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3 matching references were found.

Sunesen, L.O.; Dorigoni, V.; Zanardi, E.; Stahnke, L., Volatile compounds released during ripening in Italian dried sausage, Meat Sci., 2001, 58, 1, 93-97, https://doi.org/10.1016/S0309-1740(00)00139-X . [all data]

Meynier, A.; Novelli, E.; Chissolinim, R.; Zanardi, E.; Gandemer, G., Volatile compounds of commercial Milano salami, Meat Sci., 1999, 51, 2, 175-183, https://doi.org/10.1016/S0309-1740(98)00122-3 . [all data]

Cappelli, Andrea; Travagli, Valter; Zanardi, Iacopo; Anzini, Maurizio; Giorgi, Gianluca; Donati, Alessandro; Aggravi, Marianna; Casolaro, Mario; Fresta, Massimo; Paccagnini, Eugenio; Makovec, Francesco; Vomero, Salvatore, Physicochemical and biopharmaceutical characterization ofendo-2-(8-methyl-8-azabicyclo[3.2.1]oct-3-yl)-2,3-dihydro-1H-benz[e]isoindol-1-one (CR3124) a novel potent 5-HT3 receptor antagonist, J. Pharm. Sci., 2006, 95, 12, 2706-2721, https://doi.org/10.1002/jps.20705 . [all data]