Concepedia

G. Panari

GP

10

Publications

313

Citations

10

H-Index

1971

Active since

Affiliations

Consorzio del Formaggio Parmigiano-Reggiano(Current)

Università Cattolica del Sacro Cuore

University of Parma

Experimental Station for the Food Preserving Industry

G. Panari is an author at Consorzio del Formaggio Parmigiano-Reggiano specializing in health sciences, food safety, and food technology.

Top concepts

HealthFood SafetyFood TechnologyMedicineBioanalysisBiochemistryClinical ChemistryAnalytical ChemistryFood QualityMarketing

Publications per year

1971–2012

10

Publications

10

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

Cheeses with appellation d'origine contrôlée (AOC): Factors that affect quality

L. Bertozzi, G. Panari · International Dairy Journal · 1993 · 51 citations

Appellation D'origine Contrôlée, Food Structure, Agricultural Economics +6

Free fatty acid profile of Parmigiano–Reggiano cheese throughout ripening: Comparison between the inner and outer regions of the wheel

M. Malacarne, Andrea Summer, P. Franceschi et al. · International Dairy Journal · 2009 · 49 citations

Parmigiano–reggiano Cheese, Food Structure, Outer Regions +4

Effects of storage conditions on physico-chemical characteristics, salt equilibria, processing properties and microbial development of raw milk

M. Malacarne, Andrea Summer, P. Franceschi et al. · International Dairy Journal · 2012 · 38 citations

Shelf Life, Storage Conditions, Food Spoilage +11

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

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