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All issues Volume 88 / No 4-5 (July-October 2008) Dairy Sci. Technol., 88 4-5 (2008) 595-605 References
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Issue
Dairy Sci. Technol.
Volume 88, Number 4-5, July-October 2008
5th Symposium on Cheese Ripening
Page(s) 595 - 605
DOI https://doi.org/10.1051/dst:2008024
Published online 22 October 2008
References of  Dairy Sci. Technol. 88 (2008) 595–605
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  2. Choisy C., Desmazeaud M.J., Gripon J.C., Lamberet G., Lenoir J., The biochemistry of ripening, in: Eck A., Gillis J.C. (Eds.), Cheesemaking – From Science to Quality Assurance, Lavoisier, Paris, France, 2000, pp. 82–151.
  3. Desmazeaud M.J., Gripon J.-C., General mechanism of protein breakdown during cheese ripening, Milchwissenschaft 32 (1977) 731–734.
  4. Grapin R., Rank T.C., Olson N.F., Primary proteolysis of cheese proteins during ripening. A review, J. Dairy Sci. 68 (1985) 531–540.
  5. Limsowtin G., Inhibition of starter cultures, Austr. J. Dairy Technol. 47 (1992) 100–102.
  6. Nomura M., Kimono H., Someya Y., Furukawa S., Suzuki I., Production of gamma aminobutyric acid by cheese starters during cheese ripening, J. Dairy Sci. 81 (1998) 1486–1491 [PubMed].
  7. Panari G., Mariani P., Summer A., Guidetti R., Pecorari M., Change of the composition and evolution of proteolysis of Parmigiano-Reggiano cheese during ripening as regards the shape (outer and inner part) of the wheel, Sci. Tecn. Latt.-Cas. 54 (2003) 199–212.
  8. Pellegrino L., Battelli G., Resmini P., Ferranti P., Barone F., Addeo F., Effects of heat load gradient occurring in moulding on characterization and ripening of Grana Padano, Lait 77 (1997) 217–228 [CrossRef].
  9. Pellegrino L., Resmini P., Cheesemaking conditions and compositive characteristics supporting the safety of the raw milk cheese Italian Grana, Sci. Tecn. Latt.-Cas. 52 (2001) 105–114.
  10. Pellegrino L., Resmini P., Fantuzzi U., Evaluation and interpretation of alkaline phoshatase activity in the control of Grana Padano and Parmigiano Reggiano cheese, Ind. Latte 1 (1995) 17–30.
  11. Pellegrino L., Tirelli A., A sensitive HPLC method to detect hen's egg white lysozyme in milk and dairy products, Int. Dairy J. 10 (2000) 435–442 [CrossRef].
  12. Pellegrino L., Tirelli A., De Noni I., Resmini P., Valutazione del Grana Padano grattugiato attraverso la determinazione per elettroforesi capillare di frazioni caseiniche e di loro peptidi di degradazione, Sci. Tecn. Latt.-Cas 54 (2003) 321–333.
  13. Pellegrino L., van Boekel M.A.J.S., Gruppen H., Resmini P., Pagani M.A., Heat-induced aggregation and covalent linkage in $\beta $-casein model systems, Int. Dairy J. 9 (1999) 255–260 [CrossRef].
  14. Recio I., Olieman C., Determination of denatured serum proteins in the casein fraction of heat-treated milk by capillary zone electrophoresis, Electrophoresis 17 (1996) 1228–1233 [CrossRef] [PubMed].
  15. Resmini P., Hogenboom J.A., Pazzaglia P., Pellegrino L., Gli amminoacidi liberi nella caratterizzazione analitica del formaggio Grana Padano, Sci. Tecn. Latt.-Cas. 44 (1993) 7–19.
  16. Resmini P., Pellegrino L., Hogenboom J.A., The free amino-acid pattern in cheese characterization, SENS – Relating SENSory, Instrumental and Consumer Choice Studies, FLAIR – Concerted action No 2, Cost 902, Vol. 3, No 4, 1994, pp. 59–80.
  17. Resmini P., Pellegrino L., Hogenboom J.A., Bertuccioli M., Gli amminoacidi liberi nel formaggio Parmigiano-Reggiano stagionato, in: Ricerca triennale sulla composizione e su alcune peculiari caratteristiche del formaggio Parmigiano-Reggiano, Consorzio del Formaggio Parmigiano-Reggiano, Reggio Emilia, Italy, 1988, p. 41.
  18. Resmini P., Pellegrino L., Pazzaglia C., Hogenboom J.A., Gli amminoacidi liberi nella tipizzazione del formaggio Parmigiano-Reggiano ed in particolare del prodotto grattugiato, Sci. Tecn. Latt.-Cas. 36 (1985) 557–592.