PROSPETTIVE PER UNA TERAPIA IMMUNOLOGICA DELLA SCLEROSI MULTIPLA = PROSPECTIVE D'UNE THERAPEUTIQUE IMMUNOLOGIQUE DE LA SCLEROSE EN PLAQUESFASANARO G; GENTILE A; STELLA L et al.1972; ACTA NEUROL.; ITAL.; DA. 1972; VOL. 27; NO 4; PP. 367-378; ABS. ANGL.; BIBL. 9REF.Serial Issue

De-tinning corrosion of cans filled with tomato productsPALMIERI, A; MONTANARI, A; FASANARO, G et al.Corrosion engineering, science and technology. 2004, Vol 39, Num 3, pp 198-208, issn 1478-422X, 11 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

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

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

Chemical characterization of apricot pureeLO VOI, A; IMPEMBO, M; FASANARO, G et al.Journal of food composition and analysis (Print). 1995, Vol 8, Num 1, pp 78-85, issn 0889-1575Article

Thermal abuse during slow cooling of palletized cansPALMIERI, A; FASANARO, G; SQUITIERI, G et al.Acta alimentaria (Budapest). 1995, Vol 24, Num 4, pp 379-393, issn 0139-3006Article

Quality loss of double concentrated tomato paste: evolution of the microbial flora and main analytical parameters during storage at different temperaturesVILLARI, P; COSTABILE, P; FASANARO, G et al.Journal of food processing and preservation. 1994, Vol 18, Num 5, pp 369-387, issn 0145-8892Article

Sull' omogeneizzazione del ketchup: aspetti chimico-fisici e tecnologici = Homogenization of ketchup: physico-chemical and technological aspectsCASTALDO, D; LEONI, C; DE SIO, F et al.Industria Conserve. 1990, Vol 65, Num 2, pp 122-126, issn 0019-7483, 5 p.Article

Influence of essential onion oil on tin and chromium dissolution from tinplateGRASSINO, A. Nincevic; GRABARIC, Z; PEZZANI, A et al.Food and chemical toxicology. 2009, Vol 47, Num 7, pp 1556-1561, issn 0278-6915, 6 p.Article

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

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