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Chestnut peels and wheat bran at different water level influence the physical properties of pan bread

European food research & technology, 2022-05, Vol.248 (5), p.1227-1237

2022

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Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Foods, 2020-03, Vol.9 (3), p.350

2020

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Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk

Frontiers in microbiology, 2020-01, Vol.10, p.3086-3086

2020

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Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO Cheese

Frontiers in microbiology, 2021-01, Vol.11, p.581934-581934

2021

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Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-8

2018

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Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread

Current research in food science, 2024, Vol.9, p.100816, Article 100816

2024

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Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

Foods, 2020-08, Vol.9 (8), p.1101

2020

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Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions

Foods, 2023-06, Vol.12 (13), p.2447

2023

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Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties

Food science & technology, 2020-04, Vol.124, p.109137, Article 109137

2020

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Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems

Current research in food science, 2024, Vol.8, p.100700-100700, Article 100700

2024

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Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing

Foods, 2020-05, Vol.9 (5), p.679

2020

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Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties

Foods, 2020-07, Vol.9 (7), p.928

2020

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A coupled photogrammetric–finite element method approach to model irregular shape product freezing: Mozzarella cheese case

Food and bioproducts processing, 2020-07, Vol.122, p.98-110

2020

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Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese

International dairy journal, 2019-05, Vol.92, p.50-58

2019

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Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese

Journal of dairy science, 2020-09, Vol.103 (9), p.7775-7790

2020

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Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese

Critical reviews in food science and nutrition, 2021-11, Vol.61 (20), p.3340-3360

2021

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Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese

Food research international, 2020-09, Vol.135, p.109284-109284, Article 109284

2020

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Effect of chestnut flour fortification on physico‐chemical characteristics of gluten‐free fresh pasta

International journal of food science & technology, 2023-06, Vol.58 (6), p.3360-3370

2023

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Analytical approaches for discriminating native lard from other animal fats

Italian journal of food science, 2021-01, Vol.33 (1), p.106-115

2021

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Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing)

Food control, 2022-11, Vol.141, p.109150, Article 109150

2022

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Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties

Food science & technology, 2021-02, Vol.137, p.110391, Article 110391

2021

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Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process

Food control, 2022-10, Vol.140, p.109110, Article 109110

2022

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Oregano herb adulteration detection through rapid spectroscopic approaches: Fourier transform-near infrared and laser photoacoustic spectroscopy facilities

Journal of food composition and analysis, 2023-12, Vol.124, p.105672, Article 105672

2023

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Stabilization of Arthrospira platensis with high‐pressure processing and thermal treatments: Effect on physico‐chemical and microbiological quality

Journal of food processing and preservation, 2021-11, Vol.45 (11), p.n/a

2021

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Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage

International journal of dairy technology, 2022-08, Vol.75 (3), p.643-652

2022

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Chestnut peels and wheat bran at different water level influence the physical properties of pan bread

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk

Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO Cheese

Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese

Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread

Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions

Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties

Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems

Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing

Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties

A coupled photogrammetric–finite element method approach to model irregular shape product freezing: Mozzarella cheese case

Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese

Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese

Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese

Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese

Effect of chestnut flour fortification on physico‐chemical characteristics of gluten‐free fresh pasta

Analytical approaches for discriminating native lard from other animal fats

Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing)

Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties

Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process

Oregano herb adulteration detection through rapid spectroscopic approaches: Fourier transform-near infrared and laser photoacoustic spectroscopy facilities

Stabilization of Arthrospira platensis with high‐pressure processing and thermal treatments: Effect on physico‐chemical and microbiological quality

Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage

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