ROSI, VERONICA
ROSI, VERONICA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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
Biochemical, microbiological, and structural evaluations to early detect age gelation of milk caused by proteolytic activity of Pseudomonas fluorescens
2022 P. D'Incecco, V. Rosi, M.G. Fortina, M. Sindaco, G. Ricci, 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
Determination of hen’s egg white lysozyme in milk and cheese : interlaboratory collaborative study
2014 T. Berger, U. Bütikofer, S. Cattaneo, R. Crawford, R. Portmann, V. Rosi, L. Pellegrino
Different analytical approaches in assessing antibacterial activity and the purity of commercial lysozyme preparations for dairy application
2013 M. Brasca, S. Morandi, T. Silvetti, V. Rosi, S. Cattaneo, L. Pellegrino
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
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
Evaluation of some heat-treatment indices in UHT milk marketed in Italy
2008 S. Cattaneo, F. Masotti, V. Rosi
Focus on the Protein Fraction of Sports Nutrition Supplements
2022 L. Pellegrino, J.A. Hogenboom, V. Rosi, M. Sindaco, S. Gerna, P. D'Incecco
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
High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses
2023 P. D'Incecco, L. Bettera, E. Bancalari, V. Rosi, M. Sindaco, S. Gobbi, P. Candotti, N. Nazzicari, S. Limbo, M. Gatti, L. Pellegrino
Identificazione di un componente proteico del latte vaccino sensibile ai trattamenti di termizzazione
2009 V. Rosi, S. Cattaneo
Il danno termico nel latte UHT oggi in commercio
2009 L. Pellegrino, S. Cattaneo, F. Masotti, V. Rosi
Il latte, i suoi componenti e la trasformazione casearia
2011 F. Masotti, S. Cattaneo, V. Rosi, I. De Noni
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
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
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
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
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