Grated Grana Padano cheese: New hints on how to control quality and recognize imitations
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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]
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Cites
Primary Proteolysis of Cheese Proteins During Ripening. A Review
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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 · see citing works
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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 · see citing works
Self-citationDynamics of free amino acid composition in cheese ripening.
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Self-citationEffects of Heat Load Gradient Occurring in Moulding on Characterization and Ripening of Grana Padano
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Self-citationGli amminoacidi liberi nella caratterizzazione analitica del formaggio Grana Padano
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Research works printed but not linked: 1
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Gatti, M., Bottari, B., Lazzi, C., Neviani, E., & Mucchetti, G. (2014) · Journal of Dairy Science · doi:10.3168/jds.2013-7187 · Cited by 216 · see citing works
D’Incecco, P., Limbo, S., Hogenboom, J., Rosi, V., Gobbi, S., & Pellegrino, L. (2020) · Foods · doi:10.3390/foods9030268 · Cited by 57 · see citing works
Self-citationProteolysis indices related to cheese ripening and typicalness in PDO Grana Padano cheese
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Self-citationLysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses.
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- 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 and Agricultural Sciences
- 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
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