Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening von Innocente, N., Munari, M., Biasutti, M.

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Automatic milking systems in the Protected Designation of Origin Montasio cheese production chain: Effects on milk and cheese quality von Innocente, N., Biasutti, M.

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Determination of biogenic amines in cheese using HPLC technique and direct derivatization of acid extract von Innocente, N., Biasutti, M., Padovese, M., Moret, S.

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Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes von Innocente, N, Biasutti, M, Venir, E, Spaziani, M, Marchesini, G

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Formation of biogenic amines in a typical semihard Italian cheese von INNOCENTE, N, D'AGOSTIN, P

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Dynamic high pressure–induced gelation in milk protein model systems von Venir, E., Marchesini, G., Biasutti, M., Innocente, N.

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Presence of biogenic amines in a traditional salted Italian cheese von INNOCENTE, N, MARINO, M, MARCHESINI, G, BIASUTTI, M

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Characterization of a traditional semi-hard Italian cheese produced by soaking in wine von Innocente, N., Biasutti, M., Comuzzo, P.

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Proteose-peptone whey fraction as emulsifier in ice-cream preparation von Innocente, N, Comparin, D, Corradini, C

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A Rapid Method for the Quantitative Determination of Short-Chain Free Volatile Fatty Acids from Cheese von Innocente, N, Moret, S, Corradini, C, Conte, L. S

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Dynamic Surface Properties of the Proteose-Peptone Fraction of Bovine Milk von Innocente, Nadia, Corradini, Cesare, Blecker, Christophe, Paquot, Michel

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Langmuir Film Balance Study of the Surface Properties of a Soluble Fraction of Milk Fat-Globule Membrane von Innocente, N, Blecker, C, Deroanne, C, Paquot, M

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Emulsifying Properties of the Total Fraction and the Hydrophobic Fraction of Bovine Milk Proteose-peptones von Innocente, N., Corradini, C., Blecker, C., Paquot, M.

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Research Note: Formation of Biogenic Amines in a Typical Semihard Italian Cheese von Innocente, N, D'Agostin, P

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Free amino acids and water-soluble nitrogen as ripening indices in Montasio cheese von Innocente, N.

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Occurrence of D-amino acids in a typical semi-hard cheese von INNOCENTE, NADIA, PALLA, GERARDO

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Évolution des connaissances sur la membrane du globule gras du lait : synthèse bibliographique von DANTHINE, S, BLECKER, C, PAQUOT, M, INNOCENTE, N, DEROANNE, C

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Free amino acids and water-soluble nitrogen as ripening indices in Montasio cheese : Ripening and quality of cheeses von INNOCENTE, N

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Progress in milk fat globule membrane research: a review [fonctional property] von Danthine, S. (Faculte Universitaire des Sciences Agronomiques de Gemblous (Belgique)), Blecker, C, Paquot, M, Innocente, N, Deroanne, C

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Free amino acids and water-soluble nitrogen as ripening indices in Montasio cheese von Innocente, N. (Universita di Udine (Italie). Dipartimento di Scienze degli Alimenti)

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