D'INCECCO, PAOLO
D'INCECCO, PAOLO
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Upcycling casein from expired pasteurized milk into films – Development and characterization of films made from sodium caseinate
2025 S. Gerna, P. D'Incecco, S. Limbo, C. Alamprese, L. Pellegrino
Effect of type of coagulant and addition of stored curd on chemical, rheological and microstructural properties of low-moisture mozzarella cheese
2025 C. Alamprese, P. D'Incecco, S. Cattaneo, F. Masotti, I. De Noni
Proteomic Characterisation and Digestibility Score of Milk Powders Obtained Through Pulse Spray Drying and Traditional Spray Drying
2024 M. Romo, G. D'Auria, C. Nitride, G. Garro, G. Picariello, P. D'Incecco, L. Pellegrino, M. Sindaco, M. Castellari, E.G. Murphy, X. Felipe, P. Ferranti
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
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk
2023 L. Bettera, M. Alinovi, P. D’Incecco, M. Gatti, E. Carini, L. Pellegrino, E. Bancalari
Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review
2023 S. Gerna, P. D'Incecco, S. Limbo, M. Sindaco, L. Pellegrino
Immunogold Labeling of Milk Proteins at Transmission Electron Microscopy
2022 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
Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil
2022 S. Donzella, A. Fumagalli, S. Arioli, L.M. Pellegrino, P. D'Incecco, F.E. Molinari, G. Speranza, D. Ubiali, M.S. Robescu, C.M. Compagno
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
Natural Cellulosic Material Characteristics: A Possibility to Develop Antimicrobial Active Fiber-based Packaging
2021 P. Parichanon, N. Matan, S. Limbo, P. D’Incecco, N. Matan
Vitamin D fortification of consumption cow's milk : health, nutritional and technological aspects. A multidisciplinary lecture of the recent scientific evidence
2021 L.M. Pellegrino, F. Marangoni, G. Muscogiuri, P. D'Incecco, G.T. Duval, C. Annweiler, A. Colao
Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix
2021 V.A. Lavelli, P. D'Incecco, L.M. Pellegrino
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
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
Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.)
2020 G. Cardone, P. D'Incecco, M.A. Pagani, A. Marti