Marco Nocetti

Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese

Elisabetta Gala, Sara Landi, Lisa Solieri et al. · International Journal of Food Microbiology · 2008 · 94 citations

Food Fermentation, Microbial Contamination, Lactic Acid Bacteria +5

H, C, N and S stable isotopes and mineral profiles to objectively guarantee the authenticity of grated hard cheeses

Federica Camin, Ron Wehrens, Daniela Bertoldi et al. · Analytica Chimica Acta · 2011 · 84 citations

Isotope Analysis, S Stable Isotopes, Food Analysis +7

FT-NIR and FT-MIR spectroscopy to discriminate competitors, non compliance and compliance grated Parmigiano Reggiano cheese

Chiara Cevoli, Alessandro Gori, Marco Nocetti et al. · Food Research International · 2013 · 63 citations

Biology, Food Authentication, Non Compliance +8

Milk metabolomics based on ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry to discriminate different cows feeding regimens

Gabriele Rocchetti, Antonio Gallo, Marco Nocetti et al. · Food Research International · 2020 · 58 citations

Nutrition, Metabolomic Profiling, Milk Metabolomics +16

Development of a Quantitative GC–MS Method for the Detection of Cyclopropane Fatty Acids in Cheese as New Molecular Markers for Parmigiano Reggiano Authentication

Augusta Caligiani, Marco Nocetti, Veronica Lolli et al. · Journal of Agricultural and Food Chemistry · 2016 · 55 citations