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Valentina Pizzamiglio

Consorzio del Formaggio Parmigiano Reggiano

SCHOLARLY PAPERS

3

DOWNLOADS

165

TOTAL CITATIONS

1

Scholarly Papers (3)

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1.

Development of a New Prototypal Natural Whey Starter Production System to Study Biodiversity and Technological Features Fluctuations During Back-Slopping Practice Used for Parmigiano Reggiano PDO Cheese Production: The Penicillin G as Case Study

Number of pages: 20 Posted: 01 Apr 2025
Marianna Cristofolini, Maria Anna Ronsivalle, Davide Manicardi, Valentina Pizzamiglio, Valeria Musi, Elena Bortolazzo and Lisa Solieri
Università degli studi di Modena e Reggio Emilia (UNIMORE), Università degli studi di Modena e Reggio Emilia (UNIMORE), Consorzio del Formaggio Parmigiano Reggiano, Consorzio del Formaggio Parmigiano Reggiano, Research Centre on Animal Production, Research Centre on Animal Production and Università degli studi di Modena e Reggio Emilia (UNIMORE)
Downloads 61 (951,658)

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natural whey starter, penicillin G, Streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus helveticus, microbial community, freeze-drying, maximum residue limits

2.

Comparative Analysis of Features Extraction Protocols for Lc-Hrms Untargeted Metabolomics in Mountain Cheese ‘Identitation’

Number of pages: 38 Posted: 26 Aug 2024
Samuele Pellacani, Cinzia Citti, Lorenzo Strani, Barbara Benedetti, Pierpaolo Becchi, Valentina Pizzamiglio, Sara Michelini, Giuseppe Cannazza, Anna De Juan, Marina Cocchi and Caterina Durante
affiliation not provided to SSRN, Università di Modena e Reggio Emilia, affiliation not provided to SSRN, Università degli Studi di Genova, affiliation not provided to SSRN, Consorzio del Formaggio Parmigiano Reggiano, affiliation not provided to SSRN, Università di Modena e Reggio Emilia, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 53 (1,031,043)
Citation 1

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MCR-ROI, LC-HRMS, Parmigiano Reggiano, mountain, Metabolomics, authenticity

3.

A Novel Approach Based on Enzymatic Hydrolysis for the Valorization of Edible Parmigiano Reggiano Cheese Rinds

Number of pages: 21 Posted: 16 Feb 2022
Tullia Tedeschi, Barbara Prandi, Veronica Lolli, Alessandra Gasparini, Giulia Leni, Cecilia Loffi, Marco Nocetti, Valentina Pizzamiglio and Augusta Caligiani
University of Parma, University of Parma, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Consorzio del Formaggio Parmigiano Reggiano and University of Parma
Downloads 51 (1,052,702)

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cheese by-products, enzymatic hydrolysis, free amino acids, peptides, fatty acids, simulated gastrointestinal digestion, high-protein ingredients