Cargando…

(1)H NMR Metabolic Profile to Discriminate Pasture Based Alpine Asiago PDO Cheeses

SIMPLE SUMMARY: Nowadays, alpine cheese from grazing dairy herds has a premium market value because consumers perceive its higher degree of healthiness and sustainability. The authenticity of pasture-based cheese should be safeguarded from local hay-based milk analogues. The study aimed at assessing...

Descripción completa

Detalles Bibliográficos
Autores principales:	Segato, Severino, Caligiani, Augusta, Contiero, Barbara, Galaverna, Gianni, Bisutti, Vittoria, Cozzi, Giulio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6827078/ https://www.ncbi.nlm.nih.gov/pubmed/31557876 http://dx.doi.org/10.3390/ani9100722

Ejemplares similares

Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening
por: Choi, Kyung-Hoon, et al.
Publicado: (2015)

Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses
por: Pellegrino, Luisa, et al.
Publicado: (2021)

Pyrrolizidine alkaloids in bee pollen identified by LC-MS/MS analysis and colour parameters using multivariate class modeling
por: De Jesus Inacio, Luciana, et al.
Publicado: (2020)

Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese
por: Todaro, Massimo, et al.
Publicado: (2021)

Organoleptic Chemical Markers of Serpa PDO Cheese Specificity
por: Araújo-Rodrigues, Helena, et al.
Publicado: (2022)

Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria
por: Pino, Alessandra, et al.
Publicado: (2019)

Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses
por: Manzi, Pamela, et al.
Publicado: (2021)

Circular Economy in Mountain Value Chains: The Case of Three PDO Cheeses
por: Habli, Kamar, et al.
Publicado: (2023)

Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture
por: Araújo-Rodrigues, Helena, et al.
Publicado: (2023)

Effects of Summer Transhumance of Dairy Cows to Alpine Pastures on Body Condition, Milk Yield and Composition, and Cheese Making Efficiency
por: Saha, Sudeb, et al.
Publicado: (2019)

Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance
por: Facioni, Maria Sole, et al.
Publicado: (2021)

Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing
por: Rocha, Rui, et al.
Publicado: (2021)

Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO)
por: Coelho, Márcia C., et al.
Publicado: (2023)

Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses
por: De Pasquale, Ilaria, et al.
Publicado: (2016)

Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis
por: Papadakis, Panagiotis, et al.
Publicado: (2021)

Choice Drivers for Quality-Labelled Food: A Cross-Cultural Comparison on PDO Cheese
por: Menozzi, Davide, et al.
Publicado: (2021)

Multivariate modelling of milk fatty acid profile to discriminate the forages in dairy cows’ ration
por: Riuzzi, Giorgia, et al.
Publicado: (2021)

Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese
por: Torri, Luisa, et al.
Publicado: (2021)

The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process
por: Levante, Alessia, et al.
Publicado: (2023)

Bacterial Community of Grana Padano PDO Cheese and Generical Hard Cheeses: DNA Metabarcoding and DNA Metafingerprinting Analysis to Assess Similarities and Differences
por: Zago, Miriam, et al.
Publicado: (2021)

1H NMR Fingerprinting of Soybean Extracts, with Emphasis on Identification and Quantification of Isoflavones
por: Caligiani, Augusta, et al.
Publicado: (2010)

Determination of Cyclopropane Fatty Acids in Food of Animal Origin by (1)H NMR
por: Lolli, Veronica, et al.
Publicado: (2018)

Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties
por: Bettera, Luca, et al.
Publicado: (2020)

Nutritional Characteristics of Prepacked Feta PDO Cheese Products in Greece: Assessment of Dietary Intakes and Nutritional Profiles
por: Katsouri, Evangelia, et al.
Publicado: (2020)

Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese
por: Álvarez, Sergio, et al.
Publicado: (2020)

Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO Cheese
por: Ricci, Annalisa, et al.
Publicado: (2021)

Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese
por: Franceschi, Piero, et al.
Publicado: (2021)

Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese
por: Chessa, Luigi, et al.
Publicado: (2021)

Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome
por: Rampanti, Giorgia, et al.
Publicado: (2022)

Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm
por: Franceschi, Piero, et al.
Publicado: (2023)

Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese
por: Natrella, Giuseppe, et al.
Publicado: (2023)

Simulated Gastrointestinal Digestion of Cocoa: Detection of Resistant Peptides and In Silico/In Vitro Prediction of Their Ace Inhibitory Activity
por: Marseglia, Angela, et al.
Publicado: (2019)

Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making
por: Randazzo, Cinzia Lucia, et al.
Publicado: (2021)

Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese
por: Gaglio, Raimondo, et al.
Publicado: (2021)

Does the ‘Mountain Pasture Product’ Claim Affect Local Cheese Acceptability?
por: Endrizzi, Isabella, et al.
Publicado: (2021)

Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese
por: Giacometti, Federica, et al.
Publicado: (2020)

Influence of Cardoon Flower (Cynara cardunculus L.) and Flock Lactation Stage in PDO Serra da Estrela Cheese
por: Fogeiro, Élia, et al.
Publicado: (2020)

Data related to the life cycle assessment of 44 artisanally produced french protected designation of origin (PDO) cheeses
por: Cortesi, Adeline, et al.
Publicado: (2022)

Effect of Commercial and Autochthonous Bioprotective Cultures for Controlling Listeria monocytogenes Contamination of Pecorino Sardo Dolce PDO Cheese
por: Meloni, Maria Pina, et al.
Publicado: (2023)

Fungal communities on alpine cheese rinds in Southern Switzerland
por: De Respinis, Sophie, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_grj53t1tvcomtig1ilcsn36pnl