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Consumer Quality Perception in Traditional Food: Parmigiano Reggiano Cheese
Cecilia Silvestri, Barbara Aquilani, Michela Piccarozzi and Alessandro Ruggieri Journal of International Food & Agribusiness Marketing 32(2) 141 (2020) https://doi.org/10.1080/08974438.2019.1599754
Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties
Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months
Paolo D’Incecco, Sara Limbo, John Hogenboom, Veronica Rosi, Serena Gobbi and Luisa Pellegrino Foods 9(3) 268 (2020) https://doi.org/10.3390/foods9030268
Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology
Sensory quality of unheated and heated Mozzarella‐style cheeses with different fat, salt and calcium levels
Sarah Henneberry, Maurice G O'Sullivan, Kieran N Kilcawley, Philip M Kelly, Martin G Wilkinson and Timothy P Guinee International Journal of Dairy Technology 69(1) 38 (2016) https://doi.org/10.1111/1471-0307.12300
Reducing salt and fat while maintaining taste: An approach on a model food system
Crystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometry
Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat
In Vivo Sodium Release and Saltiness Perception in Solid Lipoprotein Matrices. 1. Effect of Composition and Texture
Génica Lawrence, Solange Buchin, Christine Achilleos, Florence Bérodier, Chantal Septier, Philippe Courcoux and Christian Salles Journal of Agricultural and Food Chemistry 60(21) 5287 (2012) https://doi.org/10.1021/jf204434t
Using cross-modal interactions to counterbalance salt reduction in solid foods
Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects
P. Burey, B.R. Bhandari, R.P.G. Rutgers, P.J. Halley and P.J. Torley International Journal of Food Properties 12(1) 176 (2009) https://doi.org/10.1080/10942910802223404
Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese
RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTURE
Progress in developing an international protocol for sensory profiling of hard cheese
ROBERT G NIELSEN, MARIO ZANNONI, Bérodier, P Lavanchy, P C Lorenzen, D D Muir and H K Sivertsen International Journal of Dairy Technology 51(2) 57 (1998) https://doi.org/10.1111/j.1471-0307.1998.tb02510.x
PREDICTION OF SENSORY TEXTURE OF FETA CHEESE MADE FROM ULTRAFILTERED MILK BY UNIAXIAL COMPRESSION AND SHEAR TESTING
