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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
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National Institutes of Health
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Related topics
Related topics
5 relations
Antibodies
Hypersensitivity
Immunoglobulin G
Serum
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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
M. Abbatangelo
,
Estefanía Núñez-Carmona
,
V. Sberveglieri
,
D. Zappa
,
E. Comini
,
G. Sberveglieri
Italian National Conference on Sensors
2018
Corpus ID: 29162609
Parmigiano Reggiano cheese is one of the most appreciated and consumed foods worldwide, especially in Italy, for its high content…
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2018
2018
The socio economic sustainability of food quality schemes (FQSs): the case of Parmigiano Reggiano PDO
Elena Cozzi
,
F. Arfini
,
+4 authors
M. Veneziani
2018
Corpus ID: 169921397
Sustainability is a complex concept that deals with different dimensions which are economic, social, environmental, cultural and…
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2017
2017
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria.
B. Bottari
,
A. Quartieri
,
+8 authors
A. Amaretti
Journal of food microbiology
2017
Corpus ID: 21338837
2016
2016
An itinerant sensory approach to investigate consumers' perception and acceptability at a food exhibition.
L. Torri
,
S. Salini
Food Research International
2016
Corpus ID: 207571930
2015
2015
Influence of milk somatic cell content on Parmigiano-Reggiano cheese yield
A. Summer
,
P. Franceschi
,
P. Formaggioni
,
M. Malacarne
Journal of Dairy Research
2015
Corpus ID: 19158461
The aim of this study was to determine the influence of the somatic cell content (SCC) of milk on Parmigiano-Reggiano cheese…
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2015
2015
Innovation and marketing strategies for PDO products: the case of “Parmigiano Reggiano” as an ingredient
M. Mancini
,
C. Consiglieri
2015
Corpus ID: 55665368
Typical products can contribute to socio-economic development of their place of origin if they are able to take part in the logic…
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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.
G. Mucchetti
,
M. Gatti
,
+4 authors
A. Petroni
Journal of Dairy Science
2014
Corpus ID: 9507595
Parmigiano Reggiano cheese dairies develop specific cheese-making strategies to adapt the variable characteristics of raw, not…
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2011
2011
Parmigiano Reggiano cheese and bone health.
B. Pampaloni
,
E. Bartolini
,
M. Brandi
CLINICAL CASES IN MINERAL AND BONE METABOLISM
2011
Corpus ID: 27410756
Osteoporosis is a multifactorial disease characterized by loss of bone mass and microarchitectural deterioration of bone tissue…
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Highly Cited
2010
Highly Cited
2010
Natural whey starter for Parmigiano Reggiano: culture‐independent approach
B. Bottari
,
M. Santarelli
,
E. Neviani
,
M. Gatti
Journal of Applied Microbiology
2010
Corpus ID: 28915984
Aims: The aim of this work was to obtain a deeper insight into the knowledge of microbial composition of Parmigiano Reggiano…
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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
M. Pecorari
,
G. Panari
,
R. Guidetti
,
R. Mora
,
A. Summer
2001
Corpus ID: 168955112
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