Authors: TIRELLI A DENONI I RESMINI P

Citation: A. Tirelli et al., BIOACTIVE PEPTIDES IN MILK-PRODUCTS, Italian journal of food sciences, 9(2), 1997, pp. 91-98

Authors: RESMINI P PELLEGRINO L DENONI I

Citation: P. Resmini et al., LYSINOALANINE, A MOLECULAR MARKER FOR CHARACTERIZING NATURAL MOZZARELLA CHEESE, Food Australia, 49(3), 1997, pp. 115-118

Authors: DENONI I PELLEGRINO L RESMINI P FERRANTI P

Citation: I. Denoni et al., ABOUT PRESENCE OF FREE PHOSPHOSERINE IN RIPENED CHEESE AND IN ENZYMATIC HYDROLYSATE OF CASEIN, Die Nahrung, 41(5), 1997, pp. 268-273

Authors: PELLEGRINO L RESMINI P DENONI I MASOTTI F

Citation: L. Pellegrino et al., SENSITIVE DETERMINATION OF LYSINOALANINE FOR DISTINGUISHING NATURAL FROM IMITATION MOZZARELLA CHEESE, Journal of dairy science, 79(5), 1996, pp. 725-734

Authors: PELLEGRINO L DENONI I RESMINI P

Citation: L. Pellegrino et al., COUPLING OF LACTULOSE AND FUROSINE INDEXES FOR QUALITY EVALUATION OF STERILIZED MILK, International dairy journal, 5(7), 1995, pp. 647-659

Authors: DENONI I DEBERNARDI G PELLEGRINO L

Citation: I. Denoni et al., DETECTION OF COMMON-WHEAT (TRITICUM-AESTIVUM) FLOUR IN DURUM-WHEAT (TRITICUM-DURUM) SEMOLINA BY REVERSE-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY (RP-HPLC) OF SPECIFIC ALBUMINS, Food chemistry, 51(3), 1994, pp. 325-329