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4 matching references were found.

Mentasti, T.; Albertini, A.; Moretti, V.M.; Paleari, M.A.; Bellagamba, F.; Polidori, P.; Valfre, F., Isolation and identification of flavour volatile compounds in milk and a derived mountain cheese, Milchwissenschaft-Milk Science International, 1997, 52, 5, 253-256. [all data]

Turchini, G.M.; Moretti, V.M.; Mentasti, T.; Orban, E.; Valfre, F., Effects of dietary lipid source on fillet chemical composition, flavour volatile compounds and sensory characteristics in the freshwater fish tench (Tinca tinca L.), Food Chem., 2007, 102, 4, 1144-1155, https://doi.org/10.1016/j.foodchem.2006.07.003 . [all data]

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]

Moretti, V.M.; Madonia, G.; Diaferia, C.; Mentasti, T.; Paleari, M.A.; Panseri, S.; Pirone, G.; Gandini, G., Chemical and microniological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions, Meat Sci., 2004, 66, 4, 845-854, https://doi.org/10.1016/j.meatsci.2003.08.006 . [all data]