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Cheese parmesan Ab.IgG:MCnc:Pt:Ser:Qn

Known as: ??? ???????? ??.IgG:????????:??????:???:?????, Queso parmesano IgG:Concentración de masa:Punto temporal:Suero:Qn, Parmesan IgG-mCnc 
National Institutes of Health

Related topics

Related topics

5 relations
AntibodiesHypersensitivityImmunoglobulin GSerum

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2018
2018
Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano
Parmigiano Reggiano cheese is one of the most appreciated and consumed foods worldwide, especially in Italy, for its high content… 
2018
2018
The socio economic sustainability of food quality schemes (FQSs): the case of Parmigiano Reggiano PDO
Sustainability is a complex concept that deals with different dimensions which are economic, social, environmental, cultural and… 
2017
2017
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria.
2016
2016
An itinerant sensory approach to investigate consumers' perception and acceptability at a food exhibition.
2015
2015
Influence of milk somatic cell content on Parmigiano-Reggiano cheese yield
The aim of this study was to determine the influence of the somatic cell content (SCC) of milk on Parmigiano-Reggiano cheese… 
2015
2015
Innovation and marketing strategies for PDO products: the case of “Parmigiano Reggiano” as an ingredient
Typical products can contribute to socio-economic development of their place of origin if they are able to take part in the logic… 
2014
2014
Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat.
Parmigiano Reggiano cheese dairies develop specific cheese-making strategies to adapt the variable characteristics of raw, not… 
2011
2011
Parmigiano Reggiano cheese and bone health.
Osteoporosis is a multifactorial disease characterized by loss of bone mass and microarchitectural deterioration of bone tissue… 
Highly Cited
2010
Highly Cited
2010
Natural whey starter for Parmigiano Reggiano: culture‐independent approach
Aims:  The aim of this work was to obtain a deeper insight into the knowledge of microbial composition of Parmigiano Reggiano… 
2001
2001
Influenza della tecnica di alimentazione “piatto unico” sulle caratteristiche del latte, sulla tecnologia di caseificazione e sulla qualità e tipicità del Parmigiano-Reggiano
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