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6 matching references were found.

Turchimi, G.N.; Mentasti, T.; Carpino, F.; Panseri, S.; Moretti, V.M.; Valfre, F., Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trurra L.) fillet, J. Appl. Ichtyol., 2004, 20, 1, 71-75, https://doi.org/10.1046/j.0175-8659.2003.00522.x . [all data]

Carpino, L.A.; Santilli, A.A.; Murray, R.W., J. Am. Chem. Soc., 1960, 82, 2728-31. [all data]

Carpino, L.A., Chem. Ind. (London), 1957, 1957, 172. [all data]

Carpino, S.; Mallia, S.; Licitra, G.; van Soest, P.J.; Acree, T.E., Aroma compounds of some Hyblean pasture species, Flavour Fragr. J., 2004, 19, 4, 293-297, https://doi.org/10.1002/ffj.1346 . [all data]

Carpino, S.; Mallia, S.; La Terra, S.; Melilli, C.; Licitra, G.; Acree, T.E.; Barbano, D.M.; van Soest, P.J., Composition and aroma compounds of ragusano cheese: native pasture and total mixed rations, J. Dairy Sci., 2004, 87, 4, 816-830, https://doi.org/10.3168/jds.S0022-0302(04)73226-9 . [all data]

Horne, J.; Carpino, S.; Tuminello, L.; Rapisarda, T.; Corallo, L.; Licitra, G., Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses, Int. Dairy J., 2005, 15, 6-9, 605-617, https://doi.org/10.1016/j.idairyj.2004.10.007 . [all data]