HOGENBOOM, JOHANNES ANNETTA

HOGENBOOM, JOHANNES ANNETTA  

Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente  

Risultati 1 - 20 di 24 (tempo di esecuzione: 0.101 secondi).
Titolo Data di pubblicazione Autore(i) Tipo File Abstract
Aspartate Biosynthesis Is Essential for the Growth of Streptococcus thermophilus in Milk, and Aspartate Availability Modulates the Level of Urease Activity 1-gen-2007 S. ArioliS. GuglielmettiC. PariniI. De NoniJ. HogenboomD. Mora + Article (author) -
La caratterizzazione analitica del formaggio Fontina sulla base della sua composizione in amminoacidi liberi 1-gen-1995 L. PellegrinoJ.A. HogenboomC. Pazzaglia + Article (author) -
Caseificazione a formaggio Grana con chimosina da Kluyveromyces lactis (Maxiren) 1-gen-1990 P. ResminiJ.A. HogenboomC. Pazzaglia + Article (author) -
Changes in the soluble nitrogen fraction of milk throughout PDO Grana Padano cheese-making 1-ago-2015 L. PellegrinoV. RosiP. D'InceccoJ.A. Hogenboom + Article (author) -
Detection of buttermilk solids in skimmilk powder by HPLC quantification of aminophospholipids 1-gen-1988 P. ResminiL. PellegrinoJ.A. Hogenboom + Article (author) -
Effect of processing and storage conditions on the evolution of the proteose peptone content in pasteurized and extended shelf-life milk 1-dic-2020 Hogenboom, Johannes AnnettaRosi, VeronicaMonti, Lucia Article (author) -
Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses 15-feb-2022 D'Incecco P.Hogenboom J. A.Rosi V.Pellegrino L. + Article (author) -
Effetto della forma sulle caratteristiche chimico-fisiche e microbiologiche del formaggio a pasta dura 28-set-2012 J.A. Hogenboom + Conference Object -
Gli amminoacidi liberi nella caratterizzazione analitica del formaggio Grana Padano 1-gen-1993 P. ResminiJ.A. HogenboomC. PazzagliaL. Pellegrino Article (author) -
Gli amminoacidi liberi nella tipizzazione del formaggio Parmigiano-Reggiano ed in particolare del prodotto grattugiato 1-gen-1985 P. ResminiL. PellegrinoPAZZAGLIA, CARLOJ.A. Hogenboom Article (author) -
Impact of Extending Hard-Cheese Ripening : A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months 2-mar-2020 D'Incecco, PaoloLimbo, SaraHogenboom, JohnRosi, VeronicaGobbi, SerenaPellegrino, Luisa Article (author) -
The impact of sodium chloride reduction on Grana-type cheese production and quality 1-gen-2019 Hogenboom J. A. + Article (author) -
Indagine sulla composizione in amminoacidi liberi del formaggio Provolone quale possibile elemento caratterizzante 1-gen-1988 P. ResminiL. PellegrinoJ.A.L.A. Hogenboom + Article (author) -
The late blowing defect of hard cheeses: Behaviour of cells and spores of Clostridium tyrobutyricum throughout the cheese manufacturing and ripening 1-gen-2018 P. D'InceccoL.M. PellegrinoJ.A.L.A. Hogenboom + Article (author) -
Lysozyme side effects in Grana Padano PDO cheese: new perspective after 30 years using 12-nov-2014 P. D’InceccoJ.A. HogenboomV. RosiL. Pellegrino + Conference Object -
L’utilizzo di caldaie di rame o di acciaio : effetti sulla tecnologia e sulle caratteristiche qualitative del Parmigiano-Reggiano 1-gen-2009 F. MASOTTIJ. A. HOGENBOOML. PELLEGRINO + Article (author) -
New insight on crystal and spot development in hard and extra-hard cheeses : Association of spots with incomplete aggregation of curd granules 1-ago-2016 P. D'InceccoS. LimboF. FaoroJ. HogenboomV. RosiL. Pellegrino + Article (author) -
Proteolytic Activity and Production of γ-Aminobutyric Acid by Streptococcus thermophilus Cultivated in Microfiltered Pasteurized Milk 1-gen-2016 J.A. HogenboomV. RosiP. D'InceccoT. SilvettiL. Pellegrino + Article (author) -
Pyroglutamyl-γ3-casein as marker of proteolysis and ripening period of Grana Padano and Parmigiano Reggiano cheeses 5-set-2009 F. MasottiJ. HogenboomI. De NoniL. Pellegrino Conference Object -
Shedding light on crystals and white spots in cheese 20-ott-2015 P. D’InceccoS. LimboF. FaoroJ. HogenboomV. RosiL. Pellegrino Conference Object -