HOGENBOOM, JOHANNES ANNETTA
HOGENBOOM, JOHANNES ANNETTA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits
2022 L. Estivi, L.M. Pellegrino, J.A. Hogenboom, A. Brandolini, A.M. Hidalgo Vidal
Aspartate Biosynthesis Is Essential for the Growth of Streptococcus thermophilus in Milk, and Aspartate Availability Modulates the Level of Urease Activity
2007 S. Arioli, C. Monnet, S. Guglielmetti, C. Parini, I. De Noni, J. Hogenboom, P.M. Halami, D. Mora
Caseificazione a formaggio Grana con chimosina da Kluyveromyces lactis (Maxiren)
1990 C. Corradini, V. Bottazzi, P. Resmini, J.A. Hogenboom, C. Pazzaglia, R. Lodi, S. Carini, M. Rampilli
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
Detection of buttermilk solids in skimmilk powder by HPLC quantification of aminophospholipids
1988 P. Resmini, L. Pellegrino, J.A. Hogenboom, V. Sadini, M. Rampilli
Effect of processing and storage conditions on the evolution of the proteose peptone content in pasteurized and extended shelf-life milk
2020 J.A. Hogenboom, V. Rosi, L. Monti
Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses
2022 P. D'Incecco, J.A. Hogenboom, V. Rosi, G. Cabassi, L. Pellegrino
Effetto della forma sulle caratteristiche chimico-fisiche e microbiologiche del formaggio a pasta dura
2012 A. Summer, A. Rebecchi, G. Tedeschi, G. Gambini, J.A. Hogenboom, P. Vecchia
Evaluating the authenticity of the raw-milk cheese fontina (PDO) with respect to similar cheeses
2021 L. Pellegrino, J.A. Hogenboom, V. Rosi, P. D'incecco
Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties
2023 D. Korcari, A. Fanton, G. Ricci, N.S. Rabitti, M. Laureati, J.A. Hogenboom, L.M. Pellegrino, D. Emide, A.G. Barbiroli, M.G. Fortina
Focus on the Protein Fraction of Sports Nutrition Supplements
2022 L. Pellegrino, J.A. Hogenboom, V. Rosi, M. Sindaco, S. Gerna, P. D'Incecco
From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin
2020 A. Musatti, D. Cavicchioli, C. Mapelli, D. Bertoni, J.A. Hogenboom, L. Pellegrino, M. Rollini
Gli amminoacidi liberi nella caratterizzazione analitica del formaggio Grana Padano
1993 P. Resmini, J.A. Hogenboom, C. Pazzaglia, L. Pellegrino
Gli amminoacidi liberi nella tipizzazione del formaggio Parmigiano-Reggiano ed in particolare del prodotto grattugiato
1985 P. Resmini, L. Pellegrino, C. Pazzaglia, J.A. Hogenboom
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
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
Indagine sulla composizione in amminoacidi liberi del formaggio Provolone quale possibile elemento caratterizzante
1988 P. Resmini, L. Pellegrino, J.A.L.A. Hogenboom, M. Bertuccioli
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
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
La caratterizzazione analitica del formaggio Fontina sulla base della sua composizione in amminoacidi liberi
1995 L. Pellegrino, J.A. Hogenboom, C. Pazzaglia, R. Todesco