AAAAAA

   
Results: 1-13 |
Results: 13
Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey
Authors: Mauriello, G Moio, L Moschetti, G Piombino, P Addeo, F Coppola, S
Citation: G. Mauriello et al., Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey, J APPL MICR, 90(6), 2001, pp. 928-942
Mass spectrometric characterisation of proteins in rennet and in chymosin-based milk-clotting preparations
Authors: Lilla, S Caira, S Ferranti, P Addeo, F
Citation: S. Lilla et al., Mass spectrometric characterisation of proteins in rennet and in chymosin-based milk-clotting preparations, RAP C MASS, 15(13), 2001, pp. 1101-1112
Mass spectrometry-based procedure for the identification of ovine casein heterogeneity
Authors: Ferranti, P Pizzano, R Garro, G Caira, S Chianese, L Addeo, F
Citation: P. Ferranti et al., Mass spectrometry-based procedure for the identification of ovine casein heterogeneity, J DAIRY RES, 68(1), 2001, pp. 35-51
Qualitative and quantitative analysis of wheat gluten proteins by liquid chromatography and electrospray mass spectrometry
Authors: Mamone, G Ferranti, P Chianese, L Scafuri, L Addeo, F
Citation: G. Mamone et al., Qualitative and quantitative analysis of wheat gluten proteins by liquid chromatography and electrospray mass spectrometry, RAP C MASS, 14(10), 2000, pp. 897-904
Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp bulgaricus SS1 and Lactococcus lactis subsp cremoris FT4
Authors: Gobbetti, M Ferranti, P Smacchi, E Goffredi, F Addeo, F
Citation: M. Gobbetti et al., Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp bulgaricus SS1 and Lactococcus lactis subsp cremoris FT4, APPL ENVIR, 66(9), 2000, pp. 3898-3904
Pyroglutamic acid in cheese: Presence, origin, and correlation with ripening time of Grana Padano cheese
Authors: Mucchetti, G Locci, F Gatti, M Neviani, E Addeo, F Dossena, A Marchelli, R
Citation: G. Mucchetti et al., Pyroglutamic acid in cheese: Presence, origin, and correlation with ripening time of Grana Padano cheese, J DAIRY SCI, 83(4), 2000, pp. 659-665
Odour-impact compounds of Gorgonzola cheese
Authors: Moio, L Piombino, P Addeo, F
Citation: L. Moio et al., Odour-impact compounds of Gorgonzola cheese, J DAIRY RES, 67(2), 2000, pp. 273-285
Immunochemical evaluation of bovine beta-casein and its 1-28 phosphopeptide in cheese during ripening
Authors: Pizzano, R Nicolai, MA Padovano, P Ferranti, P Barone, F Addeo, F
Citation: R. Pizzano et al., Immunochemical evaluation of bovine beta-casein and its 1-28 phosphopeptide in cheese during ripening, J AGR FOOD, 48(10), 2000, pp. 4555-4560
Alternative nonallelic deletion is constitutive of ruminant alpha(s1)-casein
Authors: Ferranti, P Lilla, S Chianese, L Addeo, F
Citation: P. Ferranti et al., Alternative nonallelic deletion is constitutive of ruminant alpha(s1)-casein, J PROTEIN C, 18(5), 1999, pp. 595-602
Presence of peptidase activities in different varieties of cheese
Authors: Gatti, M Fornasari, ME Mucchetti, G Addeo, F Neviani, E
Citation: M. Gatti et al., Presence of peptidase activities in different varieties of cheese, LETT APPL M, 28(5), 1999, pp. 368-372
Polymorphism of alpha(s)-caseins in the milk of two Spanish ovine breeds
Authors: Lopez-Galvez, G Chianese, L Addeo, F Amigo, L Ramos, M
Citation: G. Lopez-galvez et al., Polymorphism of alpha(s)-caseins in the milk of two Spanish ovine breeds, MILCHWISSEN, 54(1), 1999, pp. 17-19
The primary structure of water buffalo alpha(s1)- and beta-casein: Identification of phosphorylation sites and characterization of a novel beta-casein variant
Authors: Ferranti, P Scaloni, A Caira, S Chianese, L Malorni, A Addeo, F
Citation: P. Ferranti et al., The primary structure of water buffalo alpha(s1)- and beta-casein: Identification of phosphorylation sites and characterization of a novel beta-casein variant, J PROTEIN C, 17(8), 1998, pp. 835-844
Specific detection of the Amadori compounds in milk by using polyclonal antibodies raised against a lactosylated peptide
Authors: Pizzano, R Nicolai, MA Siciliano, R Addeo, F
Citation: R. Pizzano et al., Specific detection of the Amadori compounds in milk by using polyclonal antibodies raised against a lactosylated peptide, J AGR FOOD, 46(12), 1998, pp. 5373-5379
Risultati: 1-13 |