1. Characterization and pre-industrial validation of Streptococcus thermophilus strains to be used as starter cultures for Crescenza, an Italian soft cheese. (December 2020) Authors: Tidona, Flavio; Francolino, Salvatore; Ghiglietti, Roberta; Locci, Francesco; Carminati, Domenico; Laforce, Patrice; Giraffa, Giorgio Journal: Food microbiology Issue: Volume 92(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of physicochemical factors and use of milk powder on milk rennet-coagulation: Process understanding by near infrared spectroscopy and chemometrics. (January 2021) Authors: Strani, Lorenzo; Grassi, Silvia; Alamprese, Cristina; Casiraghi, Ernestina; Ghiglietti, Roberta; Locci, Francesco; Pricca, Nicolò; De Juan, Anna Journal: Food control Issue: Volume 119(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties. (February 2021) Authors: Tidona, Flavio; Alinovi, Marcello; Francolino, Salvatore; Brusa, Gianluca; Ghiglietti, Roberta; Locci, Francesco; Mucchetti, Germano; Giraffa, Giorgio Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 137(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage. (5th April 2022) Authors: Alinovi, Marcello; Tidona, Flavio; Monti, Lucia; Francolino, Salvatore; Brusa, Gianluca; Ghiglietti, Roberta; Locci, Francesco; Giraffa, Giorgio Journal: International journal of dairy technology Issue: Volume 75:Number 3(2022) Page Start: 643 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. The impact of sodium chloride reduction on Grana-type cheese production and quality. Issue 4 (14th November 2019) Authors: Tidona, Flavio; Bernardi, Marco; Francolino, Salvatore; Ghiglietti, Roberta; Hogenboom, Johannes A.; Locci, Francesco; Zambrini, Vittorio; Carminati, Domenico; Giraffa, Giorgio Journal: Journal of dairy research Issue: Volume 86:Issue 4(2019) Page Start: 470 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