Valentina Pizzamiglio

Lipid microencapsulation allows slow release of organic acids and natural identical flavors along the swine intestine1,2

Andrea Piva, Valentina Pizzamiglio, M. Morlacchini et al. · Journal of Animal Science · 2007 · 113 citations

Agriculture, Food Science, Nutrition +13

Visual evaluation of cattle cleanliness and correlation to carcass microbial contamination during slaughtering

Andrea Serraino, Lia Bardasi, Raffaela Riu et al. · Meat Science · 2011 · 43 citations

Agriculture, Animal Sciences, Microbiology +16

A combined metabolomics and peptidomics approach to discriminate anomalous rind inclusion levels in Parmigiano Reggiano PDO grated hard cheese from different ripening stages

Gabriele Rocchetti, S. Michelini, Valentina Pizzamiglio et al. · Food Research International · 2021 · 43 citations

Agriculture, Dairy Science, Food Science +17

An Integrated Peptidomics and In Silico Approach to Identify Novel Anti-Diabetic Peptides in Parmigiano-Reggiano Cheese

Serena Martini, Lisa Solieri, Alice Cattivelli et al. · Biology · 2021 · 40 citations · Full text

Life Sciences, Biochemistry, Food Science +17

Exploring the potential of NIR hyperspectral imaging for automated quantification of rind amount in grated Parmigiano Reggiano cheese

Rosalba Calvini, S. Michelini, Valentina Pizzamiglio et al. · Food Control · 2020 · 32 citations · Full text

Agriculture, Dairy Science, Food Science +17