Concepedia
Statistics
Publications
42
Citations
1.3K
H-Index
23
Active since
1993
Affiliations
University of Parma(Current)
Istituto Sperimentale Italiano Lazzaro Spallanzani
Foraggere e Lattiero Casearie
University of Naples Federico II
Aarhus University
Germano Mucchetti is an author at University of Parma specializing in health sciences, food safety, and food technology.
Top concepts
HealthFood TechnologyFood SafetyMicrobiologyFood EngineeringFood MicrobiologyEngineeringFood QualityFood ProcessingMedicine
Publications per year
1993–2023
Physical characterization of whole and skim dried milk powders
Alessandro Pugliese, Giovanni Cabassi, Emma Chiavaro et al. · Journal of Food Science and Technology · 2017 · 148 citations · Full text
Engineering, Mechanical Engineering, Food Structure +2
Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese
Monica Gatti, Camilla Lazzi, Lia Rossetti et al. · Journal of Applied Microbiology · 2003 · 81 citations
Electrical Conductivity Changes in Milk Caused by Acidification: Determining Factors
Germano Mucchetti, Monica Gatti, Erasmo Neviani · Journal of Dairy Science · 1994 · 70 citations · Full text
Use of milk protein concentrate to standardize milk composition in Italian citric Mozzarella cheese making
Salvatore Francolino, Francesco Locci, Roberta Ghiglietti et al. · LWT · 2009 · 60 citations
Milk Protein Concentrate, Milk Composition, Food Processing +4
Analysis of Conductance Changes as a Growth Index of Lactic Acid Bacteria in Milk
Mara Lanzanova, Germano Mucchetti, Erasmo Neviani · Journal of Dairy Science · 1993 · 60 citations · Full text
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