Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Laura, Pizzoferrato"'
Autor:
Pamela Manzi, Laura Pizzoferrato
Publikováno v:
International Journal of Food Sciences and Nutrition. 64:112-116
Taurine, a free amino acid, was studied as natural compound of different typologies of milk: pasteurized, ultra-high temperature (UHT), microfiltered whole and semi-skimmed cow's milk; pasteurized and UHT goat's whole milk and raw buffalo's whole mil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29122bf932d3290c14dadb413a885ee5
https://doi.org/10.3109/09637486.2012.704906
https://doi.org/10.3109/09637486.2012.704906
Autor:
Pamela Manzi, Laura Pizzoferrato
Publikováno v:
Food and Bioprocess Technology. 6:851-857
Lactulose (4-O-β-d-galactopyranosyl-d-fructose), formed from lactose (4-O-β-d-galactopyranosyl-d-glucose) by the Lobry de Bruyn–Alberda van Ekenstein rearrangement during severe heat treatments, is considered a useful indicator of heat-induced mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a65e96561bd7d144430c522eb3eb4b9
https://doi.org/10.1007/s11947-011-0700-x
https://doi.org/10.1007/s11947-011-0700-x
Publikováno v:
Italian Journal of Animal Science, Vol 6, Iss 2s, Pp 1123-1126 (2010)
With the aim to evaluate nutritional quality, samples of milk and Mozzarella di Bufala Campana PDO have been studied analyzing cholesterol, alfa tocopherol and trans retinol, functional components of the unsaponifiable fraction. Dairy products of exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d6b10ce5b1fcb9f5abc515ca75179f2
http://www.aspajournal.it/index.php/ijas/article/view/1209
http://www.aspajournal.it/index.php/ijas/article/view/1209
Autor:
G. Palocci, A. Borghese, Corrado Pacelli, Pamela Manzi, M. Maschio, Laura Pizzoferrato, V. L. Barile, Maria Mattera, C.M.A. Tripaldi, S. Allegrini
Publikováno v:
Italian Journal of Animal Science, Vol 6, Iss 2s, Pp 520-523 (2010)
Sixteen pluriparous lactating buffaloes were divided in two groups homogeneous for parity, lactation stage, milk yield and weight. The diets assigned to two groups, based on maize silage (M group) and sorghum silage (S group), had the same energy-pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf084c381e692b1ad11828ee7554c907
http://www.aspajournal.it/index.php/ijas/article/view/1037
http://www.aspajournal.it/index.php/ijas/article/view/1037
Autor:
Pamela Manzi, Laura Pizzoferrato
Publikováno v:
International Journal of Food Sciences and Nutrition. 60:1-10
Cholesterol, vitamin E and vitamin A isomers, components of the unsaponifiable fraction, and lactose contents in Mozzarella di Bufala Campana PDO cheese have been studied during storage in different conditions: at 6-8 degrees C, and at room temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8802c25a75606ce26e5f7995ddc1466
https://doi.org/10.1080/09637480802158176
https://doi.org/10.1080/09637480802158176
Autor:
Laura Pizzoferrato, Pamela Manzi
Publikováno v:
Food and Bioprocess Technology. 3:234-238
The skimming procedure is a common practice in dairy industry, and skimmed products contain less fat, less cholesterol and less fat-soluble vitamins than whole products. The aim of this research is to verify if something else happens during the skimm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf1558d2247852ef3f0f5b8490e28b95
https://doi.org/10.1007/s11947-008-0060-3
https://doi.org/10.1007/s11947-008-0060-3
Publikováno v:
Journal of Dairy Science. 90:4569-4574
