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The Journal of Dairy Research
|
November 11, 2017
Inferring individual cow effects, dairy system effects and feeding effects on latent variables underlying milk protein composition and cheese-making traits in dairy cattle
Christos Dadousis, Claudio Cipolat-Gotet, Stefano Schiavon, et al.
Food Chemistry
|
September 16, 2019
Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions
Matteo Bergamaschi, Claudio Cipolat-Gotet, Alessio Cecchinato, et al.
Journal of Dairy Science
|
September 4, 2019
Accuracy and biases in predicting the chemical and physical traits of many types of cheeses using different visible and near-infrared spectroscopic techniques and spectrum intervals
Giorgia Stocco, Claudio Cipolat-Gotet, Alessandro Ferragina, et al.
Journal of Dairy Science
|
June 2, 2020
Modeling weight loss of cheese during ripening and the influence of dairy system, parity, stage of lactation, and composition of processed milk
Claudio Cipolat-Gotet, Massimo Malacarne, Andrea Summer, et al.
Journal of Dairy Science
|
August 21, 2018
Variations in milk protein fractions affect the efficiency of the cheese-making process
Claudio Cipolat-Gotet, Alessio Cecchinato, Massimo Malacarne, et al.
Foods (Basel, Switzerland)
|
January 8, 2025
Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains
Giovanni Bittante, Nicolò Amalfitano, Franco Tagliapietra, et al.
The American Journal of Dermatopathology
|
June 23, 2012
CD4/CD8 double negative mycosis fungoides with PD-1 (CD279) expression--a disease of follicular helper T-cells?
Werner Kempf, Dmitry V Kazakov, Claudio Cipolat, et al.
The American Journal of Dermatopathology
|
January 25, 2013
In response
Werner Kempf, Dmitry V Kazakov, Claudio Cipolat, et al.
Foods (Basel, Switzerland)
|
August 7, 2019
Effect of Season and Factory on Cheese-Making Efficiency in Parmigiano Reggiano Manufacture
Piero Franceschi, Massimo Malacarne, Paolo Formaggioni, et al.
Journal of Dairy Science
|
February 18, 2019
Milk protein fractions strongly affect the patterns of coagulation, curd firming, and syneresis
Nicolò Amalfitano, Claudio Cipolat-Gotet, Alessio Cecchinato, et al.
Page
of 7
Search research articles
Search
Showing results (11-20 of 67) with videos related to
Sort By:
Page
of 7
The Journal of Dairy Research
|
November 11, 2017
Inferring individual cow effects, dairy system effects and feeding effects on latent variables underlying milk protein composition and cheese-making traits in dairy cattle
Christos Dadousis, Claudio Cipolat-Gotet, Stefano Schiavon, et al.
Food Chemistry
|
September 16, 2019
Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions
Matteo Bergamaschi, Claudio Cipolat-Gotet, Alessio Cecchinato, et al.
Journal of Dairy Science
|
September 4, 2019
Accuracy and biases in predicting the chemical and physical traits of many types of cheeses using different visible and near-infrared spectroscopic techniques and spectrum intervals
Giorgia Stocco, Claudio Cipolat-Gotet, Alessandro Ferragina, et al.
Journal of Dairy Science
|
June 2, 2020
Modeling weight loss of cheese during ripening and the influence of dairy system, parity, stage of lactation, and composition of processed milk
Claudio Cipolat-Gotet, Massimo Malacarne, Andrea Summer, et al.
Journal of Dairy Science
|
August 21, 2018
Variations in milk protein fractions affect the efficiency of the cheese-making process
Claudio Cipolat-Gotet, Alessio Cecchinato, Massimo Malacarne, et al.
Foods (Basel, Switzerland)
|
January 8, 2025
Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains
Giovanni Bittante, Nicolò Amalfitano, Franco Tagliapietra, et al.
The American Journal of Dermatopathology
|
June 23, 2012
CD4/CD8 double negative mycosis fungoides with PD-1 (CD279) expression--a disease of follicular helper T-cells?
Werner Kempf, Dmitry V Kazakov, Claudio Cipolat, et al.
The American Journal of Dermatopathology
|
January 25, 2013
In response
Werner Kempf, Dmitry V Kazakov, Claudio Cipolat, et al.
Foods (Basel, Switzerland)
|
August 7, 2019
Effect of Season and Factory on Cheese-Making Efficiency in Parmigiano Reggiano Manufacture
Piero Franceschi, Massimo Malacarne, Paolo Formaggioni, et al.
Journal of Dairy Science
|
February 18, 2019
Milk protein fractions strongly affect the patterns of coagulation, curd firming, and syneresis
Nicolò Amalfitano, Claudio Cipolat-Gotet, Alessio Cecchinato, et al.
Page
of 7