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Journal of Agricultural and Food Chemistry|August 22, 2001
Reaction between albumen and 3,3',5,5'-tetramethylbenzidine as a method to evaluate egg freshnessM Rossi, A Hidalgo, C PompeiJournal of Agricultural and Food Chemistry|January 19, 2000
Hydroxymethylfurfural and furosine reaction kinetics in tomato productsA Hidalgo, C PompeiPoultry Science|January 1, 1995
Changes in some egg components and analytical values due to hen ageM Rossi, C PompeiS & TA & NU. Rivista Di Scienza E Tecnologia Degli Alimenti E Di Nutrizione Umana|September 1, 1975
[Problems relative to food industries waste water and their available solutions (author's transl)]C PompeiS & TA & NU. Rivista Di Scienza E Tecnologia Degli Alimenti E Di Nutrizione Umana|July 1, 1976
[Search of optimum survival conditions for lactic acid bacteria in powders obtained by spray drying of yoghurt]C Peri, C PompeiMeat Science|November 9, 2011
Furosine as an index of heat treatment intensity in meat products: Its application to cooked hamC Pompei, A SpagnolelloAmerican Journal of Orthodontics and Dentofacial Orthopedics : Official Publication of the American Association of Orthodontists, Its Constituent Societies, and the American Board of Orthodontics|August 3, 2014
Interlot variations of transition temperature range and force delivery in copper-nickel-titanium orthodontic wiresRenée C Pompei-Reynolds, Georgios KanavakisMeat Science|November 9, 2011
Chemical, physical and sensory attributes for the characterization of an Italian dry-cured sausageS Dellaglio, E Casiraghi, C PompeiBiosecurity and Bioterrorism : Biodefense Strategy, Practice, and Science|February 21, 2014
BSL-3 laboratory practices in the United States: comparison of select agent and non-select agent facilitiesStephanie L Richards, Victoria C Pompei, Alice AndersonBiochemical Society Transactions|January 28, 2003
Neuron-glia interactions during axon guidance in DrosophilaA HidalgoPageof 294