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Degree of Antioxidant Protection: A Parameter to Trace the Origin and Quality of Goat's Milk and Cheese

Journal of dairy science, 2007-10, Vol.90 (10), p.4569-4574

2007

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Intake of fatty acids in Western Europe with emphasis on trans fatty acids : The TRANSFAIR study

European journal of clinical nutrition, 1999-02, Vol.53 (2), p.143-157

1999

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Nutritional value of mushrooms widely consumed in Italy

Food chemistry, 2001-05, Vol.73 (3), p.321-325

2001

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Nutrient content of earthworms consumed by Ye'Kuana Amerindians of the Alto Orinoco of Venezuela

Proceedings of the Royal Society. B, Biological sciences, 2003-02, Vol.270 (1512), p.249-257

2003

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Commercial mushrooms: nutritional quality and effect of cooking

Food chemistry, 2004-01, Vol.84 (2), p.201-206

2004

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High-performance liquid chromatographic method for the simultaneous determination tocopherols, carotenes, and retinol and its geometric isomers in Italian cheeses

Analyst (London), 1994, Vol.119 (6), p.1161-1165

1994

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TransFatty Acids in Dairy and Meat Products from 14 European Countries: The TRANSFAIR Study

Journal of food composition and analysis, 1998-06, Vol.11 (2), p.150-160

1998

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Beta-glucans in edible mushrooms

Food chemistry, 2000-02, Vol.68 (3), p.315-318

2000

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The importance of leaf- and litter-feeding invertebrates as sources of animal protein for the Amazonian Amerindians

Proceedings of the Royal Society. B, Biological sciences, 2000-11, Vol.267 (1459), p.2247-2252

2000

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Constituents of nutritional relevance in fermented milk products commercialised in Italy

Food chemistry, 1999-08, Vol.66 (3), p.353-358

1999

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Nutrients in edible mushrooms: an inter-species comparative study

Food chemistry, 1999-06, Vol.65 (4), p.477-482

1999

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Minerals and Trace Elements in Some Italian Dairy Products

Journal of food composition and analysis, 1999-03, Vol.12 (1), p.27-35

1999

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X-ray and enzymic studies on amorphous cellulose of the Macroalga ulva

European journal of clinical nutrition, 1995-10, Vol.49, p.S229-S232

PIZZOFERRATO, L

1995

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Buffalo milk and cheese from animal to human nutrition. Part 1: the unsaponifiable fraction

Italian journal of animal science, 2007-01, Vol.6 (2s), p.1123-1126

2007

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Normal and reversed-phase HPLC for more complete evaluation of tocopherols, retinols, carotenes and sterols in dairy products

Chromatographia, 1996-07, Vol.43 (1-2), p.89-93

1996

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Buffalo milk and cheese from animal to human nutrition. Part 2: tracing parameters

Italian journal of animal science, 2007-01, Vol.6 (2s), p.1127-1131

2007

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Maillard reaction in milk-based foods: nutritional consequences

Journal of food protection, 1998-02, Vol.61 (2), p.235-239

1998

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Examples of direct and indirect effects of technological treatments on ascorbic acid, folate and thiamine

Food chemistry, 1992, Vol.44 (1), p.49-52

Pizzoferrato, L.

1992

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Effects of different diets on milk yield and quality of lactating buffaloes: maize versus sorghum silage

Italian journal of animal science, 2007-01, Vol.6 (sup2), p.520-523

2007

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Nutrient content of termites (Syntermes soldiers) consumed by Makiritare Amerindians of the Alto Orinoco of Venezuela

Ecology of food and nutrition, 2003-03, Vol.42 (2), p.177-191

2003

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GC-MS characterization and quantification of sterols and cholesterol oxidation products

Chromatographia, 1993-03, Vol.35 (5-6), p.269-274

1993

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Palm worm: (Rhynchophorus palmarum) traditional food in Amazonas, Venezuela-nutritional composition, small scale production and tourist palatability

Ecology of food and nutrition, 2001-01, Vol.40 (1), p.13-32

2001

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Comparative study on microwave and conventional methods for protein hydrolysis in food

Amino acids, 1995-01, Vol.8 (2), p.201-208

1995

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New functional milk-based products in the Italian market

Food chemistry, 2007, Vol.104 (2), p.808-813

2007

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Structural Modification and Bioavailability of Starch Components As Related to the Extent of Maillard Reaction: An Enzymatic Degradation and a Solid-State 13C CPMAS NMR Study

Journal of agricultural and food chemistry, 1998-02, Vol.46 (2), p.438-441

1998

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Degree of Antioxidant Protection: A Parameter to Trace the Origin and Quality of Goat's Milk and Cheese

Intake of fatty acids in Western Europe with emphasis on trans fatty acids : The TRANSFAIR study

Nutritional value of mushrooms widely consumed in Italy

Nutrient content of earthworms consumed by Ye'Kuana Amerindians of the Alto Orinoco of Venezuela

Commercial mushrooms: nutritional quality and effect of cooking

High-performance liquid chromatographic method for the simultaneous determination tocopherols, carotenes, and retinol and its geometric isomers in Italian cheeses

TransFatty Acids in Dairy and Meat Products from 14 European Countries: The TRANSFAIR Study

Beta-glucans in edible mushrooms

The importance of leaf- and litter-feeding invertebrates as sources of animal protein for the Amazonian Amerindians

Constituents of nutritional relevance in fermented milk products commercialised in Italy

Nutrients in edible mushrooms: an inter-species comparative study

Minerals and Trace Elements in Some Italian Dairy Products

X-ray and enzymic studies on amorphous cellulose of the Macroalga ulva

Buffalo milk and cheese from animal to human nutrition. Part 1: the unsaponifiable fraction

Normal and reversed-phase HPLC for more complete evaluation of tocopherols, retinols, carotenes and sterols in dairy products

Buffalo milk and cheese from animal to human nutrition. Part 2: tracing parameters

Maillard reaction in milk-based foods: nutritional consequences

Examples of direct and indirect effects of technological treatments on ascorbic acid, folate and thiamine

Effects of different diets on milk yield and quality of lactating buffaloes: maize versus sorghum silage

Nutrient content of termites (Syntermes soldiers) consumed by Makiritare Amerindians of the Alto Orinoco of Venezuela

GC-MS characterization and quantification of sterols and cholesterol oxidation products

Palm worm: (Rhynchophorus palmarum) traditional food in Amazonas, Venezuela-nutritional composition, small scale production and tourist palatability

Comparative study on microwave and conventional methods for protein hydrolysis in food

New functional milk-based products in the Italian market

Structural Modification and Bioavailability of Starch Components As Related to the Extent of Maillard Reaction: An Enzymatic Degradation and a Solid-State 13C CPMAS NMR Study

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