THERMODYNAMIC CONSIDERATIONS OF WATER VAPOR SORPTION BY HORSERADISH ROOTSMAZZA G.1980; SCI.+TECHNOL. ALIMENT.; CHE; DA. 1980; VOL. 13; NO 1; PP. 13-17; BIBL. 12 REF.Article

APPLICAZIONE INDUSTRIALE DI SMALTI E COLORI SU PIASTRELLE = APPLICATION INDUSTRIELLE DES GLACURES ET COULEURS SUR LES CARREAUXMAZZA G.1974; CERAM. INFORM.; ITAL.; DA. 1974; VOL. 9; NO 8; PP. 446-452; ABS. ANGLArticle

CORRELATIONS BETWEEN QUALITY PARAMETERS OF POTATOES DURING GROWTH AND LONG-TERM STORAGE = CORRELATIONS ENTRE LES PARAMETRES DE QUALITE DES POMMES DE TERRE LORS DE LA CROISSANCE ET DU STOCKAGE A LONG TERMEMAZZA G.1983; AMERICAN POTATO JOURNAL; ISSN 0003-0589; USA; DA. 1983; VOL. 60; NO 3; PP. 145-159; ABS. SPA; BIBL. 16 REF.; 2 FIG./12 TABL.Article

DEHYDRATION OF CARROTS. EFFECTS OF PRE-DRYING TREATMENTS ON MOISTURE TRANSPORT AND PRODUCT QUALITY. = LA DESHYDRATATION DES CAROTTES. EFFETS DES TRAITEMENTS AVANT SECHAGE SUR LA MOBILITE DE L'EAU ET SUR LA QUALITE DU PRODUITMAZZA G.1983; JOURNAL OF FOOD TECHNOLOGY.; ISSN 0022-1163; GBR; DA. 1983; VOL. 18; NO 1; PP. 113-123; BIBL. 16 REF.; 10 FIG.Article

WATER VAPOR EQUILIBRIUM RELATIONSHIPS OF POTATO SLICESMAZZA G.1980; AMER. POTATO J.; USA; DA. 1980; VOL. 57; NO 3; PP. 91-100; ABS. SPA; BIBL. 17 REF.Article

SEPARATION AND PROCESSING EFFECTS ON AROMATIC COMPONENTS OF SASKATOON BERRIES (AMELANCHIER ALNIFOLIA NUTT.)MAZZA G.1980; HORTSCIENCE; ISSN 0018-5345; USA; DA. 1980; VOL. 15; NO 6; SECT. 1; PP. 754-755; BIBL. 7 REF.Article

CHEMICAL COMPOSITION OF SASKATOON BERRIES (AMELANCHIER ALNIFOLIA NUTT.)MAZZA G.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1730-1731; BIBL. 21 REF.Article

MOISTURE SORPTION ISOTHERMS OF POTATO SLICESMAZZA G.1982; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 1; PP. 47-54; BIBL. 19 REF.Article

Compositional and functional properties of saskatoon berry and blueberryMAZZA, G.International journal of fruit science. 2005, Vol 5, Num 3, pp 101-120, 20 p.Article

Anthocyanins and other phenolic compounds of saskatoon beeries (Amelanchier alnifolia Nutt.) = Les anthocyanines et les autres composés phénoliques des baies d'amélanchier (Amelanchier alnifolia Nutt.)MAZZA, G.Journal of food science. 1986, Vol 51, Num 5, pp 1260-1264, issn 0022-1147Article

THREE DEOXYRIBONUCLEIC ACID-DEPENDENT ADENOSINE TRIPHOSPHATASES FROM BACILLUS SUBTILISMAZZA G; RIVA S.1981; J. BACTERIOL.; ISSN 0021-9193; USA; DA. 1981; VOL. 146; NO 1; PP. 305-311; BIBL. 31 REF.Article

ESPERIENZA SULLA FABBRICAZIONE DIPIASTRELLE SMALTATE ANTIGELIVE IN PARTA ROSSA MONOCOTTE IN FORNO A RULLI A CICLO RAPIDO SENZA SUPPORTERIA REFRATTARIA = EXPERIENCES SUR LA FABRICATION DES CARREAUX EMAILLES RESISTANTS AU GEL, EN PATE ROUGE MONOCUITE DANS UN FOUR ROULEAU A CYCLE RAPIDE SANS SUPPORT REFRACTAIREBRUSA A; MAZZA G.1980; CERAMURGIA; ITA; DA. 1980; VOL. 10; NO 2; PP. 67-72; ABS. ENGArticle

