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Number of items: 6.

Manca, Gavina and Camin, Federica and Coloru, Gavina Carmina and Del Caro, Alessandra and Depentori, Daniela and Franco, Mario Andrea and Versini, Giuseppe (2001) Characterization of the geographical origin of Pecorino Sardo cheese by casein stable isotope (13C/12C and 15N/14N) ratios and free amino acid ratios. Journal of Agricultural and Food Chemistry, Vol. 49 (3), p. 1404-1409. eISSN 1520-5118. Article.

Pisu, Rosa and Juliano, Claudia Clelia Assunta and Alamanni, Maria Cristina Paolina and Coloru, Gavina Carmina and Cossu, Massimo (2006) Incorporation of different natural polyphenol extracts into a yoghurt and their effect on viability of a selected probiotic strain. In: SardiniaChem 2006: giornata di studio dedicata alla chimica organica delle molecole biologicamente attive, 5 Giugno 2006, Cagliari, Italia. Conference or Workshop Item.

Franco, Mario Andrea and Coloru, Gavina Carmina and Manca, Gavina and Giaccio, Mario and Del Signore, Antonella (2001) Level of «cis-» and «trans-» resveratrol and their glucosides as a function of different cultivar of red wines. Journal of Commodity Science, Technology and Quality, Vol. 40 (4), p. 167-188. ISSN 1971-4483. Article.

Manca, Gavina and Franco, Mario Andrea and Del Caro, Alessandra and Coloru, Gavina Carmina (1999) The Role of the free amino acids profile in characterising «Pecorino Sardo» cheese. Journal of Commodity Science, Technology and Quality, Vol. 38 (3), p. 167-179. ISSN 1971-4483. Article.

Franco, Mario Andrea and Coloru, Gavina Carmina and Del Caro, Alessandra and Manca, Gavina and Balbi, Nicole and Chiaramonti, Nathalie and Farris, Giovanni Antonio (2000) Variability of trans and cis resveratrol and their glucosides in red wines produced in Sardinia and Corsica. Journal of Commodity Science, Technology and Quality, Vol. 39 (2), p. 99-111. ISSN 1971-4483. Article.

Franco, Mario Andrea and Coloru, Gavina Carmina and Del Caro, Alessandra and Emonti, Giuseppina and Farris, Giovanni Antonio and Manca, Gavina and Massa, Tomasina G. and Pinna, Giovanni (2002) Variability of resveratrol (3, 5, 4'-trihydroxystilbene) content in relation to the fermentation processes by Saccharomyces cerevisiae strains. European Food Research and Technology, Vol. 214 (3), p. 221-225. eISSN 1438-2385. Article.

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