Showing 1 - 10 results of 10 for search 'Paolo D’Incecco', query time: 0.03s Refine Results
  1. 1
    Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix

    Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix by Vera Lavelli, Paolo D’Incecco, Luisa Pellegrino

    Published 2021-08-01
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  2. 2
    Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey

    Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey by Luisa Pellegrino, Veronica Rosi, Marta Sindaco, Paolo D’Incecco

    Published 2024-01-01
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  3. 3
    Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat

    Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat by Gaetano Cardone, Paolo D’Incecco, Maria Cristina Casiraghi, Alessandra Marti

    Published 2020-03-01
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  4. 4
    Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses

    Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses by Luisa Pellegrino, Johannes A. Hogenboom, Veronica Rosi, Paolo D’Incecco

    Published 2021-02-01
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  5. 5
    Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review

    Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review by Stefano Gerna, Paolo D’Incecco, Sara Limbo, Marta Sindaco, Luisa Pellegrino

    Published 2023-03-01
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  6. 6
    Focus on the Protein Fraction of Sports Nutrition Supplements

    Focus on the Protein Fraction of Sports Nutrition Supplements by Luisa Pellegrino, Johannes A. Hogenboom, Veronica Rosi, Marta Sindaco, Stefano Gerna, Paolo D’Incecco

    Published 2022-05-01
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  7. 7
    Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk

    Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk by Luca Bettera, Marcello Alinovi, Paolo D’Incecco, Monica Gatti, Eleonora Carini, Luisa Pellegrino, Elena Bancalari

    Published 2023-09-01
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  8. 8
    Vitamin D Fortification of Consumption Cow’s Milk: Health, Nutritional and Technological Aspects. A Multidisciplinary Lecture of the Recent Scientific Evidence

    Vitamin D Fortification of Consumption Cow’s Milk: Health, Nutritional and Technological Aspects. A Multidisciplinary Lecture of the Recent Scientific Evidence by Luisa Pellegrino, Franca Marangoni, Giovanna Muscogiuri, Paolo D’Incecco, Guillaume T. Duval, Cedric Annweiler, Annamaria Colao

    Published 2021-08-01
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  9. 9
    Gene Organization, Expression, and Localization of Ribotoxin-Like Protein Ageritin in Fruiting Body and Mycelium of <i>Agrocybe aegerita</i>

    Gene Organization, Expression, and Localization of Ribotoxin-Like Protein Ageritin in Fruiting Body and Mycelium of <i>Agrocybe aegerita</i> by Ilaria Baglivo, Sara Ragucci, Paolo D’Incecco, Nicola Landi, Rosita Russo, Franco Faoro, Paolo V. Pedone, Antimo Di Maro

    Published 2020-09-01
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  10. 10
    Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil

    Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil by Silvia Donzella, Andrea Fumagalli, Stefania Arioli, Luisa Pellegrino, Paolo D’Incecco, Francesco Molinari, Giovanna Speranza, Daniela Ubiali, Marina S. Robescu, Concetta Compagno

    Published 2022-07-01
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