectrometry 2004 S. PanseriV.M. MorettiMENTASTI, TIZIANAF. Valfrè Book Part (author) -
Characterisation of a lard cured with spices and aromatic herbs 2004 M.A. PaleariV.M. MorettiC. BersaniG. BerettaT. Mentasti Article (author) -
Mostrati risultati da 1 a 20 di 34
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