ITALIAN JOURNAL OF FOOD SCIENCE



Pubblicazioni

  • Variation in tocopherol content in Italian virgin olive oils
    Lo Curto S, Dugo G, Mondello L, Errante G, Russo MT
    ITALIAN JOURNAL OF FOOD SCIENCE, Issue: 2 2001, Pagine: 221-228, ISSN: 1120-1770 , Volume: 13
  • Determination of the polyphenolic content in Sicilian red wines of protected geographical indication
    Dugo G., Dugo P., Vilasi F., Magnisi R., Mondello L., La Torre G. L.
    ITALIAN JOURNAL OF FOOD SCIENCE, Issue: 4 2006, Pagine: 409-422, ISSN: 1120-1770 , Volume: 18
  • Carotenoid profile of sweet orange and mandarin essential oils
    Bonaccorsi I, Verzera A, Trozzi A, Zappala M, Dugo P, Mondello L
    ITALIAN JOURNAL OF FOOD SCIENCE, Issue: 1 2003, Pagine: 133-139, ISSN: 1120-1770 , Volume: 15
  • Cyanidin-3-(6 ”-malonyl)-beta-glucoside. One of the major anthocyanins in blood orange juice
    Maccarone E, Rapisarda P, Fanella F, Arena E, Mondello L
    ITALIAN JOURNAL OF FOOD SCIENCE, Issue: 4 1998, Pagine: 367-372, ISSN: 1120-1770 , Volume: 10
  • Chemical and physico-chemical parameters and composition of the aromatic fraction of limoncello
    Dugo P, Russo M, Mondello L, Dugo G, Postorino S, Carnacini A
    ITALIAN JOURNAL OF FOOD SCIENCE, Issue: 3 2000, Pagine: 343-351, ISSN: 1120-1770 , Volume: 12
  • Extraction technology and lemon oil composition
    Verzera A, Dugo P, Mondello L, Trozzi A, Cotroneo A
    ITALIAN JOURNAL OF FOOD SCIENCE, Issue: 4 1999, Pagine: 361-370, ISSN: 1120-1770 , Volume: 11