Pellegrino, Luisa

Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months

D’Incecco, P., Limbo, S., Hogenboom, J., Rosi, V., Gobbi, S., & Pellegrino, L. (2020) · Foods

Food Nutrient Composition and Product DevelopmentProteins in Food Systems

Cited by 57

Effects of Heat Load Gradient Occurring in Moulding on Characterization and Ripening of Grana Padano

Pellegrino, L., Battelli, G., Resmini, P., Ferranti, P., Barone, F., & Addeo, F. (1997) · Le Lait

Proteins in Food SystemsAdvanced Scientific Research Methods

Cited by 47

Proteolysis indices related to cheese ripening and typicalness in PDO Grana Padano cheese

Masotti, F., Hogenboom, J. A., Rosi, V., De Noni, I., & Pellegrino, L. (2010) · International Dairy Journal

Food Nutrient Composition and Product DevelopmentIdentification and Quantification in Food

Cited by 41

Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses.

D'Incecco, P., Gatti, M., Hogenboom, J. A., Bottari, B., Rosi, V., Neviani, E., & Pellegrino, L. (2016) · Food Microbiology

Probiotics and Fermented FoodsFood Nutrient Composition and Product Development

Cited by 39

Ion-Exchange Chromatographic Method for the Determination of the Free Amino Acid Composition of Cheese and Other Dairy Products: An Inter-Laboratory Validation Study

Hogenboom, J. A., D’Incecco, P., Fuselli, F., & Pellegrino, L. (2017) · Food Analytical Methods

Food Nutrient Composition and Product DevelopmentAnalytical Methods in Pharmaceuticals

Cited by 38

Grated Grana Padano cheese: New hints on how to control quality and recognize imitations

Cattaneo, S., Hogenboom, J. A., Masotti, F., Rosi, V., Pellegrino, L., & Resmini, P. (2008) · Dairy Science and Technology

Identification and Quantification in FoodFood Nutrient Composition and Product Development

Cited by 30

Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits

Estivi, L., Pellegrino, L., Hogenboom, J. A., Brandolini, A., & Hidalgo, A. (2022) · Molecules

Seed and Plant BiochemistryFood composition and properties

Cited by 29

New insight on crystal and spot development in hard and extra-hard cheeses: Association of spots with incomplete aggregation of curd granules

D’Incecco, P., Limbo, S., Faoro, F., Hogenboom, J., Rosi, V., Morandi, S., & Pellegrino, L. (2016) · Journal of Dairy Science

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 24

High-Speed Cold Centrifugation of Milk Modifies the Microbiota, the Ripening Process and the Sensory Characteristics of Raw-Milk Hard Cheeses

D'Incecco, P., Bettera, L., Bancalari, E., Rosi, V., Sindaco, M., Gobbi, S., Candotti, P., Nazzicari, N., Limbo, S., Gatti, M., et al. (2023) · Food Research International

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 10

Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses

D'Incecco, P., Hogenboom, J. A., Rosi, V., Cabassi, G., & Pellegrino, L. (2022) · Food Chemistry

Proteins in Food SystemsEnzyme Production and Characterization

Cited by 9