Sfoglia per Autore
Analisi e modellizzazione dell'effetto di agrotecniche sull'altezza della pianta : il progetto MIATA
2010 R. Confalonieri, A. Baldassar, M. Bertoglio, G. Bertone, I. Borsa, L. Bortone, V. Cairo, G. Cappelli, P. D'Incecco, P. Goldaniga, V. Iorio, F. Marziali, M. Mazza, G. Negrini, E. Pestarino, E. Piantanida, M. Pinnetti, M. Pirotta, R. Porta, M. Riva, F. Sessa, S. Uggeri, F. Urbinati, M. Chiodini, S. Bregaglio, M. Acutis
Impact of agromanagement practices on rice elongation: Analysis and modelling
2014 R. Confalonieri, T. Stella, P. Dominoni, N. Frasso, G. Consolati, M. Bertoglio, E. Bianchi, L. Bortone, V. Cairo, G. Cappelli, G. Cozzaglio, G. Fattorossi, A. Garbelli, P. D'Incecco, A. Marazzi, M.E. Marescotti, F. Marziali, S. Maserati, M. Mazza, G. Mottadelli, G. Negrini, F. Nutini, G. Orasen, L. Pacca, M. Pinnetti, M. Pirotta, R. Porta, A. Riva, M. Riva, A. Scaramelli, F. Sessa, S. Uggeri, F. Urbinati, G. Russo, M. Chiodini, S. Bregaglio, M. Acutis
The late blowing defect in Grana Padano PDO cheese: effects of milk natural creaming and cheese making conditions
2014 P. D'Incecco, F. Faoro, 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
Mechanisms of clostridium tyrobutyricum removal through natural creaming of milk: a microscopy study
2015 P. D’Incecco, F. Faoro, T. Silvetti, K. Schrader, L. Pellegrino
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
Ion-Exchange Chromatographic Method for the Determination of the Free Amino Acid Composition of Cheese and Other Dairy Products : an Inter-Laboratory Validation Study
2017 J.A. Hogenboom, P. D’Incecco, F. Fuselli, L. Pellegrino
THE LATE BLOWING DEFECT IN GRANA PADANO CHEESE: THE MECHANISMS OF MILK HEALING THROUGH NATURAL CREAMING AND THE EFFECTS OF CHEESE MAKING CONDITIONS IN INDUCING CLOSTRIDIUM SPORE GERMINATION
2017 P. D'Incecco
The late blowing defect of hard cheeses: Behaviour of cells and spores of Clostridium tyrobutyricum throughout the cheese manufacturing and ripening
2018 P. D'Incecco, L.M. Pellegrino, J.A.L.A. Hogenboom, C. Pier Sandro, B. Daniela
Effect of temperature on the microstructure of fat globules and the immunoglobulin-mediated interactions between fat and bacteria in natural raw milk creaming
2018 P. D'Incecco, L. Ong, L. Pellegrino, F. Faoro, A. Barbiroli, S. Gras
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
Impact assessment of traditional food manufacturing : The case of Grana Padano cheese
2018 L. Bava, J. Bacenetti, G. Gislon, L. Pellegrino, P. D'Incecco, A. Sandrucci, A. Tamburini, M. Fiala, M. Zucali
A fluorescence in situ staining method for investigating spores and vegetative cells of Clostridia by confocal laser scanning microscopy and structured illuminated microscopy
2018 P. D’Incecco, L. Ong, S. Gras, L. Pellegrino
Development of a HPLC method for the simultaneous analysis of riboflavin and other flavin compounds in liquid milk and milk products
2018 D. Fracassetti, S. Limbo, P. D’Incecco, A. Tirelli, L. Pellegrino
Insights on the mechanism of action of class IIa bacteriocins
2019 P. Motta, P. D’Incecco, F. Saitta, D. Fessas, S. Pellegrino, M. Rollini, A. Musatti, C. Mapelli, A. Barbiroli
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
Legenda icone
- file ad accesso aperto
- file disponibili sulla rete interna
- file disponibili agli utenti autorizzati
- file disponibili solo agli amministratori
- file sotto embargo
- nessun file disponibile