G. Barbieri

Microbial, chemical, textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage

Enayat Berizi, Saeid Hosseinzadeh, Seyed Shahram Shekarforoush et al. · International Journal of Biological Macromolecules · 2017 · 65 citations

Food Chemistry, Edible Film, Coated Rainbow Trout +3

Chemical parameters of the non-volatile fraction of ripened Parmigiano-Reggiano cheese

Maria Careri, S. Spagnoli, G. Panari et al. · International Dairy Journal · 1996 · 53 citations

Food Chemistry, Chemical Parameters, Food Analysis +5

Simultaneous distillation-extraction and dynamic headspace methods in the gas chromatographic analysis of Parmesan cheese volatiles

Maria Careri, Paola Manini, S. Spagnoli et al. · Chromatographia · 1994 · 38 citations

Food Chemistry, Gas Chromatography, Food Analysis +7

Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata)

G. Barbieri, Ge. Barbieri · LWT · 2016 · 38 citations

Food Chemistry, Agricultural Chemistry, Seaweed Extract +2

Sensory-Chemical Relationships in Parmigiano-Reggiano Cheese

Roberta Virgili, G. Parolari, Luciana Bolzoni et al. · LWT · 1994 · 35 citations

Food Chemistry, Parmigiano-reggiano Cheese, Sensory Science +4