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Co-authors
(3)
Giuseppe Procida
2
Bruno Stefanon
2
Brigitta Gaspardo
1
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(2)
J DAIRY RES
1
MEAT SCI
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Authors
BARBARA TOSO
BARBARA TOSO,Università degli Studi di Udine,Food Science
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BARBARA TOSO
Università degli Studi di Udine
Publications:
2
|
Citations:
33
Fields:
Food Science
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Collaborated with
3 co-authors
from 2002 to 2008
|
Cited by
119 authors
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Publications
(2)
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Determination of volatile compounds in San Daniele ham using headspace GC–MS
(
Citations: 5
)
Brigitta Gaspardo
,
Giuseppe Procida
,
Barbara Toso
,
Bruno Stefanon
Journal:
Meat Science - MEAT SCI
, vol. 80, no. 2, pp. 204-209, 2008
Determination of volatile compounds in cows' milk using headspace GC-MS
(
Citations: 28
)
BARBARA TOSO
,
GIUSEPPE PROCIDA
,
BRUNO STEFANON
Journal:
Journal of Dairy Research - J DAIRY RES
, vol. 69, no. 04, 2002
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Citations
(33 times by 33 publications)
Fat-Derived Volatiles of Various Products of Cows', Ewes', and Goats' Milk
Georgios Vagenas
,
Ioannis G. Roussis
Journal:
International Journal of Food Properties - INT J FOOD PROP
, vol. 15, no. 3, pp. 665-682, 2012
Low-temperature molecular beam epitaxy growth and properties of GaGdN nanorods
H. Tambo
,
S. Hasegawa
,
H. Kameoka
,
Y. K. Zhou
,
S. Emura
,
H. Asahi
Journal:
Journal of Crystal Growth - J CRYST GROWTH
, vol. 323, no. 1, pp. 323-325, 2011
Autoxidation of Unsaturated Lipids in Food Emulsion
Yue-E Sun
,
Wei-Dong Wang
,
Hong-Wei Chen
,
Chao Li
Journal:
Critical Reviews in Food Science and Nutrition - CRIT REV FOOD SCI NUTR
, vol. 51, no. 5, pp. 453-466, 2011
FAT-DERIVED VOLATILES OF VARIOUS PRODUCTS OF COWS', EWES' AND GOATS' MILK
Georgios Vagenas
,
Ioannis G. Roussis
Journal:
International Journal of Food Properties - INT J FOOD PROP
, vol. just-accep, no. just-accep, 2011
The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME-GC-MS approach
C. Pugliese
,
F. Sirtori
,
L. Calamai
,
O. Franci
Journal:
Journal of Mass Spectrometry - J MASS SPECTROMETRY
, 2010
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