Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Antonio Ru"'
Autor:
Gavina Manca, Antonio Ru, Giuliana Siddi, Anna Maria Mocci, Gavino Murittu, Enrico Pietro Luigi De Santis
Publikováno v:
Italian Journal of Food Safety, Vol 9, Iss 1 (2020)
Fiore Sardo is a Protected Designation of Origin (PDO) cheese produced in Sardinia (Italy) from raw sheep’s milk, presenting risk factors due to an accumulation of Biogenic Amines (BA). A total of 37 Fiore Sardo cheese samples produced in 19 dairy
Externí odkaz:
https://doaj.org/article/1cf1151cce7941b1bb7cd2a3d20ece59
Publikováno v:
Food Control. 145:109486
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2033e6243315f2dca9dcd01a38365231
https://doi.org/10.1016/j.foodcont.2022.109486
https://doi.org/10.1016/j.foodcont.2022.109486
Autor:
Gavina Manca, Arianna Porcu, Antonio Ru, Margherita Salaris, Mario A. Franco, Enrico P.L. De Santis
Publikováno v:
Italian Journal of Food Safety, Vol 4, Iss 2 (2015)
The bioactive compounds γ-aminobutyric acid (GABA) and biogenic amines (BA), together with protein-free amino acids, were measured by high-performance liquid chromatography in ewe’s milk cheeses produced in Sardinia with different technological tr
Externí odkaz:
https://doaj.org/article/c7b6197a8b9543da9661f1577ff11b98
Autor:
Gavino Murittu, Gavina Manca, Giuliana Siddi, Pietro Luigi De Santis, Antonio Ru, Anna Maria Mocci
Publikováno v:
Italian Journal of Food Safety, Vol 9, Iss 1 (2020)
Italian Journal of Food Safety
Italian Journal of Food Safety
Fiore Sardo is a Protected Designation of Origin (PDO) cheese produced in Sardinia (Italy) from raw sheep’s milk, presenting risk factors due to an accumulation of Biogenic Amines (BA). A total of 37 Fiore Sardo cheese samples produced in 19 dairy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aac3acdc656a7fad74e61d5d7088d00a
https://www.pagepressjournals.org/index.php/ijfs/article/view/8457
https://www.pagepressjournals.org/index.php/ijfs/article/view/8457
Autor:
Arianna Porcu, Antonio Ru, Gavina Manca, Enrico Pietro Luigi De Santis, Margherita Salaris, Mario Andrea Franco
Publikováno v:
Italian Journal of Food Safety, Vol 4, Iss 2 (2015)
Italian Journal of Food Safety
Italian Journal of Food Safety
The bioactive compounds γ-aminobutyric acid (GABA) and biogenic amines (BA), together with protein-free amino acids, were measured by high-performance liquid chromatography in ewe’s milk cheeses produced in Sardinia with different technological tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8b72a45fbbc53cefed7f1b4440cc07c
http://www.pagepressjournals.org/index.php/ijfs/article/view/4700
http://www.pagepressjournals.org/index.php/ijfs/article/view/4700
Autor:
Manca, Gavina1 gmanca@uniss.it, Ru, Antonio1, Siddi, Giuliana2, Maria, Mocci Anna2, Murittu, Gavino3, De Santis, Pietro Luigi2
Publikováno v:
Italian Journal of Food Safety. 2020, Vol. 9 Issue 1, p48-53. 6p.
Publikováno v:
Italian Journal of Food Safety. 9/11/2019, Vol. 8 Issue 1S, p1-41. 50p.
Autor:
WHALIN, ROBERT W.1, QING PANG1
Publikováno v:
NAAAS & Affiliates Conference Monographs. 2012, p351-371. 21p.
Publikováno v:
Provincia. jul-dic2009, Issue 22, p107-146. 40p.
Autor:
Smith, Gabriel1, Anderson, Kristin J.2 andersonk@uhd.edu
Publikováno v:
Journal of Latinos & Education. 2005, Vol. 4 Issue 2, p115-136. 22p.