A combined metabolomics and peptidomics approach to discriminate anomalous rind inclusion levels in Parmigiano Reggiano PDO grated hard cheese from different ripening stages-Reference-Cited by-同舟云学术

A combined metabolomics and peptidomics approach to discriminate anomalous rind inclusion levels in Parmigiano Reggiano PDO grated hard cheese from different ripening stages

Published:2021-11 Issue: Volume:149 Page:110654
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Rocchetti Gabriele,Michelini Sara,Pizzamiglio Valentina,Masoero Francesco,Lucini Luigi

Publisher

Elsevier BV

Subject

Food Science

Reference38 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. Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese;Addeo;Journal of Dairy Research,1992

3. Lipid compositional changes and oxidation status of ultra-high temperature treated milk;Ajmal;Lipids in Health and Disease,2018

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

5. A Combined metabolomic and metagenomic approach to discriminate raw milk for the production of hard cheese;Bellassi;Foods,2021

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