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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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Commercial mushrooms: nutritional quality and effect of cooking

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

2004

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HPLC Determination of Lactulose in Heat Treated Milk

Food and bioprocess technology, 2013-03, Vol.6 (3), p.851-857

2013

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Determination of free, bound and total sulphites in foods by indirect photometry-HPLC

Food chemistry, 1998-10, Vol.63 (2), p.275-279

1998

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Natural antioxidants in the unsaponifiable fraction of virgin olive oils from different cultivars

Journal of the science of food and agriculture, 1998-05, Vol.77 (1), p.115-120

1998

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Taurine in milk and yoghurt marketed in Italy

International journal of food sciences and nutrition, 2013-02, Vol.64 (1), p.112-116

2013

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Beta-glucans in edible mushrooms

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

2000

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A physico-chemical study on the polysaccharide ulvan from hot water extraction of the macroalga Ulva

International journal of biological macromolecules, 1999-08, Vol.25 (4), p.309-315

1999

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Cholesterol and Antioxidant Vitamins in Fat Fraction of Whole and Skimmed Dairy Products

Food and bioprocess technology, 2010-04, Vol.3 (2), p.234-238

2010

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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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Nutrients in edible mushrooms: an inter-species comparative study

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

1999

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Kinetic study on unsaponifiable fraction changes and lactose hydrolysis during storage of Mozzarella di Bufala Campana PDO cheese

International journal of food sciences and nutrition, 2009-01, Vol.60 (s7), p.1-10

2009

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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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New functional milk-based products in the Italian market

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

2007

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Modification of structure and digestibility of chestnut starch upon cooking: a solid state (13)C CP MAS NMR and enzymatic degradation study

Journal of agricultural and food chemistry, 1999-10, Vol.47 (10), p.4060-4063

1999

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Solid-state (13)C CP MAS NMR spectroscopy of mushrooms gives directly the ratio between proteins and polysaccharides

Journal of agricultural and food chemistry, 2000-11, Vol.48 (11), p.5484-5488

2000

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Modification of Structure and Digestibility of Chestnut Starch upon Cooking: A Solid State 13 C CP MAS NMR and Enzymatic Degradation Study

Journal of agricultural and food chemistry, 1999-10, Vol.47 (10), p.4060-4063

1999

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Influence of thermal and other manufacturing stresses on retinol isomerization in milk and dairy products

Journal of dairy research, 1998-05, Vol.65 (2), p.253-260

1998

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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 (13)C CPMAS NMR Study

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

1998

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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 13 C CPMAS NMR Study

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

1998

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Modification of Structure and Digestibility of Chestnut Starch upon Cooking: A Solid State 13C CP MAS NMR and Enzymatic Degradation Study

Journal of agricultural and food chemistry, 1999-10, Vol.47 (10), p.4060-4063

1999

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Solid-State 13C CP MAS NMR Spectroscopy of Mushrooms Gives Directly the Ratio between Proteins and Polysaccharides

Journal of agricultural and food chemistry, 2000-11, Vol.48 (11), p.5484-5488

2000

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Solid-State 13 C CP MAS NMR Spectroscopy of Mushrooms Gives Directly the Ratio between Proteins and Polysaccharides

Journal of agricultural and food chemistry, 2000-11, Vol.48 (11), p.5484-5488

2000

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Nutritional Evaluation of Terrestrial Invertebrates as Traditional Food in Amazonia1

Biotropica, 2002-06, Vol.34 (2), p.273-280

2002

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Nutritional Evaluation of Terrestrial Invertebrates as Traditional Food in Amazonia 1

Biotropica, 2002-06, Vol.34 (2), p.273-280

2002

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Nutritional value of mushrooms widely consumed in Italy

Commercial mushrooms: nutritional quality and effect of cooking

HPLC Determination of Lactulose in Heat Treated Milk

Determination of free, bound and total sulphites in foods by indirect photometry-HPLC

Natural antioxidants in the unsaponifiable fraction of virgin olive oils from different cultivars

Taurine in milk and yoghurt marketed in Italy

Beta-glucans in edible mushrooms

A physico-chemical study on the polysaccharide ulvan from hot water extraction of the macroalga Ulva

Cholesterol and Antioxidant Vitamins in Fat Fraction of Whole and Skimmed Dairy Products

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

Nutrients in edible mushrooms: an inter-species comparative study

Kinetic study on unsaponifiable fraction changes and lactose hydrolysis during storage of Mozzarella di Bufala Campana PDO cheese

Maillard reaction in milk-based foods: nutritional consequences

New functional milk-based products in the Italian market

Modification of structure and digestibility of chestnut starch upon cooking: a solid state (13)C CP MAS NMR and enzymatic degradation study

Solid-state (13)C CP MAS NMR spectroscopy of mushrooms gives directly the ratio between proteins and polysaccharides

Modification of Structure and Digestibility of Chestnut Starch upon Cooking: A Solid State 13 C CP MAS NMR and Enzymatic Degradation Study

Influence of thermal and other manufacturing stresses on retinol isomerization in milk and dairy products

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

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

Modification of Structure and Digestibility of Chestnut Starch upon Cooking: A Solid State 13C CP MAS NMR and Enzymatic Degradation Study

Solid-State 13C CP MAS NMR Spectroscopy of Mushrooms Gives Directly the Ratio between Proteins and Polysaccharides

Solid-State 13 C CP MAS NMR Spectroscopy of Mushrooms Gives Directly the Ratio between Proteins and Polysaccharides

Nutritional Evaluation of Terrestrial Invertebrates as Traditional Food in Amazonia1

Nutritional Evaluation of Terrestrial Invertebrates as Traditional Food in Amazonia 1

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