المؤلفون: Mirco Vacca, Giuseppe Celano, Nadia Serale, Giuseppe Costantino, Francesco Maria Calabrese, Maria Calasso, Maria De Angelis

المصدر: Journal of Dairy Science, Vol 107, Iss 9, Pp 6541-6557 (2024)

مصطلحات موضوعية: Caciocavallo cheese, bulk milk, natural whey starter, lactic acid bacteria, cheese volatilomics, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0022030224007501; https://doaj.org/toc/0022-0302

URL الوصول: https://doaj.org/article/0bad0ed37a5e4448819cfd290b0d35c9

المؤلفون: Andrea Ianni, Camillo Martino, Denise Innosa, Francesca Bennato, Lisa Grotta, Giuseppe Martino

المصدر: Asian-Australasian Journal of Animal Sciences, Vol 33, Iss 5, Pp 825-835 (2020)

مصطلحات موضوعية: zinc oxide, friesian cow, caciocavallo cheese, lipid profile, lipid peroxidation, volatile compound, Animal culture, SF1-1100, Animal biochemistry, QP501-801

وصف الملف: electronic resource

Relation: http://www.ajas.info/upload/pdf/ajas-19-0155.pdf; https://doaj.org/toc/1011-2367; https://doaj.org/toc/1976-5517

URL الوصول: https://doaj.org/article/ff6b59ba80c843ad9643409db277105a

المؤلفون: Rosangela Marasco, Mariagiovanna Gazzillo, Nicoletta Campolattano, Margherita Sacco, Lidia Muscariello

المصدر: Foods; Volume 11; Issue 2; Pages: 233

مصطلحات موضوعية: natural whey starter, lactic acid bacteria, caciocavallo cheese, mozzarella cheese, microbial diversity

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: https://dx.doi.org/10.3390/foods11020233

الاتاحة: https://doi.org/10.3390/foods11020233

المؤلفون: Uzun P., Serrapica F., Masucci F., Barone C. M. A., Yildiz H., Grasso F., Di Francia A.

المساهمون: Uzun, P., Serrapica, F., Masucci, F., Barone, C. M. A., Yildiz, H., Grasso, F., Di Francia, A.

مصطلحات موضوعية: Cheese manufacturing variation, Italian Caciocavallo cheese, Pasta Filata, Traditional food products

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000482831000001; volume:73; issue:1; firstpage:234; lastpage:243; numberofpages:10; journal:INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; http://hdl.handle.net/11588/763411; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85070860486; http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1471-0307

الاتاحة: http://hdl.handle.net/11588/763411
https://doi.org/10.1111/1471-0307.12640
http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1471-0307

المؤلفون: Andrea Ianni, Francesca Bennato, Camillo Martino, Lisa Grotta, Nicola Franceschini, Giuseppe Martino

المصدر: Molecules; Volume 25; Issue 9; Pages: 2249

مصطلحات موضوعية: proteolysis, microelement, dairy cow, caciocavallo cheese, casein, volatile compound

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Analytical Chemistry; https://dx.doi.org/10.3390/molecules25092249

الاتاحة: https://doi.org/10.3390/molecules25092249

المؤلفون: Camillo Martino, Nicola Franceschini, Lisa Grotta, Francesca Bennato, Andrea Ianni, Giuseppe Martino

المصدر: Molecules
Molecules, Vol 25, Iss 2249, p 2249 (2020)
Volume 25
Issue 9

مصطلحات موضوعية: Pharmaceutical Science, Phenylalanine, Gelatin, casein, Mass Spectrometry, Analytical Chemistry, Pentanols, Cheese, Pregnancy, Casein, Caciocavallo cheese, Dairy cow, Microelement, Proteolysis, Volatile compound, Drug Discovery, Protein Isoforms, Food science, Chemistry, food and beverages, Caseins, Ripening, 04 agricultural and veterinary sciences, 040401 food science, caciocavallo cheese, Zinc, Milk, Chemistry (miscellaneous), Gelatinases, Molecular Medicine, Composition (visual arts), Electrophoresis, Polyacrylamide Gel, Female, Leucine, Iodine, proteolysis, food.ingredient, Chromatography, Gas, chemistry.chemical_element, Article, lcsh:QD241-441, Selenium, 0404 agricultural biotechnology, food, lcsh:Organic chemistry, Animals, Lactation, Physical and Theoretical Chemistry, volatile compound, Volatile Organic Compounds, dairy cow, Organic Chemistry, 0402 animal and dairy science, microelement, 040201 dairy & animal science, Animal Feed, Diet, Dietary Supplements, Cattle

