Massimo Malacarne

Scopus Author ID Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 6

Top Venues

Animals : an open access journal from MDPI

Foods (Basel, Switzerland)

Critical reviews in food science and nutrition

Università degli Studi di Parma

Università degli Studi di Parma (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Università degli Studi di Parma

Italy

Associate professor :: Department of Veterinary Science

Education History

Università degli Studi di Parma

Italy

PHD

Publications

Piero Franceschi, Wancheng Sun, Massimo Malacarne, Yihao Luo, Paolo Formaggioni, Francesca Martuzzi, Andrea Summer
Distribution of Calcium, Phosphorus and Magnesium in Yak ( Bos grunniens ) Milk from the Qinghai Plateau in China. Foods (Basel, Switzerland) 12 (7) (2023)
Piero Franceschi, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Andrea Summer
Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis. Animals : an open access journal from MDPI 11 (3) (2021)
Piero Franceschi, Milena Brasca, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Giuseppe Natrella, Andrea Summer
Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese. Animals : an open access journal from MDPI 11 (10) (2021)
Piero Franceschi, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Andrea Summer
Quantification of the Effect of the Cattle Breed on Milk Cheese Yield: Comparison between Italian Brown Swiss and Italian Friesian. Animals : an open access journal from MDPI 10 (8) (2020)
Andrea Summer, Federica Di Frangia, Paolo Ajmone Marsan, Ivano De Noni, Massimo Malacarne
Occurrence, biological properties and potential effects on human health of β-casomorphin 7: Current knowledge and concerns. Critical reviews in food science and nutrition 60 (21) (2020)
Paolo Formaggioni, Massimo Malacarne, Piero Franceschi, Valentina Zucchelli, Michele Faccia, Giovanna Battelli, Milena Brasca, Andrea Summer
Characterisation of Formaggella della Valle di Scalve Cheese Produced From Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties. Foods (Basel, Switzerland) 9 (4) (2020)

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Publication Activity (10 Years)

Top Topics

Top Venues

Massimo Malacarne