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Cited by 51Food Nutrient Composition and Product DevelopmentFood Chemistry and Fat AnalysisAdvanced Scientific Research Methods

The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.

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
DOI 10.1016/j.idairyj.2009.04.004
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Abstract

From each of twenty wheels of Parmigiano-Reggiano cheese of different ages (1-24 months), samples representative of the inner part (I, 10 cm from the round side and 7 cm from the flat side) and of the outer part (O, the rest of the cheese after removing the rind) were collected. For each sample, free fatty acids (FFAs, expressed as mg kg^-^1 cheese fat) were determined by quantitative capillary gas chromatography. In 18- and 24-month-old cheese, total levels of FFAs (as sum of individual FFAs) were significantly (P @? 0.05) higher in O than I, whereas no differences between regions were observed in 1-, 6- and 12-month-old cheeses. In terms of short (C4-C8) and medium (C10-C14) chain FFAs, levels in the outer regions were higher (P @? 0.05) than inner regions for cheeses from 6- to 24-month-old. The content of long-chain FFAs (C16-C18:2) was higher in O than I in 18- and 24-month-old cheeses.

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Crossref · 10.1016/j.idairyj.2009.04.004

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Citations

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Research works printed but not linked: 23

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Metadata

Authors
Malacarne, M., Summer, A., Franceschi, P., Formaggioni, P., Pecorari, M., Panari, G., & Mariani, P.
Affiliations
  • University of Parma (IT)
  • Consorzio del Formaggio Parmigiano-Reggiano (IT)
Corresponding author
Malacarne, M.
ORCID
Venue
International Dairy Journal
Publisher
Elsevier BV
Published
2009-10
Volume
19
Issue
10
Pages
637-641
ISSN
0958-6946 (ISSN-L)
DOI
10.1016/j.idairyj.2009.04.004
OpenAlex
W2083937511
Cited by
51
References
1
Citations by year
2026: 2 · 2024: 1 · 2023: 3 · 2022: 7 · 2021: 6 · 2020: 7 · 2019: 3 · 2018: 3 · 2017: 3 · 2016: 2 · 2015: 1 · 2014: 2 · 2013: 6 · 2012: 1
FWCI
2.64
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
International Dairy Journal (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords
Parmigiano-Reggiano cheese, free fatty acids, cheese ripening, short-chain fatty acids, medium-chain fatty acids, long-chain fatty acids

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CoChat. (2026). Citation check: Free fatty acid profile of Parmigiano–Reggiano cheese throughout ripening: Comparison between the inner and outer regions of the wheel. https://app.cochat.ai/papers/10.1016/j.idairyj.2009.04.004
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Malacarne, M., Summer, A., Franceschi, P., Formaggioni, P., Pecorari, M., Panari, G., & Mariani, P. (2009). Free fatty acid profile of Parmigiano–Reggiano cheese throughout ripening: Comparison between the inner and outer regions of the wheel. International Dairy Journal. https://doi.org/10.1016/j.idairyj.2009.04.004