AAAAAA
Results:
1-22
|
Results: 22
Authors:
ZANONI B
PERI C
GARZAROLI C
PIERUCCI S
Citation: B. Zanoni et al., A DYNAMIC MATHEMATICAL-MODEL OF THE THERMAL INACTIVATION OF ENTEROCOCCUS-FAECIUM DURING BOLOGNA SAUSAGE COOKING, Lebensmittel-Wissenschaft + Technologie, 30(7), 1997, pp. 727-734
Authors:
GIOVANELLI G
PERI C
BORRI V
Citation: G. Giovanelli et al., EFFECTS OF BAKING TEMPERATURE ON CRUMB-STALING KINETICS, Cereal chemistry, 74(6), 1997, pp. 710-714
Authors:
GARZAROLI C
ZANONI B
PERI C
Citation: C. Garzaroli et al., FIRST-ORDER KINETICS OR THE CASOLARI MODEL TO PREDICT DEATH OF ENTEROCOCCUS-FAECIUM DURING BOLOGNA HEAT PROCESSING, Italian journal of food sciences, 8(2), 1996, pp. 137-144
Authors:
PERI C
Citation: C. Peri, MINIMAL SHELLS CONTAINING A CONVEX SURFACE IN MINKOWSKI SPACE, Manuscripta mathematica, 90(3), 1996, pp. 333-342
Authors:
PAGLIARINI E
PERI C
ZANONI B
GHIZZARDI M
Citation: E. Pagliarini et al., OPTIMIZATION OF OLIVE PASTE EXPRESSION - MAXIMIZING YIELD BY CENTRAL COMPOSITE DESIGN APPROACH, Journal of the Science of Food and Agriculture, 71(4), 1996, pp. 470-474
Authors:
PERI C
ZANONI B
PAGLIARINI E
RASTELLI C
Citation: C. Peri et al., OPTIMIZATION OF OLIVE PASTE EXPRESSION - A STUDY OF VARIABLES AFFECTING EXPRESSION YIELD, Journal of the Science of Food and Agriculture, 70(3), 1996, pp. 293-297
Authors:
GIOVANELLI G
PERI C
PARRAVICINI E
Citation: G. Giovanelli et al., KINETICS OF GRAPE JUICE FERMENTATION UNDER AEROBIC AND ANAEROBIC CONDITIONS, American journal of enology and viticulture, 47(4), 1996, pp. 429-434
Authors:
ALVARO D
GIGLIOZZI A
BINI A
DELLAGUARDIA P
LAROSA T
PERI C
DELVECCHIO C
FURFARO S
CAPOCACCIA L
Citation: D. Alvaro et al., ACUTE ETHANOL HEPATOTOXICITY IS MODULATED BY BILE-SALT HYDROPHILIC-HYDROPHOBIC PROPERTIES, The Italian Journal of Gastroenterology, 27(6), 1995, pp. 335-339
Authors:
ZANONI B
PERI C
GIANOTTI R
Citation: B. Zanoni et al., DETERMINATION OF THE THERMAL-DIFFUSIVITY OF BREAD AS A FUNCTION OF POROSITY, Journal of food engineering, 26(4), 1995, pp. 497-510
Authors:
ZANONI B
PERI C
BRUNO D
Citation: B. Zanoni et al., MODELING OF BROWNING KINETICS OF BREAD CRUST DURING BAKING, Lebensmittel-Wissenschaft + Technologie, 28(6), 1995, pp. 604-609
Authors:
ZANONI B
PERI C
BRUNO D
Citation: B. Zanoni et al., MODELING OF STARCH GELATINIZATION KINETICS OF BREAD CRUMB DURING BAKING, Lebensmittel-Wissenschaft + Technologie, 28(3), 1995, pp. 314-318
Authors:
PERI C
VASSALLO S
