about
Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses.From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS).Fatty Acid Composition of Lamb Liver, Muscle, And Adipose Tissues in Response to Rumen-Protected Conjugated Linoleic Acid (CLA) Supplementation Is Tissue Dependent.Cheesemaking in highland pastures: Milk technological properties, cream, cheese and ricotta yields, milk nutrients recovery, and products composition.Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheesesThe interaction between microbiome and pig efficiency: A reviewRelationships of a Detailed Mineral Profile of Meat with Animal Performance and Beef QualityEnteric Methane Emissions of Dairy Cows Predicted from Fatty Acid Profiles of Milk, Cream, Cheese, Ricotta, Whey, and Scotta
P50
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P50
description
Forscher
@de
chercheur
@fr
investigador
@es
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
研究者
@zh
name
Matteo Bergamaschi
@ast
Matteo Bergamaschi
@en
Matteo Bergamaschi
@es
Matteo Bergamaschi
@nl
type
label
Matteo Bergamaschi
@ast
Matteo Bergamaschi
@en
Matteo Bergamaschi
@es
Matteo Bergamaschi
@nl
prefLabel
Matteo Bergamaschi
@ast
Matteo Bergamaschi
@en
Matteo Bergamaschi
@es
Matteo Bergamaschi
@nl
P106
P31
P496
0000-0002-3983-5019