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Results:
1-7
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Results: 7
Authors:
Negroni, M
D'Agostina, A
Arnoldi, A
Citation: M. Negroni et al., Effects of olive, canola, and sunflower oils on the formation of volatilesfrom the Maillard reaction of lysine with xylose and glucose, J AGR FOOD, 49(1), 2001, pp. 439-445
Authors:
Lovati, MR
Manzoni, C
Gianazza, E
Arnoldi, A
Kurowska, E
Carroll, KK
Sirtori, CR
Citation: Mr. Lovati et al., Soy protein peptides regulate cholesterol homeostasis in Hep G2 cells, J NUTR, 130(10), 2000, pp. 2543-2549
Authors:
Arnoldi, A
Carzaniga, R
Morini, G
Merlini, L
Farina, G
Citation: A. Arnoldi et al., Synthesis, fungicidal activity, and QSAR of a series of 2-dichlorophenyl-3-triazolylpropyl ethers, J AGR FOOD, 48(6), 2000, pp. 2547-2555
Authors:
Negroni, M
D'Agostina, A
Arnoldi, A
Citation: M. Negroni et al., Autoxidation in xylose/lysine model systems, J AGR FOOD, 48(2), 2000, pp. 479-483
Authors:
Morales, FJ
Arnoldi, A
Citation: Fj. Morales et A. Arnoldi, Analysis of galactosylisomaltol in milk systems using HPLC, FOOD CHEM, 67(2), 1999, pp. 185-191
Authors:
Boschin, G
Scaglioni, L
Arnoldi, A
Citation: G. Boschin et al., Optimization of the synthesis of the cross-linked amino acid ornithinoalanine and nuclear magnetic resonance characterization of lysinoalanine and ornithinoalanine, J AGR FOOD, 47(3), 1999, pp. 939-944
Authors:
Ravagli, A
Boschin, G
Scaglioni, L
Arnoldi, A
Citation: A. Ravagli et al., Reinvestigation of the reaction between 2-furancarboxaldehyde and 4-hydroxy-5-methyl-3(2H)-furanone, J AGR FOOD, 47(12), 1999, pp. 4962-4969
Risultati:
1-7
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