Zobrazeno 1 - 10
of 325
pro vyhledávání: '"Pizzamiglio V."'
Autor:
Pellacani, S., Citti, C., Strani, L., Benedetti, B., Becchi, P.P., Pizzamiglio, V., Michelini, S., Cannazza, G., De Juan, A., Cocchi, M., Durante, C.
Publikováno v:
In Microchemical Journal December 2024 207
Autor:
Cavallini, N., Strani, L., Becchi, P.P., Pizzamiglio, V., Michelini, S., Savorani, F., Cocchi, M., Durante, C.
Publikováno v:
In Analytica Chimica Acta 16 October 2023 1278
Publikováno v:
In Food Control January 2022 131
Publikováno v:
In Food Control June 2020 112
Autor:
Becchi PP; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy., Rocchetti G; Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy. Electronic address: gabriele.rocchetti@unicatt.it., García-Pérez P; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, 32004 Ourense, Spain., Michelini S; Parmigiano Reggiano Cheese Consortium, Via J.F. Kennedy, 18, Reggio Emilia 42124, Italy., Pizzamiglio V; Parmigiano Reggiano Cheese Consortium, Via J.F. Kennedy, 18, Reggio Emilia 42124, Italy., Lucini L; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Publikováno v:
Food chemistry [Food Chem] 2024 Jul 30; Vol. 447, pp. 138938. Date of Electronic Publication: 2024 Mar 05.
Autor:
Martini S; Nutritional Biochemistry, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy., Sola L; Microbial Biotechnologies and Fermentation Technologies, Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy., Cattivelli A; Nutritional Biochemistry, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy., Cristofolini M; Lactic Acid Bacteria and Yeast Biotechnology, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy., Pizzamiglio V; Consorzio del Formaggio Parmigiano Reggiano, Reggio Emilia, Italy., Tagliazucchi D; Nutritional Biochemistry, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy., Solieri L; Lactic Acid Bacteria and Yeast Biotechnology, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy.
Publikováno v:
Frontiers in microbiology [Front Microbiol] 2024 Mar 19; Vol. 15, pp. 1342180. Date of Electronic Publication: 2024 Mar 19 (Print Publication: 2024).
Exploring the use of NIR and Raman spectroscopy for the prediction of quality traits in PDO cheeses.
Autor:
Stocco G; Department of Veterinary Science, University of Parma, Parma, Italy., Gómez-Mascaraque LG; Department of Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Ireland., Deshwal GK; Department of Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Ireland., Sanchez JC; Escola Universitària Salesiana de Sarrià, Barcelona, Spain., Molle A; Department of Veterinary Science, University of Parma, Parma, Italy., Pizzamiglio V; Consorzio del Formaggio Parmigiano Reggiano, Reggio Emilia, Italy., Berzaghi P; Department of Animal Medicine, Production and Health, University of Padova, Padova, Italy., Gergov G; Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria., Cipolat-Gotet C; Department of Veterinary Science, University of Parma, Parma, Italy.
Publikováno v:
Frontiers in nutrition [Front Nutr] 2024 Feb 06; Vol. 11, pp. 1327301. Date of Electronic Publication: 2024 Feb 06 (Print Publication: 2024).
Akademický článek
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Autor:
Mordenti, A.L., Sardi, L., Bonaldo, A., Pizzamiglio, V., Brogna, N., Cipollini, I., Tassinari, M., Zaghini, G.
Publikováno v:
In Livestock Science 2010 128(1):179-184
A conference abstract from NIRItalia online 2021 in English and Italian.
First author gratefully acknowledges receiving funding from Consorzio del Formaggio Parmigiano Reggiano (Italy).
First author gratefully acknowledges receiving funding from Consorzio del Formaggio Parmigiano Reggiano (Italy).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4665a45041813a135bdd834751ddda0e
