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Page 1
A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami.
Food Res Int. 2023 Apr;166:112613. doi: 10.1016/j.foodres.2023.112613. Epub 2023 Feb 17.
Food Res Int. 2023.
PMID: 36914356
Free article.
Evaluation of Garlic Landraces from Foggia Province (Puglia Region; Italy).
Bonasia A, Conversa G, Lazzizera C, Loizzo P, Gambacorta G, Elia A.
Bonasia A, et al. Among authors: loizzo p.
Foods. 2020 Jun 29;9(7):850. doi: 10.3390/foods9070850.
Foods. 2020.
PMID: 32610546
Free PMC article.
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Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese.
Trani A, Gambacorta G, Gomes TF, Loizzo P, Cassone A, Faccia M.
Trani A, et al. Among authors: loizzo p.
J Dairy Res. 2016 May;83(2):236-41. doi: 10.1017/S0022029916000078.
J Dairy Res. 2016.
PMID: 27210495
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Proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk.
Calvano CD, Monopoli A, Loizzo P, Faccia M, Zambonin C.
Calvano CD, et al. Among authors: loizzo p.
J Agric Food Chem. 2013 Feb 27;61(8):1609-17. doi: 10.1021/jf302999s. Epub 2012 Sep 10.
J Agric Food Chem. 2013.
PMID: 22931122
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Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage.
Trani A, Gambacorta G, Loizzo P, Alviti G, Schena A, Faccia M, Aquilanti L, Santarelli S, Di Luccia A.
Trani A, et al. Among authors: loizzo p.
J Food Sci. 2010 Aug 1;75(6):C514-24. doi: 10.1111/j.1750-3841.2010.01703.x.
J Food Sci. 2010.
PMID: 20722905
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