163 results on '"Arlorio M"'
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2. The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine
3. Monitoring of ochratoxin A and ochratoxin-producing fungi in traditional salami manufactured in Northern Italy
4. Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration
5. A Contribution to the Harmonization of Non-targeted NMR Methods for Data-Driven Food Authenticity Assessment
6. Strategie agronomiche, molitorie e di trasformazione per attenuare il rischio di contaminazione da acrilamide nei prodotti da forno
7. Impact of Electrolyzed Water on the Microbial Spoilage Profile of Piedmontese Steak Tartare
8. Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian red wine
9. Validation of an isocratic HPLC method based on the use of ABZ+ plus phase for the simultaneous determination of methylxantines, chlorogenic acid, some hydroxy-benzoic and hydroxy-cinnamic acids. application to cocoa, coffee, tea and cola-drinks
10. Characterization of pectins and some secondary compounds from Theobroma cacao hulls
11. Ion-pair HPLC determination of biogenic amines and precursor aminoacids. Application of a method based on simultaneous use of heptanesulphonate and octylamine to some foods
12. Inhibition of fungal growth by plant chitinases andβ-1,3-glucanases: A morphological study
13. Untargeted High Resolution Mass Spectrometry for discriminating authentic saffron
14. The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine
15. Bioactive compound content in special pigmented wheat varieties: the effect of pearling, environment and agricultural practices
16. Application of progressive pearling process to anthocyanin rich wheat cultivars to obtain pigmented ingredients
17. Produzione in scala pilota di un fortificatore del latte umano derivato dal latte di asina
18. Smart micro-sensing: Antibodies and aptamer-based micro-ELISA as performing offline/on line tool for allergens and mycotoxins detection in foods
19. Industrial progressive pearling for the production of fibre-rich ingredients from common wheat
20. HPLC-MS study of histaminol (histidine metabolite) evolution during wine alcoholic fermentations
21. Application of progressive pearling process to pigmented wheat cultivar to obtain functional ingredients rich in fibre and antioxidant compounds
22. Validation of an isocratic HPLC method based on the use of ABZ+ plus phase for the simultaneous determination of methylxantines, chlorogenic acid, some hydroxy-benzoic and hydroxy-cinnamic acids. Application to cocoa, coffee, tea and cola-drinks
23. Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration
24. Physiological relevance of polyphenol compounds of the cocoa water insoluble fraction
25. Nuovi prodotti della panificazione ad elevato profilo nutrizionale ottenuti da decorticazione selettiva di frazioni cruscali di frumento tenero
26. Valutazione della proteolisi e della produzione di amine biogene in microcaseificazioni modello ottenute con ceppi produttori di batteriocine
27. Effect of nitrogen fertilization and fungicide application on antioxidant activity and compounds of different technological winter wheat categories
28. Nutritional value, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions
29. Caratterizzazione chimico-nutrizionale di varietà di pomodoro da industria
30. Quality and nutrizional properties of hazelnut (Corylus avellana L.) oil and defatted flours
31. Evoluzione delle ammine biogene nel gorgonzola piccante
32. Applicazioni chemiometriche per la caratterizzazione e identificazione di prodotti tipici: aglio di Voghiera
33. Caratterizzazione di varietà di riso italiano
34. Allergens in traces : a new class of food contaminants
35. Setting up protocols for studying the proteome of a tyramine producing Enterococcus faecalis strain
36. Microbiological and Chemical Characterisation of a Typical Italian Cheese: The 'Robiola di Roccaverano' PDO
37. Production of biogenic amines in PDO Italian cheeses during ripening
38. Effetto della torrefazione sulle componenti proteiche allergeniche e sul genoma di Arachis hipogaea
39. Valutazione chimico-nutrizionale della frazione lipidica del formaggio: il caso dell'Ossolano
40. Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): impact of different roasting conditions
41. Proanthocyanidins content and total radical scavenging capacity of Tonda Gentile delle Langue (TGL) hazelnut seeds skin
42. Caratterizzazione chimica e proprietà antiossidanti della frazione polifenolica estratta da cuticola di semi di Corylus avellana L.
43. Caratterizzazione chimica e proprietà antiossidanti della frazione polifenolica estratta da cuticola di semi di Corylus avellana L.
44. Chemotype and genotype combined analysis applied to tomato (Lycopersicon esculentum Mill.) analytical traceability
45. Microchip capillary electrophoresis (Lab-on-chip®) improves detection of celery (Apium graveolens L.) and sesame (Sesamum indicum L.) in foods
46. Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers
47. QUALITY AND NUTRITIONAL PROPERTIES OF HAZELNUT (CORYLUS AVELLANA L.) OIL AND DEFATTED FLOURS
48. Improving the Quality of Roasted Hazelnuts during their Shelf-life using Film Coating Starch-Based
49. HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines
50. D-Amino Acids and Computer Vision Image Analysis: A New Tool to Monitor Hazelnuts Roasting?
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