243 results on '"CECCHINI, C."'
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52. Mathematics as a resource in understanding the peculiar characteristics of magnetic field
53. Group-theoretical implications for the meson mass spectrum in broken chiral symmetries
54. Enhancing Italian traditional foods through the enrichment of functional ingredients
55. Succesful Stem Cell Collection in Newly Diagnosed Multiple Myeloma (NDMM) Patients Over 65 Years Old
56. Chemical composition and antimicrobial activity of Hypericum hircinum L. subsp. majus (Aiton) N. Robson essential oil
57. Quality of durum wheat from organic crop in Italy
58. Individuazione di nuove risorse alimentari per formulazioni dietetiche
59. Chemical composition and antimicrobial activity of the essential oil of Ferulago campestris (Besser) Grecescu growing in central Italy
60. Chemical composition and antimicrobial activity of the essential oil from Ferula glauca L. (F. communis L. subsp. glauca) growing in Marche (central Italy)
61. Tomografie sismiche a rifrazione su Monte Testaccio (Roma)
62. A survey on the use of antibacterial in orthopaedic surgery
63. Effetto della concentrazione azotata sull’accrescimento e la qualità della resa di una coltura di farro allevata in ambiente molisano
64. Variabilità dei frutto-oligosaccaridi in cereali coltivati in un ambiente appenninico
65. Applicazione dei metodi cromatografico (HPL-MS/MS)e immunoenzimatico (ELISA)per la determinazione di alcune fusariotossine nel mais
66. In vitro evaluation of antimicrobial activity of Lactobacillus rhamnosusIMC 501® , Lactobacillus paracaseiIMC 502® and SYNBIO® against pathogens
67. Evaluation of fructans in various cereal crops by high-performance anion-exchange chromatography coupled with pulsed amperometric detection
68. Fructans and vitamin C contents in immature and mature kernels of Triticum durum and in their wholemeal
69. Risultati della sperimentazione condotta nel 2002-03
70. Qualità del raccolto 2003 di frumento duro
71. Immature cereals: a potentiality for food and non-food uses
72. Effetto della concimazione azotata su una coltura di farro coltivata in quattro ambienti molisani
73. Utilizzazione della segale per la produzione di alimenti funzionali
74. Effectiveness of an industrial debranning process of durum wheat for improving semolina quality
75. Nutritional benefit of developing cereals for functional foods
76. Variabilità dei frutto-oligosaccaridi in cereali coltivati in un ambiente appenninico
77. Effetto della concimazione azotata su una coltura di farro coltivata in quattro ambienti molisani
78. Qualità panificatoria di miscele di frumento integrate con granella immatura
79. Characteristics of pasta-products integrated with immature wheat grain meal
80. Valutazione di differenti metodi per la determinazione della qualità del glutine
81. Valutazione qualitativa delle varietà di grano duro
82. Qualità soddisfacente per il frumento duro nel 2002
83. Interessse alimentare di farine di cariossidi di cereali immature
84. Probabilità e intuizione nella scuola superiore
85. EFFECTS OF SYNBIOTICS ON HOUSE DUST MITE ALLERGIC SYMPTOMS: A BASELINE-CONTROLLED OPEN-LABEL STUDY.
86. Evaluation of microgranulation of Lactobacillus rhamnosus IMC 501® and Lactobacillus paracasei IMC 502® with vegetable fats as an approach to prolonging viability during storage
87. ChemInform Abstract: Synthesis of 2-Furylcarbinol Derivatives by an Acid-Catalyzed Rearrangement of 2,5-Dimethoxy-2,5-dihydrofurans.
88. ChemInform Abstract: Studies on the Reactivity of 2,5-Dimethoxy-2,5-dihydrofuran with Phenylselenium Reagents: Synthesis of Highly Functionalized C4 Building Blocks.
89. ChemInform Abstract: Iodoenolcyclization. Part 3. A General Approach to Tetrasubstituted Furans from 2-Alkenyl-1,3-dicarbonyl Compounds.
90. Variation in fructooligosaccharide contents during plant development and in different cultivars of durum wheat
91. Metabolism of fructans during the maturation of wheat kernels
92. Prevalence of HCV infection among health care workers in a hospital in central Italy
93. In vitro evaluation of antimicrobial activity of Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and SYNBIO® against pathogens.
94. Dimensional Stability of Polyurethane Rigid Foams Blown with CO2
95. Production of fructose from cereal stems and polyannual cultures of Jerusalem artichoke
96. Employment of Zero ODP Blowing Agents for Polyurethane Rigid Foams for Thermal Insulation
97. Coumarins and Other Constituents of Prunus prostrata
98. Employment of Zero Odp Blowing Agents for Polyurethane Rigid Foams for Thermal Insulation
99. Alternative Blowing Agents for CFC Free Rigid PU Foams
100. Chemical Constituents ofPrunus prostrata
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