ACNP - Italian Periodicals Catalogue

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Results: 10

POETRY, MAGIC AND PROPHECY - THE BARBARIC PROSODY OF CAMPANELLA,TOMMASO

Authors: BOLZONI L

Citation: L. Bolzoni, POETRY, MAGIC AND PROPHECY - THE BARBARIC PROSODY OF CAMPANELLA,TOMMASO, Forum italicum, 1997, pp. 189-203

MULTIRESIDUE METHOD FOR DETERMINATION OF ORGANOCHLORINE INSECTICIDES AND POLYCHLORINATED BIPHENYL CONGENERS IN FATTY PROCESSED FOODS

Authors: SANNINO A MAMBRIANI P BANDINI M BOLZONI L

Citation: A. Sannino et al., MULTIRESIDUE METHOD FOR DETERMINATION OF ORGANOCHLORINE INSECTICIDES AND POLYCHLORINATED BIPHENYL CONGENERS IN FATTY PROCESSED FOODS, Journal of AOAC International, 79(6), 1996, pp. 1434-1446

CHANGES IN VOLATILE COMPOUNDS OF PARMA HAM DURING MATURATION

Authors: BOLZONI L BARBIERI G VIRGILI R

Citation: L. Bolzoni et al., CHANGES IN VOLATILE COMPOUNDS OF PARMA HAM DURING MATURATION, Meat science, 43(3-4), 1996, pp. 301-310

BETWEEN WORDS AND IMAGES - TOWARD A CINQU ECENTO TYPOLOGY OF CREATIVEREADERS

Authors: BOLZONI L

Citation: L. Bolzoni, BETWEEN WORDS AND IMAGES - TOWARD A CINQU ECENTO TYPOLOGY OF CREATIVEREADERS, Lettere Italiane, 48(4), 1996, pp. 527

MULTIRESIDUE METHOD FOR DETERMINATION OF ORGANOPHOSPHORUS INSECTICIDERESIDUES IN FATTY PROCESSED FOODS BY GEL-PERMEATION CHROMATOGRAPHY

Authors: SANNINO A MAMBRIANI P BANDINI M BOLZONI L

Citation: A. Sannino et al., MULTIRESIDUE METHOD FOR DETERMINATION OF ORGANOPHOSPHORUS INSECTICIDERESIDUES IN FATTY PROCESSED FOODS BY GEL-PERMEATION CHROMATOGRAPHY, Journal of AOAC International, 78(6), 1995, pp. 1502-1512

SENSORY-CHEMICAL RELATIONSHIPS IN PARMIGIANO-REGGIANO CHEESE

Authors: VIRGILI R PAROLARI G BOLZONI L BARBIERI G MANGIA A CARERI M SPAGNOLI S PANARI G ZANNONI M

Citation: R. Virgili et al., SENSORY-CHEMICAL RELATIONSHIPS IN PARMIGIANO-REGGIANO CHEESE, Lebensmittel-Wissenschaft + Technologie, 27(5), 1994, pp. 491-495

STUDY OF THE VOLATILE FRACTION OF PARMESAN CHEESE

Authors: BARBIERI G BOLZONI L CARERI M MANGIA A PAROLARI G SPAGNOLI S VIRGILI R

Citation: G. Barbieri et al., STUDY OF THE VOLATILE FRACTION OF PARMESAN CHEESE, Journal of agricultural and food chemistry, 42(5), 1994, pp. 1170-1176

SIMULTANEOUS DISTILLATION-EXTRACTION AND DYNAMIC HEADSPACE METHODS INTHE GAS-CHROMATOGRAPHIC ANALYSIS OF PARMESAN CHEESE VOLATILES

Authors: CARERI M MANINI P SPAGNOLI S BARBIERI G BOLZONI L

Citation: M. Careri et al., SIMULTANEOUS DISTILLATION-EXTRACTION AND DYNAMIC HEADSPACE METHODS INTHE GAS-CHROMATOGRAPHIC ANALYSIS OF PARMESAN CHEESE VOLATILES, Chromatographia, 38(5-6), 1994, pp. 386-394

DETERMINATION OF ETHYLENETHIOUREA AND PROPYLENETHIOUREA IN TOMATO PRODUCTS AND IN FRUIT PUREES

Authors: BOLZONI L SANNINO A BANDINI M

Citation: L. Bolzoni et al., DETERMINATION OF ETHYLENETHIOUREA AND PROPYLENETHIOUREA IN TOMATO PRODUCTS AND IN FRUIT PUREES, Food chemistry, 47(3), 1993, pp. 299-302

SENSORY PROPERTY RELATIONSHIPS TO CHEMICAL-DATA OF ITALIAN-TYPE DRY-CURED HAM

Authors: CARERI M MANGIA A BARBIERI G BOLZONI L VIRGILI R PAROLARI G

Citation: M. Careri et al., SENSORY PROPERTY RELATIONSHIPS TO CHEMICAL-DATA OF ITALIAN-TYPE DRY-CURED HAM, Journal of food science, 58(5), 1993, pp. 968-972

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