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Results: 1-11 |
Results: 11
Palm worm: (Rhynchophorus palmarum) - Traditional food in Amazonas, Venezuela - Nutritional, composition, small scale production and tourist palatability
Authors: Cerda, H Martinez, R Briceno, N Pizzoferrato, L Manzi, P Ponzetta, MT Marin, O Paoletti, MG
Citation: H. Cerda et al., Palm worm: (Rhynchophorus palmarum) - Traditional food in Amazonas, Venezuela - Nutritional, composition, small scale production and tourist palatability, ECOL FOOD N, 40(1), 2001, pp. 13-32
Nutritional value of mushrooms widely consumed in Italy
Authors: Manzi, P Aguzzi, A Pizzoferrato, L
Citation: P. Manzi et al., Nutritional value of mushrooms widely consumed in Italy, FOOD CHEM, 73(3), 2001, pp. 321-325
Determination of furosine in hydrolyzate of processed milk by HPLC using anarrow bore column and diode-array detector
Authors: Nicoletti, I Cogliandro, E Corradini, C Corradini, D Pizzoferrato, L
Citation: I. Nicoletti et al., Determination of furosine in hydrolyzate of processed milk by HPLC using anarrow bore column and diode-array detector, J LIQ CHR R, 23(5), 2000, pp. 717-726
The importance of leaf- and litter-feeding invertebrates as sources of animal protein for the Amazonian Amerindians
Authors: Paoletti, MG Dufour, DL Cerda, H Torres, F Pizzoferrato, L Pimentel, D
Citation: Mg. Paoletti et al., The importance of leaf- and litter-feeding invertebrates as sources of animal protein for the Amazonian Amerindians, P ROY SOC B, 267(1459), 2000, pp. 2247-2252
Beta-glucans in edible mushrooms
Authors: Manzi, P Pizzoferrato, L
Citation: P. Manzi et L. Pizzoferrato, Beta-glucans in edible mushrooms, FOOD CHEM, 68(3), 2000, pp. 315-318
Solid-state C-13 CP MAS NMR spectroscopy of mushrooms gives directly the ratio between proteins and polysaccharides
Authors: Pizzoferrato, L Manzi, P Bertocchi, F Fanelli, C Rotilio, G Paci, M
Citation: L. Pizzoferrato et al., Solid-state C-13 CP MAS NMR spectroscopy of mushrooms gives directly the ratio between proteins and polysaccharides, J AGR FOOD, 48(11), 2000, pp. 5484-5488
Intake of fatty acids in western Europe with emphasis on trans fatty acids: The TRANSFAIR study
Authors: Hulshof, KFAM van Erp-Baart, MA Anttolainen, M Becker, W Church, SM Couet, C Hermann-Kunz, E Kesteloot, H Leth, T Martins, I Moreiras, O Moschandreas, J Pizzoferrato, L Rimestad, AH Thorgeirsdottir, H van Amelsvoort, JMM Aro, A Kafatos, AG Lanzmann-Petithory, D van Poppel, G
Citation: Kfam. Hulshof et al., Intake of fatty acids in western Europe with emphasis on trans fatty acids: The TRANSFAIR study, EUR J CL N, 53(2), 1999, pp. 143-157
Constituents of nutritional relevance in fermented milk products commercialised in Italy
Authors: Gambelli, L Manzi, P Panfili, G Vivanti, V Pizzoferrato, L
Citation: L. Gambelli et al., Constituents of nutritional relevance in fermented milk products commercialised in Italy, FOOD CHEM, 66(3), 1999, pp. 353-358
Nutrients in edible mushrooms: an inter-species comparative study
Authors: Manzi, P Gambelli, L Marconi, S Vivanti, V Pizzoferrato, L
Citation: P. Manzi et al., Nutrients in edible mushrooms: an inter-species comparative study, FOOD CHEM, 65(4), 1999, pp. 477-482
A physico-chemical study on the polysaccharide ulvan from hot water extraction of the macroalga Ulva
Authors: Paradossi, G Cavalieri, F Pizzoferrato, L Liquori, AM
Citation: G. Paradossi et al., A physico-chemical study on the polysaccharide ulvan from hot water extraction of the macroalga Ulva, INT J BIO M, 25(4), 1999, pp. 309-315
Modification of structure and digestibility of chestnut starch upon cooking: A solid state C-13 CP MAS NMR and enzymatic degradation study
Authors: Pizzoferrato, L Rotilio, G Paci, M
Citation: L. Pizzoferrato et al., Modification of structure and digestibility of chestnut starch upon cooking: A solid state C-13 CP MAS NMR and enzymatic degradation study, J AGR FOOD, 47(10), 1999, pp. 4060-4063
Risultati: 1-11 |