Citation: C. Peri et S. Vassallo, MINIMAL PROPERTIES FOR CONVEX ANNULI OF PLANE CONVEX CURVES, Archiv der Mathematik, 64(3), 1995, pp. 254-263
Authors:
ALVARO D
GIGLIOZZI A
GAUDIO E
PESCARMONA E
RIPANI M
PERI C
BINI A
DELLAGUARDIA P
LAROSA T
RIGGIO O
CAPOCACCIA L
Citation: D. Alvaro et al., TICLOPIDINE-INDUCED CHOLESTASIS - REPORT OF 2 CASES AND EXPERIMENTAL-EVIDENCE OF THE DRUGS ADVERSE EFFECT IN ISOLATED-PERFUSED RAT-LIVER, European journal of gastroenterology & hepatology, 6(10), 1994, pp. 943-950
Authors:
ALVARO D
GIGLIOZZI A
GAUDIO E
FRANCHITTO A
PERI C
BINI A
FURFARO S
CAPOCACCIA L
Citation: D. Alvaro et al., REPEATED ADMINISTRATION OF TICLOPIDINE PROMOTES CHOLESTASIS IN THE ISOLATED-PERFUSED RAT-LIVER (IPRL) - AN EXPERIMENTAL-MODEL REPRODUCING THE DRUGS ADVERSE EFFECT IN MAN, Hepatology, 19(4), 1994, pp. 90000039-90000039
Authors:
ZANONI B
PIERUCCI S
PERI C
Citation: B. Zanoni et al., STUDY OF THE BREAD BAKING PROCESS .2. MATHEMATICAL-MODELING, Journal of food engineering, 23(3), 1994, pp. 321-336
Authors:
PERI C
Citation: C. Peri, PACCP - PROCESS ANALYSIS CRITICAL CONTROL POINT IN FOOD-TECHNOLOGY, Industrie alimentari, 1994, pp. 3-6
Authors:
ESPOSITO G
PERI C
Citation: G. Esposito et C. Peri, A STUDY OF SENSORY AND NUTRITIONAL QUALITY OF VIRGIN OLIVE OIL - PRESENTATION OF A EUROPEAN PROJECT OF RESEARCH, Grasas y aceites, 45(1-2), 1994, pp. 5-8
Authors:
PERI C
RASTELLI C
Citation: C. Peri et C. Rastelli, IMPLICATIONS FOR THE FUTURE AND RECOMMENDATIONS FOR MODIFICATIONS TO CURRENT REGULATIONS CONCERNING VIRGIN OLIVE OIL, Grasas y aceites, 45(1-2), 1994, pp. 60-61
Authors:
ALVARO D
DELLAGUARDIA P
BINI A
GIGLIOZZI A
FURFARO S
LAROSA T
PERI C
CAPOCACCIA L
Citation: D. Alvaro et al., GLUCACON STIMULATES THE ACTIVITIES OF NA-HCO3- SYMPORT AND CL-()HCO3-EXCHANGER IN ISOLATED RAT HEPATOCYTE COUPLET (IRHC)/, Gastroenterology, 106(4), 1994, pp. 10000858-10000858
Authors:
ZANONI B
PERI C
PIERUCCI S
Citation: B. Zanoni et al., A STUDY OF THE BREAD-BAKING PROCESS .1. A PHENOMENOLOGICAL MODEL, Journal of food engineering, 19(4), 1993, pp. 389-398
Authors:
ZANONI B
PAGLIARINI E
PERI C
Citation: B. Zanoni et al., MODELING THE AQUEOUS EXTRACTION OF SOLUBLE SUBSTANCES FROM GROUND ROASTED COFFEE (VOL 58, PG 275, 1992), Journal of the Science of Food and Agriculture, 61(3), 1993, pp. 373-373
Authors:
PERI C
Citation: C. Peri, A SYNOPTIC TABLE OF FOOD PROCESSES AND PRODUCTS, Industrie alimentari, 1993, pp. 3-7
Risultati:
1-22
|