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38fa49ad1fb8d461d27cb763d8cb418c
http://europepmc.org/articles/PMC7249190

المؤلفون: PISTOIA, ALESSANDRO, CASAROSA, LAURA, POLI, PIERA, MANI, DANILO, FERRUZZI, GUIDO

المساهمون: Pistoia, Alessandro, Casarosa, Laura, Poli, Piera, Mani, Danilo, Ferruzzi, Guido

مصطلحات موضوعية: Caciocavallo cheese, Fatty acid, Milk, Podolica breed

وصف الملف: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/wos/000354881100002; volume:21; issue:2; firstpage:63; lastpage:66; numberofpages:4; journal:LARGE ANIMALS REVIEW; http://hdl.handle.net/11568/777368; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84951975660

الاتاحة: http://hdl.handle.net/11568/777368

المؤلفون: PERNA, Anna Maria, INTAGLIETTA, IMMACOLATA, SIMONETTI, AMALIA, GAMBACORTA, Emilio

المساهمون: Perna, Anna Maria, Intaglietta, Immacolata, Simonetti, Amalia, Gambacorta, Emilio

مصطلحات موضوعية: Caciocavallo cheese, genetic type, ripening, antioxidant activity

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000354634600014; volume:98; issue:6; firstpage:3690; lastpage:3694; numberofpages:5; journal:JOURNAL OF DAIRY SCIENCE; http://hdl.handle.net/11563/111056; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84929515964

الاتاحة: http://hdl.handle.net/11563/111056
https://doi.org/10.3168/jds.2014-9097

المؤلفون: E. Cosentino, L. Pistone, D. Marsico, A. Perna

المصدر: Italian Journal of Animal Science, Vol 2, Iss 1S, Pp 311-313 (2011)

مصطلحات موضوعية: Podolian cow, caciocavallo cheese, food quality characteristics., Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: http://www.aspajournal.it/index.php/ijas/article/view/2069; https://doaj.org/toc/1594-4077; https://doaj.org/toc/1828-051X

URL الوصول: https://doaj.org/article/3209d0932f7046c8ab8a19bda3c0c163

المؤلفون: Serrapica F, Uzun P, Masucci Felicia, Napolitano F, Braghieri A, Genovese Alessandro, Sacchi Raffaele, Romano Raffaele, Barone Carmela Maria Assunta, Di Francia Antonio

المساهمون: Serrapica, F, Uzun, P, Masucci, Felicia, Napolitano, F, Braghieri, A, Genovese, Alessandro, Sacchi, Raffaele, Romano, Raffaele, Barone, CARMELA MARIA ASSUNTA, DI FRANCIA, Antonio

مصطلحات موضوعية: forage preservation method, Caciocavallo cheese, cheese sensory property, volatile compound

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000507480100030; volume:103; issue:2; firstpage:1391; lastpage:1403; numberofpages:13; journal:JOURNAL OF DAIRY SCIENCE; http://hdl.handle.net/11588/777203; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85076025088

الاتاحة: http://hdl.handle.net/11588/777203
https://doi.org/10.3168/jds.2019-17155

المؤلفون: Hilal Yildiz, P. Uzun, Francesco Serrapica, F. Grasso, Antonio Di Francia, Barone Carmela Maria Assunta, F. Masucci

المساهمون: Uzun, P., Serrapica, F., Masucci, F., Barone, C. M. A., Yildiz, H., Grasso, F., Di Francia, A.

مصطلحات موضوعية: Traditional food products, Geography, Ecology, Process Chemistry and Technology, media_common.quotation_subject, Cheese manufacturing variation, Bioengineering, Pasta Filata, Food Science, Diversity (politics), media_common, Italian Caciocavallo cheese

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a595cbb151eef2ecfafcf098a8ee81ae
http://hdl.handle.net/11588/763411

المؤلفون: Alessandro Genovese, Fabio Napolitano, P. Uzun, Raffaele Romano, Raffaele Sacchi, F. Masucci, C.M.A. Barone, A. Di Francia, Ada Braghieri, Francesco Serrapica

المساهمون: Serrapica, F, Uzun, P, Masucci, Felicia, Napolitano, F, Braghieri, A, Genovese, Alessandro, Sacchi, Raffaele, Romano, Raffaele, Barone, CARMELA MARIA ASSUNTA, DI FRANCIA, Antonio

