| 1 |
Application of a novel S3 nanowire gas sensor device in parallel with GC-MS for the identification of Parmigiano Reggiano from US and European competitors
Abbatangelo M, Nunez-Carmona E, Sberveglieri V
Journal of Food Engineering, 236, 36, 2018 |
| 2 |
Pelleting is a successful method to eliminate the presence of Clostridium spp. from the digestate of biogas plants
Pulvirenti A, Ronga D, Zaghi M, Tomasselli AR, Mannella L, Pecchioni N
Biomass & Bioenergy, 81, 479, 2015 |
| 3 |
A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks
Gori A, Cevoli C, Fabbri A, Caboni MF, Losi G
Journal of Food Engineering, 109(3), 525, 2012 |
| 4 |
Quality parameter assessment of grated Parmigiano-Reggiano cheese by waveguide spectroscopy
Cevoli C, Ragni L, Gori A, Berardinelli A, Caboni MF
Journal of Food Engineering, 113(2), 201, 2012 |
| 5 |
Natural whey starter for Parmigiano Reggiano: culture-independent approach
Bottari B, Santarelli M, Neviani E, Gatti M
Journal of Applied Microbiology, 108(5), 1676, 2010 |
| 6 |
Traceability of food products: General framework and experimental evidence
Regattieri A, Gamberi M, Manzini R
Journal of Food Engineering, 81(2), 347, 2007 |
| 7 |
Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese
Gatti M, Lazzi C, Rossetti L, Mucchetti G, Neviani E
Journal of Applied Microbiology, 95(3), 463, 2003 |
