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  Use of sonoelastography to evaluate texture modifications of Mozzarella di Bufala Campana Protected Designation of Origin during storage at different temperatures

  Nicola Costanzo, Adriano Michele Luigi Santoro, Eleonora Sarno, Antonio Di Loria, Rosa Daniela Grembiale, Domenico Britti, Federico Capuano

  02-11-2015

  Published: 2 November 2015

  1448

  PDF: 1009

  HTML: 160
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  Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production

  Maria Luisa Scatassa, Cinzia Cardamone, Viviana Miraglia, Fabrizio Lazzara, Gerlando Fiorenza, Giusi Macaluso, Luigi Arcuri, Luca Settanni, Isabella Mancuso

  17-03-2015

  Published: 17 March 2015

  2551

  PDF: 1433

  HTML: 617
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  Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese

  Lisa Vallone, Alberto Giardini, Gabriella Soncini

  11-09-2014

  Published: 11 September 2014

  8589

  PDF - FULL TEXT IN ENG: 1921

  HTML: 1180
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  A survey on Aflatoxin M1 content in sheep and goat milk produced in Sardinia Region, Italy (2005-2013)

  Salvatore Virdis, Christian Scarano, Vincenzo Spanu, Gavino Murittu, Carlo Spanu, Ignazio Ibba, Enrico Pietro Luigi De Santis

  09-12-2014

  Published: 9 December 2014

  2255

  PDF - FULL TEXT IN ENG: 932

  HTML: 288
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  THE EFFECT OF APPLICATION OF THE REGIONAL LAW N° 3 “URGENT INTERVENTIONS FOR THE PROTECTION OF THE ITALIAN MEDITERRANEAN WATER BUFFALO IN CAMPANIA” WITH REFERENCE TO FRAUDS IN THE BUFFALO MOZZARELLA CHEESE AND DOP BUFFALO MOZZARELLA CHEESE

  D. Bove, Y.T.R. Proroga, V. Caligiuri, R. Pellicanò, R. Gagliardi, I. La Tela, A. Guarino

  43-47

  13-12-2009

  Published: 13 December 2009

  713

  PDF: 931
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  Maiorchino cheese: physicochemical, hygienic and safety characteristics

  Francesca Conte, Andrea Ravidà, Alessandro Mandanici, Vincenzo Ferrantelli, Michele Chetta, Antonella Verzera

  17-02-2015

  Published: 17 February 2015

  1234

  PDF: 829

  HTML: 150
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  Preliminary findings on the effect of light-oxidation on Asiago d’allevo vecchio protected designation of origin cheese

  Stefania Balzan, Luca Fasolato, Barbara Cardazzo, Filomena Montemurro, Enrico Novelli

  e40

  09-10-2013

  Published: 9 October 2013

  1234

  PDF: 1490

• PREVALENCE OF BYOGENES AMMINS IN SEASONED D.O.P. CHEESE TOSCANO PECORINO

  P. Bavazzano, M. Boccetti, L. Cianti, A. Colzi, A. Leandri, G. Munaò, A. Perico

  197-201

  08-01-2011

  Published: 8 January 2011

  604

  PDF: 1126

• “CASCIOTTA D’URBINO”: PROCESS AND PRODUCT STANDARD EVALUATION - PRELIMINARY STUDY

  A. Petruzzelli, F. Paolini, E. Micci, S. Baldassarri, C. Benedetti, B. Arduini, E. Bonometti, G.V. Pezzotti, F. Tonucci

  67-68

  21-03-2009

  Published: 21 March 2009

  569

  PDF: 979
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  THE “OLIVA ASCOLANA DEL PICENO DOP”: PRODUCTION ASPECTS AND SELF-CONTROL PROGRAMS IN FACTORIES OF MARCHE REGION

  G. Morganti, F Barchiesi, E.M. Mannocchi, M. Pacioni

  83-84

  13-09-2009

  Published: 13 September 2009

  627

  PDF: 996
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  Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk

  Sonia Sabatelli, Lorenzo Gambi, Cristina Baiguera, Franco Paterlini, Filippo Lelli Mami, Laura Uboldi, Paolo Daminelli, Alberto Biancardi

  08-06-2023

  Published: 8 June 2023

  3167

  PDF: 210

  HTML: 14
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  AlistagTM, a new coating agent for aging cheese and hams

  Mario A. Principato, Salvatore Cascone, Beniamino T. Cenci Goga, Iolanda Moretta, Simona Principato

  03-07-2018

  Published: 3 July 2018

  1103

  PDF: 545

  HTML: 135
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  Storage test on apple juice after ultrasound treatment

  Filomena Montemurro, Luca Fasolato, Stefania Balzan, Roberta De Nardi, Giorgio Marchesini, Barbara Cardazzo, Enrico Novelli

  26-03-2014

  Published: 26 March 2014

  1846

  PDF: 994

  HTML: 277

• STUDY OF THE MICROBIOLOGICAL HAZARDS IN THE PRODUTION OF THE MOZZARELLA BUFFALO CHEESE

  T. Zottola, P. Briganti, E. Cuoco, L. D’Amici, A. De Gregorio, L. Guzzon, A. Manocchio, M. Mancuso, R. U. Condoleo

  39-43

  21-06-2009

  Published: 21 June 2009

  1690

  PDF: 3528