المصدر: Journal of dairy science. 103(2)

مصطلحات موضوعية: Time Factors, Silage, Total mixed ration, Umami, 03 medical and health sciences, Cheese, Genetics, medicine, Animals, Lactation, Food science, Flavor, Sorghum, 030304 developmental biology, Mathematics, 0303 health sciences, Volatile Organic Compounds, forage preservation method, Caciocavallo cheese, cheese sensory property, volatile compound, Fatty Acids, 0402 animal and dairy science, food and beverages, Ripening, 04 agricultural and veterinary sciences, 040201 dairy & animal science, Animal Feed, Diet, Tenderness, Plant Leaves, Milk, Odor, Taste, Hay, Animal Science and Zoology, Cattle, Female, medicine.symptom, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e050761a1e9a24e81a7693b971199a38
https://pubmed.ncbi.nlm.nih.gov/31785866

المؤلفون: UZUN P., MASUCCI F., HILAL Y., SERRAPICA F., DI FRANCIA A

المساهمون: ICENS, Özer Çınar, Uzun, P., Masucci, F., Hilal, Y., Serrapica, F., DI FRANCIA, A

مصطلحات موضوعية: Silage, Hay, Sensory properties, Caciocavallo cheese

Relation: info:eu-repo/semantics/altIdentifier/isbn/978-605-83575-4-9; ispartofbook:Book of abstracts of 3nd International Conference on Engineering and Natural Sciences; 3nd International Conference on Engineering and Natural Sciences; volume:1; issue:1; firstpage:171; numberofpages:1; alleditors:Özer Çınar; http://hdl.handle.net/11588/719308

الاتاحة: http://hdl.handle.net/11588/719308

المؤلفون: Elena Sorrentino, Raffaele Coppola, Patrizio Tremonte, Serena Niro, Alessandra Fratianni, Mariantonietta Succi, Gianfranco Panfili

المصدر: Journal of dairy science. 100(12)

مصطلحات موضوعية: 0301 basic medicine, Goat milk, Amino acid, Caciocavallo cheese ripening, Ewe milk, Food Science, Animal Science and Zoology, Genetics, Food Handling, Lysine, Phenylalanine, 03 medical and health sciences, Valine, Cheese, Animals, Food science, Asparagine, Tyrosine, Amino Acids, gamma-Aminobutyric Acid, chemistry.chemical_classification, Sheep, Chemistry, Goats, Reproduction, 0402 animal and dairy science, food and beverages, Ripening, 04 agricultural and veterinary sciences, Milk Proteins, 040201 dairy & animal science, 030104 developmental biology, Milk, Proteolysis, Cattle, Female, Leucine

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1c145ddc74e767d8e2d17f4fc9e59db
https://pubmed.ncbi.nlm.nih.gov/28941817

المؤلفون: GIELLO, MARINA, LA STORIA, ANTONIETTA, MASUCCI, FELICIA, DI FRANCIA, ANTONIO, ERCOLINI, DANILO, VILLANI, FRANCESCO

المساهمون: Giello, Marina, LA STORIA, Antonietta, Masucci, Felicia, DI FRANCIA, Antonio, Ercolini, Danilo, Villani, Francesco

مصطلحات موضوعية: 16S rRNA, Caciocavallo cheese, Cows' feeding, Microbial community, Pyrosequencing, Animal, Bacterial Load, Cheese, DNA, Bacterial, Female, Fermentation, Food Microbiology, Genes, rRNA, High-Throughput Nucleotide Sequencing, Lactobacillu, Milk, RNA, Ribosomal, 16S, Silage, Streptococcus thermophilu, Animal Feed, Cattle, Microbiota

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000392355500022; volume:63; firstpage:170; lastpage:177; numberofpages:8; journal:FOOD MICROBIOLOGY; http://hdl.handle.net/11588/668528; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85001132441

الاتاحة: http://hdl.handle.net/11588/668528
https://doi.org/10.1016/j.fm.2016.11.016

المؤلفون: NIRO, Serena, SUCCI, Mariantonietta, TREMONTE, Patrizio, SORRENTINO, Elena, COPPOLA, Raffaele, PANFILI, Gianfranco, FRATIANNI, Alessandra

المساهمون: Niro, Serena, Succi, Mariantonietta, Tremonte, Patrizio, Sorrentino, Elena, Coppola, Raffaele, Panfili, Gianfranco, Fratianni, Alessandra

