Publications by authors named "Luca Bettera"

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Design of experiment approach to boost volatile production from kiwi byproducts.
Jasmine Hadj Saadoun, Lorenzo Del Vecchio, Luca Bettera, Luca Fontechiari, Francesco Martelli

Bioresour Technol· December 2024

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High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses.
Paolo D'Incecco, Luca Bettera, Elena Bancalari, Veronica Rosi, Marta Sindaco

Food Res Int· October 2023

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Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking.
Luca Bettera, Alessia Levante, Elena Bancalari, Benedetta Bottari, Martina Cirlini

Foods· October 2023

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Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk.
Luca Bettera, Marcello Alinovi, Paolo D'Incecco, Monica Gatti, Eleonora Carini

Foods· September 2023

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Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture.
Luca Bettera, Matthias Dreier, Remo S Schmidt, Monica Gatti, Hélène Berthoud

Front Microbiol· April 2023

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Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
Luca Bettera, Alessia Levante, Elena Bancalari, Benedetta Bottari, Monica Gatti

Front Microbiol· January 2023

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Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties.
Luca Bettera, Marcello Alinovi, Roberto Mondinelli, Germano Mucchetti

Foods· August 2020

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