Controllo della Qualità sensoriale del Trentingrana
PAGINA IN FASE DI AGGIORNAMENTO
Pubblicazioni
• Bergamaschi, M., Aprea, E., Betta, E., Biasioli, F., Cipolat-Gotet, C., Cecchinato, A., Bittante, G., Gasperi, F. (2015). Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses. Journal of Dairy Science (In press). DOI: 10.3168/jds.2014-8807 link
• Endrizzi, I., Aprea, E., Biasioli, F., Corollaro, M.L., Demattè, M.L., Penasa, M., et al. (2013). Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study. Journal of Sensory Studies, 28(1), 14-24. DOI: 10.1111/joss.12018 link
• Franciosi, E., Gardini, F., Monfredini, L., Tabanelli, G., Fabris, A., Endrizzi, I., et al. (2012). Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study. Journal of Dairy Science (ADSA), 95(10), 5485-5494. DOI: 10.3168/jds.2011-4693 link
• Endrizzi, I., Fabris, A., Biasioli, F., Aprea, E., Franciosi, E., Poznanski, E., et al. (2012). The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation. International Dairy Journal, 23(2), 105-114. DOI: 10.1016/j.idairyj.2011.10.004 link
• Bergamaschi, M., Aprea, E., Betta, E., Biasioli, F., Cipolat-Gotet, C., Cecchinato, A., Bittante, G., Gasperi, F. (2015). Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses. Journal of Dairy Science (In press). DOI: 10.3168/jds.2014-8807 link
• Endrizzi, I., Aprea, E., Biasioli, F., Corollaro, M.L., Demattè, M.L., Penasa, M., et al. (2013). Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study. Journal of Sensory Studies, 28(1), 14-24. DOI: 10.1111/joss.12018 link
• Franciosi, E., Gardini, F., Monfredini, L., Tabanelli, G., Fabris, A., Endrizzi, I., et al. (2012). Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study. Journal of Dairy Science (ADSA), 95(10), 5485-5494. DOI: 10.3168/jds.2011-4693 link
• Endrizzi, I., Fabris, A., Biasioli, F., Aprea, E., Franciosi, E., Poznanski, E., et al. (2012). The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation. International Dairy Journal, 23(2), 105-114. DOI: 10.1016/j.idairyj.2011.10.004 link
C O N T A T T I
C O N T A T T I
Il Laboratorio Sensoriale si trova al piano terra del Palazzo della Ricerca e della Conoscenza (PRC) del Centro Ricerca e Innovazione (CRI) presso la Fondazione Edmund Mach (FEM).
Tel. +39 0461 615320 / +39 0461 6153188 laboratorio.sensoriale@fmach.it