مصطلحات موضوعية: Amino acid, Caciocavallo cheese ripening, Ewe milk, Goat milk, Food Science, Animal Science and Zoology, Genetics

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000415926900004; volume:100; firstpage:9521; lastpage:9531; numberofpages:11; journal:JOURNAL OF DAIRY SCIENCE; http://hdl.handle.net/11695/71210; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85029577876; http://www.journalofdairyscience.org/article/S0022-0302(17)30878-0/abstract

الاتاحة: http://hdl.handle.net/11695/71210
https://doi.org/10.3168/jds.2017-13308
http://www.journalofdairyscience.org/article/S0022-0302(17)30878-0/abstract

المؤلفون: Hae-Soo Kwak, Yoon Hyuk Chang, Dong-Hwi Kim

المصدر: Korean Journal for Food Science of Animal Resources

مصطلحات موضوعية: rheumatoid arthritis, medicine.medical_specialty, business.industry, Caciocavallo cheese, Type II collagen, Arthritis, Spleen, medicine.disease, Body weight, Article, nanopowdered peanut sprout, Endocrinology, medicine.anatomical_structure, Internal medicine, Rheumatoid arthritis, Immunology, medicine, Animal Science and Zoology, Methotrexate, Food science, business, Food Science, medicine.drug

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5014c16c35c3274c96a9f3098a9c760b
http://europepmc.org/articles/PMC4597831

المؤلفون: Danilo Ercolini, Marina Giello, Francesco Villani, F. Masucci, Antonietta La Storia, Antonio Di Francia

المساهمون: Giello, Marina, LA STORIA, Antonietta, Masucci, Felicia, DI FRANCIA, Antonio, Ercolini, Danilo, Villani, Francesco

المصدر: Food microbiology. 63

مصطلحات موضوعية: 0301 basic medicine, DNA, Bacterial, Streptococcus thermophilus, Silage, 030106 microbiology, Streptococcus thermophilu, Microbiology, 03 medical and health sciences, fluids and secretions, Cheese, RNA, Ribosomal, 16S, Microbial community, Animals, Food science, 16S rRNA, Lactobacillu, biology, Caciocavallo cheese, Animal, Microbiota, Lactococcus lactis, Pseudomonas, Pyrosequencing, food and beverages, High-Throughput Nucleotide Sequencing, Ripening, Genes, rRNA, biology.organism_classification, Animal Feed, Bacterial Load, Lactobacillus, 030104 developmental biology, Milk, Fermentation, Hay, Food Microbiology, Cows' feeding, Cattle, Female, Food Science, Farmer cheese

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4661454c0f7782ebcf3a20ffcee311c
https://pubmed.ncbi.nlm.nih.gov/28040166

المؤلفون: ZULLO, ANTONIO, BARONE, CARMELA MARIA ASSUNTA, COLATRUGLIO, PASQUALE, OCCIDENTE M., POTENA G., ROSSETTI C. E., MATASSINO D.

المساهمون: RUBINO R., SEPE L., DIMITRIADOU A., GIBON A., Zullo, Antonio, Barone, CARMELA MARIA ASSUNTA, Colatruglio, Pasquale, Occidente, M., Potena, G., Rossetti, C. E., Matassino, D.

مصطلحات موضوعية: Bovine, caciocavallo cheese, rheological characteristics

وصف الملف: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/isbn/9076998639; ispartofbook:Livestock farming systems: product quality based on local resources leading to improved sustainability.; volume:EAAP publication No. 118; firstpage:157; lastpage:160; numberofpages:4; http://hdl.handle.net/11588/115709

الاتاحة: http://hdl.handle.net/11588/115709
https://doi.org/10.3920/978.90.8686.565.9

المؤلفون: Cammarota G., Laurino C., Pellicano M.P.

المصدر: La Rivista di scienza dell'alimentazione 3 (2014): 31–39.
info:cnr-pdr/source/autori:Cammarota G., Laurino C., Pellicano M.P./titolo:Sensory evaluation of different "caciocavallo" typical cheeses./doi:/rivista:La Rivista di scienza dell'alimentazione/anno:2014/pagina_da:31/pagina_a:39/intervallo_pagine:31–39/volume:3

مصطلحات موضوعية: "Caciocavallo" cheese, electronic nose, quantitative descriptive analysis, sensory evaluation, typical cheese

URL الوصول: https://explore.openaire.eu/search/publication?articleId=cnr_________::c57d5f2bfd43134d714b9051279150da
https://publications.cnr.it/doc/310083