L'ACIDO ASCORBICO NELLE CARNI: ANALISI PER CROMATOGRAFIA LIQUIDA DI COPPIA IONICA AD ALTA PRESSIONE = L'ACIDE ASCORBIQUE DANS LES VIANDES: ANALYSE PAR CHROMATOGRAPHIE LIQUIDE DE PAIRES D'ION SOUS HAUTE PRESSIONPAROLARI G.1982; IND. CONSERVE; ISSN 0019-7483; ITA; DA. 1982; VOL. 57; NO 1; PP. 19-22; ABS. ENG; BIBL. 5 REF.Article

LA DETERMINAZIONE DELLE PROTEINE ESTRANEE NEI PRODOTTI CARNEI. I: INFLUENZA DELLA TECNICA DI ESTRAZIONE SULL DOSAGGIO DELLA CASEINA IN CONSERVE DI CARNE CRUDE = DOSAGE DES PROTEINES ETRANGERES DANS LES PRODUITS CARNES. I. INFLUENCE DE LA TECHNIQUE D'EXTRACTION SUR LE DOSAGE DE LA CASEINE DANS LES PRODUITS CARNES CRUS APPERTISESBELLATTI M; PAROLARI G.1979; INDUSTR. CONSERVE; ITA; DA. 1979; VOL. 54; NO 1; PP. 3-5; ABS. ENG; BIBL. 8 REF.Article

Review : Achievements, needs and perspectives in dry-cured ham technology : the example of Parma hamPAROLARI, G.Food science and technology international. 1996, Vol 2, Num 2, pp 69-78, issn 1082-0132Article

OSSERVAZIONI PRELIMINARI IN MERITO ALL'EFFETTO DELLA SALAGIONE SULLE PROTEINE MUSCOLARI = PREMIERES OBSERVATIONS SUR L'INCIDENCE DU SALAGE SUR LES PROTEINES DE LA VIANDECHIZZOLINI R; DAZZI G; PAROLARI G et al.1982; ATTI DELLA SOCIETA ITALIANA DI SCIENZE VETERINARIE; ISSN 0518-3588; ITA; DA. 1982; VOL. 36; PP. 551-553; ABS. ENG; BIBL. 4 REF.; 1 TABL.Article

IMPIEGO DI QUANTITA LIMITATE DINITRITO NELLA PREPARAZIONE DEL SALAME ITALIANO TIPICO = UTILISATION D'UNE QUANTITE LIMITEE DE NITRITE DANS LA FABRICATION DU SALAMI ITALIEN TYPIQUEBALDINI P; FARINA G; PALMIA F et al.1979; INDUSTR. CONSERVE; ITA; DA. 1979; VOL. 54; NO 4; PP. 302-304; ABS. ENG; BIBL. 3 REF.Article

Effects of temperature, a_W and pH on the growth of Bacillus cells and spores : a response surface methodology studyQUINTAVALLA, S; PAROLARI, G.International journal of food microbiology. 1993, Vol 19, Num 3, pp 207-216, issn 0168-1605Article

INDAGINE SULL' EVOLUZIONE DI NITRITI E NITRATI IN MORTADELLE. I. FORMAZIONE DEL COLORE. = ETUDES SUR L'EVOLUTION DES NITRATES ET NITRITES DANS LES MORTADELLES. I. FORMATION DE LA COULEURPAROLARI G; BALDINI P; PEZZANI G et al.1978; INDUSTR. CONSERVE; ITA; DA. 1978; VOL. 53; NO 2; PP. 81-85; BIBL. 35 REF.Article

L'IMPIEGO DI LU 52 (RITODRINA CLORIDRATO) NELLA MINACCIA DI PARTO PREMATURO. = L'UTILISATION DU LU 52 (RITODRINE HYDROCHLORURE) DANS LA MENACE D'ACCOUCHEMENT PREMATUREZINELLI G; DEBIASI D; PANNI R et al.1976; MINERVA GINECOL.; ITAL.; DA. 1976; VOL. 28; NO 11; PP. 925-945; ABS. ANGL.; BIBL. 21 REF.Article

Lipid and cholesterol oxidation products in dry-cured hamVESTERGAARD, C. S; PAROLARI, G.Meat science. 1999, Vol 52, Num 4, pp 397-401, issn 0309-1740Article

HIGH-PRESSURE LIQUID CHROMATOGRAPHY OF DIBENZO-18-CROWN-6-COMPLEXES WITH MERCURY(II) HALIDES.MANGIA A; PAROLARI G; GAETANI E et al.1977; ANAL. CHIM. ACTA; PAYS-BAS; DA. 1977; VOL. 92; NO 1; PP. 111-116; BIBL. 20 REF.Article

