The DOI matches its Crossref record; 12 of the 12 references it cites were found in a registry or an index.
Grated Grana Padano cheese: new hints on how to control quality and recognize imitations
Open accessOverview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Glutamic acid (Glu) was by far the most abundant among free amino acids.
“As previously observed in other cheese types [7,19,20], glutamic acid (Glu) was by far the most abundant among FAA (Table S1).”
From Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months (2020) · cites this paper as [7]
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Primary Proteolysis of Cheese Proteins During Ripening. A Review
Grappin, R., Rank, T. C., & OLSON, N. F. (1985) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(85)80855-9 · Cited by 216
Production of γ-Aminobutyric Acid By Cheese Starters During Cheese Ripening
Nomura, M., Kimoto, H., Someya, Y., Furukawa, S., & Suzuki, I. (1998) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(98)75714-5 · Cited by 171
Recio, I., & Olieman, C. (1996) · Electrophoresis · doi:10.1002/elps.1150170710 · Cited by 113
A sensitive HPLC method to detect hen's egg white lysozyme in milk and dairy products
Pellegrino, L., & Tirelli, A. (2000) · International Dairy Journal · doi:10.1016/s0958-6946(00)00065-0 · Cited by 97
Self-citationDynamics of free amino acid composition in cheese ripening.
Ardö, Y., Thage, B. V., & Madsen, J. S. (2002) · Australian Journal of Dairy Technology · Cited by 54
Heat-induced aggregation and covalent linkages in β-casein model systems
Pellegrino, L., van Boekel, M. A. J. S., Gruppen, H., et al. (1999) · International Dairy Journal · doi:10.1016/s0958-6946(99)00071-0 · Cited by 53
Self-citationEffects 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 · doi:10.1051/lait:1997215 · Cited by 47
Self-citationChoisy, C., Desmazeaud, M., Gripon, J. C., Lamberet, G., Lenoir, J., Eck, A., & Gillis, J.-C. (2000) · Cited by 36
Resmini, P., Pellegrino, L. M., Pazzaglia, C., & Hogenboom, J. A. (1985) · Cited by 13
Self-citationGli amminoacidi liberi nella caratterizzazione analitica del formaggio Grana Padano
Resmini, P., Hogenboom, J. A., Pazzaglia, C., et al. (1993) · Cited by 13
Self-citationPellegrino, L. M., Tirelli, A., Noni, I. D., et al. (2003) · Cited by 3
Self-citationPanari, G., Guidetti, R., Pecorari, M., et al. (2003) · Cited by 2
Flagged first, then by citations
Research works printed but not linked: 10
- 2002, Austr. J. Dairy Technol., 57, 109
- 1977, Milchwissenschaft, 32, 731
- 1992, Austr. J. Dairy Technol., 47, 100
- 2003, Sci. Tecn. Latt.-Cas., 54, 199
- 2001, Sci. Tecn. Latt.-Cas., 52, 105
- 1995, Ind. Latte, 1, 17
- 2003, Sci. Tecn. Latt.-Cas, 54, 321
- 1993, Sci. Tecn. Latt.-Cas., 44, 7
- Resmini P., Pellegrino L., Hogenboom J.A., The free amino-acid pattern in cheese characterization, SENS – Relating SENSory, Instrumental and Consumer Choice Studies, FLAIR – Concerted action No 2, Cost 902, Vol. 3, No 4, 1994, pp. 59–80.
- 1985, Sci. Tecn. Latt.-Cas., 36, 557
Cited by
Sorted by citations
Gatti, M., Bottari, B., Lazzi, C., Neviani, E., & Mucchetti, G. (2014) · Journal of Dairy Science · doi:10.3168/jds.2013-7187 · Cited by 216
D’Incecco, P., Limbo, S., Hogenboom, J., Rosi, V., Gobbi, S., & Pellegrino, L. (2020) · Foods · doi:10.3390/foods9030268 · Cited by 57
Self-citationProteolysis 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 · doi:10.1016/j.idairyj.2009.11.020 · Cited by 41
Self-citationLysozyme 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 · doi:10.1016/j.fm.2015.11.020 · Cited by 39
Self-citationHogenboom, J. A., D’Incecco, P., Fuselli, F., & Pellegrino, L. (2017) · Food Analytical Methods · doi:10.1007/s12161-017-0876-4 · Cited by 38
Self-citationD’Incecco, P., Limbo, S., Faoro, F., Hogenboom, J., Rosi, V., Morandi, S., & Pellegrino, L. (2016) · Journal of Dairy Science · doi:10.3168/jds.2016-11050 · Cited by 24
Self-citation
Metadata
- Authors
- Cattaneo, S., Hogenboom, J. A., Masotti, F., Rosi, V., Pellegrino, L., & Resmini, P.
- Affiliations
- University of Milan (IT)
- Corresponding author
- Cattaneo, Stefano
- Venue
- Dairy Science and Technology
- Published
- 2008-07
- Volume
- 88
- Issue
- 4-5
- Pages
- 595-605
- ISSN
- 1958-5586 (ISSN-L)
- 1958-5594
- OpenAlex
- W2120258023
- Cited by
- 30
- References
- 12
- Citations by year
- 2026: 2 · 2024: 2 · 2023: 2 · 2021: 2 · 2020: 3 · 2019: 2 · 2018: 2 · 2017: 1 · 2016: 3 · 2015: 2 · 2014: 2 · 2013: 3 · 2012: 3
- FWCI
- 0.14
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- other-oa
- Locations
- Dairy Science and Technology (publishedVersion)
- Archivio Istituzionale della Ricerca (Universita Degli Studi Di Milano) (submittedVersion, other-oa)
- Springer Link (Chiba Institute of Technology) (submittedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Identification and Quantification in Food
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- Grana Padano cheese, grated cheese, PDO cheese, cheese quality control, counterfeit detection, alkaline phosphatase activity, density gradient centrifugation, cheese ripening, heat treatment of milk, hard cheese
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
