Impact of traditional and microwave roasting on chemical composition of hazelnut cultivar ‘Tonda di Giffoni’ von Manzo, N, Troise, A.D, Fogliano, V, Pizzolongo, F, Montefusco, I, Cirillo, C, Romano, R

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Sensory profile of P.D.O. Mozzarella di Bufala Campana Cheese von Pizzolongo, F., Quarto, M., Nasi, A., Ferranti, P., Addeo, F., Sacchi, R., Chianese, L.

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Rapid determination of esterified glycerol and glycerides in triglyceride fats and oils by means of periodate method after transesterification von Naviglio, Daniele, Romano, Raffaele, Pizzolongo, Fabiana, Santini, Antonello, Vito, Antonio De, Schiavo, Lorena, Nota, Giorgio, Musso, Salvatore Spagna

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Primary structure of water buffalo α-lactalbumin variants A and B von Chianese, Lina, Caira, Simonetta, Lilla, Sergio, Pizzolongo, Fabiana, Ferranti, Pasquale, Pugliano, Giovanni, Addeo, Francesco

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