Article, 2024

Metabolomic profiling of Fiore Sardo cheese: Investigation of the influence of thermal treatment and ripening time using univariate and multivariate classification techniques

FOOD CHEMISTRY, ISSN 0308-8146, Volume 456, 10.1016/j.foodchem.2024.139930

Contributors

Sibono, Leonardo [1] Manis, Cristina 0000-0001-8091-7908 [2] Zucca, Francesca [1] Atzori, Luigi 0000-0002-0606-4959 [1] Errico, Massimiliano 0000-0002-2172-2921 [3] Tronci, Stefania 0000-0002-6554-3255 [1] Casula, Mattia 0000-0003-4300-3327 [2] Dedola, Alessio [4] Pes, Massimo 0000-0001-5858-5695 [4] Caboni, Pierluigi (Corresponding author) [2] Grosso, Massimiliano 0000-0002-7793-3920 [1]

Affiliations

  1. [1] Univ Cagliari, Dept Biomed Sci, Cagliari, Italy
    2. [NORA names: Italy; Europe, EU; OECD];
  2. [2] Cittadella Univ Monserrato, Dipartimento Sci v & Ambiente, Blocco A, I-09012 Monserrato, Italy
    3. [NORA names: Italy; Europe, EU; OECD];
  3. [3] Univ Southern Denmark, Dept Green Technol, Campusvej 55, DK-5230 Odense, Denmark
    4. [NORA names: SDU University of Southern Denmark; University; Denmark; Europe, EU; Nordic; OECD];
  4. [4] Agris Sardegna, Serv Ric Prodotti Origine Anim, I-07040 Bonassai, Sassari, Italy
    5. [NORA names: Italy; Europe, EU; OECD]

Abstract

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Keywords

Classification, Metabolomics, Ovine cheese, Ripening time, Sub -pasteurization process

Data Provider: Clarivate

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