Concepedia

M. Zannoni

MZ

9

Publications

311

Citations

9

H-Index

1994

Active since

Affiliations

Consorzio del Formaggio Parmigiano-Reggiano(Current)

University of the Basque Country

Experimental Station for the Food Preserving Industry

M. Zannoni is an author at Consorzio del Formaggio Parmigiano-Reggiano specializing in health sciences, food safety, and food quality.

Top concepts

HealthFood SafetyMarketingFood QualityFood TechnologyFood TextureBiostatisticsFood ChemistrySensory DescriptorsCulture

Publications per year

1994–2020

9

Publications

9

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

Texture of Parmigiano Reggiano cheese: Statistical relationships between rheological and sensory variates

Y. Noël, M. Zannoni, E. A. Hunter · Le Lait · 1996 · 50 citations

Skeletal Trauma, Health Sciences, Bioarchaeology +12

APPROACHES TO TRANSLATION PROBLEMS OF SENSORY DESCRIPTORS

M. Zannoni · Journal of Sensory Studies · 1997 · 42 citations

Translation Studies, Engineering, Multilingualism +23

Progress in developing an international protocol for sensory profiling of hard cheese

Robert G. Nielsen, M. Zannoni, Bérodier et al. · International Journal of Dairy Technology · 1998 · 37 citations

Nutrition, Food Analysis, International Protocol +17

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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