Authors:
Luongo, D
Giagnacovo, B
Fiume, I
Iorizzo, M
Coppola, R
Citation: D. Luongo et al., Volatile compounds in "soppressata molisana" style salami fermented by Lactobacillus sakei, ITAL J FOOD, 13(1), 2001, pp. 19-28
Authors:
Coppola, R
Nanni, M
Succi, M
Sorrentino, A
Iorizzo, M
Chiavari, C
Grazia, L
Citation: R. Coppola et al., Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk, MILCHWISSEN, 56(3), 2001, pp. 140-142
Authors:
Piraccini, BM
Tosti, A
Iorizzo, M
Misciali, C
Citation: Bm. Piraccini et al., Pustular psoriasis of the nails: treatment and long-term follow-up of 46 patients, BR J DERM, 144(5), 2001, pp. 1000-1005
Authors:
Coppola, R
Nanni, M
Iorizzo, M
Sorrentino, A
Sorrentino, E
Chiavari, C
Grazia, L
Citation: R. Coppola et al., Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening, LAIT, 80(5), 2000, pp. 479-490