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Results:
1-8
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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
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