Zeppa G - Search Results

1

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: zeppa g. 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

2

Determination of organic acids, sugars, diacetyl, and acetoin in cheese by high-performance liquid chromatography.

Zeppa G, Conterno L, Gerbi V. Zeppa G, et al. J Agric Food Chem. 2001 Jun;49(6):2722-6. doi: 10.1021/jf0009403. J Agric Food Chem. 2001. PMID: 11409957

3

Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology.

Dolci P, Alessandria V, Rantsiou K, Rolle L, Zeppa G, Cocolin L. Dolci P, et al. Among authors: zeppa g. Int J Food Microbiol. 2008 Mar 20;122(3):302-11. doi: 10.1016/j.ijfoodmicro.2007.12.018. Epub 2007 Dec 31. Int J Food Microbiol. 2008. PMID: 18272246

4

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

Zeppa G, Bertolino M, Rolle L. Zeppa G, et al. 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

Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in cottage cheese.

Dal Bello B, Cocolin L, Zeppa G, Field D, Cotter PD, Hill C. Dal Bello B, et al. Among authors: zeppa g. Int J Food Microbiol. 2012 Feb 1;153(1-2):58-65. doi: 10.1016/j.ijfoodmicro.2011.10.016. Epub 2011 Oct 30. Int J Food Microbiol. 2012. PMID: 22104121

6

Volatile compound formation during argan kernel roasting.

El Monfalouti H, Charrouf Z, Giordano M, Guillaume D, Kartah B, Harhar H, Gharby S, Denhez C, Zeppa G. El Monfalouti H, et al. Among authors: zeppa g. Nat Prod Commun. 2013 Jan;8(1):33-6. Nat Prod Commun. 2013. PMID: 23472454

7

Use of winemaking by-products as an ingredient for tomato puree: the effect of particle size on product quality.

Lavelli V, Sri Harsha PS, Torri L, Zeppa G. Lavelli V, et al. Among authors: zeppa g. Food Chem. 2014;152:162-8. doi: 10.1016/j.foodchem.2013.11.103. Epub 2013 Nov 27. Food Chem. 2014. PMID: 24444921 Free article.

8

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. 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

9

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. Among authors: zeppa g. 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

10

Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05.

Perin LM, Dal Bello B, Belviso S, Zeppa G, Carvalho AF, Cocolin L, Nero LA. Perin LM, et al. Among authors: zeppa g. Int J Food Microbiol. 2015 Dec 2;214:159-167. doi: 10.1016/j.ijfoodmicro.2015.08.006. Epub 2015 Aug 14. Int J Food Microbiol. 2015. PMID: 26310130 Free article.

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