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Results: 1-15 |
Results: 15
BIOACTIVE PEPTIDES IN MILK-PRODUCTS
Authors: TIRELLI A DENONI I RESMINI P
Citation: A. Tirelli et al., BIOACTIVE PEPTIDES IN MILK-PRODUCTS, Italian journal of food sciences, 9(2), 1997, pp. 91-98
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
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
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
BAKING PROPERTIES AND MICROSTRUCTURE OF YEAST-RAISED BREADS CONTAINING WHEAT BRAN - CARRAGEENAN BLENDS OR LAMINATES
Authors: BELISLE PR RASCO BA SIFFRING K BRUINSMA B MOSS R RESMINI P CAMIRE ME
Citation: Pr. Belisle et al., BAKING PROPERTIES AND MICROSTRUCTURE OF YEAST-RAISED BREADS CONTAINING WHEAT BRAN - CARRAGEENAN BLENDS OR LAMINATES, Food structure, 12(4), 1993, pp. 489-496
MICROSTRUCTURAL STUDIES OF GLUTEN AND A HYPOTHESIS ON DOUGH FORMATION
Authors: AMEND T BELITZ HD MOSS R RESMINI P
Citation: T. Amend et al., MICROSTRUCTURAL STUDIES OF GLUTEN AND A HYPOTHESIS ON DOUGH FORMATION, Food structure, 10(4), 1991, pp. 277-288
LIGHT-MICROSCOPY OBSERVATIONS ON THE MECHANISM OF DOUGH DEVELOPMENT IN CHINESE STEAMED BREAD PRODUCTION
Authors: HUANG S MOSS R RESMINI P GALLANT DJ
Citation: S. Huang et al., LIGHT-MICROSCOPY OBSERVATIONS ON THE MECHANISM OF DOUGH DEVELOPMENT IN CHINESE STEAMED BREAD PRODUCTION, Food structure, 10(4), 1991, pp. 289-293
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