ROSI, VERONICA
ROSI, VERONICA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey
2024 L. Pellegrino, V. Rosi, M. Sindaco, P. D’Incecco
Formation of di-Tyrosine in pasteurized milk during shelf storage
2024 P. D'Incecco, S. Dallavalle, L. Musso, V. Rosi, M. Sindaco, L. Pellegrino
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
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
Focus on the Protein Fraction of Sports Nutrition Supplements
2022 L. Pellegrino, J.A. Hogenboom, V. Rosi, M. Sindaco, S. Gerna, P. D'Incecco
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
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
Storage of pasteurized milk in clear PET bottles combined with light exposure on a retail display case : A possible strategy to define the shelf life and support a recyclable packaging
2020 S. Limbo, L. Pellegrino, P. D'Incecco, S. Gobbi, V. Rosi, D. Fracassetti
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
Milk substrates influence proteolytic activity of Pseudomonas fluorescens strains
2020 A. Colantuono, P. D'Incecco, M.G. Fortina, V. Rosi, G. Ricci, L. Pellegrino
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
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
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
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
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
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
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
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