Showing 1 - 4 results of 4 for search 'A. Di Luccia', query time: 0.02s Refine Results
  1. 1
    Proteomic approach to the study of proteolisys in Podolian Caciocavallo cheese. Preliminary results

    Proteomic approach to the study of proteolisys in Podolian Caciocavallo cheese. Preliminary results by G. Serluca, F. Inglese, G. Gigante, D. Matassino, A. Di Luccia

    Published 2010-04-01
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    Article
  2. 2
    Microscopic and Thermal Characteristics of Experimental Models of Starch, Gliadins, Glutenins and Gluten from Semolina

    Microscopic and Thermal Characteristics of Experimental Models of Starch, Gliadins, Glutenins and Gluten from Semolina by A. Romano, A. Di Luccia, R. Romano, F. Sarghini, P. Masi

    Published 2015-05-01
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  3. 3
    Proteomic characterization of electrically stimulated and aged meat of heavy kids

    Proteomic characterization of electrically stimulated and aged meat of heavy kids by C.M.A. Barone, A. Di Luccia, A. Zullo, F. Inglese, D. Consolante, D. Matassino

    Published 2010-04-01
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  4. 4
    Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat

    Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat by A. Di Luccia, S. Spagna Musso, G. Alviti, P. Loizzo, M. Faccia, C.M.A. Barone, A. Trani

    Published 2010-02-01
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