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Food Chemistry|December 18, 2015
Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activityPui Khoon Hong, Maurice Ndagijimana, Mirko BettiA & a Case Reports|August 3, 2017
Intrathecal Migration of an Epidural Catheter While Using a Programmed Intermittent Epidural Bolus Technique for Labor Analgesia Maintenance: A Case ReportFrancesca Betti, Brendan Carvalho, Edward T RileyTrends in Plant Science|October 2, 2012
Brassinosteroids tailor stomatal production to different environmentsGustavo E Gudesblat, Camilla Betti, Eugenia RussinovaJournal of Food Science|July 5, 2012
Use of poultry protein isolate as a food ingredient: sensory and color characteristics of low-fat Turkey bolognaDileep A Omana, Zeb Pietrasik, Mirko BettiThe Journal of Chemical Physics|May 6, 2006
Adsorption of pentacene on filled d-band metal surfaces: long-range ordering and adsorption energyChiara Baldacchini, Carlo Mariani, Maria Grazia BettiDie Naturwissenschaften|November 27, 2012
Approximate bilateral symmetry in evaporation-induced polycrystalline structures from droplets of wheat grain leakages and fluctuating asymmetry as quality indicatorMaria Olga Kokornaczyk, Giovanni Dinelli, Lucietta BettiPhysical Review. E|February 17, 2018
Magnetic flux conservation in an imploding plasmaF García-Rubio, J Sanz, R BettiNeurosurgery|March 1, 1989
Stereotactic radiosurgery with the linear accelerator: treatment of arteriovenous malformationsO O Betti, C Munari, R RoslerThe New Phytologist|March 13, 2022
Is plastidic glutamine synthetase essential for C3 plants? A tale of photorespiratory mutants, ammonium tolerance and conifersDaniel Marino, Rafael A Cañas, Marco BettiPoultry Science|November 17, 2012
Evaluation of poultry protein isolate as a food ingredient: physicochemical characteristics of low-fat turkey bolognaD A Omana, Z Pietrasik, M BettiPageof 337