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You searched for: Author/Creator Rocchetti, Gabriele

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1. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. (27th February 2019)

7. Bacterial growth and biological properties of Cymbopogon schoenanthus and Ziziphus lotus are modulated by extraction conditions. (October 2020)

9. Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters. (October 2021)

10. Chemodiversity and biological activity of essential oils from three species from the Euphorbia genus. (28th September 2020)