These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

144 related articles for article (PubMed ID: 31075944)

  • 1. Volatilome in Milk for Grana Padano and Parmigiano Reggiano Cheeses: A First Survey.
    Faustini M; Quintavalle Pastorino G; Colombani C; Chiesa LM; Panseri S; Vigo D; Curone G
    Vet Sci; 2019 May; 6(2):. PubMed ID: 31075944
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Development of a Quantitative GC-MS Method for the Detection of Cyclopropane Fatty Acids in Cheese as New Molecular Markers for Parmigiano Reggiano Authentication.
    Caligiani A; Nocetti M; Lolli V; Marseglia A; Palla G
    J Agric Food Chem; 2016 May; 64(20):4158-64. PubMed ID: 27133588
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evaluation of Mycobacterium avium subsp. paratuberculosis survival during the manufacturing process of Italian raw milk hard cheeses (Parmigiano Reggiano and Grana Padano).
    Cammi G; Ricchi M; Galiero A; Daminelli P; Cosciani-Cunico E; Dalzini E; Losio MN; Savi R; Cerutti G; Garbarino C; Leo S; Arrigoni N
    Int J Food Microbiol; 2019 Sep; 305():108247. PubMed ID: 31202149
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Study of the oligopeptide fraction in Grana Padano and Parmigiano-Reggiano cheeses by liquid chromatography electrospray ionization mass spectrometry.
    Sforza S; Galaverna G; Dossena A; Marchelli R; Neviani E; Pinelli C
    Eur J Mass Spectrom (Chichester); 2004; 10(3):421-7. PubMed ID: 15187301
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
    Boscaini E; van Ruth S; Biasioli F; Gasperi F; Märk TD
    J Agric Food Chem; 2003 Mar; 51(7):1782-90. PubMed ID: 12643630
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Headspace analysis of Italian and New Zealand parmesan cheeses.
    Langford VS; Reed CJ; Milligan DB; McEwan MJ; Barringer SA; Harper WJ
    J Food Sci; 2012 Jun; 77(6):C719-26. PubMed ID: 22591108
    [TBL] [Abstract][Full Text] [Related]  

  • 7. New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano.
    Neviani E; Bottari B; Lazzi C; Gatti M
    Front Microbiol; 2013; 4():36. PubMed ID: 23450500
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Pyroglutamic acid in cheese: presence, origin, and correlation with ripening time of Grana Padano cheese.
    Mucchetti G; Locci F; Gatti M; Neviani E; Addeo F; Dossena A; Marchelli R
    J Dairy Sci; 2000 Apr; 83(4):659-65. PubMed ID: 10791780
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano.
    Summer A; Formaggioni P; Franceschi P; Di Frangia F; Righi F; Malacarne M
    Food Technol Biotechnol; 2017 Sep; 55(3):277-289. PubMed ID: 29089844
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.
    Lazzi C; Povolo M; Locci F; Bernini V; Neviani E; Gatti M
    Int J Food Microbiol; 2016 Sep; 233():20-28. PubMed ID: 27299670
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impact assessment of traditional food manufacturing: The case of Grana Padano cheese.
    Bava L; Bacenetti J; Gislon G; Pellegrino L; D'Incecco P; Sandrucci A; Tamburini A; Fiala M; Zucali M
    Sci Total Environ; 2018 Jun; 626():1200-1209. PubMed ID: 29898527
    [TBL] [Abstract][Full Text] [Related]  

  • 12. A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese.
    Sberveglieri V; Bhandari MP; Núñez Carmona E; Betto G; Sberveglieri G
    Biosensors (Basel); 2016 Dec; 6(4):. PubMed ID: 27999300
    [TBL] [Abstract][Full Text] [Related]  

  • 13. delta(13)C- and delta(18)O-values of glycerol of food fats.
    Fronza G; Fuganti C; Grasselli P; Serra S; Reniero F; Guillou C
    Rapid Commun Mass Spectrom; 2001; 15(10):763-6. PubMed ID: 11344535
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis.
    Franceschi P; Malacarne M; Formaggioni P; Faccia M; Summer A
    Animals (Basel); 2021 Mar; 11(3):. PubMed ID: 33808753
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.
    Santarelli M; Bottari B; Lazzi C; Neviani E; Gatti M
    Syst Appl Microbiol; 2013 Dec; 36(8):593-600. PubMed ID: 23791204
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification of the Geographic Origin of Parmigiano Reggiano (P.D.O.) Cheeses Deploying Non-Targeted Mass Spectrometry and Chemometrics.
    Popping B; De Dominicis E; Dante M; Nocetti M
    Foods; 2017 Feb; 6(2):. PubMed ID: 28231093
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese.
    Gatti M; Lazzi C; Rossetti L; Mucchetti G; Neviani E
    J Appl Microbiol; 2003; 95(3):463-70. PubMed ID: 12911693
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Cheese peptidomics: a detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging.
    Sforza S; Cavatorta V; Lambertini F; Galaverna G; Dossena A; Marchelli R
    J Dairy Sci; 2012 Jul; 95(7):3514-26. PubMed ID: 22720910
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses.
    Bergamaschi M; Biasioli F; Cappellin L; Cecchinato A; Cipolat-Gotet C; Cornu A; Gasperi F; Martin B; Bittante G
    J Dairy Sci; 2015 Dec; 98(12):8414-27. PubMed ID: 26476950
    [TBL] [Abstract][Full Text] [Related]  

  • 20. δ
    Pianezze S; Bontempo L; Perini M; Tonon A; Ziller L; Franceschi P; Camin F
    J Mass Spectrom; 2020 Jul; 55(7):e4451. PubMed ID: 31697858
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.