Peiretti Pier Giorgio相关文献与解析，生知库 | 链接生命科学的每一步

日期影响因子

Phenolic Compound Profile and Antioxidant Capacity of Flax (Linum usitatissimum L.) Harvested at Different Growth Stages.

不同生长阶段收获的亚麻（Linum usitatissimum L.）的酚类化合物组成和抗氧化能力

期刊:Molecules

影响因子:4.6

doi:10.3390/molecules28041807

Gai Francesco, Janiak MichaÅ A, Sulewska Katarzyna, Peiretti Pier Giorgio, KaramaÄ Magdalena

发表日期：2023

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Safety assessment of traditional Plaisentif cheese

传统普莱森蒂夫奶酪的安全性评估

期刊:Italian Journal of Food Safety

影响因子:1.7

doi:10.4081/ijfs.2021.9769

Pattono, Daniele; Dalmasso, Alessandra; Peiretti, Pier Giorgio; Gai, Francesco; Bottero, Maria Teresa

发表日期：2021

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Introduction to the Special Issue: In Vitro Digestibility in Animal Nutritional Studies

特刊导言：动物营养研究中的体外消化率

影响因子:2.7

doi:10.3390/ani10060929

Peiretti, Pier Giorgio

发表日期：2020

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In Vitro Techniques Using the Daisy(II) Incubator for the Assessment of Digestibility: A Review

利用 Daisy(II) 培养箱进行体外消化率评估的技术：综述

影响因子:2.7

doi:10.3390/ani10050775

Tassone, Sonia; Fortina, Riccardo; Peiretti, Pier Giorgio

发表日期：2020

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Antioxidant Activity and Phenolic Composition of Amaranth (Amaranthus caudatus) during Plant Growth.

苋菜（Amaranthus caudatus）在植物生长过程中的抗氧化活性和酚类成分

期刊:Antioxidants

影响因子:6.6

doi:10.3390/antiox8060173

KaramaÄ Magdalena, Gai Francesco, Longato Erica, Meineri Giorgia, Janiak MichaÅ A, Amarowicz Ryszard, Peiretti Pier Giorgio

发表日期：2019

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Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers

添加榛子皮对鸡肉汉堡的烹饪性能、抗氧化性能和感官特性的影响

期刊:Journal of Food Science and Technology-Mysore

影响因子:3.3

doi:10.1007/s13197-019-03813-7

Longato, Erica; Meineri, Giorgia; Peiretti, Pier Giorgio; Gai, Francesco; Viuda-Martos, Manuel; Pérez-Álvarez, José Ángel; Amarowicz, Ryszard; Fernández-López, Juana

发表日期：2019

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Rabbit Feces as Feed for Ruminants and as an Energy Source

兔粪可用作反刍动物饲料和能量来源

影响因子:2.7

doi:10.3390/ani4040755

Peiretti, Pier Giorgio; Tassone, Sonia; Gai, Francesco; Gasco, Laura; Masoero, Giorgio

发表日期：2014

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