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Results: 1-11 |
Results: 11
FLAVOR COMPONENTS OF ITALIAN ORANGE JUICES
Authors: MACCARONE E CAMPISI S FALLICO B RAPISARDA P SGARLATA R
Citation: E. Maccarone et al., FLAVOR COMPONENTS OF ITALIAN ORANGE JUICES, Journal of agricultural and food chemistry, 46(6), 1998, pp. 2293-2298
HYDROXYCINNAMIC ACIDS AS MARKERS OF ITALIAN BLOOD ORANGE JUICES
Authors: RAPISARDA P CAROLLO G FALLICO B TOMASELLI F MACCARONE E
Citation: P. Rapisarda et al., HYDROXYCINNAMIC ACIDS AS MARKERS OF ITALIAN BLOOD ORANGE JUICES, Journal of agricultural and food chemistry, 46(2), 1998, pp. 464-470
FATTY-ACIDS OF ITALIAN BLOOD ORANGE JUICES
Authors: ARENA E CAMPISI S FALLICO B MACCARONE E
Citation: E. Arena et al., FATTY-ACIDS OF ITALIAN BLOOD ORANGE JUICES, Journal of agricultural and food chemistry, 46(10), 1998, pp. 4138-4143
ORANWINE .2. A NEW COOLER WITH BLOOD ORANGE JUICE AND PARTIALLY FERMENTED MUST
Authors: ARENA E CAMPISI S LUPO MCC FALLICO B MACCARONE E ASMUNDO CN
Citation: E. Arena et al., ORANWINE .2. A NEW COOLER WITH BLOOD ORANGE JUICE AND PARTIALLY FERMENTED MUST, Italian journal of food sciences, 9(1), 1997, pp. 17-24
ORANWINE .2. A NEW COOLER WITH BLOOD ORANGE JUICE AND PARTIALLY FERMENTED MUST (REPRINTED FROM ITALIAN-JOURNAL-OF-FOOD-SCIENCE, 1997)
Authors: ARENA E CAMPISI S LUPO MCC FALLICO B MACCARONE E ASMUNDO CN
Citation: E. Arena et al., ORANWINE .2. A NEW COOLER WITH BLOOD ORANGE JUICE AND PARTIALLY FERMENTED MUST (REPRINTED FROM ITALIAN-JOURNAL-OF-FOOD-SCIENCE, 1997), Industrie alimentari, 1997, pp. 12-16
ACTIVATED CARBONS - IN-VITRO AFFINITY FOR AFLATOXIN B-1 AND RELATION OF ADSORPTION ABILITY TO PHYSICOCHEMICAL PARAMETERS
Authors: GALVANO F PIETRI A FALLICO B BERTUZZI T SCIRE S GALVANO M MAGGIORE R
Citation: F. Galvano et al., ACTIVATED CARBONS - IN-VITRO AFFINITY FOR AFLATOXIN B-1 AND RELATION OF ADSORPTION ABILITY TO PHYSICOCHEMICAL PARAMETERS, Journal of food protection, 59(5), 1996, pp. 545-550
ROLE OF HYDROXYCINNAMIC ACIDS AND VINYLPHENOLS IN THE FLAVOR ALTERATION OF BLOOD ORANGE JUICES
Authors: FALLICO B LANZA MC MACCARONE E ASMUNDO CN RAPISARDA P
Citation: B. Fallico et al., ROLE OF HYDROXYCINNAMIC ACIDS AND VINYLPHENOLS IN THE FLAVOR ALTERATION OF BLOOD ORANGE JUICES, Journal of agricultural and food chemistry, 44(9), 1996, pp. 2654-2657
ORANWINE - A NEW WINE COOLER WITH BLOOD ORANGE JUICE
Authors: MACCARONE E ASMUNDO CN LUPO MCC CAMPISI S FALLICO B
Citation: E. Maccarone et al., ORANWINE - A NEW WINE COOLER WITH BLOOD ORANGE JUICE, Industrie alimentari, 1995, pp. 14-22
SYNTHESIS, UV-VISIBLE AND H-1-NMR SPECTROSCOPIC CHARACTERISTICS AND HYDRATION OF SOME 3-DEOXYFLAVYLIUM SALTS
Authors: MACCARONE E DUGO P FALLICO B PASSERINI A
Citation: E. Maccarone et al., SYNTHESIS, UV-VISIBLE AND H-1-NMR SPECTROSCOPIC CHARACTERISTICS AND HYDRATION OF SOME 3-DEOXYFLAVYLIUM SALTS, Journal of chemical research. Synopses, (12), 1994, pp. 468-469
ORANWINE, A NEW WINE COOLER WITH BLOOD ORANGE JUICE
Authors: MACCARONE E ASMUNDO CN LUPO MCC CAMPISI S FALLICO B
Citation: E. Maccarone et al., ORANWINE, A NEW WINE COOLER WITH BLOOD ORANGE JUICE, Industrie alimentari, 1994, pp. 17-26
A SIMPLE AND RELIABLE METHOD FOR DETERMINING ANTHOCYANINS IN BLOOD ORANGE JUICES
Authors: RAPISARDA P FALLICO B IZZO R MACCARONE E
Citation: P. Rapisarda et al., A SIMPLE AND RELIABLE METHOD FOR DETERMINING ANTHOCYANINS IN BLOOD ORANGE JUICES, Agrochimica, 38(1-2), 1994, pp. 157-164
Risultati: 1-11 |