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Results: 1-18 |
Results: 18
CHARACTERIZATION OF PROTECTED DENOMINATION OF ORIGIN CHEESES - RELATIONSHIPS BETWEEN SENSORY TEXTURE AND INSTRUMENTAL DATA
Authors: NOEL Y ARDO Y POCHET S HUNTER A LAVANCHY P LUGINBUHL W LEBARS D POLYCHRONIADOU A PELLEGRINO L
Citation: Y. Noel et al., CHARACTERIZATION OF PROTECTED DENOMINATION OF ORIGIN CHEESES - RELATIONSHIPS BETWEEN SENSORY TEXTURE AND INSTRUMENTAL DATA, Le Lait, 78(5), 1998, pp. 569-588
LYSINOALANINE, A MOLECULAR MARKER FOR CHARACTERIZING NATURAL MOZZARELLA CHEESE
Authors: RESMINI P PELLEGRINO L DENONI I
Citation: P. Resmini et al., LYSINOALANINE, A MOLECULAR MARKER FOR CHARACTERIZING NATURAL MOZZARELLA CHEESE, Food Australia, 49(3), 1997, pp. 115-118
ABOUT PRESENCE OF FREE PHOSPHOSERINE IN RIPENED CHEESE AND IN ENZYMATIC HYDROLYSATE OF CASEIN
Authors: DENONI I PELLEGRINO L RESMINI P FERRANTI P
Citation: I. Denoni et al., ABOUT PRESENCE OF FREE PHOSPHOSERINE IN RIPENED CHEESE AND IN ENZYMATIC HYDROLYSATE OF CASEIN, Die Nahrung, 41(5), 1997, pp. 268-273
EFFECTS OF HEAT LOAD GRADIENT OCCURRING IN MOLDING ON CHARACTERIZATION AND RIPENING OF GRANA-PADANO
Authors: PELLEGRINO L BATTELLI G RESMINI P FERRANTI P BARONE F ADDEO F
Citation: L. Pellegrino et al., EFFECTS OF HEAT LOAD GRADIENT OCCURRING IN MOLDING ON CHARACTERIZATION AND RIPENING OF GRANA-PADANO, Le Lait, 77(2), 1997, pp. 217-228
PHOSPHOPEPTIDES FROM GRANA-PADANO CHEESE - NATURE, ORIGIN AND CHANGESDURING RIPENING
Authors: FERRANTI P BARONE F CHIANESE L ADDEO F SCALONI A PELLEGRINO L RESMINI P
Citation: P. Ferranti et al., PHOSPHOPEPTIDES FROM GRANA-PADANO CHEESE - NATURE, ORIGIN AND CHANGESDURING RIPENING, Journal of Dairy Research, 64(4), 1997, pp. 601-615
EFFECT OF SEMOLINA QUALITY AND PROCESSING CONDITIONS ON NONENZYMATIC BROWNING IN DRIED PASTA
Authors: RESMINI P PAGANI MA PELLEGRINO L
Citation: P. Resmini et al., EFFECT OF SEMOLINA QUALITY AND PROCESSING CONDITIONS ON NONENZYMATIC BROWNING IN DRIED PASTA, Food Australia, 48(8), 1996, pp. 362-367
EVALUATION AND INTERPRETATION OF ALKALINE-PHOSPHATASE ACTIVITY IN HARD CHEESES MADE WITH RAW-MILK
Authors: RESMINI P PELLEGRINO L
Citation: P. Resmini et L. Pellegrino, EVALUATION AND INTERPRETATION OF ALKALINE-PHOSPHATASE ACTIVITY IN HARD CHEESES MADE WITH RAW-MILK, Food Australia, 48(10), 1996, pp. 452-454
EVALUATION OF THE STABLE REACTION-PRODUCTS OF HISTIDINE WITH FORMALDEHYDE OR WITH OTHER CARBONYL-COMPOUNDS IN DAIRY-PRODUCTS
Authors: PELLEGRINO L RESMINI P
Citation: L. Pellegrino et P. Resmini, EVALUATION OF THE STABLE REACTION-PRODUCTS OF HISTIDINE WITH FORMALDEHYDE OR WITH OTHER CARBONYL-COMPOUNDS IN DAIRY-PRODUCTS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 202(1), 1996, pp. 66-71
SENSITIVE DETERMINATION OF LYSINOALANINE FOR DISTINGUISHING NATURAL FROM IMITATION MOZZARELLA CHEESE
Authors: PELLEGRINO L RESMINI P DENONI I MASOTTI F
