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Citation: L. Pizzoferrato et al., MAILLARD REACTION IN MILK-BASED FOODS - NUTRITIONAL CONSEQUENCES, Journal of food protection, 61(2), 1998, pp. 235-239

Authors: DILENA G VIVANTI V QUAGLIA GB

Citation: G. Dilena et al., AMINO-ACID-COMPOSITION OF WHEAT MILLING BY-PRODUCTS AFTER BIOCONVERSION BY EDIBLE FUNGI MYCELIA, Die Nahrung, 41(5), 1997, pp. 285-288

Authors: CORRADINI D CANNARSA G CORRADINI C NICOLETTI I PIZZOFERRATO L VIVANTI V

Citation: D. Corradini et al., ANALYSIS OF EPSILON-N-2-FUROYLMETHYL-L-LYSINE (FUROSINE) IN DRIED MILK BY CAPILLARY ELECTROPHORESIS WITH CONTROLLED ELECTROOSMOTIC FLOW USING N,N,N',N'-TETRAMETHYL-1,3-BUTANEDIAMINE IN THE RUNNING ELECTROLYTE SOLUTION, Electrophoresis, 17(1), 1996, pp. 120-124

Authors: MARCONI E PANFILI G BRUSCHI L VIVANTI V PIZZOFERRATO L

Citation: E. Marconi et al., COMPARATIVE-STUDY ON MICROWAVE AND CONVENTIONAL METHODS FOR PROTEIN HYDROLYSIS IN FOOD, Amino acids, 8(2), 1995, pp. 201-208