PERILLO, LUCIANA
PERILLO, LUCIANA
DISTAL - DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Personale tecnico amm.vo
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Fermented tofu: Enhancement of keeping quality and sensorial properties
2013 Serrazanetti D. I.; Ndajigimana M.; Miserocchi C.; Perillo L.; Guerzoni M. E.
Rapid GC-MS-XCMS meethod for determination of Gamma-aminobutyric acid (GABA) produced by Lactic acid bacteria in various media
2010 M. Ndagijimana; D. Serrazanetti; L. Laghi; L. Perillo; M.E. Guerzoni
Screening Of Natural Compounds To Inhibit Growth And Mycotoxin Production By Aspergillus Spp. And Penicillium Spp.
2008 Di Biase L.; Ndagijimana M.; Atanda O.; Perillo L.; Vannini L.; Guerzoni M. E.
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Fermented tofu: Enhancement of keeping quality and sensorial properties | Serrazanetti D. I.; Ndajigimana M.; Miserocchi C.; Perillo L.; Guerzoni M. E. | 2013-01-01 | FOOD CONTROL | - | 1.01 Articolo in rivista | - |
| Rapid GC-MS-XCMS meethod for determination of Gamma-aminobutyric acid (GABA) produced by Lactic acid bacteria in various media | M. Ndagijimana; D. Serrazanetti; L. Laghi; L. Perillo; M.E. Guerzoni | 2010-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
| Screening Of Natural Compounds To Inhibit Growth And Mycotoxin Production By Aspergillus Spp. And Penicillium Spp. | Di Biase L.; Ndagijimana M.; Atanda O.; Perillo L.; Vannini L.; Guerzoni M. E. | 2008-01-01 | - | University of Aberdeen Central Printing Service | 4.02 Riassunto (Abstract) | - |