Summer, Andrea

Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.

Carafa, I., Stocco, G., Franceschi, P., Summer, A., Tuohy, K. M., Bittante, G., & Franciosi, E. (2019) · Food Research International

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 52

Free fatty acid profile of Parmigiano–Reggiano cheese throughout ripening: Comparison between the inner and outer regions of the wheel

Malacarne, M., Summer, A., Franceschi, P., Formaggioni, P., Pecorari, M., Panari, G., & Mariani, P. (2009) · International Dairy Journal

Food Nutrient Composition and Product DevelopmentFood Chemistry and Fat Analysis

Cited by 51

Variability of Lactic Acid Production, Chemical and Microbiological Characteristics in 24-Hour Parmigiano Reggiano Cheese

Santarelli, M., Bottari, B., Malacarne, M., Lazzi, C., Sforza, S., Summer, A., Neviani, E., & Gatti, M. (2013) · Dairy Science & Technology

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 20