Sustainability implications and relevance of using omics sciences to investigate cheeses with protected designation of origin by Galli, Bruno Domingues

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High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity by Giacometti Cavalheiro, Flávia, Parra Baptista, Débora, Domingues Galli, Bruno, Negrão, Fernanda, Nogueira Eberlin, Marcos, Lúcia Gigante, Mirna

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How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening by Domingues Galli, Bruno, Nikoloudaki, Olga, Tonini, Stefano, Helal, Ahmed, Di Cagno, Raffaella, Gobbetti, Marco, Tagliazucchi, Davide

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Effectiveness of modified atmosphere and vacuum packaging in preserving the volatilome of Stelvio PDO cheese over time by Domingues Galli, Bruno, Trossolo, Elisabetta, Carafa, Ilaria, Squara, Simone, Caratti, Andrea, Filannino, Pasquale, Cordero, Chiara, Gobbetti, Marco, Di Cagno, Raffaella

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Sensory profile of cream cheese and plant‐based analogues: an approach through flash‐profile, CATA and RATA tests by Silva, Kívea Kássia de Paiva e, Domingues Galli, Bruno, Alban, Michelle, Baptista, Débora Parra, Nabeshima, Elizabeth Harumi, Marfil, Paulo Henrique Mariano, Gigante, Mirna Lúcia

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Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA by Galli, Bruno Domingues, Baptista, Débora Parra, Cavalheiro, Flávia Giacometti, Gigante, Mirna Lúcia

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Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds by Galli, Bruno Domingues, Martin, José Guilherme Prado, da Silva, Paula Porrelli Moreira, Porto, Ernani, Spoto, Marta Helena Fillet

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Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species by Tonini, Stefano, Tlais, Ali Zein Alabiden, Galli, Bruno Domingues, Helal, Ahmed, Tagliazucchi, Davide, Filannino, Pasquale, Zannini, Emanuele, Gobbetti, Marco, Di Cagno, Raffaella

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Comparative analysis of microbial succession and proteolysis focusing on amino acid pathways in Asiago-PDO cheese from two dairies by Galli, Bruno Domingues, Nikoloudaki, Olga, Granehäll, Lena, Carafa, Ilaria, Pozza, Marta, De Marchi, Massimo, Gobbetti, Marco, Di Cagno, Raffaella

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Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening by Baptista, Débora Parra, Galli, Bruno Domingues, Cavalheiro, Flávia Giacometti, Negrão, Fernanda, Eberlin, Marcos Nogueira, Gigante, Mirna Lúcia

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Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG by Galli, Bruno Domingues, Baptista, Débora Parra, Cavalheiro, Flávia Giacometti, Negrão, Fernanda, Eberlin, Marcos Nogueira, Gigante, Mirna Lúcia

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