Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Salvatore Spagna Musso"'
Publikováno v:
Journal of Food Composition and Analysis. 24:244-249
Water buffalo Mozzarella di Bufala Campana, a protected designation of origin (PDO) cheese that complies with European Union legislation, has shown potential nutritional value for its conjugated linoleic acid (CLA) content. In the current study, tria
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3767aa4d074821fd50d310aae8077c1
https://doi.org/10.1016/j.jfca.2010.10.004
https://doi.org/10.1016/j.jfca.2010.10.004
Autor:
Antonio De Vito, L. Schiavo, Raffaele Romano, Daniele Naviglio, Antonello Santini, Salvatore Spagna Musso, G. Nota, Fabiana Pizzolongo
Publikováno v:
Food Chemistry. 102:399-405
This paper describes an accurate method to determine esterified glycerol in the glycerides of edible fats and oils and, in general, in all triglyceride fat or oil. Esterified glycerol is released by means of a transesterification reaction with potass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa584515aabb6122269117c3ff8b033d
https://doi.org/10.1016/j.foodchem.2006.05.034
https://doi.org/10.1016/j.foodchem.2006.05.034
Autor:
C. Lamacchia, G. Alviti, Aldo Di Luccia, Salvatore Spagna Musso, Giuseppe Gambacorta, V. A. Liuzzi, Michele Faccia
Publikováno v:
Food Chemistry. 93:385-393
Electrophoresis and chromatography were used to analyse the water-soluble proteins of fresh, salted and dried cod (Gadus morhua L.) and of re-hydrated products. Sodium dodecyl sulphate pore gradient gel electrophoresis showed that there was a great l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df1352363db0a89def1f071f2549bfd7
https://doi.org/10.1016/j.foodchem.2004.09.034
https://doi.org/10.1016/j.foodchem.2004.09.034
Publikováno v:
Journal of Agricultural and Food Chemistry. 47:202-205
A simpler and faster procedure than the official one described in document IV of European Economic Community Regulation 183/93 is proposed. The wax ester fraction is isolated from triglycerides using a commercially available silica gel column and car
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d557538538e7f60c03e0280679ba37f
https://doi.org/10.1021/jf980648j
https://doi.org/10.1021/jf980648j
Autor:
Raffaele Sacchi, Salvatore Spagna Musso, Pasquale Ferranti, Lina Chianese, Francesco Addeo, Antonio Malorni
Publikováno v:
Journal of Dairy Research. 61:365-374
SummaryThe non-protein nitrogen (NPN) of samples of Parmigiano-Reggiano cheese ripened for 6 and 15 months was fractionated by ion-exchange chromatography on a Cu2+-Chelex column to separate oligopeptides from free amino acids. Peptide components wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e14873f97241a62801706708971d42fe
https://doi.org/10.1017/s0022029900030788
https://doi.org/10.1017/s0022029900030788
Autor:
F. Masucci, Antonello Santini, Raffaele Romano, A. Giordano, Salvatore Spagna Musso, Daniele Naviglio
To evaluate the effect of supplementing the diet of Comisana sheep with by-products from industrial tomato manufacture on the fat composition and conjugated linoleic acid (CLA) content of milk fat, two groups of 50 ewes each were fed either total mix
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c5da6677a7a769f2f1132599131ca9e
http://hdl.handle.net/11588/370386
http://hdl.handle.net/11588/370386
Autor:
Andrea Scaloni, Gianluca Picariello, Michele Faccia, Giuseppina Cacace, G. Alviti, V. A. Liuzzi, Aldo Di Luccia, Salvatore Spagna Musso
Publikováno v:
Meat science 69 (2005): 479–491. doi:10.1016/j.meatsci.2004.10.004
info:cnr-pdr/source/autori:Di Luccia A, Picariello G, Cacace G, Scaloni A, Faccia M, Liuzzi V, Alviti G, Spagna Musso S/titolo:Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry cured hams/doi:10.1016%2Fj.meatsci.2004.10.004/rivista:Meat science/anno:2005/pagina_da:479/pagina_a:491/intervallo_pagine:479–491/volume:69
info:cnr-pdr/source/autori:Di Luccia A, Picariello G, Cacace G, Scaloni A, Faccia M, Liuzzi V, Alviti G, Spagna Musso S/titolo:Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry cured hams/doi:10.1016%2Fj.meatsci.2004.10.004/rivista:Meat science/anno:2005/pagina_da:479/pagina_a:491/intervallo_pagine:479–491/volume:69
The myofibrillar fraction of raw ham muscles and dry-cured hams with different ripening times was extracted in denaturing and reducing conditions and subjected to two-dimensional gel electrophoresis. The two-dimensional maps gave overall pictures of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4f5f46baff4f282bc8382d550b65791
https://pubmed.ncbi.nlm.nih.gov/22062987
https://pubmed.ncbi.nlm.nih.gov/22062987
Autor:
Anna Lisa Basso, Aldo Di Luccia, Salvatore Spagna Musso, Raffaele Coppola, Gianluca Picariello, Patrizio Tremonte
Publikováno v:
Scopus-Elsevier
The aim of this study was to assess the proteolytic activity of Lactobacillus sakei (DSM 6333), L. plantarum (B21), and to a lesser extent, L. farciminis (DSM 20184) on meat sarcoplasmic proteins. The protein composition was assayed by sodium dodecyl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d180cc49aecf9a0797646323e07be3f
http://hdl.handle.net/11695/4591
http://hdl.handle.net/11695/4591