Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese

Autor: Carboni Maria Giovanna, Naes Tormod, Caro Alessandra Del, Menichelli Elena, Sanguinetti Anna Maria, Piga Antonio, Fadda Costantino, Pinna Giuliano

Publikováno v: Del Caro, A, Fadda, C, Sanguinetti, A M, Giovanna Carboni, M, Pinna, G, Næs, T, Menichelli, E & Piga, A 2016, ' Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese ', Czech Journal of Food Science, vol. 34, no. 5, pp. 456-462 . https://doi.org/10.17221/32/2016-CJFS

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f393024b37313cadc9a7d12769f172e8
https://curis.ku.dk/portal/da/publications/influence-of-technology-and-ripening-on-textural-and-sensory-properties-of-vacuum-packaged-ewes-cheese(9db8d3b6-a334-4476-b956-ec359bb75c1f).html

Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample.

Autor: Dinnella C; Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy., Monteleone E; Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy., Piochi M; Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy.; University of Gastronomic Sciences, Pollenzo, Coni, Italy., Spinelli S; Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy., Prescott J; Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy.; TasteMatters Research and Consulting, Australia., Pierguidi L; Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy., Gasperi F; Research and Innovation Centre, Edmund Mach Foundation, San Michele all'Adige, Trentino, Italy., Laureati M; Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy., Pagliarini E; Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy., Predieri S; Biometereology Institute, National Council of Research, Bologna, Italy., Torri L; University of Gastronomic Sciences, Pollenzo, Coni, Italy., Barbieri S; Dipartimento di Scienze e Tecnologie Agro-Alimentari, Alma Mater Studiorum, Università di Bologna, Cesena, Forlì-Cesena, Italy., Valli E; Dipartimento di Scienze e Tecnologie Agro-Alimentari, Alma Mater Studiorum, Università di Bologna, Cesena, Forlì-Cesena, Italy., Bianchi P; ERSAF-Regional Agency for Services to Agriculture and Forestry, Italy., Braghieri A; School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy., Caro AD; Department of Agriculture, University of Sassari, Italy., Di Monaco R; Department of Agricultural Sciences, University of Naples Federico II, Italy., Favotto S; Department of Agricultural and Environmental Sciences, University of Udine, Italy., Moneta E; CREA-Research Centre on Food and Nutrition, Rome, Italy.

Publikováno v: Chemical senses [Chem Senses] 2018 Nov 01; Vol. 43 (9), pp. 697-710.