يعرض 1 - 20 نتائج من 345 نتيجة بحث عن '"parmigiano reggiano cheese"', وقت الاستعلام: 0.73s تنقيح النتائج
  1. 1
    Periodical
    Noodles Around the World.

    المؤلفون: LE, MIKE, LE, STEPHANIE

    المصدر: Newsweek Global. 4/15/2022, Vol. 178 Issue 10, p40-43. 4p. 13 Color Photographs, 1 Map.

    مصطلحات موضوعية: NOODLES, PARMIGIANO Reggiano cheese


    أضف إلى المفضلة
  2. 2
    Academic Journal
    Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese

    المؤلفون: Serena Martini, Laura Sola, Alice Cattivelli, Marianna Cristofolini, Valentina Pizzamiglio, Davide Tagliazucchi, Lisa Solieri

    المصدر: Frontiers in Microbiology, Vol 15 (2024)

    مصطلحات موضوعية: Parmigiano Reggiano cheese, Lacticaseibacillus, bioactive peptides, natural whey starter, peptidomics, starter lactic acid bacteria, Microbiology, QR1-502

    وصف الملف: electronic resource

    Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2024.1342180/full; https://doaj.org/toc/1664-302X

    URL الوصول: https://doaj.org/article/cb018bef481746b6a60147f87eacb65d

    View record in DOAJ Full Text Finder

    أضف إلى المفضلة
  3. 3
    Periodical
    Classic Parmigiana with an L.A. Twist.

    المؤلفون: Gibbons, David

    المصدر: Wine Spectator. 11/30/2019, p1-6. 6p.

    مصطلحات موضوعية: PARMIGIANO Reggiano cheese

    People: SILVERTON, Nancy


    أضف إلى المفضلة
  4. 4
    Academic Journal
    Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano.

    المؤلفون: Summer, Andrea1,2, Formaggioni, Paolo1 paolo.formaggioni@unipr.it, Franceschi, Piero1, Di Frangia, Federica1, Righi, Federico1, Malacarne, Massimo1,2

    المصدر: Food Technology & Biotechnology. Jul-Sep2017, Vol. 55 Issue 3, p277-289. 13p.

    مصطلحات موضوعية: PARMIGIANO Reggiano cheese, FUNCTIONAL foods, BIOACTIVE compounds, PHOSPHOPEPTIDES, DAIRY products

    Full Text Finder

    أضف إلى المفضلة
  5. 5
    Academic Journal
    Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese.

    المؤلفون: Alinovi, Marcello1 marcello.alinovi@studenti.unipr.it, Mucchetti, Germano1, Tidona, Flavio2

    المصدر: International Dairy Journal. May2019, Vol. 92, p50-58. 9p.

    مصطلحات موضوعية: *PARMIGIANO Reggiano cheese, *NEAR infrared spectroscopy, *IMAGE analysis, *MULTIVARIATE analysis, *STATISTICAL correlation


    أضف إلى المفضلة
  6. 6
    Academic Journal
    Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parmigiano Reggiano Cheese Manufacture

    المؤلفون: Piero Franceschi, Francesca Martuzzi, Paolo Formaggioni, Massimo Malacarne, Andrea Summer

    المساهمون: Franceschi, Piero, Martuzzi, Francesca, Formaggioni, Paolo, Malacarne, Massimo, Summer, Andrea

    مصطلحات موضوعية: Parmigiano Reggiano cheese, cheese whey, cheese whey chemical characteristic, protein fraction, mineral content, cheese whey seasonal variation, milk seasonal variations, Settore AGRI-09/C - Zootecnia speciale, Settore AGRI-07/A - Scienze e tecnologie alimentari

    Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000914393600001; volume:13; issue:1; firstpage:1; lastpage:11; numberofpages:11; journal:AGRICULTURE; https://hdl.handle.net/11381/2937851

    الاتاحة: https://hdl.handle.net/11381/2937851
    https://doi.org/10.3390/agriculture13010165
    https://www.mdpi.com/2077-0472/13/1/165

    View record in BASE

    أضف إلى المفضلة
  7. 7
    Academic Journal
    Innovation and marketing strategies for PDO products: the case of "Parmigiano Reggiano" as an ingredient.

    المؤلفون: MANCINI, MARIA CECILIA1 mariacecilia.mancini@unipr.it, CONSIGLIERI, CLAUDIO1

    المصدر: Bio-Based & Applied Economics. 2016, Vol. 5 Issue 2, p153-174. 22p.

    مصطلحات موضوعية: *MANUFACTURING processes, *ECONOMIC development, *MARKETING strategy, *PRODUCT launches, *SOCIOECONOMICS, PARMIGIANO Reggiano cheese

    Full Text Finder

    أضف إلى المفضلة
  8. 8
    Academic Journal
    Application of a novel S3 nanowire gas sensor device in parallel with GC-MS for the identification of Parmigiano Reggiano from US and European competitors.

