M F Caboni

Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds.

C Cevoli, L Cerretani, A Gori, 2011, Food chemistry.

Effect of different cooking methods on some lipid and protein components of hamburgers.

M F Caboni, M. Caboni, G. Lercker, 1997, Meat science.