Citation: L. Pellegrino et al., SENSITIVE DETERMINATION OF LYSINOALANINE FOR DISTINGUISHING NATURAL FROM IMITATION MOZZARELLA CHEESE, Journal of dairy science, 79(5), 1996, pp. 725-734
A STUDY OF CAROTID-ARTERY ECHOGRAPHY IN HYPERTENSION
Authors: PELLEGRINO L PRENCIPE G TOMAIUOLO M TALARICO S
Citation: L. Pellegrino et al., A STUDY OF CAROTID-ARTERY ECHOGRAPHY IN HYPERTENSION, Current therapeutic research, 57(10), 1996, pp. 782-796
DETERMINATION OF FUROSINE IN DAIRY-PRODUCTS BY CAPILLARY ZONE ELECTROPHORESIS - A COMPARISON WITH THE HPLC METHOD
Authors: TIRELLI A PELLEGRINO L
Citation: A. Tirelli et L. Pellegrino, DETERMINATION OF FUROSINE IN DAIRY-PRODUCTS BY CAPILLARY ZONE ELECTROPHORESIS - A COMPARISON WITH THE HPLC METHOD, Italian journal of food sciences, 7(4), 1995, pp. 379-385
COUPLING OF LACTULOSE AND FUROSINE INDEXES FOR QUALITY EVALUATION OF STERILIZED MILK
Authors: PELLEGRINO L DENONI I RESMINI P
Citation: L. Pellegrino et al., COUPLING OF LACTULOSE AND FUROSINE INDEXES FOR QUALITY EVALUATION OF STERILIZED MILK, International dairy journal, 5(7), 1995, pp. 647-659
GEL-ELECTROPHORESIS AND IMMUNOBLOTTING FOR THE DETECTION OF CASEIN PROTEOLYSIS IN CHEESE
Authors: ADDEO F GARRO G INTORCIA N PELLEGRINO L RESMINI P CHIANESE L
Citation: F. Addeo et al., GEL-ELECTROPHORESIS AND IMMUNOBLOTTING FOR THE DETECTION OF CASEIN PROTEOLYSIS IN CHEESE, Journal of Dairy Research, 62(2), 1995, pp. 297-309
CEREBRAL-PALSY - A PARADIGM FOR DEVELOPMENTAL-DISABILITIES
Authors: PELLEGRINO L
Citation: L. Pellegrino, CEREBRAL-PALSY - A PARADIGM FOR DEVELOPMENTAL-DISABILITIES, Developmental Medicine and Child Neurology, 37(9), 1995, pp. 834-839
DETECTION OF COMMON-WHEAT (TRITICUM-AESTIVUM) FLOUR IN DURUM-WHEAT (TRITICUM-DURUM) SEMOLINA BY REVERSE-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY (RP-HPLC) OF SPECIFIC ALBUMINS
Authors: DENONI I DEBERNARDI G PELLEGRINO L
Citation: I. Denoni et al., DETECTION OF COMMON-WHEAT (TRITICUM-AESTIVUM) FLOUR IN DURUM-WHEAT (TRITICUM-DURUM) SEMOLINA BY REVERSE-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY (RP-HPLC) OF SPECIFIC ALBUMINS, Food chemistry, 51(3), 1994, pp. 325-329
INFLUENCE OF FAT-CONTENT ON SOME HEAT-INDUCED CHANGES IN MILK AND CREAM (VOL 48, PG 71, 1994)
Authors: PELLEGRINO L
Citation: L. Pellegrino, INFLUENCE OF FAT-CONTENT ON SOME HEAT-INDUCED CHANGES IN MILK AND CREAM (VOL 48, PG 71, 1994), Netherlands milk and dairy journal, 48(3), 1994, pp. 176-176
INFLUENCE OF FAT-CONTENT ON SOME HEAT-INDUCED CHANGES IN MILK AND CREAM
Authors: PELLEGRINO L
Citation: L. Pellegrino, INFLUENCE OF FAT-CONTENT ON SOME HEAT-INDUCED CHANGES IN MILK AND CREAM, Netherlands milk and dairy journal, 48(2), 1994, pp. 71-80
OCCURRENCE OF PROTEIN-BOUND LYSYLPYRROLALDEHYDE IN DRIED PASTA
Authors: RESMINI P PELLEGRINO L
Citation: P. Resmini et L. Pellegrino, OCCURRENCE OF PROTEIN-BOUND LYSYLPYRROLALDEHYDE IN DRIED PASTA, Cereal chemistry, 71(3), 1994, pp. 254-262
Risultati: 1-18 |