Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano-Reference-Cited by-同舟云学术

Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano

Published:2018-05-18 Issue:5 Volume:18 Page:1617
ISSN:1424-8220
Container-title:Sensors
language:en
Short-container-title:Sensors

Author:

Abbatangelo Marco,Núñez-Carmona Estefanía,Sberveglieri Veronica^ORCID,Zappa Dario,Comini Elisabetta,Sberveglieri Giorgio

Publisher

MDPI AG

Subject

Electrical and Electronic Engineering,Biochemistry,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Link

http://www.mdpi.com/1424-8220/18/5/1617/pdf

Reference58 articles.

1. Evolution of the sensory characteristics of Parmigiano–Reggiano cheese to the present day

2. Development of a Quantitative GC–MS Method for the Detection of Cyclopropane Fatty Acids in Cheese as New Molecular Markers for Parmigiano Reggiano Authentication

3. Gazzetta Uffiiale www.gazzettaufficiale.it/atto/serie_generale/caricaArticolo?art.progressivo=0&art.idArticolo=1&art.versione=1&art.codiceRedazionale=16A06126&art.dataPubblicazioneGazzetta=2016-08-22&art.idGruppo=1&art.idSottoArticolo1=10&art.idSottoArticolo=1&art.flagTipoArticolo=1

4. Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria

5. Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties

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