La stazione sperimentale : Linee programmatiche per l'anno 1998 = The Experiment Station : Research Program Lines 1998CASTALDO, D.Essenze e derivati agrumari. 1998, Vol 68, Num 3, pp 261-265, issn 0014-0902Article

STUDIO EPIDEMIOLOGICO SULL' IPERTENSIONE ARTERIOSA NELL' AMBITO DI UNA FABBRICA DI TORINO = ETUDE EPIDEMIOLOGIQUE SUR L'HYPERTENSION ARTERIELLE DANS LE CADRE D'UNE USINE DE TURINLAVEZZARO G; CASTALDO D; ANGELINO PF et al.1979; MINERVA CARDIOANGIOL.; ITA; DA. 1979; VOL. 27; NO 3; PP. 95-102; ABS. ENG; BIBL. 21 REF.Article

Pomodoro San Marzano dell'agro sarnese nocerino: confronto varietale e idoneità alla trasformazione in pomodoro pelato = San Marzano tomatoes from agro sarnese nocerino: variety comparison and suitability for processing into peeled tomatoesVILLARI, G; FASANARO, G; DE SIO, F et al.Industria Conserve. 1994, Vol 69, Num 1, pp 45-49, issn 0019-7483Article

Sulla tecnologia di produzione del succo di ananas : composizione del succo e termoresistenza della pectin-metilesterasi = Production technology of pineapple juice: juice composition and heat resistance of pectin methylesteraseGHERARDI, S; LARATTA, B; LOIUDICE, R et al.Industria Conserve. 1994, Vol 69, Num 3, pp 199-203, issn 0019-7483Article

Tripli concentrati di pomodoro confezionati in condizioni non asettiche : influenza della temperatura e del tempo di magazzinaggio sulle caratteristiche composizionali = Tomato paste packed under nonaseptic conditions: effets of strorage time and temeperature on composition characteristicsVILLARI, G; LOIUDICE, R; FASANARO, G et al.Industria Conserve. 1994, Vol 69, Num 3, pp 204-213, issn 0019-7483Article

Pectin methyl esterase from Actinidia chinensis fruitsGIOVANE, A; QUAGLIUOLO, L; CASTALDO, D et al.Phytochemistry. 1990, Vol 29, Num 9, pp 2821-2823, issn 0031-9422Article

Determination of estragole, safrole and eugenol methyl ether in food productsSIANO, F; GHIZZONI, C; GIONFRIDDO, F et al.Food chemistry. 2003, Vol 81, Num 3, pp 469-475, issn 0308-8146, 7 p.Article

Pomodoro giallo : caratteristiche composizionali di succhi e concentrati = Yellow tomatoes : chemical composition of tomato juice and pasteDE SIO, F; FASANARO, G; VILLARI, G et al.Industria Conserve. 1995, Vol 70, Num 4, pp 423-426, issn 0019-7483Article

Presence of pectin methylesterase-inhibiting activity in datesGIOVANE, A; BALESTRIERI, C; QUAGLIUOLO, L et al.Industria Conserve. 1991, Vol 66, Num 4, pp 304-306, issn 0019-7483Conference Paper

Isolation and characterization of pectin methylesterase from apple fruit = Isolement et caractérisation de la pectine méthylestérase dans les pommesCASTALDO, D; QUAGLIUOLO, L; SERVILLO, L et al.Journal of food science. 1989, Vol 54, Num 3, pp 653-673, issn 0022-1147, 4 p.Article

Characterization of shell gland lipids from chickens (Gallus domesticus) producing strong or weak egg shellsCASTALDO, D. J; MAURICE, D. V.Comparative biochemistry and physiology. B. Comparative biochemistry. 1989, Vol 94, Num 3, pp 521-524, issn 0305-0491Article

