Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Giorgia, Stocco"'
Autor:
Giorgia Stocco, Claudio Cipolat-Gotet, Stefano Biffani, Michela Ablondi, Alessio Negro, Andrea Summer, Panagiota Kyriakaki, Alexandros Mavrommatis, Eleni Tsiplakou
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 12, Pp 10361-10372 (2024)
ABSTRACT: The aims of this study were to (1) characterize sheep milk for nonenzymatic antioxidant activity via 2 different assays, namely the ferric reducing antioxidant power (FRAP) and the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), and (2) inve
Externí odkaz:
https://doaj.org/article/750c50dd72ef4f4fa32b5a317d9c8e12
Autor:
Arnaud Molle, Claudio Cipolat-Gotet, Giorgia Stocco, Alessandro Ferragina, Paolo Berzaghi, Andrea Summer
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 4, Pp 1967-1979 (2024)
ABSTRACT: The prediction of the cheese yield (%CY) traits for curd, solids, and retained water and the amount of fat, protein, solids, and energy recovered from the milk into the curd (%REC) by Bayesian models, using Fourier-transform infrared spectr
Externí odkaz:
https://doaj.org/article/b63165399b2b45e4beac1d1ec7965b52
Autor:
Michela Ablondi, Andrea Summer, Giorgia Stocco, Lorenzo Degano, Daniele Vicario, Bruno Stefanon, Alberto Sabbioni, Claudio Cipolat-Gotet
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 12, Pp 9071-9077 (2023)
ABSTRACT: Costs of production have deeply increased each year in the last decades, breeders are continuously looking for more cost effective and more efficient ways to produce milk. Despite the major signs of progress in productivity, it is fundament
Externí odkaz:
https://doaj.org/article/87c872a6a1ad4a3595d26a7d0beb793e
Autor:
Michele Pazzola, Giorgia Stocco, Alessandro Ferragina, Giovanni Bittante, Maria Luisa Dettori, Giuseppe Massimo Vacca, Claudio Cipolat-Gotet
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 10, Pp 6759-6770 (2023)
ABSTRACT: The objectives of this study were to explore the use of Fourier-transform infrared (FTIR) spectroscopy on individual sheep milk samples for predicting cheese-making traits, and to test the effect of the farm variability on their prediction
Externí odkaz:
https://doaj.org/article/049db1f05206443982a7594c55cca738
Autor:
Giorgia Stocco, Laura G. Gómez-Mascaraque, Gaurav Kr Deshwal, Jordi Cruz Sanchez, Arnaud Molle, Valentina Pizzamiglio, Paolo Berzaghi, Georgi Gergov, Claudio Cipolat-Gotet
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
The aims of this proof of principle study were to compare two different chemometric approaches using a Bayesian method, Partial Least Square (PLS) and PLS-discriminant analysis (DA), for the prediction of the chemical composition and texture properti
Externí odkaz:
https://doaj.org/article/268527eaca99427799787f8d10e59cc6
Autor:
Giorgia Stocco, Christos Dadousis, Giuseppe M. Vacca, Michele Pazzola, Andrea Summer, Maria L. Dettori, Claudio Cipolat-Gotet
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 7, Pp 5610-5621 (2022)
ABSTRACT: The objective of this study was to develop formulas based on milk composition of individual goat samples for predicting cheese yield (%CY) traits (fresh curd, milk solids, and water retained in the curd). The specific aims were to assess an
Externí odkaz:
https://doaj.org/article/9168d070f3504f3596997933359e191d
Autor:
Michela Ablondi, Alberto Sabbioni, Giorgia Stocco, Claudio Cipolat-Gotet, Christos Dadousis, Jan-Thijs van Kaam, Raffaella Finocchiaro, Andrea Summer
Publikováno v:
Frontiers in Veterinary Science, Vol 8 (2022)
Genetic diversity has become an urgent matter not only in small local breeds but also in more specialized ones. While the use of genomic data in livestock breeding programs increased genetic gain, there is increasing evidence that this benefit may be
Externí odkaz:
https://doaj.org/article/521f12a75da143a3a9c08595e4411654
Autor:
Giovanni Bittante, Nicolò Amalfitano, Claudio Cipolat-Gotet, Angiolella Lombardi, Giorgia Stocco, Franco Tagliapietra
Publikováno v:
Foods, Vol 11, Iss 24, p 4041 (2022)
Cheeses are produced by many different procedures, giving rise to many types differing in ripening time, size, shape, chemical composition, color, texture, and sensory properties. As the first step in a large project, our aim was to characterize and
Externí odkaz:
https://doaj.org/article/0e1eaab583424d1aa378864def35a83e
Autor:
Ilaria Carafa, Giorgia Stocco, Tiziana Nardin, Roberto Larcher, Giovanni Bittante, Kieran Tuohy, Elena Franciosi
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
The cheese-derived strains Streptococcus thermophilus 84C isolated from Nostrano cheese, and Lactobacillus brevis DSM 32386 isolated from Traditional Mountain Malga cheese have been previously reported as γ-aminobutyric acid (GABA)-producers in vitr
Externí odkaz:
https://doaj.org/article/9d69afc7bf0a4f13baafb5fb45c3de25
Autor:
Elena Mariani, Claudio Cipolat‐Gotet, Bruno Stefanon, Alfonso Zecconi, Giorgia Stocco, Misa Sandri, Michela Ablondi, Maria Mountricha, Andrea Summer
Publikováno v:
International Journal of Dairy Technology. 75:298-307
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24e6f24e7fc0a74f2bf45d2eab05cdc7
https://doi.org/10.1111/1471-0307.12857
https://doi.org/10.1111/1471-0307.12857