Search Results - Bottesini, Chiara

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  1. 1
    The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality

    The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality by Bottari, Benedetta, Levante, Alessia, Bancalari, Elena, Sforza, Stefano, Bottesini, Chiara, Prandi, Barbara, De Filippis, Francesca, Ercolini, Danilo, Nocetti, Marco, Gatti, Monica

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  2. 2
    Enzymatic production and degradation of cheese-derived non-proteolytic aminoacyl derivatives

    Enzymatic production and degradation of cheese-derived non-proteolytic aminoacyl derivatives by Bottesini, Chiara, Tedeschi, Tullia, Dossena, Arnaldo, Sforza, Stefano

    Published in Amino acids
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  3. 3
    Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses

    Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses by Sgarbi, Elisa, Lazzi, Camilla, Iacopino, Luca, Bottesini, Chiara, Lambertini, Francesca, Sforza, Stefano, Gatti, Monica

    Published in Food microbiology
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  4. 4
    Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese

    Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese by Bottesini, Chiara, Paolella, Sara, Lambertini, Francesca, Galaverna, Gianni, Tedeschi, Tullia, Dossena, Arnaldo, Marchelli, Rosangela, Sforza, Stefano

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  5. 5
    Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers

    Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers by Lazzi, Camilla, Meli, Federica, Lambertini, Francesca, Bottesini, Chiara, Nikolaev, Ilya, Gatti, Monica, Sforza, Stefano, Koroleva, Olga, Popov, Vladimir, Neviani, Erasmo, Dossena, Arnaldo

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  6. 6
    NOSHAN EU-project (Sustainable Production of Functional and Safe Feed from Food Waste): molecular characterization of selected food waste materials

    NOSHAN EU-project (Sustainable Production of Functional and Safe Feed from Food Waste): molecular characterization of selected food waste materials by Tedeschi, Tullia, Bencivenni, Mariangela, Bottesini, Chiara, Muller-Maatsh, Judith, Meli, Federica, Dossena, Arnaldo, Sforza, Stefano

    Published in New biotechnology
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  7. 7
    Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food

    Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food by Zanello, Pier Paolo, Sforza, Stefano, Dossena, Arnaldo, Lambertini, Francesca, Bottesini, Chiara, Nikolaev, Ilya V, Koroleva, Olga, Ciociola, Tecla, Magliani, Walter, Conti, Stefania, Polonelli, Luciano

    Published in Food & function
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  8. 8
    Growth promotion of B ifidobacterium and L actobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers

    Growth promotion of B ifidobacterium and L actobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers by Lazzi, Camilla, Meli, Federica, Lambertini, Francesca, Bottesini, Chiara, Nikolaev, Ilya, Gatti, Monica, Sforza, Stefano, Koroleva, Olga, Popov, Vladimir, Neviani, Erasmo, Dossena, Arnaldo

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  9. 9
    Assessing allergenicity of different tomato ecotypes by using pooled sera of allergic subjects: identification of the main allergens

    Assessing allergenicity of different tomato ecotypes by using pooled sera of allergic subjects: identification of the main allergens by Bencivenni, Mariangela, Faccini, Andrea, Bottesini, Chiara, Rao, Rosa, Detoraki, Aikaterini, Ridolo, Erminia, Marone, Gianni, Dall’Aglio, Pier Paolo, Dossena, Arnaldo, Marchelli, Rosangela, Sforza, Stefano

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  10. 10
    Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey foodElectronic supplementary information (ESI) available. See DOI: 10.1039/c3fo60454c

    Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey foodElectronic supplementary information (ESI) available. See DOI: 10.1039/c3fo60454c by Zanello, Pier Paolo, Sforza, Stefano, Dossena, Arnaldo, Lambertini, Francesca, Bottesini, Chiara, Nikolaev, Ilya V, Koroleva, Olga, Ciociola, Tecla, Magliani, Walter, Conti, Stefania, Polonelli, Luciano

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