Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham von Virgili, R., Saccani, G., Gabba, L., Tanzi, E., Soresi Bordini, C.

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Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition von Virgili, R. (Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy.), Parolari, G, Schivazappa, C, Soresi Bordini, C, Borri, M

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Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham von Virgili, R. (Stazione Sperimentale Conserve Alimentari, Parma, Italy.), Schivazappa, C, Parolari, G, Soresi Bordini, C, Degni, M

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FREE AMINO ACIDS AND DIPEPTIDES IN DRY-CURED HAM von VIRGILI, R., PAROLARI, G., BORDINI, C. SORESI, SCHIVAZAPPA, C., CORNET, M., MONIN, G.

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Use of ion chromatography for the measurement of organic acids in fruit juices von Saccani, G., Gherardi, S., Trifirò, A., Soresi Bordini, C., Calza, M., Freddi, C.

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Magnetic resonance imaging and relaxation analysis to predict noninvasively and nondestructively salt-to-moisture ratios in dry-cured meat von Fantazzini, Paola, Bortolotti, Villiam, Garavaglia, Carla, Gombia, Mirko, Riccardi, Silvana, Schembri, Paolo, Virgili, Roberta, Soresi Bordini, Chiara

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