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ArticlesPeer ReviewedFull Text
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk
Author / Creator:Bettera, Luca ; Alinovi, Marcello ; D’Incecco, Paolo ; Gatti, Monica ; Carini, Eleonora ; Pellegrino, Luisa ; Bancalari, Elena
Publisher:Basel: MDPI AG
Journal title:Foods, 2023-09, Vol.12 (17), p.3302
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ArticlesPeer ReviewedFull Text
Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application
Author / Creator:Brasca, Milena ; Morandi, Stefano ; Silvetti, Tiziana ; Rosi, Veronica ; Cattaneo, Stefano ; Pellegrino, Luisa
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2013-05, Vol.18 (5), p.6008-6020
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ArticlesPeer ReviewedFull Text
From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin
Author / Creator:Musatti, Alida ; Cavicchioli, Daniele ; Mapelli, Chiara ; Bertoni, Danilo ; Hogenboom, Johannes A. ; Pellegrino, Luisa ; Rollini, Manuela
Publisher:Switzerland: MDPI AG
Journal title:Biomolecules (Basel, Switzerland), 2020-04, Vol.10 (4), p.597
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Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties
Author / Creator:Korcari, Dea ; Fanton, Alberto ; Ricci, Giovanni ; Rabitti, Noemi Sofia ; Laureati, Monica ; Hogenboom, Johannes ; Pellegrino, Luisa ; Emide, Davide ; Barbiroli, Alberto ; Fortina, Maria Grazia
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2023-01, Vol.12 (2), p.340
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ArticlesPeer ReviewedFull Text
Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses
Author / Creator:Pellegrino, Luisa ; Hogenboom, Johannes A. ; Rosi, Veronica ; D’Incecco, Paolo
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2021-02, Vol.10 (2), p.350
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ArticlesPeer ReviewedFull Text
Prevention of the appearance of light-struck taste in white wine / Prevenzione della comparsa del gusto di luce nel vino bianco
Author / Creator:Fracassetti, Daniela ; Gabrielli, Mario ; Encinas, Jordi ; Manara, Maria ; Pellegrino, Luisa ; Tirelli, Antonio
Publisher:Les Ulis: EDP Sciences
Journal title:BIO web of conferences, 2016, Vol.7, p.2022
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Antimicrobial activity of resveratrol-derived monomers and dimers against foodborne pathogens
Author / Creator:Mattio, Luce M. ; Dallavalle, Sabrina ; Musso, Loana ; Filardi, Rossella ; Franzetti, Laura ; Pellegrino, Luisa ; D’Incecco, Paolo ; Mora, Diego ; Pinto, Andrea ; Arioli, Stefania
Publisher:London: Nature Publishing Group UK
Journal title:Scientific reports, 2019-12, Vol.9 (1), p.19525-13, Article 19525
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Biochemical, microbiological, and structural evaluations to early detect age gelation of milk caused by proteolytic activity of Pseudomonas fluorescens
Author / Creator:D’Incecco, Paolo ; Rosi, Veronica ; Fortina, M. Grazia ; Sindaco, Marta ; Ricci, Giovanni ; Pellegrino, Luisa
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European food research & technology, 2022-08, Vol.248 (8), p.2097-2107
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Development of a HPLC method for the simultaneous analysis of riboflavin and other flavin compounds in liquid milk and milk products
Author / Creator:Fracassetti, Daniela ; Limbo, Sara ; D’Incecco, Paolo ; Tirelli, Antonio ; Pellegrino, Luisa
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European food research & technology, 2018-09, Vol.244 (9), p.1545-1554
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ArticlesPeer ReviewedFull Text
Marine Microorganisms for Biocatalysis: Selective Hydrolysis of Nitriles with a Salt-Resistant Strain of Meyerozyma guilliermondii
Author / Creator:Serra, Immacolata ; Capusoni, Claudia ; Molinari, Francesco ; Musso, Loana ; Pellegrino, Luisa ; Compagno, Concetta
Publisher:New York: Springer US
Journal title:Marine biotechnology (New York, N.Y.), 2019-04, Vol.21 (2), p.229-239
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Recycling industrial food wastes for lipid production by oleaginous yeasts Rhodosporidiobolus azoricus and Cutaneotrichosporon oleaginosum
Author / Creator:Donzella, Silvia ; Serra, Immacolata ; Fumagalli, Andrea ; Pellegrino, Luisa ; Mosconi, Giacomo ; Lo Scalzo, Roberto ; Compagno, Concetta
Publisher:England: BioMed Central Ltd
Journal title:Biotechnology for biofuels, 2022-05, Vol.15 (1), p.51-51, Article 51
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ArticlesPeer ReviewedFull Text
Effects of overprocessing on heat damage of UHT milk
Author / Creator:Cattaneo, Stefano ; Masotti, Fabio ; Pellegrino, Luisa
Publisher:Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag
Journal title:European food research & technology, 2008-03, Vol.226 (5), p.1099-1106
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Chemical modifications of casein occurring during industrial manufacturing of milk protein powders
Author / Creator:Cattaneo, Stefano ; Masotti, Fabio ; Pellegrino, Luisa
Publisher:Berlin/Heidelberg: Springer-Verlag
Journal title:European food research & technology, 2012-08, Vol.235 (2), p.315-323
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The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese
Author / Creator:Ong, Lydia ; D’Incecco, Paolo ; Pellegrino, Luisa ; Nguyen, Hanh T. H. ; Kentish, Sandra E. ; Gras, Sally L.
Publisher:New York: Springer US
Journal title:Food biophysics, 2020-03, Vol.15 (1), p.85-96
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The light-struck taste in white wine: Oenological approaches for its prevention
Author / Creator:Daniela Fracassetti ; Mario Gabrielli ; Jordi Encinas ; Maria Manara ; Luisa Pellegrino ; Antonio Tirelli
Journal title:Wine & viticulture journal, 2018-03, Vol.33 (2), p.25-27
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Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk

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Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application

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From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin

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Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties

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Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses

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Prevention of the appearance of light-struck taste in white wine / Prevenzione della comparsa del gusto di luce nel vino bianco

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Antimicrobial activity of resveratrol-derived monomers and dimers against foodborne pathogens

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Biochemical, microbiological, and structural evaluations to early detect age gelation of milk caused by proteolytic activity of Pseudomonas fluorescens

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Development of a HPLC method for the simultaneous analysis of riboflavin and other flavin compounds in liquid milk and milk products

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Marine Microorganisms for Biocatalysis: Selective Hydrolysis of Nitriles with a Salt-Resistant Strain of Meyerozyma guilliermondii

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Recycling industrial food wastes for lipid production by oleaginous yeasts Rhodosporidiobolus azoricus and Cutaneotrichosporon oleaginosum

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Effects of overprocessing on heat damage of UHT milk

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Chemical modifications of casein occurring during industrial manufacturing of milk protein powders

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The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese

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The light-struck taste in white wine: Oenological approaches for its prevention

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