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Results: 1-11 |
Results: 11
IDENTIFICATION OF COCOA BUTTER EQUIVALENTS ADDED TO COCOA BUTTER - I - AN APPROACH BY FATTY-ACID COMPOSITION OF THE TRIACYLGLYCEROL SUBFRACTIONS SEPARATED BY AG-HPLC()
Authors: NERI A SIMONETTI MS COSSIGNANI L DAMIANI P
Citation: A. Neri et al., IDENTIFICATION OF COCOA BUTTER EQUIVALENTS ADDED TO COCOA BUTTER - I - AN APPROACH BY FATTY-ACID COMPOSITION OF THE TRIACYLGLYCEROL SUBFRACTIONS SEPARATED BY AG-HPLC(), ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(6), 1998, pp. 387-392
CHANGES IN OLIVE OIL COMPOSITION DUE TO MICROWAVE-HEATING
Authors: COSSIGNANI L SIMONETTI MS NERI A DAMIANI P
Citation: L. Cossignani et al., CHANGES IN OLIVE OIL COMPOSITION DUE TO MICROWAVE-HEATING, Journal of the American Oil Chemists' Society, 75(8), 1998, pp. 931-937
STEREOSPECIFIC ANALYSIS OF THE TRIACYLGLYCEROL FRACTION AND LINEAR DISCRIMINANT-ANALYSIS IN A CLIMATIC DIFFERENTIATION OF UMBRIAN EXTRA-VIRGIN OLIVE OILS
Authors: DAMIANI P COSSIGNANI L SIMONETTI MS CAMPISI B FAVRETTO L FAVRETTO LG
Citation: P. Damiani et al., STEREOSPECIFIC ANALYSIS OF THE TRIACYLGLYCEROL FRACTION AND LINEAR DISCRIMINANT-ANALYSIS IN A CLIMATIC DIFFERENTIATION OF UMBRIAN EXTRA-VIRGIN OLIVE OILS, Journal of chromatography, 758(1), 1997, pp. 109-116
STEREOSPECIFIC ANALYSIS OF TRIACYLGLYCEROLS FROM VEGETABLE-OILS BY 2 PROCEDURES .2. NORMAL AND HIGH-OLEIC SUNFLOWER OILS
Authors: DAMIANI P COSSIGNANI L SIMONETTI MS SANTINELLI F MONOTTI M
Citation: P. Damiani et al., STEREOSPECIFIC ANALYSIS OF TRIACYLGLYCEROLS FROM VEGETABLE-OILS BY 2 PROCEDURES .2. NORMAL AND HIGH-OLEIC SUNFLOWER OILS, Journal of the American Oil Chemists' Society, 74(8), 1997, pp. 927-933
THE SOURDOUGH MICROFLORA - MICROBIOLOGICAL, BIOCHEMICAL AND BREADMAKING CHARACTERISTICS OF DOUGHS FERMENTED WITH FREEZE-DRIED MIXED STARTERS, FREEZE-DRIED WHEAT SOURDOUGH AND MIXED FRESH CELL STARTERS
Authors: COSSIGNANI L GOBBETTI M DAMIANI P CORSETTI A SIMONETTI MS MANFREDI G
Citation: L. Cossignani et al., THE SOURDOUGH MICROFLORA - MICROBIOLOGICAL, BIOCHEMICAL AND BREADMAKING CHARACTERISTICS OF DOUGHS FERMENTED WITH FREEZE-DRIED MIXED STARTERS, FREEZE-DRIED WHEAT SOURDOUGH AND MIXED FRESH CELL STARTERS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(1), 1996, pp. 88-94
THE SOURDOUGH MICROFLORA - CHARACTERIZATION OF HETEROFERMENTIVE AND HOMOFERMENTATIVE LACTIC-ACID BACTERIA, YEASTS AND THEIR INTERACTIONS ONTHE BASIS OF THE VOLATILE COMPOUNDS PRODUCED
Authors: DAMIANI P GOBBETTI M COSSIGNANI L CORSETTI A SIMONETTI MS ROSSI J
Citation: P. Damiani et al., THE SOURDOUGH MICROFLORA - CHARACTERIZATION OF HETEROFERMENTIVE AND HOMOFERMENTATIVE LACTIC-ACID BACTERIA, YEASTS AND THEIR INTERACTIONS ONTHE BASIS OF THE VOLATILE COMPOUNDS PRODUCED, Lebensmittel-Wissenschaft + Technologie, 29(1-2), 1996, pp. 63-70
EFFECT OF THE AMINOPEPTIDASE FROM PSEUDOMONAS-FLUORESCENS ATCC-948 ONSYNTHETIC BITTER PEPTIDES, BITTER HYDROLYSATE OF UHT MILK-PROTEINS AND ON THE RIPENING OF ITALIAN CACIOTTA-TYPE CHEESE
Authors: GOBBETTI M COSSIGNANI L SIMONETTI MS DAMIANI P
Citation: M. Gobbetti et al., EFFECT OF THE AMINOPEPTIDASE FROM PSEUDOMONAS-FLUORESCENS ATCC-948 ONSYNTHETIC BITTER PEPTIDES, BITTER HYDROLYSATE OF UHT MILK-PROTEINS AND ON THE RIPENING OF ITALIAN CACIOTTA-TYPE CHEESE, Le Lait, 75(2), 1995, pp. 169-179
FREE D-AMINO-ACID AND L-AMINO-ACID EVOLUTION DURING SOURDOUGH FERMENTATION AND BAKING
Authors: GOBBETTI M SIMONETTI MS ROSSI J COSSIGNANI L CORSETTI A DAMIANI P
Citation: M. Gobbetti et al., FREE D-AMINO-ACID AND L-AMINO-ACID EVOLUTION DURING SOURDOUGH FERMENTATION AND BAKING, Journal of food science, 59(4), 1994, pp. 881-884
PREDICTION OF HRGC RETENTION PARAMETERS AND RESPONSE FACTORS OF TRIACYLGLYCEROLS
Authors: DAMIANI P SANTINELLI F MAGNARINI C COSSIGNANI L SIMONETTI MS
Citation: P. Damiani et al., PREDICTION OF HRGC RETENTION PARAMETERS AND RESPONSE FACTORS OF TRIACYLGLYCEROLS, Journal of chromatographic science, 32(1), 1994, pp. 21-24
FREE D-AMINO AND L-AMINO-ACIDS FROM HYDROLYZED MILK-PROTEINS BY PSEUDOMONAS-FLUORESCENS ATCC-948
Authors: GOBBETTI M MAGNARINI C ROSSI J COSSIGNANI L DAMIANI P
Citation: M. Gobbetti et al., FREE D-AMINO AND L-AMINO-ACIDS FROM HYDROLYZED MILK-PROTEINS BY PSEUDOMONAS-FLUORESCENS ATCC-948, Journal of dairy science, 76(9), 1993, pp. 2500-2506
POTENTIAL MODELS DEFINING VIRGIN OLIVE OI L CHARACTERISTICS AND NECESSARY DOC ACCOMPLISHMENT FACTORS
Authors: MONTEDORO GF SERVILI M BALDIOLI M MAGNARINI C COSSIGNANI L DAMIANI P
Citation: Gf. Montedoro et al., POTENTIAL MODELS DEFINING VIRGIN OLIVE OI L CHARACTERISTICS AND NECESSARY DOC ACCOMPLISHMENT FACTORS, Industrie alimentari, 32(316), 1993, pp. 618-631
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