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La ricerca find articoli where soggetti phrase all words 'PARMIGIANO-REGGIANO CHEESE' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 26 riferimenti
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    1. Sousa, MJ; Ardo, Y; McSweeney, PLH
      Advances in the study of proteolysis during cheese ripening

      INTERNATIONAL DAIRY JOURNAL
    2. Gagnaire, V; Boutrou, R; Leonil, J
      How can the peptides produced from Emmental cheese give some insights on the structural features of the paracasein matrix?

      INTERNATIONAL DAIRY JOURNAL
    3. Gaiaschi, A; Beretta, B; Poiesi, C; Conti, A; Giuffrida, MG; Galli, CL; Restani, P
      Proteolysis of beta-casein as a marker of Grana Padano cheese ripening

      JOURNAL OF DAIRY SCIENCE
    4. Gagnaire, V; Molle, D; Herrouin, M; Leonil, J
      Peptides identified during emmental cheese ripening: Origin and proteolytic systems involved

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    5. Sommerer, N; Salles, C; Prome, D; Prome, JC; Le Quere, JL
      Isolation of oligopeptides from the water-soluble extract of goat cheese and their identification by mass spectrometry

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    6. Gaiaschi, A; Beretta, B; Poiesi, C; Conti, A; Giuffrida, MG; Galli, CL; Restani, P
      Proteolysis of alpha(s)-casein as a marker of Grana Padano cheese ripening

      JOURNAL OF DAIRY SCIENCE
    7. Pizzano, R; Nicolai, MA; Padovano, P; Ferranti, P; Barone, F; Addeo, F
      Immunochemical evaluation of bovine beta-casein and its 1-28 phosphopeptide in cheese during ripening

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    8. Leonil, J; Gagnaire, V; Molle, D; Pezennec, S; Bouhallab, S
      Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides

      JOURNAL OF CHROMATOGRAPHY A
    9. Gagnaire, V; Molle, D; Sorhaug, T; Leonil, J
      Peptidases of dairy propionic acid bacteria

      LAIT
    10. Akuzawa, R; Fox, PF
      Purification and characterization of an acid phosphatase from cell membrane fraction of Lactococcus lactis ssp lactis 303

      FOOD RESEARCH INTERNATIONAL
    11. Sommerer, U; Septier, C; Salles, C; Le Quere, JL
      A liquid chromatography purification method to isolate small peptides fromgoat cheese for their mass spectrometry analysis

      SCIENCES DES ALIMENTS
    12. NOEL Y; ARDO Y; POCHET S; HUNTER A; LAVANCHY P; LUGINBUHL W; LEBARS D; POLYCHRONIADOU A; PELLEGRINO L
      CHARACTERIZATION OF PROTECTED DENOMINATION OF ORIGIN CHEESES - RELATIONSHIPS BETWEEN SENSORY TEXTURE AND INSTRUMENTAL DATA

      Le Lait
    13. MAYER HK; ROCKENBAUER C; MLCAK H
      EVALUATION OF PROTEOLYSIS IN PARMESAN CHEESE USING ELECTROPHORESIS AND HPLC

      Le Lait
    14. LEMEE R; GAGNAIRE V; MAUBOIS JL
      STRAIN VARIABILITY OF THE CELL-FREE PROTEOLYTIC ACTIVITY OF DAIRY PROPIONIBACTERIA TOWARDS BETA-CASEIN PEPTIDES

      Le Lait
    15. Michaelidou, A; Alichanidis, E; Urlaub, H; Polychroniadou, A; Zerfiridis, GK
      Isolation and identification of some major water-soluble peptides in Feta cheese

      JOURNAL OF DAIRY SCIENCE
    16. GAGNAIRE V; LORTAL S; LEONIL J
      FREE ACTIVE PEPTIDASES ARE DETECTED IN EMMENTALER JUICE EXTRACTED BEFORE RIPENING IN THE WARM ROOM

      Journal of Dairy Research
    17. NIELSEN RG; ZANNONI M; BERODIER F; LAVANCHY P; LORENZEN PC; MUIR DD; SIVERTSEN HK
      PROGRESS IN DEVELOPING AN INTERNATIONAL PROTOCOL FOR SENSORY PROFILING OF HARD CHEESE

      International journal of dairy technology
    18. MAYER HK
      QUALITY-CONTROL OF GRATED PARMESAN PRODUCTS USING AN ELECTROPHORETIC RIPENING INDEX

      Milchwissenschaft
    19. FERRANTI P; ITOLLI E; BARONE F; MALORNI A; GARRO G; LAEZZA P; CHIANESE L; MIGLIACCIO F; STINGO V; ADDEO F
      COMBINED HIGH-RESOLUTION CHROMATOGRAPHIC TECHNIQUES (FPLC AND HPLC) AND MASS SPECTROMETRY-BASED IDENTIFICATION OF PEPTIDES AND PROTEINS IN GRANA-PADANO CHEESE

      Le Lait
    20. CHIANESE L; CAIRA S; FERRANTI P; LAEZZA P; MALORNI A; MUCCHETTI G; GARRO G; ADDEO F
      THE OLIGOPEPTIDES OF SWEET AND ACID CHEESE WHEY

      Le Lait
    21. PELLEGRINO L; BATTELLI G; RESMINI P; FERRANTI P; BARONE F; ADDEO F
      EFFECTS OF HEAT LOAD GRADIENT OCCURRING IN MOLDING ON CHARACTERIZATION AND RIPENING OF GRANA-PADANO

      Le Lait
    22. MCSWEENEY PLH; FOX PF
      CHEMICAL METHODS FOR THE CHARACTERIZATION OF PROTEOLYSIS IN CHEESE DURING RIPENING

      Le Lait
    23. FERRANTI P; BARONE F; CHIANESE L; ADDEO F; SCALONI A; PELLEGRINO L; RESMINI P
      PHOSPHOPEPTIDES FROM GRANA-PADANO CHEESE - NATURE, ORIGIN AND CHANGESDURING RIPENING

      Journal of Dairy Research
    24. SINGH TK; FOX PF; HEALY A
      ISOLATION AND IDENTIFICATION OF FURTHER PEPTIDES IN THE DIAFILTRATIONRETENTATE OF THE WATER-SOLUBLE FRACTION OF CHEDDAR CHEESE

      Journal of Dairy Research
    25. FOX PF; MCSWEENEY PLH
      PROTEOLYSIS IN CHEESE DURING RIPENING

      Food reviews international
    26. NOEL Y; ZANNONI M; HUNTER EA
      TEXTURE OF PARMIGIANO REGGIANO CHEESE - STATISTICAL RELATIONSHIPS BETWEEN RHEOLOGICAL AND SENSORY VARIATES

      Le Lait


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/08/20 alle ore 22:46:59