Alejandra M Lombardi
Highly Influential Citations2
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Abstract Reggianito cheese forms were ripened both by the traditional method and by vacuum-packaging the forms in film after initial ageing periods of 30 and 45 days. Nine organic acids (formic,… Continue Reading
The preferential channeling of different fuels to fat and changes in the transcription profile of adipose tissue and skeletal muscle are poorly understood processes involved in the pathogenesis of… Continue Reading
The most common chemical preservatives used to inhibit both enzymatic browning and microbial growth in pre-peeled potatoes are sodium sulphite and bisulphite. Since 1987 the FDA has limited their use… Continue Reading