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Items: 5

1.

Application of near-infrared spectroscopy for frozen-thawed characterization of cuttlefish (Sepia officinalis).

Sannia M, Serva L, Balzan S, Segato S, Novelli E, Fasolato L.

J Food Sci Technol. 2019 Oct;56(10):4437-4447. doi: 10.1007/s13197-019-03957-6. Epub 2019 Jul 24.

PMID:
31686675
2.

Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results.

Fasolato L, Andreani NA, Nardi R, Nalotto G, Serva L, Cardazzo B, Balzan S, Carraro L, Fontana F, Novelli E.

Ital J Food Saf. 2018 Apr 9;7(1):6928. doi: 10.4081/ijfs.2018.6928. eCollection 2018 Mar 31.

3.

Study of ingredients and nutrient composition of commercially available treats for dogs.

Morelli G, Fusi E, Tenti S, Serva L, Marchesini G, Diez M, Ricci R.

Vet Rec. 2018 Mar 24;182(12):351. doi: 10.1136/vr.104489. Epub 2017 Dec 20.

PMID:
29263289
4.

A correlative study on data from pork carcass and processed meat (Bauernspeck) for automatic estimation of chemical parameters by means of near-infrared spectroscopy.

Boschetti L, Ottavian M, Facco P, Barolo M, Serva L, Balzan S, Novelli E.

Meat Sci. 2013 Nov;95(3):621-8. doi: 10.1016/j.meatsci.2013.06.001. Epub 2013 Jun 13.

PMID:
23811103
5.

4-(2-Chloro-4-methoxy-5-methylphenyl)-N-[(1S)-2-cyclopropyl-1-(3-fluoro-4-methylphenyl)ethyl]5-methyl-N-(2-propynyl)-1,3-thiazol-2-amine hydrochloride (SSR125543A): a potent and selective corticotrophin-releasing factor(1) receptor antagonist. I. Biochemical and pharmacological characterization.

Gully D, Geslin M, Serva L, Fontaine E, Roger P, Lair C, Darre V, Marcy C, Rouby PE, Simiand J, Guitard J, Gout G, Steinberg R, Rodier D, Griebel G, Soubrie P, Pascal M, Pruss R, Scatton B, Maffrand JP, Le Fur G.

J Pharmacol Exp Ther. 2002 Apr;301(1):322-32.

PMID:
11907190

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