Hasil Pencarian - Cecilia Loffi

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  1. 1
    Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties

    Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties oleh Cecilia Loffi, Elena Bortolazzo, Anna Garavaldi, Valeria Musi, Paolo Reverberi, Gianni Galaverna, Stefano Sforza, Tullia Tedeschi

    Diterbitkan 2021-04-01
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  2. 2
    Profile Assessment of Bioactive Peptides in the Greek Traditional Cheese “Tsalafouti”

    Profile Assessment of Bioactive Peptides in the Greek Traditional Cheese “Tsalafouti” oleh Ermioni Meleti, Maria Alexandraki, Antonia Samara, Cecilia Loffi, Tullia Tedeshi, Gianni Galaverna, Athanasios Manouras, Michalis Koureas, Eleni Malissiova

    Diterbitkan 2024-01-01
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  3. 3
    Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese

    Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese oleh Mattia Di Nunzio, Cecilia Loffi, Elena Chiarello, Luca Dellafiora, Gianfranco Picone, Giorgia Antonelli, Clarissa Di Gregorio, Francesco Capozzi, Tullia Tedeschi, Gianni Galaverna, Alessandra Bordoni

    Diterbitkan 2022-01-01
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  4. 4
    Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami

    Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salam... oleh Mattia Di Nunzio, Cecilia Loffi, Serena Montalbano, Elena Chiarello, Luca Dellafiora, Gianfranco Picone, Giorgia Antonelli, Tullia Tedeschi, Annamaria Buschini, Francesco Capozzi, Gianni Galaverna, Alessandra Bordoni

    Diterbitkan 2022-10-01
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