40 results on '"D'Incecco, Paolo"'
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2. High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses
3. Biochemical, microbiological, and structural evaluations to early detect age gelation of milk caused by proteolytic activity of Pseudomonas fluorescens
4. Immunogold Labeling of Milk Proteins at Transmission Electron Microscopy
5. Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses
6. Impact of Processing on Nutritional Quality of Milk Proteins
7. Development of a tomato pomace biorefinery based on a CO2-supercritical extraction process for the production of a high value lycopene product, bioenergy and digestate
8. Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey
9. The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese
10. Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk
11. Antimicrobial activity of resveratrol-derived monomers and dimers against foodborne pathogens
12. Development of a HPLC method for the simultaneous analysis of riboflavin and other flavin compounds in liquid milk and milk products
13. Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review
14. Ion-Exchange Chromatographic Method for the Determination of the Free Amino Acid Composition of Cheese and Other Dairy Products: an Inter-Laboratory Validation Study
15. Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil
16. Focus on the Protein Fraction of Sports Nutrition Supplements
17. Vitamin D Fortification of Consumption Cow’s Milk: Health, Nutritional and Technological Aspects. A Multidisciplinary Lecture of the Recent Scientific Evidence
18. Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix
19. Novel technologies for extending the shelf life of drinking milk: Concepts, research trends and current applications
20. Biochemical, microbiological, and structural evaluations to early detect age gelation of milk caused by proteolytic activity of Pseudomonas fluorescens.
21. Natural cellulosic material characteristics: A possibility to develop antimicrobial active fiber-based packaging
22. Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses
23. Storage of pasteurized milk in clear PET bottles combined with light exposure on a retail display case: A possible strategy to define the shelf life and support a recyclable packaging
24. Gene Organization, Expression, and Localization of Ribotoxin-Like Protein Ageritin in Fruiting Body and Mycelium of Agrocybe aegerita
25. Milk substrates influence proteolytic activity of Pseudomonas fluorescens strains
26. Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months
27. Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat
28. Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivumL.)
29. Low-temperature centrifugation of milk for manufacture of raw milk cheeses: Impact on milk debacterization and cheese yield
30. Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production
31. Bacterial proteolysis of casein leading to UHT milk gelation: An applicative study
32. The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese
33. MICROSCOPY TECHNIQUES ARE EFFECTIVE TOOLS FOR IMPLEMENTING STUDIES IN DAIRY SCIENCE AND TECHNOLOGY
34. THE LATE BLOWING DEFECT IN GRANA PADANO CHEESE: THE MECHANISMS OF MILK HEALING THROUGH NATURAL CREAMING AND THE EFFECTS OF CHEESE MAKING CONDITIONS IN INDUCING CLOSTRIDIUM SPORE GERMINATION
35. The late blowing defect of hard cheeses: Behaviour of cells and spores of Clostridium tyrobutyricum throughout the cheese manufacturing and ripening
36. Proteolytic Activity and Production of γ-Aminobutyric Acid by Streptococcus thermophilus Cultivated in Microfiltered Pasteurized Milk
37. Changes in the soluble nitrogen fraction of milk throughout PDO Grana Padano cheese-making
38. Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months.
39. Ion-Exchange Chromatographic Method for the Determination of the Free Amino Acid Composition of Cheese and Other Dairy Products: an Inter-Laboratory Validation Study
40. Immunogold Labeling of Milk Proteins at Transmission Electron Microscopy.
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