1. Changes in the soluble nitrogen fraction of milk throughout PDO Grana Padano cheese-making. (August 2015) Authors: Pellegrino, Luisa; Rosi, Veronica; D'Incecco, Paolo; Stroppa, Angelo; Hogenboom, John A. Journal: International dairy journal Issue: Volume 47(2015:Aug.) Page Start: 128 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Lactose, galactose and glucose determination in naturally "lactose free" hard cheese: HPAEC-PAD method validation. (1st April 2017) Authors: Monti, Lucia; Negri, Stefano; Meucci, Aurora; Stroppa, Angelo; Galli, Andrea; Contarini, Giovanna Journal: Food chemistry Issue: Volume 220(2017) Page Start: 18 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Validation of a real-time PCR method on pta gene for Clostridium tyrobutyricum quantification in milk. (December 2021) Authors: Arnaboldi, Sara; Benevenia, Roberto; Bertasi, Barbara; Galuppini, Elisa; Mangeri, Lucia; Tilola, Michela; Bassi, Daniela; Cocconcelli, Pier Sandro; Stroppa, Angelo; Varisco, Giorgio Journal: Food control Issue: Volume 130(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Validation of methods for H, C, N and S stable isotopes and elemental analysis of cheese: results of an international collaborative study. (28th January 2015) Authors: Camin, Federica; Bertoldi, Daniela; Santato, Alessandro; Bontempo, Luana; Perini, Matteo; Ziller, Luca; Stroppa, Angelo; Larcher, Roberto Journal: Rapid communications in mass spectrometry Issue: Volume 29:Number 5(2015) Page Start: 415 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