Studio dell'influenza della tecnologia di estrazione sulla composizione del succo di bergamotto = Effect of extraction technology on the composition of bergamot juicePOSTORINO, E; POIANA, M; PIRRELLO, A et al.Essenze e derivati agrumari. 2001, Vol 71, Num 2, pp 57-66, issn 0014-0902Article

Preparation of high-consistency diced tomatoes by immersion in calcifying solutions. A pilot plant studyCASTALDO, D; VILLARI, G; LARATTA, B et al.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 9, pp 2600-2607, issn 0021-8561Article

L'olio di avocado. Estrazione dalla polpa di frutti della cv. Fuerte prodotti nel Mezzogiorno d'Italia con impiego di diversi formulati enzimatici = The use of enzymatic preparations for the extraction of avocado oil from cv. FuertePOIANA, M; GIUFFRE, F; FUDA, S et al.Rivista Italiana delle Sostanze Grasse. 1996, Vol 73, Num 4, pp 151-157, issn 0035-6808Article

The detection of residual pectin methylesterase activity in pasteurized tomato juicesCASTALDO, D; SERVILLO, L; LOIUDICE, R et al.International journal of food science & technology. 1996, Vol 31, Num 4, pp 313-318, issn 0950-5423Article

Thermostability of three pectinesterase isoenzymes in tomato fruitLARATTA, B; LOIUDICE, R; GIOVANE, A et al.Food chemistry. 1995, Vol 52, Num 4, pp 415-418, issn 0308-8146Article

Sulla preparazione di prodotti vegetali ad alta consistenza : polpe di pomodoro. II = Preparation of high-consistency vegetable products : tomato pulps. IICASTALDO, D; SERVILLO, L; LARATTA, B et al.Industria Conserve. 1995, Vol 70, Num 3, pp 253-258, issn 0019-7483Article

Determinazione del diacetile mediante HPLC nei vegetali e nei loro derivati = HPLC determination of diacetyl in fruits and vegetables and their productsDE SIO, F; IMPEMBO, M; LARATTA, B et al.Industria Conserve. 1994, Vol 69, Num 3, pp 218-221, issn 0019-7483Article

A glycoprotein inhibitor of pectin methylesterase in kiwi fruit (Actinidia chinensis)BALESTRIERI, C; CASTALDO, D; GIOVANE, A et al.European journal of biochemistry (Print). 1990, Vol 193, Num 1, pp 183-187, issn 0014-2956, 5 p.Article

Flow properties of babaco (Carica pentagona) purees and concentratesCASTALDO, D; PALMIERI, L; LO VOI, A et al.Journal of texture studies. 1990, Vol 21, Num 3, pp 253-264, issn 0022-4901, 12 p.Article

Il colore dell'essenza di bergamotto = Color of bergamot oilPOSTORINO, E; GIONFRIDDO, F; CASTALDO, D et al.Essenze e derivati agrumari. 1998, Vol 68, Num 4, pp 401-416, issn 0014-0902Article

Tecniche per la misura «on-line» della viscosità nei processi dell'industria alimentare = Techniques for on-line viscosity measurements in food industry processesCACACE, D; MOJOLI, G; PALMIERI, L et al.Industria Conserve. 1991, Vol 66, Num 4, pp 295-300, issn 0019-7483Article

Developmental endpoints of chronic exposure to suspected endocrine-disrupting chemicals on benthic and hyporheic freshwater copepodsDI MARZIO, W. D; CASTALDO, D; DI LORENZO, T et al.Ecotoxicology and environmental safety (Print). 2013, Vol 96, pp 86-92, issn 0147-6513, 7 p.Article

Analysis of pulegone and its enanthiomeric distribution in mint-flavoured food productsSIANO, F; CATALFAMO, M; CAUTELA, D et al.Food additives and contaminants. 2005, Vol 22, Num 3, pp 197-203, issn 0265-203X, 7 p.Article

Analysis of free and esterified ergosterol in tomato productsDE SIO, F; LARATTA, B; GIOVANE, A et al.Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 3, pp 780-784, issn 0021-8561Article