| Nome |
# |
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Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk, file dd9e0c6c-33ac-1e9c-e053-3a05fe0a45ef
|
566
|
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Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine, file dd9e0c6c-3d57-1e9c-e053-3a05fe0a45ef
|
204
|
|
Development of a brine for mozzarella preservation, file dd9e0c66-85b2-1e9c-e053-3a05fe0a45ef
|
179
|
|
Donkey cheese production using pure milk or in mixture with goat or cow milk: preliminary results, file dd9e0c6a-6f68-1e9c-e053-3a05fe0a45ef
|
56
|
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Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy, file dd9e0c6c-248a-1e9c-e053-3a05fe0a45ef
|
54
|
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Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition, file dd9e0c65-ff8b-1e9c-e053-3a05fe0a45ef
|
51
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Olive leaf extract as natural preservative, file dd9e0c66-8725-1e9c-e053-3a05fe0a45ef
|
51
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Volatiles and acceptability of liqueurs from kumquat and grapefruit, file dd9e0c64-01c9-1e9c-e053-3a05fe0a45ef
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47
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Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines, file dd9e0c65-99a2-1e9c-e053-3a05fe0a45ef
|
47
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Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area, file dd9e0c64-4e29-1e9c-e053-3a05fe0a45ef
|
46
|
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Production of cheese from donkey milk as influenced by addition of transglutaminase, file dd9e0c66-ab55-1e9c-e053-3a05fe0a45ef
|
31
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Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese, file dd9e0c65-9acc-1e9c-e053-3a05fe0a45ef
|
29
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Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review, file dd9e0c6b-4f18-1e9c-e053-3a05fe0a45ef
|
18
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Production of cheese from donkey milk as influenced by addition of transglutaminase, file dd9e0c6c-6985-1e9c-e053-3a05fe0a45ef
|
18
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|
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk, file dd9e0c64-14df-1e9c-e053-3a05fe0a45ef
|
11
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Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine, file dd9e0c65-784d-1e9c-e053-3a05fe0a45ef
|
6
|
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Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries, file dd9e0c62-e04b-1e9c-e053-3a05fe0a45ef
|
4
|
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The Flavor of Dairy Products from Grass-Fed Cows, file dd9e0c68-aa5c-1e9c-e053-3a05fe0a45ef
|
4
|
|
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives, file dd9e0c68-abd0-1e9c-e053-3a05fe0a45ef
|
4
|
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Buffalo Milk as a Source of Probiotic Functional Products, file dd9e0c6b-3e82-1e9c-e053-3a05fe0a45ef
|
4
|
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Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods, file dd9e0c6b-504b-1e9c-e053-3a05fe0a45ef
|
4
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Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring, file dd9e0c63-d91e-1e9c-e053-3a05fe0a45ef
|
3
|
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Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto, file dd9e0c64-4ee1-1e9c-e053-3a05fe0a45ef
|
3
|
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Technological attempts at producing cheese from donkey milk, file dd9e0c65-3d1c-1e9c-e053-3a05fe0a45ef
|
3
|
|
Characterisation of Formaggella della Valle di Scalve
Cheese Produced From Cows Reared in Valley Floor
Stall or in Mountain Pasture: Fatty Acids Profile
and Sensory Properties, file dd9e0c66-c1b8-1e9c-e053-3a05fe0a45ef
|
3
|
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Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella, file dd9e0c66-c960-1e9c-e053-3a05fe0a45ef
|
3
|
|
Chemical and Technological Characterization of Dairy Products, file dd9e0c68-ec4a-1e9c-e053-3a05fe0a45ef
|
3
|
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An easy and natural way for producing lactose-free mozzarella without lactase, file dd9e0c6a-6478-1e9c-e053-3a05fe0a45ef
|
3
|
|
Advances in Dairy Products, file dd9e0c6a-ba15-1e9c-e053-3a05fe0a45ef
|
3
|
|
Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis, file dd9e0c6a-e769-1e9c-e053-3a05fe0a45ef
|
3
|
|
Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability, file dd9e0c6b-3740-1e9c-e053-3a05fe0a45ef
|
3
|
|
Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk, file dd9e0c6b-4992-1e9c-e053-3a05fe0a45ef
|
3
|
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Application of natural and synthetic zeolites in the oenological field, file dd9e0c6b-63d5-1e9c-e053-3a05fe0a45ef
|
3
|
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Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese, file dd9e0c6b-87c6-1e9c-e053-3a05fe0a45ef
|
3
|
|
Use of dry ice as innovative technology to preserve the chemical and microbial characteristics of burrata cheese, file 28f30eaa-493c-42e8-aaf8-95f275a9e4a7
|
2
|
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Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese, file 7b447570-739c-4d54-8a66-088e10efa6ac
|
2
|
|
An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study, file c59e3459-3d4e-4940-9aef-67dd161d6acc
|
2
|
|
Effect of ultrafiltration on the cheesemaking properties of donkey milk, file da12907e-9b74-4ac9-bfcf-faff07b7f760
|
2
|
|
A new method to produce synbiotic Fiordilatte cheese, file dd9e0c62-7c3b-1e9c-e053-3a05fe0a45ef
|
2
|
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Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs, file dd9e0c64-01f8-1e9c-e053-3a05fe0a45ef
|
2
|
|
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy, file dd9e0c64-9a24-1e9c-e053-3a05fe0a45ef
|
2
|
|
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation, file dd9e0c64-d733-1e9c-e053-3a05fe0a45ef
|
2
|
|
null, file dd9e0c66-c355-1e9c-e053-3a05fe0a45ef
|
2
|
|
null, file dd9e0c66-cfe5-1e9c-e053-3a05fe0a45ef
|
2
|
|
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks, file dd9e0c68-02d1-1e9c-e053-3a05fe0a45ef
|
2
|
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Quantification of the Effect of the Cattle Breed on Milk Cheese Yield: Comparison between Italian Brown Swiss and Italian Friesian, file dd9e0c68-9739-1e9c-e053-3a05fe0a45ef
|
2
|
|
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese, file dd9e0c68-d8cb-1e9c-e053-3a05fe0a45ef
|
2
|
|
Enzymes Applications for the Dairy Industry, file dd9e0c6a-7608-1e9c-e053-3a05fe0a45ef
|
2
|
|
Chemical and Technological Characterization of Dairy Products, file dd9e0c6a-d354-1e9c-e053-3a05fe0a45ef
|
2
|
|
Nanofiltrazione applicata al riciclo dell’acqua di filatura, file dd9e0c6b-515f-1e9c-e053-3a05fe0a45ef
|
2
|
|
Cheese ripening in nonconventional conditions: A multiparameter study applied to Protected Geographical Indication Canestrato di Moliterno cheese, file dd9e0c6b-89d0-1e9c-e053-3a05fe0a45ef
|
2
|
|
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel, file 8ef05131-44fa-474b-bd49-7bb51cc783aa
|
1
|
|
Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods, file c0c466ae-d3cf-4058-8b55-83a21f16ed86
|
1
|
|
The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines, file dd5fe0f9-6a21-438f-bb6e-bf42799c6ed7
|
1
|
|
Influence of cheese weight and type of rennet of composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen, file dd9e0c62-611a-1e9c-e053-3a05fe0a45ef
|
1
|
|
Conservazione e valorizzazione dell’asino di Martina Franca: Influenza dell’integrazione alimentare su alcune caratteristiche quanti-qualitative del latte. 2. Influenza del mangime concentrato, file dd9e0c62-6208-1e9c-e053-3a05fe0a45ef
|
1
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|
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli, file dd9e0c63-1eed-1e9c-e053-3a05fe0a45ef
|
1
|
|
null, file dd9e0c63-3b40-1e9c-e053-3a05fe0a45ef
|
1
|
|
Packaging optimisation to prolong the shelf life of fiordilatte cheese, file dd9e0c63-3bd6-1e9c-e053-3a05fe0a45ef
|
1
|
|
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese, file dd9e0c64-01c5-1e9c-e053-3a05fe0a45ef
|
1
|
|
Ricerca biennale sul diradamento dei grappoli nella cv Aglianico in Puglia: effetti sulle uve e sui vini, file dd9e0c64-1078-1e9c-e053-3a05fe0a45ef
|
1
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|
Composti volatili in latti pugliesi da allevamenti con diverso regime alimentare, file dd9e0c65-beba-1e9c-e053-3a05fe0a45ef
|
1
|
|
null, file dd9e0c66-71e9-1e9c-e053-3a05fe0a45ef
|
1
|
|
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk, file dd9e0c69-718e-1e9c-e053-3a05fe0a45ef
|
1
|
|
Process/Product Control: Analysis of Cheese by Proteomics Techniques, file dd9e0c6a-7609-1e9c-e053-3a05fe0a45ef
|
1
|
|
Membrane Technologies Applied to Cheese Milk, file dd9e0c6a-760d-1e9c-e053-3a05fe0a45ef
|
1
|
|
Technological approach to donkey milk cheesemaking and sensory characterization of the product, file dd9e0c6a-852b-1e9c-e053-3a05fe0a45ef
|
1
|
| Totale |
1.523 |