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Elucidation of the Structure and Fluxionality of a Dinuclear Organometallic Complex Reluctant to Crystallize: An Experimental and Theoretical Integrated Approach.
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- ChemistrySelect, 2017, v. 2, n. 33, p. 10828, doi. 10.1002/slct.201702034
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- Article
Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese.
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- Molecules, 2022, v. 27, n. 3, p. 664, doi. 10.3390/molecules27030664
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- Article
Changes in proteolysis and volatile fraction of nitrite‐free Italian‐type salami modified in formulation and processing.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 8, p. 5587, doi. 10.1111/ijfs.17281
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- Article
Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties.
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- Foods, 2021, v. 10, n. 4, p. 770, doi. 10.3390/foods10040770
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- Article
Profile Assessment of Bioactive Peptides in the Greek Traditional Cheese "Tsalafouti".
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- Dietetics, 2024, v. 3, n. 1, p. 16, doi. 10.3390/dietetics3010002
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- Article
Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami.
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- International Journal of Molecular Sciences, 2022, v. 23, n. 20, p. 12555, doi. 10.3390/ijms232012555
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- Article