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1

Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream

Biasutti, Marialuisa, Venir, Elena, Marino, Marilena, Maifreni, Michela, Innocente, Nadia

Journal:

International Dairy Journal

Année:

2013

Langue:

english

Fichier:

PDF, 1.04 MB

english, 2013

2

Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution

Segat, Annalisa, Misra, N.N., Cullen, P.J., Innocente, Nadia

Journal:

Innovative Food Science & Emerging Technologies

Année:

2015

Langue:

english

Fichier:

PDF, 460 KB

english, 2015

3

Efficacy of ozonation on microbial counts in used brines for cheesemaking

Marino, Marilena, Segat, Annalisa, Maifreni, Michela, Frigo, Francesca, Sepulcri, Caterina, Innocente, Nadia

Journal:

International Dairy Journal

Année:

2015

Langue:

english

Fichier:

PDF, 500 KB

english, 2015

4

Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream

Calligaris, Sonia, Marino, Marilena, Maifreni, Michela, Innocente, Nadia

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2018

Langue:

english

Fichier:

PDF, 719 KB

english, 2018

5

Feasibility of the SPME method for the determination of the aroma retention capacity of proteose–peptone milk protein fraction at different pH values

Nadia Innocente, Giulia Marchesini, Marialuisa Biasutti

Journal:

Année:

2011

Langue:

english

Fichier:

PDF, 247 KB

english, 2011

6

The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process

Luca Cocolin, Nadia Innocente, Marialuisa Biasutti, Giuseppe Comi

Journal:

International Journal of Food Microbiology

Année:

2004

Langue:

english

Fichier:

PDF, 987 KB

english, 2004

7

HPLC profile and dynamic surface properties of the proteose–peptone fraction from bovine milk and from whey protein concentrate

Nadia Innocente, Marialuisa Biasutti, Christophe Blecker

Journal:

International Dairy Journal

Année:

2011

Langue:

english

Fichier:

PDF, 245 KB

english, 2011

8

Rheological properties of model dairy emulsions as affected by high pressure homogenization

Marialuisa Biasutti, Elena Venir, Giulia Marchesini, Nadia Innocente

Journal:

Innovative Food Science & Emerging Technologies

Année:

2010

Langue:

english

Fichier:

PDF, 849 KB

english, 2010

9

Dynamic Surface Properties of the Proteose-Peptone Fraction of Bovine Milk

Nadia Innocente, Cesare Corradini, Christophe Blecker, Michel Paquot

Journal:

Journal of Dairy Science

Année:

1998

Langue:

english

Fichier:

PDF, 163 KB

english, 1998

10

Identification of Milk Origin and Process-Induced Changes in Milk by Stable Isotope Ratio Mass Spectrometry

Scampicchio, Matteo, Mimmo, Tanja, Capici, Calogero, Huck, Christian, Innocente, Nadia, Drusch, Stephan, Cesco, Stefano

Journal:

Journal of Agricultural and Food Chemistry

Année:

2012

Langue:

english

Fichier:

PDF, 526 KB

english, 2012

11

Use of ozone in production chain of high moisture Mozzarella cheese

Segat, Annalisa, Biasutti, Marialuisa, Iacumin, Lucilla, Comi, Giuseppe, Baruzzi, Federico, Carboni, Cristian, Innocente, Nadia

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2014

Langue:

english

Fichier:

PDF, 387 KB

english, 2014

12

Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging

Manzocco, Lara, Anese, Monica, Marzona, Stefania, Innocente, Nadia, Lagazio, Corrado, Nicoli, Maria Cristina

Journal:

Année:

2013

Langue:

english

Fichier:

PDF, 638 KB

english, 2013

13

Effects of ozone processing on chemical, structural and functional properties of whey protein isolate

Segat, Annalisa, Misra, N.N., Fabbro, Astrid, Buchini, Federica, Lippe, Giovanna, Cullen, Patrick J., Innocente, Nadia

Journal:

Food Research International

Année:

2014

Langue:

english

Fichier:

PDF, 678 KB

english, 2014

14

Effect of high-pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

Innocente, Nadia, Marchesini, Giulia, Biasutti, Marialuisa

Journal:

International Journal of Food Science & Technology

Année:

2014

Langue:

english

Fichier:

PDF, 136 KB

english, 2014

15

Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity

Maifreni, Michela, Frigo, Francesca, Bartolomeoli, Ingrid, Innocente, Nadia, Biasutti, Marialuisa, Marino, Marilena

Journal:

Journal Dairy Research

Année:

2013

Langue:

english

Fichier:

PDF, 94 KB

english, 2013

16

Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt

Innocente, Nadia, Biasutti, Marialuisa, Rita, Frisina, Brichese, Romina, Comi, Giuseppe, Iacumin, Lucilla

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2016

Langue:

english

Fichier:

PDF, 406 KB

english, 2016

17

Effect of atmospheric pressure cold plasma (ACP) on activity and structure of alkaline phosphatase

Segat, Annalisa, Misra, N.N., Cullen, P.J., Innocente, Nadia

Journal:

Food and Bioproducts Processing

Année:

2016

Langue:

english

Fichier:

PDF, 1.12 MB

english, 2016

18

Occurrence of D-amino acids in a typical semi-hard cheese

INNOCENTE, NADIA, PALLA, GERARDO

Journal:

Journal Dairy Research

Année:

1999

Langue:

english

Fichier:

PDF, 216 KB

english, 1999

19

Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids

Calligaris, Sonia, Ignat, Alexandra, Biasutti, Marialuisa, Innocente, Nadia, Nicoli, Maria Cristina

Journal:

International Journal of Food Science & Technology

Année:

2015

Langue:

english

Fichier:

PDF, 304 KB

english, 2015

20

Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides

Marino, Marilena, Innocente, Nadia, Calligaris, Sonia, Maifreni, Michela, Marangone, Anna, Nicoli, Maria Cristina

Journal:

Journal of Functional Foods

Année:

2017

Langue:

english

Fichier:

PDF, 1.33 MB

english, 2017

21

Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing

Marino, Marilena, Innocente, Nadia, Maifreni, Michela, Mounier, Jérôme, Cobo-Díaz, José F., Coton, Emmanuel, Carraro, Lisa, Cardazzo, Barbara

Journal:

Frontiers in Microbiology

Année:

2017

Langue:

english

Fichier:

PDF, 2.00 MB

english, 2017

22

Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone

Marino, Marilena, Maifreni, Michela, Baggio, Anna, Innocente, Nadia

Journal:

Frontiers in Microbiology

Année:

2018

Langue:

english

Fichier:

PDF, 981 KB

english, 2018

23

Recovery Of Brines From Cheesemaking Using High-Pressure Homogenization Treatments

Innocente, Nadia, Marino, Marilena, Calligaris, Sonia

Journal:

Journal of Food Engineering

Année:

2018

Langue:

english

Fichier:

PDF, 1.52 MB

english, 2018

24

Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese

Marino, Marilena, Dubsky de Wittenau, Giorgia, Saccà, Elena, Cattonaro, Federica, Spadotto, Alessandro, Innocente, Nadia, Radovic, Slobodanka, Piasentier, Edi, Marroni, Fabio

Journal:

Food Microbiology

Année:

2019

Langue:

english

Fichier:

PDF, 1.89 MB

english, 2019

25

Antimicrobial effect of oxidative technologies in food processing: an overview

Baggio, Anna, Marino, Marilena, Innocente, Nadia, Celotto, Monica, Maifreni, Michela

Journal:

European Food Research and Technology

Année:

2020

Fichier:

PDF, 1.01 MB

2020

26

Effect of different biopolymerâbased structured systems on the survival of probiotic strains during storage and in vitro digestion

Melchior, Sofia, Marino, Marilena, Innocente, Nadia, Calligaris, Sonia, Nicoli, Maria Cristina

Journal:

Journal of the Science of Food and Agriculture

Année:

2020

Fichier:

PDF, 1.17 MB

2020