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Cured products from different animal species.
Meat Sci. 2003 Apr;63(4):485-9. doi: 10.1016/s0309-1740(02)00108-0.
Meat Sci. 2003.
PMID: 22062518
Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions.
Moretti VM, Madonia G, Diaferia C, Mentasti T, Paleari MA, Panseri S, Pirone G, Gandini G.
Moretti VM, et al. Among authors: mentasti t.
Meat Sci. 2004 Apr;66(4):845-54. doi: 10.1016/j.meatsci.2003.08.006.
Meat Sci. 2004.
PMID: 22061017
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Characterisation of a lard cured with spices and aromatic herbs.
Antonietta Paleari M, Maria Moretti V, Bersani C, Beretta G, Mentasti T.
Antonietta Paleari M, et al. Among authors: mentasti t.
Meat Sci. 2004 Aug;67(4):549-57. doi: 10.1016/j.meatsci.2003.12.002.
Meat Sci. 2004.
PMID: 22061803
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Racemization kinetics of aspartic acid in fish material under different conditions of moisture, pH, and oxygen pressure.
Luzzana U, Mentasti T, Opstvedt J, Nygård E, Moretti VM, Valfrè F.
Luzzana U, et al. Among authors: mentasti t.
J Agric Food Chem. 1999 Jul;47(7):2879-84. doi: 10.1021/jf9813438.
J Agric Food Chem. 1999.
PMID: 10552580
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High-performance liquid chromatographic determination of polyamines in milk as their 9-fluorenylmethoxycarbonyl derivatives using a column-switching technique.
Bellagamba F, Moretti VM, Mentasti T, Albertini A, Luzzana U, Valfrè F.
Bellagamba F, et al. Among authors: mentasti t.
J Chromatogr A. 1997 Dec 12;791(1-2):79-84. doi: 10.1016/s0021-9673(97)00806-6.
J Chromatogr A. 1997.
PMID: 9463894
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Determination of astaxanthin stereoisomers and colour attributes in flesh of rainbow trout (Oncorhynchus mykiss) as a tool to distinguish the dietary pigmentation source.
Moretti VM, Mentasti T, Bellagamba F, Luzzana U, Caprino F, Turchini GM, Giani I, Valfrè F.
Moretti VM, et al. Among authors: mentasti t.
Food Addit Contam. 2006 Nov;23(11):1056-63. doi: 10.1080/02652030600838399.
Food Addit Contam. 2006.
PMID: 17071507
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