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Results: 1-8 |
Results: 8

Authors: FORNI E SORMANI A SCALISE S TORREGGIANI D
Citation: E. Forni et al., THE INFLUENCE OF SUGAR COMPOSITION ON THE COLOR STABILITY OF OSMODEHYDROFROZEN INTERMEDIATE MOISTURE APRICOTS, Food research international, 30(2), 1997, pp. 87-94

Authors: MAISNIERPATIN S FORNI E RICHARD J
Citation: S. Maisnierpatin et al., PURIFICATION, PARTIAL CHARACTERIZATION AND MODE OF ACTION OF ENTEROCOCCIN EFS2, AN ANTILISTERIAL BACTERIOCIN PRODUCED BY A STRAIN OF ENTEROCOCCUS-FAECALIS ISOLATED FROM A CHEESE, International journal of food microbiology, 30(3), 1996, pp. 255-270

Authors: TORREGGIANI D FORNI E ERBA ML LONGONI F
Citation: D. Torreggiani et al., FUNCTIONAL-PROPERTIES OF PEPPER OSMODEHYDRATED IN HYDROLYZED CHEESE WHEY PERMEATE WITH OR WITHOUT SORBITOL, Food research international, 28(2), 1995, pp. 161-166

Authors: MERIGGI F MORONE G DEGASPERI M MASSONE PPB CONTI M FERRO F GRAMIGNA P LEONE R MACONI AG PICHEO R ZELASCHI D FORNI E
Citation: F. Meriggi et al., UP-TO-DATE SURGICAL THERAPY OF GASTRIC-CANCER, British Journal of Surgery, 82, 1995, pp. 50-50

Authors: MASSONE PPB MERIGGI F MORONE G FERRO F VALESI MG ORLANDONI G LEONE R FORNI E
Citation: Ppb. Massone et al., EN-BLOC CHEST-WALL RESECTION FOR BRONCHOGENIC-CARCINOMA, British Journal of Surgery, 82, 1995, pp. 129-129

Authors: ERBA ML FORNI E COLONELLO A GIANGIACOMO R
Citation: Ml. Erba et al., INFLUENCE OF SUGAR COMPOSITION AND AIR DEHYDRATION LEVELS ON THE CHEMICAL-PHYSICAL CHARACTERISTICS OF OSMODEHYDROFROZEN FRUIT, Food chemistry, 50(1), 1994, pp. 69-73

Authors: FORNI E PENCI M POLESELLO A
Citation: E. Forni et al., A PRELIMINARY CHARACTERIZATION OF SOME PECTINS FROM QUINCE FRUIT (CYDONIA-OBLONGA MILL) AND PRICKLY PEAR (OPUNTIA-FICUS-INDICA) PEEL, Carbohydrate polymers, 23(4), 1994, pp. 231-234

Authors: FORNI E POLESELLO A TORREGGIANI D
Citation: E. Forni et al., CHANGES IN ANTHOCYANINS IN CHERRIES (PRUNUS-AVIUM) DURING OSMODEHYDRATION, PASTEURIZATION AND STORAGE, Food chemistry, 48(3), 1993, pp. 295-299
Risultati: 1-8 |