1.Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)

作　　者：Raffaele Marrone ;Celestina Mascolo ;Giuseppe Palma 等

出　　处：Italian Journal of Food Safety. 2015 ;4(3).doi:10.4081/ijfs.2015.4528

出版社：PAGEPress Publications

文章 ID：174594311

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2.Evaluation and comparison of four protein extraction protocols for mono- and two-dimensional electrophoresis in Mytilus galloprovincialis

作　　者：Marina Ceruso ;Claudia Chirollo ;Federica Boccia 等

出　　处：Italian Journal of Food Safety. 2015 ;4(3).doi:10.4081/ijfs.2015.4534

出版社：PAGEPress Publications

文章 ID：174594483

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3.Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide

作　　者：Raffaele Marrone ;Giorgio Smaldone ;Giuseppe Palma 等

出　　处：Italian Journal of Food Safety. 2012 ;1(6):42-45.doi:10.4081/ijfs.2012.6.42

出版社：PAGEPress Publications

文章 ID：174594593

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4.Alphacypermethrin residues in milk following a pour-on treatment in buffaloes

作　　者：Giorgio Smaldone ;Raffaele Marrone ;Claudia Chirollo 等

出　　处：Italian Journal of Food Safety. 2013 ;2(2):19.doi:10.4081/ijfs.2013.e19

出版社：PAGEPress Publications

文章 ID：101739686

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5.Monitoring of irradiated food products marketed in Italy and evaluation of electron spin resonance signal sensitivity of experimentally irradiated fish scales

作　　者：Raffaele Marrone ;Leonardo Carosielli ;Michele Mangiacotti 等

出　　处：Italian Journal of Food Safety. 2014 ;3(2).doi:10.4081/ijfs.2014.1602

出版社：PAGEPress Publications

文章 ID：101739741

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6.Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)

作　　者：Giuseppe Carrabs ;Raffaele Marrone ;Raffaelina Mercogliano 等

出　　处：Italian Journal of Food Safety. 2014 ;3(2).doi:10.4081/ijfs.2014.1681

出版社：PAGEPress Publications

文章 ID：101739746

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7.Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide

作　　者：Raffaele Marrone ;Giorgio Smaldone ;Giuseppe Palma 等

出　　处：Italian Journal of Food Safety. 0 ;1(6):42-45.doi:10.4081/ijfs.2012.6.42

出版社：PAGEPress Publications

文章 ID：101739949

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8.Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period

作　　者：Giorgio Smaldone ;Raffaele Marrone ;Lucia Vollano 等

出　　处：Italian Journal of Food Safety. 2019 ;8(3):131-136.doi:10.4081/ijfs.2019.8100

出版社：PAGEPress Publications

文章 ID：248337765

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9.Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide

作　　者：Raffaele Marrone ;Giorgio Smaldone ;Giuseppe Palma 等

出　　处：Italian Journal of Food Safety. 2013 ;1(6):42-45.doi:10.4081/ijfs.2012.1429

出版社：PAGEPress Publications

文章 ID：233888694

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10.Alphacypermethrin residues in milk following a pour-on treatment in buffaloes

作　　者：Giorgio Smaldone ;Raffaele Marrone ;Claudia Chirollo 等

出　　处：Italian Journal of Food Safety. 2013 ;2(2):19.doi:10.4081/ijfs.2013.e19

出版社：PAGEPress Publications

文章 ID：193329448

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	Lucia Vollano	6篇

	Claudia Chirollo	4篇
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	Celestina Mascolo	2篇
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