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Mostrati risultati da 1 a 8 di 8
Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage
2020-01-01 Bottiroli, R.; Aprea, E.; Betta, E.; Fogliano, V.; Gasperi, F.
Assessment of Trentingrana cheese ageing by proton transfer reaction-mass spectrometry and chemometrics
2007-01-01 Aprea, E.; Biasioli, F.; Gasperi, F.; Mott, D.; Marini, F.; Märk, T.D.
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk
2009-01-01 Franciosi, E.; Settanni, L.; Cavazza, A.; Poznanski, E.
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation
2012-01-01 Endrizzi, I.; Fabris, A.; Biasioli, F.; Aprea, E.; Franciosi, E.; Poznanski, E.; Cavazza, A.; Gasperi, F.
Elemental and isotopic characterisation of typical Italian alpine cheeses
2011-01-01 Bontempo, L.; Larcher, R.; Camin, F.; Hölzl, S.; Rossmann, A.; Horn, P.; Nicolini, G.
The good, the bad and the aged: predicting sensory quality of anhydrous milk fat by PTR/SRI-Tof-MS analysis and data mining
2020-01-01 Pedrotti, M.; Khomenko, I.; Fontana, N.; Somenzi, M.; Falchero, L.; Arveda, M.; Cappellin, L.; Fogliano, V.; Biasioli, F.
H, C, N and O stable isotope characteristics of alpine forage, milk and cheese
2012-01-01 Bontempo, L.; Lombardi, G.; Paoletti, R.; Ziller, L.; Camin, F.
Production of angiotensin-I-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: Effects of calcium, pH and peptides on the ACE-inhibitory activity
2011-01-01 Gonzalez Gonzalez, C.R.; Tuohy, K.M.; Jauregi, P.
Mostrati risultati da 1 a 8 di 8
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