Sfoglia per Autore
Prove di laboratorio per la produzione di fromage blanc
1996 E. Casiraghi, M. Lucisano, C. Dellera, C. Dellea, C. Pompei
Evolution of chemical and physical yolk characteristics during the storage of shell eggs
1996 A. Hidalgo, M. Lucisano, E.M. Comelli, C. Pompei
Quality attributes of Milano salami, an Italian dry-cured sausage
1996 E. Casiraghi, C. Pompei, S. Dellaglio, G. Parolari, R. Virgili
Chemical, physical and sensory attributes for the characterization of an Italian dry-cured sausage
1996 S. Dellaglio, E. Casiraghi, C. Pompei
Effetto della pastorizzazione su alcune caratteristiche del tuorlo e del misto intero d'uovo
1996 M. Rossi, C. Pompei, A. Hidalgo
Heat Damage Evaluation during Tomato Products Processing
1998 A. Hidalgo Vidal, C. Pompei, R. Zambuto
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
Formulation of lactose-reduced ice cream mix
1999 M. Rossi, E. Casiraghi, C. Alamprese, C. Pompei
Il mosto concentrato rettificato
2000 C. Pompei
Hydroxymethylfurfural and Furosine reaction kinetics in tomato products
2000 A. Hidalgo, C. Pompei
Techological processes to decrease the allergenicity of peach juice and nectar
2000 O. Brenna., C. Pompei, C. Ortolani, V. Pravettoni, L. Farioli, E.A. Pastorello
Lipid transfer proteins and 2S albumins allergens
2001 E.A. Pastorello, C. Pompei, V. Pravettoni, O. Brenna, L. Farioli, C. Trombaioli, C. Conti
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 food processing on the allergenicity of celery : DBPCFC with celery spice and cooked celery in patients with celery allergy
2002 B.K. Ballmer Weber, A. Hoffman, B. Wuthrich, D. Luttkopf, C. Pompei, A. Wangorsch, M. Kastner, B. Vieths
Production of fruit derivatives with reduced allergenicity
2002 O.V. Brenna, C. Pompei
Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100 degrees C, as demonstrated in anaphylactic patients and patients with positive double-blind, placebo-controlled food challenge results
2003 E.A. Pastorello, C. Pompei, V. Pravettoni, L. Farioli, A.M. Calamari, J. Scibilia, A.M. Robino, A. Conti, S. Iametti, D. Fortunato, S. Bonomi, C. Ortolani
Influenza di diversi semilavorati di tuorlo d'uovo sulle proprietà fisiche e sensoriali del gelato artigianale alla crema
2004 M. Rossi, E. Casiraghi, C. Pompei
Uracil as an index of hygienic quality in egg products
2004 A. Hidalgo Vidal, M. Rossi, C. Pompei, E. Casiraghi
Comparison of an Electronic Nose with the Sensory Evaluation of Food Product by "Triangle Test"
2004 S. Benedetti, C. Pompei, S. Mannino
Presence of allergenic proteins in different peach (Prunus persica) cultivars and dependence of their content on fruit ripening
2004 O.V. Brenna., E. A. Pastorello, L. Farioli, V. Pravettoni, C. Pompei.
Legenda icone
- file ad accesso aperto
- file disponibili sulla rete interna
- file disponibili agli utenti autorizzati
- file disponibili solo agli amministratori
- file sotto embargo
- nessun file disponibile