HOGENBOOM, JOHANNES ANNETTA
HOGENBOOM, JOHANNES ANNETTA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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
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
Focus on the Protein Fraction of Sports Nutrition Supplements
2022 L. Pellegrino, J.A. Hogenboom, V. Rosi, M. Sindaco, S. Gerna, P. D'Incecco
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
Novel technologies for extending the shelf life of drinking milk : Concepts, research trends and current applications
2021 P. D'Incecco, S. Limbo, J.A. Hogenboom, L. Pellegrino
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
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
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
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
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
The impact of sodium chloride reduction on Grana-type cheese production and quality
2019 F. Tidona, M. Bernardi, S. Francolino, R. Ghiglietti, J.A. Hogenboom, F. Locci, V. Zambrini, D. Carminati, G. Giraffa
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
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
Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing
2017 M. Marengo, A. Barbiroli, F. Bonomi, M.C. Casiraghi, A. Marti, M.A. Pagani, J. Manful, S. Graham Acquaah, E. Ragg, D. Fessas, J.A. Hogenboom, S. Iametti
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
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
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
Shedding light on crystals and white spots in cheese
2015 P. D’Incecco, S. Limbo, F. Faoro, J. Hogenboom, V. Rosi, 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