S. Spagna Musso

Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams

Aldo Di Luccia, Gianluca Picariello, Giuseppina Cacace et al. · Meat Science · 2004 · 108 citations

Life Sciences, Biochemistry, Food Science +16

Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/1

Francesco Addeo, Lina Chianese, Raffaele Sacchi et al. · Journal of Dairy Research · 1994 · 81 citations

Agriculture, Biochemistry, Food Science +16

Antimicrobial Packaging To Retard the Growth of Spoilage Bacteria and To Reduce the Release of Volatile Metabolites in Meat Stored under Vacuum at 1°C

Ilario Ferrocino, Antonietta La Storia, Elena Torrieri et al. · Journal of Food Protection · 2012 · 46 citations · Full text

Agriculture, Food Science, Microbiology +17

Comparison of the Frying Performance of Olive Oil and Palm Superolein

Raffaele Romano, A. Giordano, Simona Vitiello et al. · Journal of Food Science · 2012 · 42 citations

Agriculture, Food Science, Nutritional Sciences +15

Determination of the Wax Ester Content in Olive Oils. Improvement in the Method Proposed by EEC Regulation 183/93

Giorgio Nota, Daniele Naviglio, Raffaele Romano et al. · Journal of Agricultural and Food Chemistry · 1998 · 34 citations

Agriculture, Food Science, Food Analysis +14