A conference abstract from NIRItalia online 2021 in English and Italian.First author gratefully acknowledges receiving funding from Consorzio del Formaggio Parmigiano Reggiano (Italy)
Ripening is the most crucial process step in cheese manufacturing and constitutes multiple biochemic...
Parmigiano Reggiano cheese is one of the most appreciated and consumed foods worldwide, especially i...
A near-infrared spectroscopy (NIRS) application was developed to discriminate Asiago d'Allevo, chees...
Parmigiano Reggiano (P-R) is one of the most important Italian food products labelled with Protected...
A conference abstract from NIRItalia online 2021 in English and Italian.This research was financiall...
The present study is focused on the evaluation of the effect of grater type and fat content of the p...
Grated Parmigiano–Reggiano cheese holds a valuable market segment and its quality strictly depends o...
Parmigiano–Reggiano (PR) cheese is one of the oldest traditional cheeses produced in Europe, and it ...
Parmigiano–Reggiano (PR) cheese is one of the oldest traditional cheeses produced in Europe, and it ...
A conference abstract from NIRItalia online 2021 in English and Italian.The authors gratefully ackno...
Spectroscopic measurements and imaging have great potential in rapid prediction of cheese maturity, ...
A conference abstract from NIRItalia online 2021 in English and Italian.Authors gratefully acknowled...
Near-infrared (874–1734 nm) hyperspectral (NIR-HS) imaging, coupled with chemometric tools, was used...
In this investigation the potential of infrared spectroscopy, coupled to different statistical metho...
A conference abstract from NIRItalia online 2021 in English and Italian.This study is supported by t...
Ripening is the most crucial process step in cheese manufacturing and constitutes multiple biochemic...
Parmigiano Reggiano cheese is one of the most appreciated and consumed foods worldwide, especially i...
A near-infrared spectroscopy (NIRS) application was developed to discriminate Asiago d'Allevo, chees...
Parmigiano Reggiano (P-R) is one of the most important Italian food products labelled with Protected...
A conference abstract from NIRItalia online 2021 in English and Italian.This research was financiall...
The present study is focused on the evaluation of the effect of grater type and fat content of the p...
Grated Parmigiano–Reggiano cheese holds a valuable market segment and its quality strictly depends o...
Parmigiano–Reggiano (PR) cheese is one of the oldest traditional cheeses produced in Europe, and it ...
Parmigiano–Reggiano (PR) cheese is one of the oldest traditional cheeses produced in Europe, and it ...
A conference abstract from NIRItalia online 2021 in English and Italian.The authors gratefully ackno...
Spectroscopic measurements and imaging have great potential in rapid prediction of cheese maturity, ...
A conference abstract from NIRItalia online 2021 in English and Italian.Authors gratefully acknowled...
Near-infrared (874–1734 nm) hyperspectral (NIR-HS) imaging, coupled with chemometric tools, was used...
In this investigation the potential of infrared spectroscopy, coupled to different statistical metho...
A conference abstract from NIRItalia online 2021 in English and Italian.This study is supported by t...
Ripening is the most crucial process step in cheese manufacturing and constitutes multiple biochemic...
Parmigiano Reggiano cheese is one of the most appreciated and consumed foods worldwide, especially i...
A near-infrared spectroscopy (NIRS) application was developed to discriminate Asiago d'Allevo, chees...
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