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检索条件:"( ( 高级检索(( ((AU:(("Raffaele Romano")))) )) ) )"

共 17 条记录

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1.Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide

作　　者：Raffaele Marrone ;Giorgio Smaldone ;Giuseppe Palma 等

出　　处：Italian Journal of Food Safety. 2012 ;1(6):42-45.doi:10.4081/ijfs.2012.6.42

出版社：PAGEPress Publications

文章 ID：174594593

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2.Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide

作　　者：Raffaele Marrone ;Giorgio Smaldone ;Giuseppe Palma 等

出　　处：Italian Journal of Food Safety. 0 ;1(6):42-45.doi:10.4081/ijfs.2012.6.42

出版社：PAGEPress Publications

文章 ID：101739949

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3.Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide

作　　者：Raffaele Marrone ;Giorgio Smaldone ;Giuseppe Palma 等

出　　处：Italian Journal of Food Safety. 2013 ;1(6):42-45.doi:10.4081/ijfs.2012.1429

出版社：PAGEPress Publications

文章 ID：233888694

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4.Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide

作　　者：Raffaele Marrone ;Giorgio Smaldone ;Giuseppe Palma 等

出　　处：Italian Journal of Food Safety. 2012 ;1(6):42-45.doi:10.4081/ijfs.2012.6.42

出版社：PAGEPress Publications

文章 ID：193329795

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5.Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

作　　者：Francesco Serrapica ;Felicia Masucci ;Antonio Di Francia 等

出　　处：Foods. 2020 ;9(8):1091-1104.doi:10.3390/foods9081091

出版社：MDPI Publishing

文章 ID：257043901

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6.Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage

作　　者：Besma Omri ;Nadir Alloui ;Alessandra Durazzo 等

出　　处：Foods. 2019 ;8(8):320-335.doi:10.3390/foods8080320

出版社：MDPI Publishing

文章 ID：257044537

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7.Effect of a Combination of Fenugreek Seeds, Linseeds, Garlic and Copper Sulfate on Laying Hens Performances, Egg Physical and Chemical Qualities

作　　者：Besma Omri ;Ben Larbi Manel ;Zemzmi Jihed 等

出　　处：Foods. 2019 ;8(8):311-320.doi:10.3390/foods8080311

出版社：MDPI Publishing

文章 ID：257044553

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8.Dominance of S. cerevisiae Commercial Starter Strains during Greco di Tufo and Aglianico Wine Fermentations and Evaluation of Oenological Performances of Some Indigenous/Residential Strains

作　　者：Maria Aponte ;Raffaele Romano ;Clizia Villano 等

出　　处：Foods. 2020 ;9(11):1549.doi:10.3390/foods9111549

出版社：MDPI Publishing

文章 ID：255624022

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9.On The Possibility to Trace Frozen Curd in Buffalo Mozzarella Cheese

作　　者：Nadia Manzo ;Loredana Biondi ;Donatella Nava 等

出　　处：Journal of Food Research. 2017 ;6(1):104.doi:10.5539/jfr.v6n1p104

出版社：Canadian Center of Science and Education

文章 ID：222516138

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10.Antioxidant Activity and Quality of Apple Juices and Puree After in vitro Digestion

作　　者：Antonello Santini ;Raffaele Romano ;Giuseppe Meca 等

出　　处：Journal of Food Research. 2014 ;3(4):41.doi:10.5539/jfr.v3n4p41

出版社：Canadian Center of Science and Education

文章 ID：222516325

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