HOGENBOOM, JOHANNES ANNETTA

HOGENBOOM, JOHANNES ANNETTA  

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

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Titolo Data di pubblicazione Autori Tipo File Abstract
Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties 2023 Dea KorcariGiovanni RicciNoemi Sofia RabittiMonica LaureatiJohannes HogenboomLuisa PellegrinoDavide EmideAlberto BarbiroliMaria Grazia Fortina + Article (author) -
Focus on the Protein Fraction of Sports Nutrition Supplements 2022 Pellegrino, LuisaHogenboom, Johannes ARosi, VeronicaGerna, StefanoD'Incecco, Paolo + Article (author) -
Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits 2022 L. EstiviL. M. PellegrinoJ. A. HogenboomA. M. Hidalgo Vidal + Article (author) -
Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses 2022 D'Incecco P.Hogenboom J. A.Rosi V.Pellegrino L. + Article (author) -
Evaluating the authenticity of the raw-milk cheese fontina (PDO) with respect to similar cheeses 2021 Pellegrino L.Hogenboom J. A.Rosi V.D'incecco P. Article (author) -
Novel technologies for extending the shelf life of drinking milk : Concepts, research trends and current applications 2021 D'Incecco P.Limbo S.Hogenboom J. A.Pellegrino L. Article (author) -
Effect of processing and storage conditions on the evolution of the proteose peptone content in pasteurized and extended shelf-life milk 2020 Hogenboom, Johannes AnnettaRosi, VeronicaMonti, Lucia Article (author) -
From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin 2020 Musatti, AlidaCavicchioli, DanieleMapelli, ChiaraBertoni, DaniloHogenboom, Johannes A.Pellegrino, LuisaRollini, Manuela Article (author) -
Impact of Extending Hard-Cheese Ripening : A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months 2020 D'Incecco, PaoloLimbo, SaraHogenboom, JohnRosi, VeronicaGobbi, SerenaPellegrino, Luisa Article (author) -
Invited review: Hygienic quality, composition, and technological performances of raw milk obtained by robotic milking of cows 2019 Hogenboom J. A.Pellegrino L.Sandrucci A.Rosi V.D'Incecco P. Article (author) -
The impact of sodium chloride reduction on Grana-type cheese production and quality 2019 Hogenboom J. A. + Article (author) -
The late blowing defect of hard cheeses: Behaviour of cells and spores of Clostridium tyrobutyricum throughout the cheese manufacturing and ripening 2018 P. D'InceccoL.M. PellegrinoJ.A.L.A. Hogenboom + Article (author) -
Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk 2018 D'Incecco, P.Rosi, V.Cabassi, G.Hogenboom, J. A.Pellegrino, L. Article (author) -
Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing 2017 M. MarengoA. BarbiroliF. BonomiM.C. CasiraghiA. MartiM.A. PaganiE. RaggD. FessasJ.A. HogenboomS. Iametti + Article (author) -
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. HogenboomP. D’InceccoL. Pellegrino + Article (author) -
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 2016 P. D'InceccoJ. HogenboomV. RosiL. Pellegrino + Article (author) -
Proteolytic Activity and Production of γ-Aminobutyric Acid by Streptococcus thermophilus Cultivated in Microfiltered Pasteurized Milk 2016 J.A. HogenboomV. RosiP. D'InceccoT. SilvettiL. 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 2016 P. D'InceccoS. LimboF. FaoroJ. HogenboomV. RosiL. Pellegrino + Article (author) -
Shedding light on crystals and white spots in cheese 2015 P. D’InceccoS. LimboF. FaoroJ. HogenboomV. RosiL. Pellegrino Conference Object -
Changes in the soluble nitrogen fraction of milk throughout PDO Grana Padano cheese-making 2015 L. PellegrinoV. RosiP. D'InceccoJ.A. Hogenboom + Article (author) -