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Items: 5

1.

New Trends for the Evaluation of Heat Treatments of Milk.

Ritota M, Di Costanzo MG, Mattera M, Manzi P.

J Anal Methods Chem. 2017;2017:1864832. doi: 10.1155/2017/1864832. Epub 2017 Nov 2. Review.

2.

Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk.

Durazzo A, Gabrielli P, Manzi P.

Antioxidants (Basel). 2015 Jul 15;4(3):523-32. doi: 10.3390/antiox4030523.

3.

Updating Nutritional Data and Evaluation of Technological Parameters of Italian Milk.

Manzi P, Di Costanzo MG, Mattera M.

Foods. 2013 Jun 20;2(2):254-273. doi: 10.3390/foods2020254.

4.

Taurine in milk and yoghurt marketed in Italy.

Manzi P, Pizzoferrato L.

Int J Food Sci Nutr. 2013 Feb;64(1):112-6. doi: 10.3109/09637486.2012.704906. Epub 2012 Jul 10.

PMID:
22779912
5.

Kinetic study on unsaponifiable fraction changes and lactose hydrolysis during storage of Mozzarella di Bufala Campana PDO cheese.

Manzi P, Pizzoferrato L.

Int J Food Sci Nutr. 2009;60 Suppl 7:1-10. doi: 10.1080/09637480802158176. Epub 2008 Nov 20.

PMID:
19031288

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