Degree of Antioxidant Protection: A Parameter to Trace the Origin and Quality of Goat's Milk and Cheese von Pizzoferrato, L, Manzi, P, Marconi, S, Fedele, V, Claps, S, Rubino, R

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Intake of fatty acids in Western Europe with emphasis on trans fatty acids : The TRANSFAIR study von HULSHOF, K. F. A. M, VAN ERP-BAART, M. A, MOREIRAS, O, MOSCHANDREAS, J, PIZZOFERRATO, L, RIMESTAD, A. H, THORGEIRSDOTTIR, H, VAN AMELSVOORT, J. M. M, ARO, A, KAFATOS, A. G, LANZMANN-PETITHORY, D, VAN POPPEL, G, ANTTOLAINEN, M, BECKER, W, CHURCH, S. M, COUET, C, HERMANN-KUNZ, E, KESTELOOT, H, LETH, T, MARTINS, I

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Nutritional value of mushrooms widely consumed in Italy von Manzi, Pamela, Aguzzi, Altero, Pizzoferrato, Laura

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Nutrient content of earthworms consumed by Ye'Kuana Amerindians of the Alto Orinoco of Venezuela von Paoletti, M. G., Buscardo, E., VanderJagt, D. J., Pastuszyn, A., Pizzoferrato, L., Huang, Y.-S., Chuang, L.-T., Millson, M., Cerda, H., Torres, F., Glew, R. H.

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Commercial mushrooms: nutritional quality and effect of cooking von Manzi, Pamela, Marconi, Stefania, Aguzzi, Altero, Pizzoferrato, Laura

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High-performance liquid chromatographic method for the simultaneous determination tocopherols, carotenes, and retinol and its geometric isomers in Italian cheeses von PANFILI, G, MANZI, P, PIZZOFERRATO, L

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TransFatty Acids in Dairy and Meat Products from 14 European Countries: The TRANSFAIR Study von Aro, A., Antoine, J.M., Pizzoferrato, L., Reykdal, O., van Poppel, G.

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Beta-glucans in edible mushrooms von Manzi, Pamela, Pizzoferrato, Laura

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The importance of leaf- and litter-feeding invertebrates as sources of animal protein for the Amazonian Amerindians von Paoletti, Maurizio Guido, Dufour, Darna L, Cerda, Hugo, Torres, Franz, Pizzoferrato, Laura, Pimentel, David

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Constituents of nutritional relevance in fermented milk products commercialised in Italy von Gambelli, L, Manzi, P, Panfili, G, Vivanti, V, Pizzoferrato, L

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Nutrients in edible mushrooms: an inter-species comparative study von Manzi, Pamela, Gambelli, Loretta, Marconi, Stefania, Vivanti, Vittorio, Pizzoferrato, Laura

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Minerals and Trace Elements in Some Italian Dairy Products von Gambelli, L., Belloni, P., Ingrao, G., Pizzoferrato, L., Santaroni, G.P.

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Buffalo milk and cheese from animal to human nutrition. Part 1: the unsaponifiable fraction von M. Mattera, P. Manzi, L. Pizzoferrato

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Normal and reversed-phase HPLC for more complete evaluation of tocopherols, retinols, carotenes and sterols in dairy products von MANZI, P, PANFILI, G, PIZZOFERRATO, L

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Buffalo milk and cheese from animal to human nutrition. Part 2: tracing parameters von L. Pizzoferrato, P. Manzi, M. Mattera

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Maillard reaction in milk-based foods: nutritional consequences von Pizzoferrato, L. (Istituto di Cromatografia, Rome, Italy.), Manzi, P, Vivanti, V, Nicoletti, I, Corradini, C, Cogliandro, E

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Examples of direct and indirect effects of technological treatments on ascorbic acid, folate and thiamine von Pizzoferrato, L.

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Effects of different diets on milk yield and quality of lactating buffaloes: maize versus sorghum silage von Barile, V.L., Tripaldi, C.M.A., Pizzoferrato, L., Pacelli, C., Palocci, G., Allegrini, S., Maschio, M., Mattera, M., Manzi, P., Borghese, A.

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GC-MS characterization and quantification of sterols and cholesterol oxidation products von PIZZOFERRATO, L, NICOLI, S, LINTAS, C

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Comparative study on microwave and conventional methods for protein hydrolysis in food von Marconi, E, Panfili, G, Bruschi, L, Vivanti, V, Pizzoferrato, L

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