POMPEI, CARLO

POMPEI, CARLO  

DIPARTIMENTO DI SCIENZE E TECNOLOGIE ALIMENTARI E MICROBIOLOGICHE (attivo dal 01/11/1985 al 27/04/2012)  

Risultati 1 - 20 di 99 (tempo di esecuzione: 0.0 secondi).
Titolo Data di pubblicazione Autore(i) Tipo File Abstract
A METHOD FOR THE EVALUATION OF CURD SYNERESIS 1-gen-1994 C. POMPEIE. CASIRAGHIM. LUCISANO Article (author) -
A new approach to the identification of incubator reject eggs in pasteurized whole egg products obtained from fresh eggs 1-gen-1999 M. RossiA. HidalgoC. Pompei + Book Part (author) -
Application of NIR and MIR spectroscopy to assess freshness in sea bream (Sparus auratus) and salmon (Salmo salar) during ice storage 1-nov-2012 C. AlampreseN. SinelliE. CasiraghiC. Pompei + Book Part (author) -
Baking properties of lupin flour 1-gen-1981 M. LucisanoC. Pompei Article (author) -
Caratterizzazione reologica di alcune conserve e semiconserve di carne 1-gen-1987 E. CasiraghiM. LucisanoC. Pompei + Article (author) -
Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.) 1-gen-2006 A.M. Hidalgo VidalC. Pompei + Article (author) -
Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours 1-gen-2010 A. HidalgoC. Pompei + Article (author) -
Changes in liquid milk based infant formulas during heat treatments 1-gen-1991 M. RossiC. Pompei Article (author) -
Changes in liquid milk-based infant formulas during long-term storage 1-gen-1991 M. RossiC. Pompei Article (author) -
Characterization and antioxidant activity of nocino liqueur 1-gen-2005 C. AlampreseC. Pompei + Article (author) -
Characterization of Provolone cheese. I.Selection of variables 1-gen-1991 C. PompeiE. CasiraghiM. Lucisano + Article (author) -
Characterization of Provolone cheese. II. Proposal for a quality control procedure 1-gen-1991 M. LucisanoE. CasiraghiC. Pompei + Article (author) -
Chemical and technological properties of Triticum monococcum, Triticum turgidum and Triticum aestivum 1-gen-2008 C. PompeiA. Hidalgo + Article (author) -
Chemical Markers for the Evaluation of Raw Material Hygienic Quality in Egg Products 1-gen-2008 A. HidalgoL. FranzettiM. RossiC. Pompei Article (author) -
Chemical, physical and sensory attributes for the characterization of an Italian dry-cured sausage 1-gen-1996 E. CasiraghiC. Pompei + Article (author) -
Cherry allergy : how to decrease the allergenicity of cherry industrial derivatives 1-gen-2007 O.BrennaL. PrimavesiC. PompeiE. Pastorello + Article (author) -
Cholesterol determination in butter by high performance chromatography 1-gen-1994 E. CasiraghiM. LucisanoC. Pompei + Article (author) -
Classical methods and new proposals for rapid evaluation of shell egg freshness 1-gen-1995 M. RossiA. HidalgoC. Pompei Book Part (author) -
Comparison of an Electronic Nose with the Sensory Evaluation of Food Product by "Triangle Test" 1-gen-2004 C. PompeiS. Mannino + Article (author) -
Cooked ham classification on the basis of brine injection level and pork breeding country 1-gen-2007 E. CasiraghiC. AlampreseC. Pompei Article (author) -