Concepedia

M. Pecorari

MP

4

Publications

204

Citations

4

H-Index

2006

Active since

Affiliations

University of Parma(Current)

Consorzio del Formaggio Parmigiano-Reggiano

Centro Ricerche Produzioni Animali

Centro Ricerche FIAT

M. Pecorari is an author at University of Parma specializing in food safety, food technology, and health sciences.

Top concepts

Food SafetyHealthFood TechnologyFood QualityPublic HealthFood ProcessingAgricultural EconomicsEducationNutritionMicrobiology

Publications per year

2006–2012

4

Publications

4

Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks

M. Malacarne, Andrea Summer, E. Fossa et al. · Journal of Dairy Research · 2006 · 79 citations

Nutrition, Livestock Production, Agricultural Economics +16

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

Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties

M. Malacarne, Andrea Summer, P. Formaggioni et al. · Journal of Dairy Research · 2008 · 38 citations

Ps Milk, Parmigiano-reggiano Cheese, Food Physic +9

Rows per page

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