Authors:
Cioroi, M
Leonte, M
Munari, M
Mastracola, D
Lerici, CR
Citation: M. Cioroi et al., Chemical-physical changes in sugar-amino acid model systems due to Maillard reaction. Note 1 - The evolution of the pH and the colour of the glucose-lysine model system heat treated, REV RO CHIM, 45(2), 2000, pp. 153-157
Authors:
Mastrocola, D
Munari, M
Cioroi, M
Lerici, CR
Citation: D. Mastrocola et al., Interaction between Maillard reaction products and lipid oxidation in starch-based model systems, J SCI FOOD, 80(6), 2000, pp. 684-690
Citation: D. Mastrocola et M. Munari, Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage, J AGR FOOD, 48(8), 2000, pp. 3555-3559
Citation: P. Castelli et al., Immediate and long-term results of coronary revascularization in patients undergoing chronic hemodialysis, EUR J CAR-T, 15(1), 1999, pp. 51-54
Authors:
Facco, E
Behr, AU
Munari, M
Baratto, F
Volpin, SM
Gallo, F
Lanzillotta, MA
Giron, GP
Citation: E. Facco et al., Auditory and somatosensory evoked potentials in coma following spontaneouscerebral hemorrhage: early prognosis and outcome, EEG CL NEUR, 107(5), 1998, pp. 332-338