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Page 1
New Trends for the Evaluation of Heat Treatments of Milk.
J Anal Methods Chem. 2017;2017:1864832. doi: 10.1155/2017/1864832. Epub 2017 Nov 2.
J Anal Methods Chem. 2017.
PMID: 29230345
Free PMC article.
Review.
Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking.
Foligni R, Mannozzi C, Gasparrini M, Raffaelli N, Zamporlini F, Tejada L, Bande-De León C, Orsini R, Manzi P, Di Costanzo MG, Ritota M, Aquilanti L, Mozzon M.
Foligni R, et al. Among authors: di costanzo mg.
Food Res Int. 2022 Aug;158:111592. doi: 10.1016/j.foodres.2022.111592. Epub 2022 Jun 29.
Food Res Int. 2022.
PMID: 35840266
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Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses.
Manzi P, Di Costanzo MG, Ritota M.
Manzi P, et al. Among authors: di costanzo mg.
Molecules. 2021 Oct 18;26(20):6300. doi: 10.3390/molecules26206300.
Molecules. 2021.
PMID: 34684881
Free PMC article.
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Effects of time and temperature of storage on chemical and nutritional characteristics of raw milk for Provolone Valpadana PDO cheesemaking: a multivariate approach.
Paggio F, Ritota M, Di Costanzo MG, Barzaghi S, Monti L, Ulrici A, Manzi P.
Paggio F, et al. Among authors: di costanzo mg.
J Dairy Res. 2023 May;90(2):191-199. doi: 10.1017/S0022029923000341. Epub 2023 Jun 16.
J Dairy Res. 2023.
PMID: 37326234
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Updating Nutritional Data and Evaluation of Technological Parameters of Italian Milk.
Manzi P, Di Costanzo MG, Mattera M.
Manzi P, et al. Among authors: di costanzo mg.
Foods. 2013 Jun 20;2(2):254-273. doi: 10.3390/foods2020254.
Foods. 2013.
PMID: 28239113
Free PMC article.
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