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, Maria Ambrogina Pagani et al.|Italian Journal of Food Science|1993Cited by 44
HPLC of proteose peptones for evaluating ageing of packaged pasteurized milkIvano De Noni, P. Resmini, Stefano Cattaneo et al.|International Dairy Journal|2006Cited by 36
Identification of rennet-whey solids in “traditional butter” by means of HPLC/ESI-MS of non-glycosylated caseinomacropeptide AIvano De Noni, P. Resmini|Food Chemistry|2004Cited by 17