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Dino Mastrocola

Showing results (1-10 of 32) with videos related to

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Frontiers in Nutrition|November 28, 2022
Corrigendum: Approaching to biogenic amines as quality markers in packaged chicken meatLuigi Esposito, Dino Mastrocola, Maria Martuscelli
Frontiers in Nutrition|September 19, 2022
Approaching to biogenic amines as quality markers in packaged chicken meatLuigi Esposito, Dino Mastrocola, Maria Martuscelli
Foods (Basel, Switzerland)|August 27, 2021
The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after CookingMaria Martuscelli, Luigi Esposito, Dino Mastrocola
Foods (Basel, Switzerland)|January 9, 2021
Biogenic Amines' Content in Safe and Quality FoodMaria Martuscelli, Luigi Esposito, Dino Mastrocola
Foods (Basel, Switzerland)|November 14, 2023
Who Cares about Biogenic Amines?Luigi Esposito, Dino Mastrocola, Maria Martuscelli
Food Chemistry|October 6, 2020
Wheat classification according to its origin by an implemented volatile organic compounds analysisRiccardo De Flaviis, Giampiero Sacchetti, Dino Mastrocola
Foods (Basel, Switzerland)|August 23, 2020
Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A ReviewMaria Martuscelli, Annalisa Serio, Oriana Capezio, et al.
Foods (Basel, Switzerland)|May 13, 2026
The Route of Biogenic Amines in Alcoholic Beverages: A Focus on WineLuigi Esposito, Andrea Piva, Dino Mastrocola, et al.
Journal of the Science of Food and Agriculture|January 19, 2018
Interaction between Maillard reaction products and lipid oxidation in starch-based model systemsDino Mastrocola, Murina Munari, Maria Cioroi, et al.
Food Chemistry|November 18, 2021
Quantitatively unravelling the effect of altitude of cultivation on the volatiles fingerprint of wheat by a chemometric approachRiccardo De Flaviis, Delvana Mutarutwa, Giampiero Sacchetti, et al.
Pageof 4

Showing results (1-10 of 32) with videos related to

Sort By:
Pageof 4
Frontiers in Nutrition|November 28, 2022
Corrigendum: Approaching to biogenic amines as quality markers in packaged chicken meatLuigi Esposito, Dino Mastrocola, Maria Martuscelli
Frontiers in Nutrition|September 19, 2022
Approaching to biogenic amines as quality markers in packaged chicken meatLuigi Esposito, Dino Mastrocola, Maria Martuscelli
Foods (Basel, Switzerland)|August 27, 2021
The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after CookingMaria Martuscelli, Luigi Esposito, Dino Mastrocola
Foods (Basel, Switzerland)|January 9, 2021
Biogenic Amines' Content in Safe and Quality FoodMaria Martuscelli, Luigi Esposito, Dino Mastrocola
Foods (Basel, Switzerland)|November 14, 2023
Who Cares about Biogenic Amines?Luigi Esposito, Dino Mastrocola, Maria Martuscelli
Food Chemistry|October 6, 2020
Wheat classification according to its origin by an implemented volatile organic compounds analysisRiccardo De Flaviis, Giampiero Sacchetti, Dino Mastrocola
Foods (Basel, Switzerland)|August 23, 2020
Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A ReviewMaria Martuscelli, Annalisa Serio, Oriana Capezio, et al.
Foods (Basel, Switzerland)|May 13, 2026
The Route of Biogenic Amines in Alcoholic Beverages: A Focus on WineLuigi Esposito, Andrea Piva, Dino Mastrocola, et al.
Journal of the Science of Food and Agriculture|January 19, 2018
Interaction between Maillard reaction products and lipid oxidation in starch-based model systemsDino Mastrocola, Murina Munari, Maria Cioroi, et al.
Food Chemistry|November 18, 2021
Quantitatively unravelling the effect of altitude of cultivation on the volatiles fingerprint of wheat by a chemometric approachRiccardo De Flaviis, Delvana Mutarutwa, Giampiero Sacchetti, et al.
Pageof 4