Use of experimental design to optimize the analysis of volatile compounds by dynamic headspace extraction followed by cold trapping and capillary GCCONTARINI, G; LEARDI, R.HRC. Journal of high resolution chromatography. 1994, Vol 17, Num 2, pp 91-94, issn 0935-6304Article

PARAMETRI GAS CROMATOGRAFICI DI VALUTAZIONE DELLA GENUINITA DEL BURRO. = PARAMETRES DE LA CHROMATOGRAPHIE EN PHASE GAZEUSE POUR LE CONTROLE DE L'AUTHENTICITE DU BEURRETOPPINO PM; CONTARINI G; TRAVERSI AL et al.1982; RIVISTA ITALIANA DELLE SOSTANZE GRASSE.; ISSN 0035-6808; ITA; DA. 1982; VOL. 59; NO 12; PP. 592-609; ABS. ENG; BIBL. 55 REF.; 12 FIG./9 TABL.Article

AAS determination of calcium, sodium, and potassium in dairy products using TCA for extractionZUCCHETTI, S; CONTARINI, G.Atomic spectroscopy. 1993, Vol 14, Num 2, pp 60-64, issn 0195-5373Article

PARAMETRI GAS CROMATOGRAFICI DI VALUTAZIONE DELLA GENUINITA DEL BURRO = PARAMETRES DE CHROMATOGRAPHIE GAZEUSE POUR L'EVALUATION DE LA PURETE DU BEURRETOPPINO PM; CONTARINI G; TRAVERSI AL et al.1982; RIVISTA ITALIANA DELLE SOSTANZE GRASSE; ISSN 0035-6808; ITA; DA. 1982; VOL. 59; NO 12; PP. 592-609; ABS. ENG; BIBL. 55 REF.Article

Applicazione del metodo ufficiale della UE per la valutazione della genuinità del grasso di latte: esperienze e suggerimenti = Application of EU method for the evaluation of the purity of milkfat experiences and suggestionsCONTARINI, G; BATTELLI, G.Rivista Italiana delle Sostanze Grasse. 1997, Vol 74, Num 11, pp 527-532, issn 0035-6808Article

Elemental abundances in the old open clusters NGC 2243 and Melotte 66GRATTON, R. G; CONTARINI, G.Astronomy and astrophysics (Berlin. Print). 1994, Vol 283, Num 3, pp 911-918, issn 0004-6361Article

POLVERE DI SIERO DI LATTE, SIERO IDROLIZZATO E STREPTOCOCCUS FAECIUM IN DIETE PER CONIGLI IN ACCRESCIMENTO = LACTOSERUM DESHYDRATE, LACTOSERUM HYDROLYSE ET STREPTOCOCCUS FAECIUM DANS LES RATIONS DES LAPINS EN CROISSANCEMASOERO G; AUXILIA MT; BERGOGLIO G et al.1983; ANNALI DELL'ISTITUTO SPERIMENTALE PER LA ZOOTECNIA; ISSN 0304-047X; ITA; DA. 1983; VOL. 15; NO 2; PP. 85-99; ABS. ENG/FRE; BIBL. 10 REF.; 5 TABL.Article

Lipolisi nel latte di cavalla : valutazione dell'influenza delle basse temperature = Evaluation of the lipolytic activity in mare's milk during storage at low temperaturePELIZZOLA, V; POVOLO, M; CONTARINI, G et al.Rivista Italiana delle Sostanze Grasse. 2006, Vol 83, Num 6, pp 269-274, issn 0035-6808, 6 p.Article

Study on the influence of pasture on volatile fraction of ewes' dairy products by solid-phase microextraction and gas chromatography-mass spectrometryPOVOLO, M; CONTARINI, G; MELE, M et al.Journal of dairy science. 2007, Vol 90, Num 2, pp 556-569, issn 0022-0302, 14 p.Article

Programmable temperature vaporizer (PTV) applied to the triglyceride analysis of milk fatBANFI, S; BERGNA, M; POVOLO, M et al.HRC. Journal of high resolution chromatography. 1999, Vol 22, Num 2, pp 93-96, issn 0935-6304Article

Detection of refined animal and vegetable fats in adulteration of pure milkfatMARIANI, C; VENTURINI, S; FEDELI, E et al.Journal of the American Oil Chemists' Society. 1994, Vol 71, Num 12, pp 1381-1384, issn 0003-021XArticle