    المؤلفون: Abbatangelo, Marco1 m.abbatangelo@unibs.it, Núñez-Carmona, Estefania1 e.nunezcarmona@unibs.it, Sberveglieri, Veronica2,3 veronica.sberveglieri@ibbr.cnr.it

    المصدر: Journal of Food Engineering. Nov2018, Vol. 236, p36-43. 8p.

    مصطلحات موضوعية: *PARMIGIANO Reggiano cheese, *GAS chromatography/Mass spectrometry (GC-MS), *ALCOHOL, *ALDEHYDES, *HYDROCARBONS, *ESTERS, *KETONES


    أضف إلى المفضلة
  9. 9
    Academic Journal
    Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat.

    المؤلفون: Mucchetti, G.1,2 germano.mucchetti@unipr.it, Gatti, M.1,2, Nocetti, M.3, Reverberi, P.3, Bianchi, A.3, Galati, F.4, Petroni, A.4

    المصدر: Journal of Dairy Science. Mar2014, Vol. 97 Issue 3, p1202-1209. 8p.

    مصطلحات موضوعية: *DISCRIMINANT analysis, PARMIGIANO Reggiano cheese, CHEESEMAKING, RAW milk cheese, RAW milk, DAIRY farms

    Full Text Finder

    أضف إلى المفضلة
  10. 10
    Academic Journal
    Parmigiano Reggiano cheese: a super-food for bone health.

    المؤلفون: Pampaloni, Barbara1, Cianferotti, Luisella1, Ciampi, Veronica1, Nocetti, Marco2, Brandi, Maria Luisa1 marialuisa.brandi@unifi.it

    المصدر: Clinical Cases in Mineral & Bone Metabolism. Jan-Apr2018, Vol. 15 Issue 1, p29-35. 7p.

    مصطلحات موضوعية: *PARMIGIANO Reggiano cheese, *OSTEOPOROSIS prevention, *CALCIUM content of food, *BONE growth, *DAIRY products


    أضف إلى المفضلة
  11. 11
    Academic Journal
    Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria.

    المؤلفون: Bottari, Benedetta1, Quartieri, Andrea2, Prandi, Barbara1, Raimondi, Stefano2, Leonardi, Alan2, Rossi, Maddalena2,3, Ulrici, Alessandro2,3, Gatti, Monica1,4, Sforza, Stefano1, Nocetti, Marco5, Amaretti, Alberto2,3 alberto.amaretti@unimore.it

    المصدر: International Journal of Food Microbiology. Aug2017, Vol. 255, p32-41. 10p.

    مصطلحات موضوعية: *PARMIGIANO Reggiano cheese, *BIFIDOBACTERIUM, *PARMESAN cheese, *RAW milk, *ENTEROTYPES


    أضف إلى المفضلة
  12. 12
    Academic Journal
    Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making.

    المؤلفون: Coloretti, Fabio1 fabio.coloretti@unibo.it, Chiavari, Cristiana1, Luise, Diana1, Tofalo, Rosanna2, Fasoli, Giuseppe2, Suzzi, Giovanna2, Grazia, Luigi1

    المصدر: International Dairy Journal. Mar2017, Vol. 66, p13-17. 5p.

    مصطلحات موضوعية: *PARMIGIANO Reggiano cheese, *WHEY, *YEAST, *FERMENTATION, *POLYMERASE chain reaction


    أضف إلى المفضلة
  13. 13
    Academic Journal
    Automatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics

    المؤلفون: Franceschi P., Malacarne M., Bortolazzo E., Coloretti F., Formaggioni P., Garavaldi A., Musi V., Summer A.

    المساهمون: Franceschi, P., Malacarne, M., Bortolazzo, E., Coloretti, F., Formaggioni, P., Garavaldi, A., Musi, V., Summer, A.

    مصطلحات موضوعية: Automatic milking, Cheese quality, Milk quality, Parmigiano Reggiano cheese

    Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000747559500001; volume:12; issue:1; firstpage:104; journal:AGRICULTURE; http://hdl.handle.net/11381/2915013; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85123266448

    الاتاحة: http://hdl.handle.net/11381/2915013
    https://doi.org/10.3390/agriculture12010104

    View record in BASE

    أضف إلى المفضلة
  14. 14
    Academic Journal
    Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese

    المؤلفون: Di Nunzio M., Loffi C., Chiarello E., Dellafiora L., Picone G., Antonelli G., Di Gregorio C., Capozzi F., Tedeschi T., Galaverna G., Bordoni A.

    المساهمون: Di Nunzio M., Loffi C., Chiarello E., Dellafiora L., Picone G., Antonelli G., Di Gregorio C., Capozzi F., Tedeschi T., Galaverna G., Bordoni A.