Traceability is an essential tool in reassuring consumers and traders that food is as safe, authentic, and of good quality as expected. Today, food traceability procedures often consist of attached documents and declarations, but scientific parameter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff29f0a96a794f28b30fe5dcc30438cc
https://doi.org/10.3168/jds.2007-0093
https://doi.org/10.3168/jds.2007-0093
Publikováno v:
Food Chemistry. 84:201-206
With the aim of extending knowledge on chemical composition of mushrooms, commercial samples, widely consumed in Italy (Boletus group, Agrocybe aegerita and Pleurotus eryngii) have been examined to determine proximate composition and some components
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17197418d0c8da3e4e3fdf34a35acbfa
https://doi.org/10.1016/s0308-8146(03)00202-4
https://doi.org/10.1016/s0308-8146(03)00202-4
Autor:
Y.-S. Huang, Andrzej Pastuszyn, Maurizio G. Paoletti, L.-T. Chuang, F. Torres, Robert H. Glew, M. Millson, Dorothy J. VanderJagt, H. Cerda, Laura Pizzoferrato, Erika Buscardo
Publikováno v:
Proceedings of the Royal Society of London. Series B: Biological Sciences. 270:249-257
For the Makiritare (Ye'Kuana) native people of the Alto Orinoco (Venezuela), earthworms (Anellida: Glossoscolecidae) are an important component of the diet. Two species in particular are widely consumed: 'kuru' (Andiorrhinus kuru n. sp.) and 'motto'
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f65b53fb35db98e6877d6488b4b5924
https://doi.org/10.1098/rspb.2002.2141
https://doi.org/10.1098/rspb.2002.2141
Autor:
Stefania, Sette, Mauro, Ceccanti, Ginevra Lombardi Boccia, Pasquale, Strazzullo, Luca, Scalfi, Valeria del Balzo, Alessandro, Pinto, Hellas, Cena, Carlo, Agostoni, Galvano, Fabio, Carlo La Vecchia, Alfonso, Siani, Patrizia, Riso, Andrea, Strata, Daniele Del Rio, Rita, Acquistucci, Anna, Tagliabue, Claudio, Galli, Marisa, Porrini, Maurizio, Marra, Nicolò, Merendino, Pierluigi, Pecoraro, Domenica, Taruscio, Mauro, Serafini, Maria, Parpinel, Claudia, Savina, Luisa, Marletta, Giovanni, Caldarone, Livio, Luzi, Carlo, Cannella, Laura, Scarino, Margherita, Caroli, Isabella, Savini, Nino, Battistini, Giulia, Cairella, Nicoletta, Pellegrini, Silvia, Migliaccio, Elena, Mengheri, Elena, Orban, Angela, Polito, Andrea, Vania, Giuseppe, Rotilio, Gianni, Pastore, Giuseppe, Mossetti, Paolo, Simonetti, Angela, Rivellese, Giovanni, Lerker, Giovannangelo, Oriani, Laura, Censi, Salvatore, Ciappellano, Sabina, Sieri, Luisa, Rossi, Marcello, Ticca, Luciana, Avigliano, Gianni, Tomassi, Rosalba, Giacco, Mauro, Zamboni, Laura, Pizzoferrato, Marika, Ferrari, Alessandra, Bordoni, Elvira, Verduci, Claudio, Maffeis, Angelo, Pietrobelli, Costantino, Salerno, Maria Gabriella Gentile, Vincenzo, Fogliano, Gabriele, Riccardi, Pierluigi, Biagi, Furio, Brighenti, Alessandro, Casini, Carla, Roggi, Catherine, Leclercq, Augusta, Albertini, Umberto, Scognamiglio, Irene, Cetin, Francesco, Violi, Giuseppe, Maiani, Annamaria, Carcassi, Stefania, Ruggeri, Cristina, Scaccini, Emanuele, Scafato, Giovanna, Turconi, Andrea, Ghiselli, Anna Maria Giusti, Giuseppe, Banderali, Amleto, D’Amicis, Simonetta, Salvini, Marina, Carcea, Marina, Carbonaro, Valentino, Patussi, Fabrizio Aghini Lombardi, Laura, Rossi, Michelangelo, Giampietro, Aida, Turrini, Paola, Porcella, Raffaela, Piccinelli, Francesca, Garbagnati, Lorenzo Maria Donini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4731::209fa4ee6d25320427b0355d217ed2ba
http://hdl.handle.net/20.500.11769/118616
http://hdl.handle.net/20.500.11769/118616
