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Balzano Michele
Balzano Michele
Medicinal chemistry
Organic chemistry
Chemistry
Nanotechnology
Antioxidant
3
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タイセイヨウサケ(Salmo salar)切り身の抗酸化化合物レベル及び酸化状態に及ぼす伝統的及び温和なオーブン調理処理の影響【JST・京大機械翻訳】
2020
Lwt - Food Science and Technology
Orlando Patrick
Giardinieri Alessandra
Lucci Paolo
Nartea Ancuta
Balzano Michele
Pacetti Deborah
G Frega Natale
Silvestri Sonia
Tiano Luca
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Nutritional Composition, Health Benefits and Antioxidant Properties of Olive
2018
Balzano Michele
Pacetti Deborah
Monica Rosa Loizzo
Rosa Tundis
Lucci Paolo
Natale G. Frega
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ブタの食餌性CLA補給は物理化学的,微生物学的および官能的特性に及ぼす負の影響とその肉から作ったない塗りやすいとFabrianoサラミの高酸化安定性を付与する【Powered by NICT】
2016
European Journal of Lipid Science and Technology
Branciari Raffaella
Balzano Michele
Pacetti Deborah
Trabalza-Marinucci Massimo
Della Casa Giacinto
Miraglia Dino
Capotorti Andrea
G Frega Natale
Ranucci David
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