    مصطلحات موضوعية: Bioaccessibility, Bioactive peptide, In vitro digestion, Parmigiano Reggiano cheese

    وصف الملف: ELETTRONICO

    Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000756235700001; volume:27; issue:3; firstpage:1; lastpage:15; numberofpages:15; journal:MOLECULES; http://hdl.handle.net/11585/848955; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85123104880; https://www.mdpi.com/1420-3049/27/3/664/

    الاتاحة: http://hdl.handle.net/11585/848955
    https://doi.org/10.3390/molecules27030664
    https://www.mdpi.com/1420-3049/27/3/664/

    View record in BASE

    أضف إلى المفضلة
  15. 15
    Academic Journal
    Quantification of Aroma Compounds in Parmigiano Reggiano Cheese by a Dynamic Headspace Gas Chromatography-Mass Spectrometry Technique and Calculation of Odor Activity Value.

    المؤلفون: Qian, Michael, Reineccius, G. A.

    المصدر: Journal of Dairy Science. Mar2003, Vol. 86 Issue 3, p770. 7p. 3 Charts.

    مصطلحات موضوعية: PARMIGIANO Reggiano cheese, DAIRY product flavors & odors, PARMESAN cheese, CHEESE varieties, FATTY acids

    Full Text Finder

    أضف إلى المفضلة
  16. 16
    Periodical
    Lead the Whey.

    المؤلفون: MILLER, JOSH

    المصدر: Food & Wine; Mar2022, Vol. 45 Issue 2, p33-39, 6p, 11 Color Photographs

    مصطلحات موضوعية: CHEESE, COOKING with vinegar, LEMON juice, CAYENNE peppers, FLATBREADS, PARMIGIANO Reggiano cheese, NUTMEG (Spice)


    أضف إلى المفضلة
  17. 17
    Academic Journal
    Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses.

    المؤلفون: Fasoli, Giuseppe1, Barrio, Eladio2,3, Tofalo, Rosanna1, Suzzi, Giovanna1, Belloch, Carmela2 belloch@iata.csic.es

    المصدر: International Journal of Food Microbiology. Sep2016, Vol. 233, p1-10. 10p.

    مصطلحات موضوعية: *KLUYVEROMYCES marxianus, *PARMIGIANO Reggiano cheese, *BIODIVERSITY, *MITOCHONDRIAL DNA, *DNA fingerprinting


    أضف إلى المفضلة
  18. 18
    Academic Journal
    Characterization of yeasts isolated from parmigiano reggiano cheese natural whey starter: From spoilage agents to potential cell factories for whey valorization

    المؤلفون: Martini S., Bonazzi M., Malorgio I., Pizzamiglio V., Tagliazucchi D., Solieri L.

    المساهمون: Martini, S., Bonazzi, M., Malorgio, I., Pizzamiglio, V., Tagliazucchi, D., Solieri, L.

    مصطلحات موضوعية: Bioactive peptide, Ethanol, Kluyveromyces marxianu, Natural whey starter, Parmigiano reggiano cheese, Torulaspora delbrueckii, Whey, Wickerhamiella pararugosa, Yeasts

    Relation: info:eu-repo/semantics/altIdentifier/pmid/34835414; info:eu-repo/semantics/altIdentifier/wos/WOS:000724411200001; volume:9; issue:11; firstpage:1; lastpage:20; journal:MICROORGANISMS; http://hdl.handle.net/11380/1256901; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85118355828

    الاتاحة: http://hdl.handle.net/11380/1256901
    https://doi.org/10.3390/microorganisms9112288

    View record in BASE

    أضف إلى المفضلة
  19. 19
    Academic Journal
    Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese

    المؤلفون: Piero Franceschi, Milena Brasca, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Giuseppe Natrella, Andrea Summer

    المصدر: Animals; Volume 11; Issue 10; Pages: 2835

    مصطلحات موضوعية: Parmigiano Reggiano cheese, milk cooling at the farm, milk dairy maturation, cheesemaking efficiency, milk salt equilibria, milk microbiological characteristics

    جغرافية الموضوع: agris

    وصف الملف: application/pdf

    Relation: Animal System and Management; https://dx.doi.org/10.3390/ani11102835

    الاتاحة: https://doi.org/10.3390/ani11102835

    View record in BASE

    أضف إلى المفضلة
  20. 20
    Academic Journal
    Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis

    المؤلفون: Piero Franceschi, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Andrea Summer

    المصدر: Animals; Volume 11; Issue 3; Pages: 879

    مصطلحات موضوعية: Parmigiano Reggiano cheese, milk storage, temperature of storage, chemical composition, cheese ripening, nitrogen fractions

    جغرافية الموضوع: agris

    وصف الملف: application/pdf

    Relation: Animal System and Management; https://dx.doi.org/10.3390/ani11030879

    الاتاحة: https://doi.org/10.3390/ani11030879

    View record in BASE

    أضف إلى المفضلة
أدوات البحث: أحصل على تغذية RSS – أرسل هذا البحث بالبريد الإلكتروني – حفظ البحث – جدول التنبيهات: لا شيء