Zobrazeno 1 - 10
of 14
pro vyhledávání: '"M. P. Cattaneo"'
Publikováno v:
Italian Journal of Animal Science, Vol 6, Iss 1s, Pp 460-462 (2010)
The use of adsorbents (clinoptilolite+sepiolite) in the diet of cows was evaluated in two trials. A total of 52 Italian Friesian cows were assigned to one of two dietary treatments, control and adsorbent (CON vs. ADS). Individual and bulk milk sample
Externí odkaz:
https://doaj.org/article/7872ed40fae5438eb32112079067370c
Akademický článek
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Publikováno v:
Molecules, Vol 27, Iss 7, p 2252 (2022)
The consumption of ready-to-eat (RTE) leafy vegetables has increased rapidly due to changes in consumer diet. RTE products are perceived as fresh, high-quality, and health-promoting. The monitoring of the RTE quality is crucial in relation to safety
Externí odkaz:
https://doaj.org/article/0d68179635534498877e9227dc3f4e31
Publikováno v:
Molecules, Vol 26, Iss 16, p 4839 (2021)
Proteomics and metabolomics are analytic tools used in combination with bioinformatics to study proteins and metabolites which contribute to describing complex biological systems. The growing interest in research concerning the resolution of these sy
Externí odkaz:
https://doaj.org/article/38b71cefd41e443d93f02376cef76b10
Publikováno v:
European Food Research and Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba157258d37b78770ebc3baad6064ff8
https://doi.org/10.1007/s00217-023-04285-y
https://doi.org/10.1007/s00217-023-04285-y
Autor:
Massimo Brambilla, Marina Buccheri, Maurizio Grassi, Annamaria Stellari, Mario Pazzaglia, Elio Romano, Tiziana M. P. Cattaneo
Publikováno v:
Sensors, Vol 20, Iss 24, p 7174 (2020)
Sturgeon caviar quality relies not only on the perfect dosage of the ingredients but also on the long sturgeon breeding cycle (about 12–15 years) and the exact timing of the egg extraction. For the improvement and the promotion of Italian caviar, t
Externí odkaz:
https://doaj.org/article/83112637eacc46b9a16aba7f71ffc39b
Akademický článek
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Publikováno v:
European Food Research and Technology. 248:857-867
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06a2b30ca38d69750b061a4f9e306a59
https://doi.org/10.1007/s00217-021-03932-6
https://doi.org/10.1007/s00217-021-03932-6
Publikováno v:
Sense the Real Change: Proceedings of the 20th International Conference on Near Infrared Spectroscopy ISBN: 9789811948831
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67511c93ff0776cfb76ae5fc5d182630
https://doi.org/10.1007/978-981-19-4884-8_17
https://doi.org/10.1007/978-981-19-4884-8_17
Publikováno v:
International Dairy Journal. 15:693-700
Crescenza is a fresh cheese in which “freshness” is associated with low acidity, limited proteolysis, and no bitter taste. In this study, FT-NIR and FT-IR spectroscopy was applied to evaluate the shelf-life period in which “freshness” is main
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d21ba998c15edee7c802ad91bb76ee24
https://doi.org/10.1016/j.idairyj.2004.07.026
https://doi.org/10.1016/j.idairyj.2004.07.026