STIPA, SANDRA
STIPA, SANDRA
DIPARTIMENTO DI CHIMICA INDUSTRIALE "TOSO MONTANARI"
Personale tecnico amm.vo
True retention of nutrients upon household cooking of farmed portion-size European sea bass (Dicentrarchus labrax L.)
2013 A. Badiani; S. Stipa; F. Bitossi; M. Pirini; A. Bonaldo; P. P. Gatta; M. Rotolo; S. Testi
Does home cooking affect nutrient contents and retentions of farmed European sea bass?
2007 TESTI S.; STIPA S.; BITOSSI F.; FOSCHI C.; GATTA P.P.; BADIANI A.
Electrodeposition of a nickel based hydrotalcite on Pt nanoparticles for ethanol and glucose sensing
2007 E. Scavetta; S. Stipa; D. Tonelli
Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices
2002 Badiani A.; Stipa S.; Bitossi F.; Gatta P.P.; Vignola G.; Chizzolini R.
Physical indices, processing yields, compositional parameters and fatty acid profile of three species of cultured sturgeon (genus Acipenser)
1997 Badiani A.; Stipa S.; Nanni N.; Gatta P.P.; Manfredini M.
Nutritional composition of cultured sturgeon (Acipenser spp.)
1996 A. Badiani; P. Anfossi; L. Fiorentini; P.P. Gatta; M. Manfredini; N. Nanni; S. Stipa; B. Tolomelli