Bertolino M - Search Results

1

Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime.

Bertolino M, Dolci P, Giordano M, Rolle L, Zeppa G. Bertolino M, et al. Food Chem. 2011 Dec 1;129(3):1001-11. doi: 10.1016/j.foodchem.2011.05.060. Epub 2011 May 15. Food Chem. 2011. PMID: 25212329

2

Effect of Alkylresorcinols Isolated from Wheat Bran on the Oxidative Stability of Minced-Meat Models as Related to Storage.

Cantele C, Potenziani G, Bonciolini A, Bertolino M, Cardenia V. Cantele C, et al. Among authors: bertolino m. Antioxidants (Basel). 2024 Jul 30;13(8):930. doi: 10.3390/antiox13080930. Antioxidants (Basel). 2024. PMID: 39199176 Free PMC article.

3

Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese.

Dolci P, Alessandria V, Rantsiou K, Bertolino M, Cocolin L. Dolci P, et al. Among authors: bertolino m. Int J Food Microbiol. 2010 Sep 30;143(1-2):71-5. doi: 10.1016/j.ijfoodmicro.2010.07.007. Epub 2010 Jul 15. Int J Food Microbiol. 2010. PMID: 20705353

4

Quantitative descriptive analysis of Italian polenta produced with different corn cultivars.

Zeppa G, Bertolino M, Rolle L. Zeppa G, et al. Among authors: bertolino m. J Sci Food Agric. 2012 Jan 30;92(2):412-7. doi: 10.1002/jsfa.4593. Epub 2011 Aug 4. J Sci Food Agric. 2012. PMID: 21815169

5

The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.

Zeppa G, Belviso S, Bertolino M, Cavallero MC, Dal Bello B, Ghirardello D, Giordano M, Giorgis M, Grosso A, Rolle L, Gerbi V. Zeppa G, et al. Among authors: bertolino m. J Sci Food Agric. 2015 Jun;95(8):1678-88. doi: 10.1002/jsfa.6871. Epub 2014 Sep 10. J Sci Food Agric. 2015. PMID: 25123494

6

Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses.

Marchiani R, Bertolino M, Ghirardello D, McSweeney PL, Zeppa G. Marchiani R, et al. Among authors: bertolino m. J Food Sci Technol. 2016 Mar;53(3):1585-96. doi: 10.1007/s13197-015-2105-8. Epub 2015 Nov 12. J Food Sci Technol. 2016. PMID: 27570284 Free PMC article.

7

Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage.

Belviso S, Dal Bello B, Giacosa S, Bertolino M, Ghirardello D, Giordano M, Rolle L, Gerbi V, Zeppa G. Belviso S, et al. Among authors: bertolino m. Food Chem. 2017 Feb 15;217:398-408. doi: 10.1016/j.foodchem.2016.08.103. Epub 2016 Aug 30. Food Chem. 2017. PMID: 27664651

8

'Fortified' wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.).

Urcan DE, Giacosa S, Torchio F, Río Segade S, Raimondi S, Bertolino M, Gerbi V, Pop N, Rolle L. Urcan DE, et al. Among authors: bertolino m. Food Chem. 2017 Mar 15;219:346-356. doi: 10.1016/j.foodchem.2016.09.142. Epub 2016 Sep 22. Food Chem. 2017. PMID: 27765237

9

Fresh cheese as a vehicle for polyunsaturated fatty acids integration: effect on physico-chemical, microbiological and sensory characteristics.

Dal Bello B, Torri L, Piochi M, Bertolino M, Zeppa G. Dal Bello B, et al. Among authors: bertolino m. Int J Food Sci Nutr. 2017 Nov;68(7):800-810. doi: 10.1080/09637486.2017.1301891. Epub 2017 Mar 20. Int J Food Sci Nutr. 2017. PMID: 28320208

10

Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.

Ruggirello M, Giordano M, Bertolino M, Ferrocino I, Cocolin L, Dolci P. Ruggirello M, et al. Among authors: bertolino m. Food Microbiol. 2018 Sep;74:132-142. doi: 10.1016/j.fm.2018.03.012. Epub 2018 Mar 23. Food Microbiol. 2018. PMID: 29706329 Free article.

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