Sfoglia per Autore
Determination of ovine casein heterogeneity using gel electrophoresis and immunochemical techniques
1992-01-01 Chianese, L.; Mauriello, R.; Moio, Luigi; Intorcia, N.; Addeo, F.
New as2-casein variant from caprine milk
1992-01-01 Chianese, L.; Mauriello, R.; Intorcia, N.; Moio, Luigi; Addeo, F.
Problematiche relative alla trasformazione del latte ovino
1992-01-01 Ledda, A.; Addeo, F.; Chianese, L.; Moio, Luigi; Nicolai, M. A.; Cappuccio, U.
Uso del PhastSystem nella determinazione del polimorfismo delle lattoproteine caprine
1993-01-01 Mauriello, R.; Chianese, L.; Nicolai, M. A.; Garro, G.; Moio, Luigi; Pizzano, R.; Laezza, P.
Application of immunoblotting to the specific control of ovine casein fractionation
1995-01-01 Chianese, L.; Mauriello, R.; Laezza, P.; Intorcia, N.; Moio, Luigi; Addeo, F.; Campus, R.
Ethyl anthranilate, ethyl cinnamate, ethyl 2,3-dihydrocinnamate and methyl anthranilate: four important contributors to the aroma of Pinot noir wines.
1995-01-01 Moio, Luigi; Etievant, P.
Production of representative wine extracs for chemical and olfactory analysis.
1995-01-01 Moio, Luigi; Chambellant, E.; Lessachave, I.; Issanchou, S.; SCHLICH P., ETIEVANT P.
Odorous constituents of ovine milk in relationship to diet
1996-01-01 Moio, Luigi; Rillo, L.; Ledda, A.; Addeo, F.
Variation in the concentration of ellagitannins and cis- and trans- beta-methyl-gamma-octalactone extracted from oak wood (Quercus robur L., Quercus petraea Liebl.) under model wine cast conditions.
1997-01-01 Feuillat, F.; Moio, Luigi; Guichard, E.; Marinov, M.; Fournier, N.
Grana Padano cheese aroma.
1998-01-01 Moio, Luigi; Addeo, F.
Isolation of specific oligoclonal antibodies against bovine αS1-casein by FPLC tandem immunoaffinity of the polyclonal antibodies.
1998-01-01 Moio, Luigi; Marchisano, C; Addeo, F.
Odour-impact compounds of Gorgonzola cheese
2000-01-01 Moio, Luigi; Piombino, P.; Addeo, F.
Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey.
2001-01-01 G., Mauriello; Moio, Luigi; Moschetti, G.; Piombino, P.; Addeo, F.; Coppola, S.
Differential pH-meter determination of total glucose and fructose in wine.
2001-01-01 Moio, Luigi; Gambuti, A.; DI MARZIO, L.; Piombino, P.
Identificazione del sotolone: molecola di impatto dell’aroma del Vin Santo toscano.
2001-01-01 Moio, Luigi; Piombino, P; Gambuti, A; DI MARZIO, L; Castellano, L; Genovese, A.
Influence of flavor on goat feeding preferences
2002-01-01 DE ROSA, G.; Moio, Luigi; Napolitano, F.; Grasso, F.; Gubitosi, L.; Bordi, A.
I descrittori sensoriali ed i componenti volatili ad elevato impatto olfattivo dell’aroma del vino Fiano.
2002-01-01 Moio, Luigi; DI MARZIO, L; Genovese, A; Genovese, A; Piombino, P; Squillante, E; Castellano, L; Mercurio, V.
“Berry” aroma of wine: sensory and olfactory analysis
2002-01-01 Piombino, P.; Nicklaus, S.; LE FUR, Y.; Moio, Luigi; LE QUERE, J. L.
A new approach to examine the relationships between sensory and gas chromatography-olfactometry data using generalized procrustes analysis applied to six French Chardonnay wines
2003-01-01 LE FUR, Y.; Mercurio, V.; Moio, Luigi; Blanquet, J.; Meunier, J. M.
Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo Mozzarella cheese manufacture.
2003-01-01 Mauriello, G.; Moio, Luigi; Genovese, A.; Ercolini, D.
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