Feature selection and validation of SIMCA models : a case study with a typical Italian cheeseFORINA, M; DRAVA, G; CONTARINI, G et al.Analusis (Imprimé). 1993, Vol 21, Num 3, pp 133-147, issn 0365-4877Conference Paper

Studio dell'attività lipolitica nei formaggi tramite la valutazione dei digliceridi e degli acidi grassi liberi = Study on the lipase activity in cheeses by evaluating the diglyceride and free fatty acid contentCONTARINI, G; BARZAGHI, S; PEZZI, C et al.Rivista Italiana delle Sostanze Grasse. 1994, Vol 71, Num 8, pp 409-416, issn 0035-6808Article

Effectiveness of chemometric techniques in discrimination of Lactobacillus helveticus biotypes from natural dairy starter cultures on the basis of phenotypic characteristicsGATTI, M; CONTARINI, G; NEVIANI, E et al.Applied and environmental microbiology (Print). 1999, Vol 65, Num 4, pp 1450-1454, issn 0099-2240Article

Caratteristiche analitiche del grasso di latte decolesterolizzatoBOCCA, A; CONTARINI, G; DELISE, M et al.Rivista della Società Italiana di Scienze dell'Alimentazione. 1991, Vol 20, Num 4, pp 195-202, issn 0391-4887Article

Increase of energy concentration in rations for dairy cows by calcium soaps : effects on milk yield and milk compositionSALIMEI, E; SAVOINI, G; TOPPINO, P et al.Rivista Italiana delle Sostanze Grasse. 1994, Vol 71, Num 12, pp 599-602, issn 0035-6808Article

Influence of heat treatment on the volatile compounds of milkCONTARINI, G; POVOLO, M; LEARDI, R et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 8, pp 3171-3177, issn 0021-8561Article

Significance of minor components of milk fatMARIANI, C; CONTARINI, G; ZUCCHETTI, S et al.HRC. Journal of high resolution chromatography. 1990, Vol 13, Num 5, pp 356-360, issn 0935-6304Conference Paper

Analisi gascromatografica del burro : risultati di una sperimentazione interlaboratorio = Analyse, par chromatographie gazeuse, du beurre : résultats d'études interlaboratoires = Gaschromatographic analysis of butter : results of a collaborative studyCONTARINI, G; TOPPINO, P. M; BOCCA, A et al.Rivista Italiana delle Sostanze Grasse. 1988, Vol 65, Num 5, pp 369-375, issn 0035-6808Article

Metodiche analitiche e gascromatografiche per la valutazione della frazione acidica libera nei prodotti lattiero-caseari = Méthodes analytiques et par chromatographie en phase gazeuse pour l'évaluation des acides gras libres dans les produits laitiers = Gas chromatographic and analytical method for the evaluation of free fatty acids in dairy productsCONTARINI, G; ZUCCHETTI, S; AMELOTTI, G et al.Rivista Italiana delle Sostanze Grasse. 1989, Vol 66, Num 10, pp 561-567, issn 0035-6808Article

Pianificazione degli esperimenti per il calcolo di una curva di calibrazione = Planning of experiments for the calculation of a calibration curveLEARDI, R;; MARENGO, E; TODESCHINI, E et al.Rivista Italiana delle Sostanze Grasse. 1992, Vol 69, Num 9, pp 471-474, issn 0035-6808Article

Caratteristiche di tipicità del «formaggio di fossa» = The typical characteristics of «Pit cheese»TOPPINO, P. M; DRAVA, G; CONTARINI, G et al.Rivista della Società Italiana di Scienze dell'Alimentazione. 1992, Vol 21, Num 4, pp 389-414, issn 0391-4887Article

Narrow features in the early spectrum of SN 1993JBENETTI, S; PATAT, F; TURATTO, M et al.Astronomy and astrophysics (Berlin. Print). 1994, Vol 285, Num 2, pp L13-L16, issn 0004-6361Article

Lipid supplementation of dairy cow's diets : Effects of milk fat compositionCONTARINI, G; TOPPINO, P. M; LEARDI, R et al.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 11, pp 3507-3511, issn 0021-8561Article

Study on the performance of three different capillary gas chromatographic analyses in the evaluation of milk fat purityPOVOLO, M; BONFITTO, E; CONTARINI, G et al.HRC. Journal of high resolution chromatography. 1999, Vol 22, Num 2, pp 97-102, issn 0935-6304Article