Untargeted metabolomics and machine learning unveil quality and authenticity interactions in grated Parmigiano Reggiano PDO cheese-Reference-Cited by-同舟云学术

Untargeted metabolomics and machine learning unveil quality and authenticity interactions in grated Parmigiano Reggiano PDO cheese

Published:2024-07 Issue: Volume:447 Page:138938
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Becchi Pier Paolo,Rocchetti Gabriele,García-Pérez Pascual,Michelini Sara,Pizzamiglio Valentina,Lucini Luigi

Publisher

Elsevier BV

Reference39 articles.

1. Application of a novel S3 nanowire gas sensor device in parallel with GC-MS for the identification of rind percentage of grated Parmigiano Reggiano;Abbatangelo;Sensors,2018

2. Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese;Alinovi;International Dairy Journal,2019

3. Sustainability, innovation and rural development: The case of Parmigiano-Reggiano PDO;Arfini;Sustainability,2019

4. Formation of free amino acids and bioactive peptides during the ripening of Bulgarian white brined cheeses;Atanasova;Probiotics and Antimicrobial Proteins,2021

5. The integrated metabolomics and sensory analyses unravel the peculiarities of mountain grassland-based cheese production: The case of Parmigiano Reggiano PDO;Becchi;Food Chemistry,2023

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1. Rennets differing in chymosin-to-pepsin ratio shape the metabolomic and sensory profile of Grana Padano PDO cheese during ripening;Food Research International;2024-11

2. Tuning and modeling cheese flavor;Comprehensive Reviews in Food Science and Food Safety;2024-09

3. Characteristics of mountain vs. lowland dairy products;International Journal of Food Science & Technology;2024-05-06