ACNP - Italian Periodicals Catalogue

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Results: 1-14 |

Results: 14

PROTEASES IN FRESH PORK MUSCLE AND THEIR INFLUENCE ON BITTER TASTE FORMATION IN DRY-CURED HAM

Authors: VIRGILI R SCHIVAZAPPA C PAROLARI G BORDINI CS DEGNI M

Citation: R. Virgili et al., PROTEASES IN FRESH PORK MUSCLE AND THEIR INFLUENCE ON BITTER TASTE FORMATION IN DRY-CURED HAM, Journal of food biochemistry, 22(1), 1998, pp. 53-63

DEVELOPMENT OF GAS-CHROMATOGRAPHIC METHOD FOR DETERMINATION OF CHOLESTEROL OXIDES IN MEAT-PRODUCTS

Authors: CARERI M MANGIA A MUSCI M PAROLARI G

Citation: M. Careri et al., DEVELOPMENT OF GAS-CHROMATOGRAPHIC METHOD FOR DETERMINATION OF CHOLESTEROL OXIDES IN MEAT-PRODUCTS, Chromatographia, 47(1-2), 1998, pp. 42-48

EVALUATION OF CATHEPSIN-B LEVELS IN FRESH THIGHS SELECTED FOR CURED RAW HAM PRODUCTION

Authors: CONTI V RAMONI R PAROLARI G VIRGILI R GROLLI S ACCORNERO P FERMI P BIFFI R BIGNETTI E

Citation: V. Conti et al., EVALUATION OF CATHEPSIN-B LEVELS IN FRESH THIGHS SELECTED FOR CURED RAW HAM PRODUCTION, Meat science, 46(4), 1997, pp. 401-414

ACHIEVEMENTS, NEEDS AND PERSPECTIVES IN DRY-CURED HAM TECHNOLOGY - THE EXAMPLE OF PARMA HAM

Authors: PAROLARI G

Citation: G. Parolari, ACHIEVEMENTS, NEEDS AND PERSPECTIVES IN DRY-CURED HAM TECHNOLOGY - THE EXAMPLE OF PARMA HAM, Food science and technology international, 2(2), 1996, pp. 69-78

PATTERN OF MUSCLE PROTEOLYTIC AND LIPOLYTIC ENZYMES FROM LIGHT AND HEAVY PIGS

Authors: TOLDRA F FLORES M ARISTOY MC VIRGILI R PAROLARI G

Citation: F. Toldra et al., PATTERN OF MUSCLE PROTEOLYTIC AND LIPOLYTIC ENZYMES FROM LIGHT AND HEAVY PIGS, Journal of the Science of Food and Agriculture, 71(1), 1996, pp. 124-128

QUALITY ATTRIBUTES OF MILANO SALAMI, AN ITALIAN DRY-CURED SAUSAGE

Authors: CASIRAGHI E POMPEI C DELLAGLIO S PAROLARI G VIRGILI R

Citation: E. Casiraghi et al., QUALITY ATTRIBUTES OF MILANO SALAMI, AN ITALIAN DRY-CURED SAUSAGE, Journal of agricultural and food chemistry, 44(5), 1996, pp. 1248-1252

SENSORY AND TEXTURE QUALITY OF DRY-CURED HAM AS AFFECTED BY ENDOGENOUS CATHEPSIN-B ACTIVITY AND MUSCLE COMPOSITION

Authors: VIRGILI R PAROLARI G SCHIVAZAPPA C BORDINI CS BORRI M

Citation: R. Virgili et al., SENSORY AND TEXTURE QUALITY OF DRY-CURED HAM AS AFFECTED BY ENDOGENOUS CATHEPSIN-B ACTIVITY AND MUSCLE COMPOSITION, Journal of food science, 60(6), 1995, pp. 1183-1186

RELATIONSHIP BETWEEN CATHEPSIN-B ACTIVITY AND COMPOSITIONAL PARAMETERS IN DRY-CURED HAMS OF NORMAL AND DEFECTIVE TEXTURE

Authors: PAROLARI G VIRGILI R SCHIVAZAPPA C

Citation: G. Parolari et al., RELATIONSHIP BETWEEN CATHEPSIN-B ACTIVITY AND COMPOSITIONAL PARAMETERS IN DRY-CURED HAMS OF NORMAL AND DEFECTIVE TEXTURE, Meat science, 38(1), 1994, pp. 117-122

SENSORY-CHEMICAL RELATIONSHIPS IN PARMIGIANO-REGGIANO CHEESE

Authors: VIRGILI R PAROLARI G BOLZONI L BARBIERI G MANGIA A CARERI M SPAGNOLI S PANARI G ZANNONI M

Citation: R. Virgili et al., SENSORY-CHEMICAL RELATIONSHIPS IN PARMIGIANO-REGGIANO CHEESE, Lebensmittel-Wissenschaft + Technologie, 27(5), 1994, pp. 491-495

SENSORY ANALYSIS OF ITALIAN DRY-CURED SAUSAGE - CHECKING OF PANEL PERFORMANCE

Authors: VIRGILI R PAROLARI G SCHIVAZAPPA C CASIRAGHI E POMPEI C

Citation: R. Virgili et al., SENSORY ANALYSIS OF ITALIAN DRY-CURED SAUSAGE - CHECKING OF PANEL PERFORMANCE, Lebensmittel-Wissenschaft + Technologie, 27(3), 1994, pp. 278-281

STUDY OF THE VOLATILE FRACTION OF PARMESAN CHEESE

Authors: BARBIERI G BOLZONI L CARERI M MANGIA A PAROLARI G SPAGNOLI S VIRGILI R

Citation: G. Barbieri et al., STUDY OF THE VOLATILE FRACTION OF PARMESAN CHEESE, Journal of agricultural and food chemistry, 42(5), 1994, pp. 1170-1176

EFFECTS OF TEMPERATURE, A(W) AND PH ON THE GROWTH OF BACILLUS CELLS AND SPORES - A RESPONSE-SURFACE METHODOLOGY STUDY

Authors: QUINTAVALLA S PAROLARI G

Citation: S. Quintavalla et G. Parolari, EFFECTS OF TEMPERATURE, A(W) AND PH ON THE GROWTH OF BACILLUS CELLS AND SPORES - A RESPONSE-SURFACE METHODOLOGY STUDY, International journal of food microbiology, 19(3), 1993, pp. 207-216

SENSORY PROPERTY RELATIONSHIPS TO CHEMICAL-DATA OF ITALIAN-TYPE DRY-CURED HAM

Authors: CARERI M MANGIA A BARBIERI G BOLZONI L VIRGILI R PAROLARI G

Citation: M. Careri et al., SENSORY PROPERTY RELATIONSHIPS TO CHEMICAL-DATA OF ITALIAN-TYPE DRY-CURED HAM, Journal of food science, 58(5), 1993, pp. 968-972

ITALIAN COPPA - SENSORY AND CHEMICAL CHAR ACTERIZATION

Authors: VIRGILI R PAROLARI G BOSI A

Citation: R. Virgili et al., ITALIAN COPPA - SENSORY AND CHEMICAL CHAR ACTERIZATION, Die Fleischwirtschaft, 73(5), 1993, pp. 585-588

Risultati: 1-14 |