1.Maiorchino cheese: physicochemical, hygienic and safety characteristics

作　　者：Francesca Conte ;Andrea Ravidà ;Alessandro Mandanici 等

出　　处：Italian Journal of Food Safety. 2015 ;4(1).doi:10.4081/ijfs.2015.4532

出版社：PAGEPress Publications

文章 ID：101739784

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2.Maiorchino cheese: physicochemical, hygienic and safety characteristics

作　　者：Francesca Conte ;Andrea Ravidà ;Alessandro Mandanici 等

出　　处：Italian Journal of Food Safety. 2015 ;4(1).doi:10.4081/ijfs.2015.4532

出版社：PAGEPress Publications

文章 ID：193329546

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3.Odor Emissions from Raw Meat of Freshly Slaughtered Cattle during Inspection

作　　者：Francesca Conte ;Fabrizio Cincotta ;Concetta Condurso 等

出　　处：Foods. 2021 ;10(10).doi:10.3390/foods10102411

出版社：MDPI Publishing

文章 ID：1035664919

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4.Varietal Aromas of Fortified Wines from Different Moscato Var. ( Vitis vinifera L.) under the Same Pedoclimatic Conditions

作　　者：Antonella Verzera ;Maria Merlino ;Fabrizio Cincotta 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112549

出版社：MDPI Publishing

文章 ID：1036376292

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5.The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

作　　者：Dong Chen ;Lei Qin ;Yue Geng 等

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10122991

出版社：MDPI Publishing

文章 ID：1036458701

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6.Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

作　　者：Fabrizio Cincotta ;Selina Brighina ;Concetta Condurso 等

出　　处：Foods. 2021 ;10(9).doi:10.3390/foods10092101

出版社：MDPI Publishing

文章 ID：1035676863

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7.Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour

作　　者：Maria Merlino ;Gianluca Tripodi ;Fabrizio Cincotta 等

出　　处：Foods. 2022 ;11(18).doi:10.3390/foods11182783

出版社：MDPI Publishing

文章 ID：1039391394

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