Works matching DE "PARMIGIANO Reggiano cheese"

Results: 30

Short supply chains and Protected Designations of Origin: the case of Parmigiano Reggiano (Italy).

Published in:

Ager: Journal of Depopulation & Rural Development Studies / Revista de Estudios sobre Despoblación y Desarrollo Rural, 2018, n. 25, p. 43, doi. 10.4422/ager.2018.11

By:

Mancini, Maria Cecilia;
Arfini, Filippo

Publication type:

Article

cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium.

Published in:

Journal of Applied Microbiology, 2011, v. 111, n. 4, p. 855, doi. 10.1111/j.1365-2672.2011.05101.x

By:

Bove, C.G.;
Lazzi, C.;
Bernini, V.;
Bottari, B.;
Neviani, E.;
Gatti, M.

Publication type:

Article

Natural whey starter for Parmigiano Reggiano: culture-independent approach.

Published in:

Journal of Applied Microbiology, 2010, v. 108, n. 5, p. 1676, doi. 10.1111/j.1365-2672.2009.04564.x

By:

Bottari, B.;
Santarelli, M.;
Neviani, E.;
Gatti, M.

Publication type:

Article

Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese.

Published in:

Journal of Applied Microbiology, 2003, v. 95, n. 3, p. 463, doi. 10.1046/j.1365-2672.2003.01997.x

By:

Gatti, M.;
Lazzi, C.;
Rossetti, L.;
Mucchetti, G.;
Neviani, E.

Publication type:

Article

Influence of milk somatic cell content on Parmigiano-Reggiano cheese yield.

Published in:

Journal of Dairy Research, 2015, v. 82, n. 2, p. 222, doi. 10.1017/S0022029915000102

By:

Summer, Andrea;
Franceschi, Piero;
Formaggioni, Paolo;
Malacarne, Massimo

Publication type:

Article

Comparison of the level of residual coagulant activity in different cheese varieties.

Published in:

Journal of Dairy Research, 2009, v. 76, n. 3, p. 290, doi. 10.1017/S0022029909004075

By:

Bansal, Nidhi;
Fox, Patrick F.;
McSweeney, Paul L. H.

Publication type:

Article

Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties.

Published in:: Journal of Dairy Research, 2008, v. 75, n. 2, p. 218, doi. 10.1017/S0022029908003221
Publication type:: Article

Tolerability of a Fully Maturated Cheese in Cow's Milk Allergic Children: Biochemical, Immunochemical, and Clinical Aspects.

Published in:

PLoS ONE, 2012, v. 7, n. 7, p. 1, doi. 10.1371/journal.pone.0040945

By:

Alessandri, Claudia;
Sforza, Stefano;
Palazzo, Paola;
Lambertini, Francesca;
Paolella, Sara;
Zennaro, Danila;
Rafaiani, Chiara;
Ferrara, Rosetta;
Bernardi, Maria Livia;
Santoro, Mario;
Zuzzi, Sara;
Giangrieco, Ivana;
Dossena, Arnaldo;
Mari, Adriano

Publication type:

Article

Identification of the Geographic Origin of Parmigiano Reggiano (P.D.O.) Cheeses Deploying Non-Targeted Mass Spectrometry and Chemometrics.

Published in:

Foods, 2017, v. 6, n. 2, p. 13, doi. 10.3390/foods6020013

By:

Popping, Bert;
De Dominicis, Emiliano;
Dante, Mario;
Nocetti, Marco

Publication type:

Article

Parmigiano Reggiano cheese: a super-food for bone health.

Published in:

Clinical Cases in Mineral & Bone Metabolism, 2018, v. 15, n. 1, p. 29

By:

Pampaloni, Barbara;
Cianferotti, Luisella;
Ciampi, Veronica;
Nocetti, Marco;
Brandi, Maria Luisa

Publication type:

Article

Effects of the full cream milk somatic cell content on the characteristics of vat milk in the manufacture of Parmigiano-Reggiano cheese.

Published in:

2009

By:

Franceschi, P.;
Summer, A.;
Sandri, S.;
Formaggioni, P.;
Malacarne, M.;
Mariani, P.

Publication type:

Abstract

Effects of Collection Conditions on Maturation of Milk in the Production of Parmigiano-Reggiano Cheese.

Published in:

Veterinary Research Communications, 2007, v. 31, n. 0, p. 405, doi. 10.1007/s11259-0067-7

By:

A. Summer;
S. Sandri;
P. Franceschi;
P. Formaggioni;
M. Malacarne;
P. Mariani

Publication type:

Article

Modelling Price Transmission within the Supply Chain under a European Protected Designation of Origin Framework: The Case of Parmigiano Reggiano in Italy.

Published in:

Social Sciences (2076-0760), 2019, v. 8, n. 3, p. 87, doi. 10.3390/socsci8030087

By:

Ferrer-Pérez, Hugo;
Arfini, Filippo;
Gil, José M.

Publication type:

Article

A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese.

Published in:

Biosensors (2079-6374), 2016, v. 6, n. 4, p. 60, doi. 10.3390/bios6040060

By:

Sberveglieri, Veronica;
Bhandari, Manohar Prasad;
Carmona, Estefanía Núñez;
Betto, Giulia;
Sberveglieri, Giorgio

Publication type:

Article

Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano.

