Romina Iezzi

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

Detection of cow milk in cooked buffalo Mozzarella used as Pizza topping

Francesco Locci, Roberta Ghiglietti, Salvatore Francolino et al. · Food Chemistry · 2007 · 15 citations

Animal Science, Food Analysis, Food Structure +7

Natural convective cooling of cheese: Predictive model and validation of heat exchange simulation

Romina Iezzi, Salvatore Francolino, Germano Mucchetti · Journal of Food Engineering · 2011 · 14 citations

Predictive Model, Heat Transfer Process, Engineering +10

Parmigiano Reggiano and Grana Padano cheese curd grains size and distribution by image analysis

Romina Iezzi, Francesco Locci, Roberta Ghiglietti et al. · LWT · 2012 · 13 citations

Image Analysis, Engineering, Food Composition +8

Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese

Germano Mucchetti, Roberta Ghiglietti, Francesco Locci et al. · Dairy Science and Technology · 2009 · 13 citations · Full text

Food Chemistry, Food Analysis, Chemical Characteristics +7