Search Results - "Chizzolini, Roberto"

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  1. 1
    Solid Phase Extraction and Liquid Chromatography−Tandem Mass Spectrometry for the Evaluation of 4-Hydroxy-2-nonenal in Pork Products

    Solid Phase Extraction and Liquid Chromatography−Tandem Mass Spectrometry for the Evaluation of 4-Hydroxy-2-nonenal in Pork Products by Zanardi, Emanuela, Jagersma, Christian G, Ghidini, Sergio, Chizzolini, Roberto

    Published in Journal of agricultural and food chemistry (11-09-2002)
    “…This research was aimed at setting up an analytical method for the determination in pork products of 4-hydroxy-2-nonenal (4-HNE), an aldehyde produced from the…”
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  2. 2
    Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products

    Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products by Chevance, Fabienne F. V, Farmer, Linda J, Desmond, Eoin M, Novelli, Enrico, Troy, Declan J, Chizzolini, Roberto

    Published in Journal of agricultural and food chemistry (01-08-2000)
    “…The effect of fat content and carbohydrate fat-replacers on the release of volatile odor compounds from beefburger, salami, and frankfurter has been…”
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  3. 3
    Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants

    Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants by Zanardi, Emanuela, Ghidini, Sergio, Battaglia, Alessandra, Chizzolini, Roberto

    Published in Meat science (01-02-2004)
    “…Lipolysis and lipid oxidation in Mediterranean and North Europe type sausages were studied in relation to raw material, processing conditions and additives. In…”
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  4. 4
    Forty-eighth International Congress of Meat Science and Technology—Rome 25–30 August 2002: Meat, nutrition, development

    Forty-eighth International Congress of Meat Science and Technology—Rome 25–30 August 2002: Meat, nutrition, development by Chizzolini, Roberto, Parolari, Giovanni

    Published in Meat science (01-11-2002)
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  5. 5
    Forty-eighth International Congress of Meat Science and Technology—Rome 25–30 August 2002

    Forty-eighth International Congress of Meat Science and Technology—Rome 25–30 August 2002 by Chizzolini, Roberto, Parolari, Giovanni

    Published in Meat science (01-11-2002)
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  6. 6
    48th Annual Congress of Meat Science and Technology (ICoMST)

    48th Annual Congress of Meat Science and Technology (ICoMST) by CHIZZOLINI, Roberto

    Published in Meat science (2002)
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  7. 7
    Lean colour of green and matured Parma hams: Comparative evaluation and technological relevance of sensory and objective data

    Lean colour of green and matured Parma hams: Comparative evaluation and technological relevance of sensory and objective data by Chizzolini, Roberto, Novelli, Enrico, Campanini, Giorgio, Dazzi, Gabriella, Madarena, Giuliana, Zanardi, Emanuela, Pacchioli, Maria Teresa, Rossi, Andrea

    Published in Meat science (01-11-1996)
    “…Research has been conducted on the relationship between sensory evaluation and objective measurement of pork colour. The study also investigated the…”
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