PELLEGRINO, LUISA MARIA

PELLEGRINO, LUISA MARIA  

Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente  

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Titolo Data di pubblicazione Autori Tipo File Abstract
A sensitive HPLC method to detect hen's egg white lysozyme in milk and dairy products 1-gen-2000 L. PellegrinoA. Tirelli Article (author) -
A sensitive method to determine spinacine (6-carboxy-1,2,3,4-tetrahydroimidazopyridine) in ripened cheese by HPLC 1-gen-1989 P. ResminiL. Pellegrino + Article (author) -
About presence of free phosphoserine in ripened cheese and in enzymatic hydrolysate of casein 1-gen-1997 I. De NoniL. PellegrinoP. Resmini + Article (author) -
Accurate quantification of furosine in milk and dairy products by direct HPLC method 1-gen-1990 P. ResminiL. Pellegrino + Article (author) -
Alkaline phosphatase activity in cheese as a tracer for cheese milk pasteurization 1-gen-2016 L. Pellegrino + Article (author) -
Analytical authentication of PDO cheeses : new hints on how to control quality and recognize imitations 1-gen-2007 L. PELLEGRINO Conference Object -
Antimicrobial activity of resveratrol-derived monomers and dimers against foodborne pathogens 1-dic-2019 Mattio L. M.Dallavalle S.Musso L.Filardi R.Franzetti L.Pellegrino L.D'Incecco P.Mora D.Pinto A.Arioli S. Article (author) -
Approaches to prevent the light-struck taste in white wine 1-gen-2017 D. FracassettiM. GabrielliL. PellegrinoA. Tirelli + Article (author) -
Assessment (indices) of heat treatment of milk 1-gen-1995 L. PellegrinoP. Resmini + Book Part (author) -
Bacterial proteolysis of casein leading to UHT milk gelation : an applicative study 1-set-2019 D'Incecco, PaoloRosi, VeronicaPellegrino, Luisa + Article (author) -
Caratteristiche chimico-analitiche di latti a lenta coagulazione presamica 1-gen-1993 I. De NoniL. Pellegrino + Article (author) -
La caratterizzazione analitica del formaggio Fontina sulla base della sua composizione in amminoacidi liberi 1-gen-1995 L. PellegrinoJ.A. HogenboomC. Pazzaglia + Article (author) -
Changes in the soluble nitrogen fraction of milk throughout PDO Grana Padano cheese-making 1-ago-2015 L. PellegrinoV. RosiP. D'InceccoJ.A. Hogenboom + Article (author) -
Characterisation of protected denomination of origin cheeses: relationships between sensory texture and instrumental data 1-gen-1998 L. Pellegrino + Article (author) -
Chemical modifications of casein occurring during industrial manufacturing of milk protein powders 1-gen-2012 S. CattaneoF. Masotti.L. Pellegrino Article (author) -
Il confezionamento dei formaggi in pellicole estensibili : aspetti qualitativi e fenomeni di migrazione 21-set-2010 S. LimboL.M. PellegrinoI. De NoniS. PanseriL.M. ChiesaP.A. Biondi + Conference Object -
COUPLING OF LACTULOSE AND FUROSINE INDEXES FOR QUALITY EVALUATION OF STERILIZED MILK 1-gen-1995 L. PELLEGRINOI. DE NONIP. RESMINI Article (author) -
Cow’s Milk Consumption and Health : A Health Professional’s Guide 1-apr-2019 Marangoni, FrancaPellegrino, LuisaVerduci, ElviraCetin, IreneLa Vecchia, CarloFerrara, NicolaMagni, PaoloMiniello, Vito Leonardo + Article (author) -
Decorticazione del grano. Riduzione dell’attività alfa-amilasica della semola e del danno termico della pasta secca 1-nov-2000 M.A. PaganiI. De NoniL. Pellegrino + Article (author) -
Detection of buttermilk solids in skimmilk powder by HPLC quantification of aminophospholipids 1-gen-1988 P. ResminiL. PellegrinoJ.A. Hogenboom + Article (author) -