Sfoglia per Autore
Grated Grana Padano cheese : new hints on how to control quality and recognize imitations
2008 S. Cattaneo, J.A.L.A. Hogenboom, F. Masotti, V. Rosi, L.M. Pellegrino, P. Resmini
Evaluation of some heat-treatment indices in UHT milk marketed in Italy
2008 S. Cattaneo, F. Masotti, V. Rosi
Il danno termico nel latte UHT oggi in commercio
2009 L. Pellegrino, S. Cattaneo, F. Masotti, V. Rosi
Identificazione di un componente proteico del latte vaccino sensibile ai trattamenti di termizzazione
2009 V. Rosi, S. Cattaneo
Proteolysis indices related to cheese ripening and typicalness in PDO Grana Padano cheese
2010 F. MASOTTI, J.A.L.A. HOGENBOOM, V. ROSI, I. DE NONI, L.M. PELLEGRINO
Il latte, i suoi componenti e la trasformazione casearia
2011 F. Masotti, S. Cattaneo, V. Rosi, I. De Noni
Occurrence, origin and fate of pyroglutamyl-γ3-casein in cheese
2013 F. Masotti, I. De Noni, S. Cattaneo, M. Brasca, V. Rosi, M. Stuknyte, S. Morandi, L. Pellegrino
Different analytical approaches in assessing antibacterial activity and the purity of commercial lysozyme preparations for dairy application
2013 M. Brasca, S. Morandi, T. Silvetti, V. Rosi, S. Cattaneo, L. Pellegrino
Determination of hen’s egg white lysozyme in milk and cheese : interlaboratory collaborative study
2014 T. Berger, U. Bütikofer, S. Cattaneo, R. Crawford, R. Portmann, V. Rosi, L. Pellegrino
Lysozyme side effects in Grana Padano PDO cheese: new perspective after 30 years using
2014 P. D’Incecco, M. Gatti, J.A. Hogenboom, E. Neviani, V. Rosi, M. Santarelli, L. Pellegrino
Changes in the soluble nitrogen fraction of milk throughout PDO Grana Padano cheese-making
2015 L. Pellegrino, V. Rosi, P. D'Incecco, A. Stroppa, J.A. Hogenboom
Shedding light on crystals and white spots in cheese
2015 P. D’Incecco, S. Limbo, F. Faoro, J. Hogenboom, V. Rosi, L. Pellegrino
Proteolytic Activity and Production of γ-Aminobutyric Acid by Streptococcus thermophilus Cultivated in Microfiltered Pasteurized Milk
2016 M. Brasca, J.A. Hogenboom, S. Morandi, V. Rosi, P. D'Incecco, T. Silvetti, L. Pellegrino
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses
2016 P. D'Incecco, M. Gatti, J. Hogenboom, B. Bottari, V. Rosi, E. Neviani, L. Pellegrino
New insight on crystal and spot development in hard and extra-hard cheeses : Association of spots with incomplete aggregation of curd granules
2016 P. D'Incecco, S. Limbo, F. Faoro, J. Hogenboom, V. Rosi, S. Morandi, L. Pellegrino
Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk
2018 P. D'Incecco, V. Rosi, G. Cabassi, J.A. Hogenboom, L. Pellegrino
Bacterial proteolysis of casein leading to UHT milk gelation : an applicative study
2019 P. D'Incecco, M. Brasca, V. Rosi, S. Morandi, P. Ferranti, G. Picariello, L. Pellegrino
Invited review: Hygienic quality, composition, and technological performances of raw milk obtained by robotic milking of cows
2019 J.A. Hogenboom, L. Pellegrino, A. Sandrucci, V. Rosi, P. D'Incecco
Milk substrates influence proteolytic activity of Pseudomonas fluorescens strains
2020 A. Colantuono, P. D'Incecco, M.G. Fortina, V. Rosi, G. Ricci, L. Pellegrino
Impact of Extending Hard-Cheese Ripening : A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months
2020 P. D'Incecco, S. Limbo, J. Hogenboom, V. Rosi, S. Gobbi, L. Pellegrino
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