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Evaluation of Garlic Landraces from Foggia Province (Puglia Region; Italy)
by
Bonasia, Anna
,
Conversa, Giulia
,
Lazzizera, Corrado
,
Loizzo, Pasqua
,
Gambacorta, Giuseppe
,
Elia, Antonio
Published in
Foods
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A proteomic study of “Coppa Piacentina”: A typical Italian dry-cured Salami
by
Rutigliano, Mariacinzia
,
Loizzo, Pasqua
,
Spadaccino, Giuseppina
,
Trani, Antonio
,
Tremonte, Patrizio
,
Coppola, Raffaele
,
Dilucia, Flavia
,
Di Luccia, Aldo
,
la Gatta, Barbara
Published in
Food research international
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Proteomic Approach Based on MALDI-TOF MS To Detect Powdered Milk in Fresh Cow’s Milk
by
Calvano, Cosima Damiana
,
Monopoli, Antonio
,
Loizzo, Pasqua
,
Faccia, Michele
,
Zambonin, Carlo
Published in
Journal of agricultural and food chemistry
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Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese
by
Trani, Antonio
,
Gambacorta, Giuseppe
,
Gomes, Tommaso F.
,
Loizzo, Pasqua
,
Cassone, Angela
,
Faccia, Michele
Published in
Journal of dairy research
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Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry-Cured Sausage
by
Trani, Antonio
,
Gambacorta, Giuseppe
,
Loizzo, Pasqua
,
Alviti, Giovanna
,
Schena, Alessandra
,
Faccia, Michele
,
Aquilanti, Lucia
,
Santarelli, Sara
,
Di Luccia, Aldo
Published in
Journal of food science
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