CONSIDERATIONS SUR L'URETERO-CYSTONEOSTOMIE PAR LAMBEAU VESICAL TUBULE.MOBILIO G; MAZZA G.1976; J. UROL. NEPHROL.; FR.; DA. 1976; VOL. 82; NO 10-11; PP. 837-844; ABS. ANGL.; BIBL. 9 REF.Article

Gas chromatographic and mass spectrometric studies of the constituents of the rhizome of calamus. I. The volatile constituents of the essential oil = Analyse, par chromatographie gazeuse et spectrométrie de masse, des constituants du rhizome de jonc odorant. I. Les composés volatils de l'huile essentielleMAZZA, G.Journal of chromatography. 1985, Vol 328, pp 179-194, issn 0021-9673Article

Gas chromatographic and mass spectrometric studies of the constituents of the rhizome of calamus. II. The volatile constituents of alcoholic extracts = Analyse, par chromatographie gazeuse et spectrométrie de masse, des constituants du rhizome de jonc odorant. II. Les composés volatils des extraits alcooliquesMAZZA, G.Journal of chromatography. 1985, Vol 328, pp 195-206, issn 0021-9673Article

RISULTATI DI UNA INDAGINE PRELIMINARE SULLA PRODUZIONE DI RESIDUI E FANGHI DI ORIGINE INDUSTRIALE IN EMILIA ROMAGNA = RESULTATS D'UNE RECHERCHE PRELIMINAIRE SUR LA PRODUCTION DE DECHETS ET DE BOUES D'ORIGINE INDUSTRIELLE DANS LA REGION D'EMILIA ROMAGNAMAZZA G; MANZI F.1982; INQUINAMENTO; ISSN 0001-4982; ITA; DA. 1982; VOL. 24; NO 11; PP. 65-68; BIBL. 5 REF.Article

DEHYDRATION OF ONION: SOME THEORETICAL AND PRACTICAL CONSIDERATIONSMAZZA G; LEMAGUER M.1980; J. FOOD TECHNOL.; GBR; DA. 1980; VOL. 15; NO 2; PP. 181-194; BIBL. 20 REF.Article

DETERMINATION OF POTATO PROTEIN BY ALKALI-PHENOL DYE-BINDING AND OTHER METHODSMOHYUDDIN M; MAZZA G.1978; AMER. POTATO J.; USA; DA. 1978; VOL. 55; NO 11; PP. 621-626; ABS. SPA; BIBL. 11 REF.Article

SIMILARITIES AND DIFFERENCES OF FIVE PEROXIDASES FROM TURNIP AND HORSERADISH. PEPTIDE MAPPING STUDIES ON GLYCOPROTEINS.WELINDER KG; MAZZA G.1975; EUROP. J. BIOCHEM.; GERM.; DA. 1975; VOL. 57; NO 2; PP. 415-424; BIBL. 22 REF.Article

EPR STUDIES OF NITRIC OXIDE COMPLEXES OF TURNIP AND HORSERADISH PEROXIDASESHENRY Y; MAZZA G.1974; BIOCHIM. BIOPHYS. ACTA; PAYS-BAS; DA. 1974; VOL. 371; NO 1; PP. 14-19; BIBL. 15REF.Article

Lipid content and fatty acid composition of buckwheat seed = Teneur en lipides et composition en acides gras des graines de sarrasinMAZZA, G.Cereal chemistry. 1988, Vol 65, Num 2, pp 122-126, issn 0009-0352Article

L'arôme de la sauge sclarée : 1 - Identification des composés volatils dans l'huile essentielle et dans l'infusion hydroalcoolique des sommités-fleuries = Clary sage aroma : 1- Volatile compounds identification in flower tips essential oil and alcoholic infusionMAZZA, G.Sciences des aliments. 1988, Vol 8, Num 4, pp 489-510, issn 0240-8813Article

Buckwheat browning and color assessment = Le brunissement et l'évaluation de la couleur du sarrasinMAZZA, G.Cereal chemistry. 1986, Vol 63, Num 4, pp 361-364, issn 0009-0352Article

Distribution of sugars, dry matter and protein in Jerusalem artichoke tubers = Répartition des glucides, de la matière sèche et des protéines dans les topinamboursMAZZA, G.Canadian Institute of Food Science and Technology journal. 1985, Vol 18, Num 3, pp 263-265, issn 0315-5463Article

Volatiles in distillates of fresh, dehydrated and freeze dried horseradish = Les composés volatils de distillats de raifort frais, déshydraté ou lyophiliséMAZZA, G.Canadian Institute of Food Science and Technology journal. 1984, Vol 17, Num 1, pp 18-23, issn 0315-5463Article