Matteo Bergamaschi
Matteo Bergamaschi
Post-doc, University of Padova, DAFNAE Department
Email verificata su unipd.it
TitoloCitata daAnno
A combined sensory-instrumental tool for apple quality evaluation
ML Corollaro, E Aprea, I Endrizzi, E Betta, ML Demattè, M Charles, ...
Postharvest Biology and Technology 96, 135-144, 2014
362014
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses
M Bergamaschi, E Aprea, E Betta, F Biasioli, C Cipolat-Gotet, ...
Journal of dairy science 98 (4), 2183-2196, 2015
212015
Cheesemaking in highland pastures: Milk technological properties, cream, cheese and ricotta yields, milk nutrients recovery, and products composition
M Bergamaschi, C Cipolat-Gotet, G Stocco, C Valorz, I Bazzoli, E Sturaro, ...
Journal of dairy science 99 (12), 9631-9646, 2016
112016
From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)
M Bergamaschi, A Cecchinato, F Biasioli, F Gasperi, B Martin, G Bittante
Genetics Selection Evolution 48 (1), 89, 2016
102016
Detailed fatty acid profile of milk, cheese, ricotta and by products, from cows grazing summer highland pastures
M Bergamaschi, G Bittante
Journal of Dairy Research 84 (3), 329-338, 2017
82017
Environmental, morphological, and productive characterization of Sardinian goats and use of latent explanatory factors for population analysis
GM Vacca, P Paschino, ML Dettori, M Bergamaschi, C Cipolat-Gotet, ...
Journal of animal science 94 (9), 3947-3957, 2016
82016
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 …
M Bergamaschi, F Biasioli, L Cappellin, A Cecchinato, C Cipolat-Gotet, ...
Journal of dairy science 98 (12), 8414-8427, 2015
82015
From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture
M Bergamaschi, G Bittante
Journal of dairy science 101 (5), 3918-3934, 2018
72018
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets
ML Corollaro, L Manfrini, I Endrizzi, E Aprea, ML Demattè, M Charles, ...
The Journal of Horticultural Science and Biotechnology 90 (1), 99-108, 2015
52015
Grandi aspettative per i programmi di miglioramento genetico del melo pubblici e privati operativi in Italia
S Sansavini, F Donati, S Tartarini, W Faedi, M Bergamaschi, ...
22004
Fatty Acid Composition of Lamb Liver, Muscle, And Adipose Tissues in Response to Rumen-Protected Conjugated Linoleic Acid (CLA) Supplementation Is Tissue Dependent
S Schiavon, M Bergamaschi, E Pellattiero, A Simonetto, F Tagliapietra
Journal of agricultural and food chemistry 65 (48), 10604-10614, 2017
12017
Characteristics of 49 currant and gooseberry cultivars in Trentino [Ribes rubrum L.-Ribes nigrum L.-Ribes grossularia L.]
A Bergamini, M Bergamaschi
Atti V Giornate Scientifiche SOI (Italy), 2000
12000
A Study on the Effects of Rumen Acidity on Rumination Time and Yield, Composition, and Technological Properties of Milk from Early Lactating Holstein Cows
S Saha, L Gallo, G Bittante, S Schiavon, M Bergamaschi, M Gianesella, ...
Animals 9 (2), 66, 2019
2019
Integrated PTR-ToF-MS, GWAS and biological pathway analyses reveal the contribution of cow’s genome to cheese volatilome
S Pegolo, M Bergamaschi, F Gasperi, F Biasioli, A Cecchinato, G Bittante
Scientific reports 8 (1), 17002, 2018
2018
Formaggio: così genetica, tipo di allevamento e alimentazione influenzano l'aroma
M Bergamaschi, A Cecchinato, F Gasperi, F Biasioli, G Bittante
IT, 2017
2017
Volatile organic compounds in cheese production chain (VOCHEESE)
M Bergamaschi
Università degli studi di Padova, Dipartimento di agronomia, animali …, 2016
2016
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga
E Aprea, M Bergamaschi, E Betta, S Bovolenta, A Romanzin, F Gasperi
IT 66 (1-2), 39-44, 2015
2015
Valutazione delle caratteristiche visive di formaggio montasio tramite occhio elettronico
E Aprea, E Betta, M Bergamaschi, S Bovolenta, A Romanzin, S Favotto, ...
V Convegno Nazionale SISS: Società Italiana di Scienze Sensoriali, 2014
2014
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale
E Aprea, M Bergamaschi, E Betta, F Biasioli, L Cappellin, A Romano, ...
4° Congresso lattiero-caseario AITeL, 2014
2014
Volatile Organic Compounds: key factors of the perceived quality in cheese
M Bergamaschi, G Bittante, F Gasperi
18th Workshop on the Developments in the Italian PhD Research on Food …, 2013
2013
Il sistema al momento non può eseguire l'operazione. Riprova più tardi.
Articoli 1–20