Sfoglia per Autore
Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties
2020-01-01 Bettera, Luca; Alinovi, Marcello; Mondinelli, Roberto; Mucchetti, Germano
Cheese powders as emulsifier in mayonnaise
2021-01-01 da Silva, Df; Bettera, L; Ipsen, R; Hougaard, Ab
Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
2023-01-01 Bettera, Luca; Levante, Alessia; Bancalari, Elena; Bottari, Benedetta; Gatti, Monica
Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture
2023-01-01 Bettera, Luca; Dreier, Matthias; Schmidt, Remo S; Gatti, Monica; Berthoud, Hélène; Bachmann, Hans-Peter
High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses
2023-01-01 D'Incecco, P.; Bettera, L.; Bancalari, E.; Rosi, V.; Sindaco, M.; Gobbi, S.; Candotti, P.; Nazzicari, N.; Limbo, S.; Gatti, M.; Pellegrino, L.
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk
2023-01-01 Bettera, Luca; Alinovi, Marcello; D'Incecco, Paolo; Gatti, Monica; Carini, Eleonora; Pellegrino, Luisa; Bancalari, Elena
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking
2023-01-01 Bettera, L; Levante, A; Bancalari, E; Bottari, B; Cirlini, M; Neviani, E; Gatti, M
Design of experiment approach to boost volatile production from kiwi byproducts
2024-01-01 Hadj Saadoun, J.; Del Vecchio, L.; Bettera, L.; Fontechiari, L.; Martelli, F.; Ricci, A.; Levante, A.; Bancalari, E.; Cirlini, M.; Lazzi, C.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties | 1-gen-2020 | Bettera, Luca; Alinovi, Marcello; Mondinelli, Roberto; Mucchetti, Germano | |
| Cheese powders as emulsifier in mayonnaise | 1-gen-2021 | da Silva, Df; Bettera, L; Ipsen, R; Hougaard, Ab | |
| Lactic acid bacteria in cow raw milk for cheese production: Which and how many? | 1-gen-2023 | Bettera, Luca; Levante, Alessia; Bancalari, Elena; Bottari, Benedetta; Gatti, Monica | |
| Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture | 1-gen-2023 | Bettera, Luca; Dreier, Matthias; Schmidt, Remo S; Gatti, Monica; Berthoud, Hélène; Bachmann, Hans-Peter | |
| High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses | 1-gen-2023 | D'Incecco, P.; Bettera, L.; Bancalari, E.; Rosi, V.; Sindaco, M.; Gobbi, S.; Candotti, P.; Nazzicari, N.; Limbo, S.; Gatti, M.; Pellegrino, L. | |
| Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk | 1-gen-2023 | Bettera, Luca; Alinovi, Marcello; D'Incecco, Paolo; Gatti, Monica; Carini, Eleonora; Pellegrino, Luisa; Bancalari, Elena | |
| Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking | 1-gen-2023 | Bettera, L; Levante, A; Bancalari, E; Bottari, B; Cirlini, M; Neviani, E; Gatti, M | |
| Design of experiment approach to boost volatile production from kiwi byproducts | 1-gen-2024 | Hadj Saadoun, J.; Del Vecchio, L.; Bettera, L.; Fontechiari, L.; Martelli, F.; Ricci, A.; Levante, A.; Bancalari, E.; Cirlini, M.; Lazzi, C. |
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