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Giovanna Saccani

Showing results (1-10 of 7) with videos related to

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Journal of AOAC International|June 24, 2006
Determination of nitrite, nitrate, and glucose-6-phosphate in muscle tissues and cured meat by IC/MSGiovanna Saccani, Enrica Tanzi, Silvano Cavalli, et al.
Journal of Chromatography. A|November 30, 2005
Determination of biogenic amines in chocolate by ion chromatographic separation and pulsed integrated amperometric detection with implemented wave-form at Au disposable electrodePaolo Pastore, Gabriella Favaro, Denis Badocco, et al.
Journal of AOAC International|June 16, 2019
Processed Meat and Polyphenols: Opportunities, Advantages, and DifficultiesGiampiero Barbieri, Monica Bergamaschi, Giovanna Saccani, et al.
Journal of Food Protection|September 25, 2008
Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausagesFrédéric Ravyts, Silvana Barbuti, Maria Angela Frustoli, et al.
Food Chemistry|May 23, 2013
Micronutrients in Italian ham: a survey of traditional productsMassimo Lucarini, Giovanna Saccani, Laura D'Evoli, et al.
Journal of Agricultural and Food Chemistry|July 1, 2017
Proteomics of Parma Dry-Cured Ham: Analysis of Salting ExudatesGianluca Paredi, Roberto Benoni, Giovanni Pighini, et al.
Molecular Nutrition & Food Research|August 12, 2021
Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N-Nitroso Compounds: The PHYTOME ProjectSimone G van Breda, Karen Mathijs, Harm-Jan Pieters, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Journal of AOAC International|June 24, 2006
Determination of nitrite, nitrate, and glucose-6-phosphate in muscle tissues and cured meat by IC/MSGiovanna Saccani, Enrica Tanzi, Silvano Cavalli, et al.
Journal of Chromatography. A|November 30, 2005
Determination of biogenic amines in chocolate by ion chromatographic separation and pulsed integrated amperometric detection with implemented wave-form at Au disposable electrodePaolo Pastore, Gabriella Favaro, Denis Badocco, et al.
Journal of AOAC International|June 16, 2019
Processed Meat and Polyphenols: Opportunities, Advantages, and DifficultiesGiampiero Barbieri, Monica Bergamaschi, Giovanna Saccani, et al.
Journal of Food Protection|September 25, 2008
Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausagesFrédéric Ravyts, Silvana Barbuti, Maria Angela Frustoli, et al.
Food Chemistry|May 23, 2013
Micronutrients in Italian ham: a survey of traditional productsMassimo Lucarini, Giovanna Saccani, Laura D'Evoli, et al.
Journal of Agricultural and Food Chemistry|July 1, 2017
Proteomics of Parma Dry-Cured Ham: Analysis of Salting ExudatesGianluca Paredi, Roberto Benoni, Giovanni Pighini, et al.
Molecular Nutrition & Food Research|August 12, 2021
Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N-Nitroso Compounds: The PHYTOME ProjectSimone G van Breda, Karen Mathijs, Harm-Jan Pieters, et al.
Pageof 1