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Natural Product Research|September 4, 2018
Comparison between cocoa and chocolate: characterisation and fatty acid contentEmilio Bottari, Maria Rosa Festa, Simone MazzoniAnnali Di Chimica|January 10, 2006
Composition of aqueous solutions containing sodium glycocholate and glycodeoxycholateEmilio Bottari, Maria Rosa FestaAnnali Di Chimica|May 15, 2004
Penicillamine disulfide (PNS) and alkaline cationsFabrizio Apruzzese, Emilio Bottari, Maria Rosa FestaAnnali Di Chimica|April 2, 2005
The influence of the ionic medium on the behaviour of sodium glycocholate and cholate aqueous solutionsEmilio Bottari, Alessio Buonfigli, Maria Rosa FestaTalanta|October 31, 2008
Protonation equilibria and solubility of l-cystineFabrizio Apruzzese, Emilio Bottari, Maria Rosa FestaAnnali Di Chimica|September 8, 2007
Taurocholate and taurodeoxycholate: gel formation and protonation constantsMarco Antonilli, Emilio Bottari, Maria Rosa FestaAnnali Di Chimica|May 8, 2002
On lead(II) glycocholate solubilityEmilio Bottari, Maria Rosa Festa, Magda FrancoAnnali Di Chimica|October 21, 2005
Composition of sodium cholate micellar solutionsEmilio Bottari, Alessio Buonfigli, Maria Rosa FestaAnnali Di Chimica|October 21, 2005
Ratios between content of fatty acids as markers for mixture of cow and goat milkMarco Antonilli, Emilio Bottari, Maria Rosa FestaPageof 2