Sfoglia per SSD
A comparative study of the antioxidant activity of tomato derivatives by enzyme- and metal-catalyzed reactions
1999 V. Lavelli
A market study on the quality characteristics of eggs from different housing systems
2008 A.M. Hidalgo Vidal, M. Rossi, F. Clerici, S.M. Ratti
A METHOD FOR THE EVALUATION OF CURD SYNERESIS
1994 C. Pompei, E. Casiraghi, M. Lucisano
A molecular view of individual processing steps in pasta making
2012 S. Iametti, F. Bonomi, M. Marengo, A. Marti, M. Miriani, E. Ragg, M.A. Pagani
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
A new glycoside as a substitute of acetaldehyde in flavourings
1995 F. Tateo, G. Russo, L. Panza, M. Bononi
A new HPLC method for the determination of polyphenols in wine that uses non aggressive eluent and a coupled revelation system
1998 O. Brenna, S. Buratti, M.S. Cosio, S. Mannino
A new method for the evaluation of the “Antioxidant Power” of wines
1998 S. Mannino, O. Brenna, S. Buratti, M.S. Cosio
A new method for the identification of cyclic diglycerols in wine
2001 M. Bononi, C. Favale, E. Lubian, F. Tateo
A rapid HPLC method for the determination of vitamine C in milk
1988 S. Mannino, E. Pagliarini
A rheological study of scleroglucan aqueous solutions utilized for the production of edible films
2003 L. Piazza, L. Raimondi, P. D'Antona
A sensitive HPLC method to detect hen's egg white lysozyme in milk and dairy products
2000 L. Pellegrino, A. Tirelli
A sensitive method to determine spinacine (6-carboxy-1,2,3,4-tetrahydroimidazopyridine) in ripened cheese by HPLC
1989 P. Resmini, L. Pellegrino, S. Saracchi, J. Chiodi
A simplified method for the HPLC resolution of alpha-carotene and beta-carotene (trans and cis) isomers
2002 M. Bononi, I. Commissati, E. Lubian, A. Fossati, F. Tateo
A spectrofluorimetric approach to the estimation of the surface hydrophobicity modifications in milk proteins upon thermal treatment
1988 F. Bonomi, S. Iametti, E. Pagliarini, C. Peri
A study on optimizing heat treatment of milk: I. Pasteurization
1988 C. Peri, E. Pagliarini, S. Pierucci
A study on optimizing heat treatment of milk: II. Sterilization
1988 E. Pagliarini, C. Peri, S. Pierucci
About presence of free phosphoserine in ripened cheese and in enzymatic hydrolysate of casein
1997 I. De Noni, L. Pellegrino, P. Resmini, P. Ferranti
About puffed cereals and their use in breadmaking
2006 M. Mariotti, M. Lucisano, M.A. Pagani, L. Fongaro
About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs
2012 M. Mariotti, C. Alamprese
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