HIGH-PRESSURE LIQUID-LIQUID PARTITION CHROMATOGRAPHY OF METAL CHELATES OF TETRADENTATE BETA -KETOAMINES.GAETANI E; LAURERI CF; MANGIA A et al.1976; ANAL. CHEM.; U.S.A.; DA. 1976; VOL. 48; NO 12; PP. 1725-1727; BIBL. 24 REF.Article

Enzimi proteolitici nel prosciutto stagionato. II: Correlazione con i parametri chimici del muscolo fresco = Proteolytic enzymes in row ham. II: Correlation with chemical parameters of fresh muscleSCHIVAZAPPA, C; VIRGILI, R; PAROLARI, G et al.Industria Conserve. 1992, Vol 67, Num 4, pp 413-416, issn 0019-7483Article

Il controllo di qualità nella produzione del salame stagionato. III: Progressi nelle ricerche sulla fermentazioneVIRGILI, R; PAROLARI, G; REPETTI, L et al.Industria Conserve. 1991, Vol 66, Num 1, pp 3-8, issn 0019-7483Article

Development of gas chromatographic method for determination of cholesterol oxides in meat productsCARERI, M; MANGIA, A; MUSCI, M et al.Chromatographia (Wiesbaden). 1998, Vol 47, Num 1-2, pp 42-48, issn 0009-5893Article

Development of a vocabulary of terms for sensory evaluation of Parmigiano-Reggiano cheese by free-choice profiling = Sviluppo di un vocabolario di descrittori del Parmigiano-Reggiano mediante analisi sensoriale a schema liberoPAROLARI, G; VIRGILI, R; PANARI, G et al.Italian journal of food science. 1994, Vol 6, Num 3, pp 317-324, issn 1120-1770Article

Taste quality of Italian raw ham in a free-choice profile studyPAROLARI, G.Food quality and preference. 1994, Vol 5, Num 1-2, pp 129-133, issn 0950-3293Conference Paper

Metodi rapidi per la determinazione di sulfamidici nelle carni = Rapid tests for sulfamide analysis in meatsRIVALDI, P; PAROLARI, G; GALEOTTI, M et al.Industria Conserve. 1993, Vol 68, Num 2, pp 119-121, issn 0019-7483Article

Analysis of sensory and instrumental data on apricot purées with pattern recognition techniquesPAROLARI, G; VIRGILI, R; BOLZONI, L et al.Analytica chimica acta. 1992, Vol 259, Num 2, pp 257-265, issn 0003-2670Article

Sensory analysis of Italian dry-cured sausage : checking of Panel performanceVIRGILI, R; PAROLARI, G; SCHIVAZAPPA, C et al.Lebensmittel - Wissenschaft + Technologie. 1994, Vol 27, Num 3, pp 278-281, issn 0023-6438Article

Study of the volatile fraction of Parmesan cheeseBARBIERI, G; BOLZONI, L; CARERI, M et al.Journal of agricultural and food chemistry (Print). 1994, Vol 42, Num 5, pp 1170-1176, issn 0021-8561Article

Hot and cold cutting techniques: comparative evaluation of heavy pig carcasses in Italy = Warm- und Kaltzerlegung: Vergleichende Beurteilung bei Schweinen mit hohem SchlachtgewichtCHIZZOLINI, R; DELBON, G; ROSA, P et al.Fleischwirtschaft (Frankfurt). 1992, Vol 72, Num 11, pp 1550-1552, issn 0015-363X, 6 p.Article

Effetto della materia prima sulla proteolisi e sulla consistenza del prosciutto crudo tipico = Effects of raw material on proteolysis and texture of typical parma hamVIRGILI, R; PAROLARI, G; SCHIVAZAPPA, C et al.Industria Conserve. 1995, Vol 70, Num 1, pp 21-31, issn 0019-7483Article

Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle compositionVIRGILI, R; PAROLARI, G; SCHIVAZAPPA, C et al.Journal of food science. 1995, Vol 60, Num 6, pp 1183-1186, issn 0022-1147Article

Pattern of muscle proteolytic and lipolytic enzymes from light and heavy pigsTOLDRA, F; FLORES, M; ARISTOY, M.-C et al.Journal of the science of food and agriculture. 1996, Vol 71, Num 1, pp 124-128, issn 0022-5142Article

Flavor compounds of dry-cured hamBARBIERI, G; BOLZONI, L; PAROLARI, G et al.Journal of agricultural and food chemistry (Print). 1992, Vol 40, Num 12, pp 2389-2394, issn 0021-8561Article