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On-line prediction of cheese making indices using backscatter of near infrared light

International dairy journal, 2008-02, Vol.18 (2), p.120-128

2008

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Parmigiano Reggiano and Grana Padano cheese curd grains size and distribution by image analysis

Food science & technology, 2012-07, Vol.47 (2), p.380-385

2012

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Lying behavior: Assessing within- and between-herd variation in free-stall-housed dairy cows

Journal of dairy science, 2009-09, Vol.92 (9), p.4412-4420

2009

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Invited review: Genetics and modeling of milk coagulation properties

Journal of dairy science, 2012-12, Vol.95 (12), p.6843-6870

2012

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Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels

International dairy journal, 2007-07, Vol.17 (7), p.791-799

2007

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Effect of Cutting Time, Temperature, and Calcium on Curd Moisture, Whey Fat Losses, and Curd Yield by Response Surface Methodology

Journal of dairy science, 2007-10, Vol.90 (10), p.4499-4512

2007

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Prediction of coagulation properties, titratable acidity, and pH of bovine milk using mid-infrared spectroscopy

Journal of dairy science, 2009-01, Vol.92 (1), p.423-432

2009

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Solvent effects on phenolic contents and biological activities of the halophyte Limoniastrum monopetalum leaves

Food science & technology, 2010, Vol.43 (4), p.632-639

2010

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Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion

Journal of dairy science, 2012-11, Vol.95 (11), p.6274-6281

2012

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Buffering capacity of dairy products

International dairy journal, 2005-02, Vol.15 (2), p.95-109

2005

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Interactions between bacteria type, proteolysis of casein and physico-chemical properties of bovine milk

International dairy journal, 2006-01, Vol.16 (6), p.648-654

2006

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Antioxidant and immunoregulatory activity of Ganoderma lucidum polysaccharide (GLP)

Carbohydrate polymers, 2013-06, Vol.95 (1), p.200-206

2013

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Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods

International journal of food microbiology, 2009-04, Vol.130 (3), p.188-195

2009

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Genetic Parameters of Milk Coagulation Properties and Their Relationships with Milk Yield and Quality Traits in Italian Holstein Cows

Journal of dairy science, 2008-01, Vol.91 (1), p.371-376

2008

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Changes in Milk Composition as Affected by Subclinical Mastitis in Goats

Journal of dairy science, 2004-06, Vol.87 (6), p.1719-1726

2004

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Characterization of the regulatory network of BoMYB2 in controlling anthocyanin biosynthesis in purple cauliflower

Planta, 2012-10, Vol.236 (4), p.1153-1164

2012

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Biocontrol of Staphylococcus aureus in curd manufacturing processes using bacteriophages

International dairy journal, 2007-10, Vol.17 (10), p.1232-1239

2007

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The effect of milk protein contents on the rennet coagulation properties of milk from individual dairy cows

International dairy journal, 2008-09, Vol.18 (9), p.964-967

2008

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The influence of storage on the farm and in dairy silos on milk quality for cheese production

International dairy journal, 2008-02, Vol.18 (2), p.109-113

2008

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Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems

Journal of dairy science, 2012-09, Vol.95 (9), p.4768-4774

2012

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Effects of β-κ-casein (CSN2-CSN3) haplotypes, β-lactoglobulin (BLG) genotypes, and detailed protein composition on coagulation properties of individual milk of Simmental cows

Journal of dairy science, 2010-08, Vol.93 (8), p.3809-3817

2010

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Effect of ultrasonic extraction conditions on antioxidative and immunomodulatory activities of a Ganoderma lucidum polysaccharide originated from fermented soybean curd residue

Food chemistry, 2014-07, Vol.155, p.50-56

2014

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Cultures for the ripening of smear cheeses

International dairy journal, 2005-06, Vol.15 (6), p.719-732

2005

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Hot topic: Microstructure quantification by scanning electron microscopy and image analysis of goat cheese curd

Journal of dairy science, 2011-03, Vol.94 (3), p.1091-1097

2011

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Rennet coagulation of sheep milk processed by ultrafiltration at low concentration factors

Journal of food engineering, 2013-01, Vol.114 (2), p.249-254

2013

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On-line prediction of cheese making indices using backscatter of near infrared light

Parmigiano Reggiano and Grana Padano cheese curd grains size and distribution by image analysis

Lying behavior: Assessing within- and between-herd variation in free-stall-housed dairy cows

Invited review: Genetics and modeling of milk coagulation properties

Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels

Effect of Cutting Time, Temperature, and Calcium on Curd Moisture, Whey Fat Losses, and Curd Yield by Response Surface Methodology

Prediction of coagulation properties, titratable acidity, and pH of bovine milk using mid-infrared spectroscopy

Solvent effects on phenolic contents and biological activities of the halophyte Limoniastrum monopetalum leaves

Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion

Buffering capacity of dairy products

Interactions between bacteria type, proteolysis of casein and physico-chemical properties of bovine milk

Antioxidant and immunoregulatory activity of Ganoderma lucidum polysaccharide (GLP)

Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods

Genetic Parameters of Milk Coagulation Properties and Their Relationships with Milk Yield and Quality Traits in Italian Holstein Cows

Changes in Milk Composition as Affected by Subclinical Mastitis in Goats

Characterization of the regulatory network of BoMYB2 in controlling anthocyanin biosynthesis in purple cauliflower

Biocontrol of Staphylococcus aureus in curd manufacturing processes using bacteriophages

The effect of milk protein contents on the rennet coagulation properties of milk from individual dairy cows

The influence of storage on the farm and in dairy silos on milk quality for cheese production

Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems

Effects of β-κ-casein (CSN2-CSN3) haplotypes, β-lactoglobulin (BLG) genotypes, and detailed protein composition on coagulation properties of individual milk of Simmental cows

Effect of ultrasonic extraction conditions on antioxidative and immunomodulatory activities of a Ganoderma lucidum polysaccharide originated from fermented soybean curd residue

Cultures for the ripening of smear cheeses

Hot topic: Microstructure quantification by scanning electron microscopy and image analysis of goat cheese curd

Rennet coagulation of sheep milk processed by ultrafiltration at low concentration factors

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