Published in:

Sensors (14248220), 2018, v. 18, n. 5, p. 1617, doi. 10.3390/s18051617

By:

Abbatangelo, Marco;
Núñez-Carmona, Estefanía;
Sberveglieri, Veronica;
Zappa, Dario;
Comini, Elisabetta;
Sberveglieri, Giorgio

Publication type:

Article

Aflatoxin B1 risk management in Parmigiano Reggiano dairy cow feed.

Published in:

Italian Journal of Food Safety, 2016, v. 5, n. 1, p. 1, doi. 10.4081/ijfs.2016.5291

By:

Canestrari, Giorgia;
Ricci, Barbara;
Pizzamiglio, Valentina;
Biancardi, Alberto;
Piazza, Pierluigi;
Merialdi, Giuseppe;
Tosi, Giovanni;
Giacometti, Federica;
Nocetti, Marco;
Fustini, Mattia;
Serraino, Andrea;
Formigoni, Andrea

Publication type:

Article

Innovation and marketing strategies for PDO products: the case of "Parmigiano Reggiano" as an ingredient.

Published in:

Bio-Based & Applied Economics, 2016, v. 5, n. 2, p. 153, doi. 10.13128/BAE-20087

By:

MANCINI, MARIA CECILIA;
CONSIGLIERI, CLAUDIO

Publication type:

Article

Validation of Parmigiano Reggiano Cheese Aroma Authenticity, Categorized through the Use of an Array of Semiconductors Nanowire Device (S3).

Published in:

Materials (1996-1944), 2016, v. 9, n. 2, p. 81, doi. 10.3390/ma9020081

By:

Sberveglieri, Veronica

Publication type:

Article

Stable Isotope Ratio Analysis for Assessing the Authenticity of Food of Animal Origin.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 5, p. 868, doi. 10.1111/1541-4337.12219

By:

Camin, Federica;
Bontempo, Luana;
Perini, Matteo;
Piasentier, Edi

Publication type:

Article

Physical, Chemical, Textural and Sensorial Changes of Portioned Parmigiano Reggiano Cheese Packed under Different Conditions.

Published in:

Food Science & Technology International, 2002, v. 8, n. 4, p. 203, doi. 10.1177/1082013202008004118

By:

Romani, S.;
Sacchetti, G.;
Pittia, P.;
Pinnavaia, G.G.;
Rosa, M. Dalla

Publication type:

Article

Estimating Market Power by Retailers in a Dynamic Framework: the Italian PDO Cheese Market.

Published in:

Journal of Agricultural Economics, 2013, v. 64, n. 1, p. 33, doi. 10.1111/j.1477-9552.2012.00368.x

By:

Sckokai, Paolo;
Soregaroli, Claudio;
Moro, Daniele

Publication type:

Article

Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area.

Published in:

Journal of the Science of Food & Agriculture, 2013, v. 93, n. 14, p. 3625, doi. 10.1002/jsfa.6152

By:

Verardo, Vito;
GómezCaravaca, Ana M;
Gori, Alessandro;
Losi, Giuseppe;
Caboni, Maria F

Publication type:

Article

Analysis, Simulation and Optimization of the Milking Process in a Cowshed for the Production of Parmigiano Reggiano.

Published in:

International Journal of Food Engineering, 2016, v. 12, n. 9, p. 851, doi. 10.1515/ijfe-2016-0049

By:

Armenzoni, Mattia;
Bottani, Eleonora;
Rinaldi, Marta;
Gallo, Sergio Amedeo;
Montanari, Roberto

Publication type:

Article

Temperature Analysis of the Water Supply System of a Dairy Company by Means of a Simulation Model.

Published in:

International Journal of Food Engineering, 2015, v. 11, n. 6, p. 731, doi. 10.1515/ijfe-2015-0065

By:

Marchini, Davide;
Rinaldi, Marta;
Montanari, Roberto;
Bottani, Eleonora;
Solari, Federico

Publication type:

Article

RELATIONSHIP BETWEEN SENSORY RESULTS AND COMPLIANCE SCORES IN GRATED PARMIGIANO-REGGIANO CHEESE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 487

By:

ZANNONI, M.;
HUNTER, E. A.

Publication type:

Article

EVALUATION OF A SENSORY SCORECARD FOR GRATED PARMIGIANO-REGGIANO CHEESE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 1, p. 23

By:

ZANNONI, M.;
HUNTER, E. A.

Publication type:

Article

Faba beans (Vicia faba) in dairy cow diet: effect on milk production and quality.

Published in:

Italian Journal of Animal Science, 2010, v. 9, n. 1, p. 138, doi. 10.4081/ijas.2010.e27

By:

Volpelli, Luisa Antonella;
Comellini, Michele;
Masoero, Francesco;
Moschini, Maurizio;
Pietro Lo Fiego, Domenico;
Scipioni, Rosanna

Publication type:

Article

Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 794, doi. 10.1111/j.1365-2621.2003.tb08244.x

By:

Qian, M.;
Reineccius, G.

Publication type:

Article

Reconsidering 'Traditional' Food: The Case of Parmigiano Reggiano Cheese.

Published in:

Sociologia Ruralis, 2000, v. 40, n. 4, doi. 10.1111/1467-9523.00159

By:

de Roest, Kees;
Menghi, Alberto

Publication type:

Article

Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano.

Published in:

Food Technology & Biotechnology, 2017, v. 55, n. 3, p. 277, doi. 10.17113/ftb.55.03.17.5233

By:

Summer, Andrea;
Formaggioni, Paolo;
Franceschi, Piero;
Di Frangia, Federica;
Righi, Federico;
Malacarne, Massimo

Publication type:

Article