Coupling of lactulose and furosine indices for quality evaluation of sterilized milkL. Pellegrino, P. Resmini, Ivano De Noni|International Dairy Journal|1995Cited by 78
Sensitive Determination of Lysinoalanine for Distinguishing Natural from Imitation Mozzarella CheeseL. Pellegrino, Fabio Masotti, P. Resmini et al.|Journal of Dairy Science|1996Cited by 66
Formation of 2-acetyl-3-D-glucopyranosylfuran (glucosylisomaltol) from nonenzymatic browning in pasta drying.P. Resmini, Ivano De Noni, L. Pellegrino et al.|Italian Journal of Food Science|1993Cited by 44
Proteolysis indices related to cheese ripening and typicalness in PDO Grana Padano cheeseFabio Masotti, L. Pellegrino, Johannes A. Hogenboom et al.|International Dairy Journal|2009Cited by 40
HPLC of proteose peptones for evaluating ageing of packaged pasteurized milkIvano De Noni, P. Resmini, L. Pellegrino et al.|International Dairy Journal|2006Cited by 36