coppa piacentina
Selected indexed studies
- A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami. (Food Res Int, 2023) [PMID:36914356]
- Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times. (Molecules, 2023) [PMID:36903465]
- Volatile compounds, gamma-glutamyl-peptides and free amino acids as biomarkers of long-ripened protected designation of origin Coppa Piacentina. (Food Chem, 2024) [PMID:38134826]
_Worker-drafted node — pending editorial review._
Connections
coppa piacentina helps
Sources
- Bacterial ecology of PDO Coppa and Pancetta Piacentina at the end of ripening and after MAP storage of sliced product. (2014) pubmed
- A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami. (2023) pubmed
- Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times. (2023) pubmed
- Volatile compounds, gamma-glutamyl-peptides and free amino acids as biomarkers of long-ripened protected designation of origin Coppa Piacentina. (2024) pubmed
- An integrated approach based on UHPLC-HRMS, (1)H-NMR and sensory analysis reveals the exclusive lipid fingerprint of long-ripened protected designation of origin Coppa Piacentina. (2025) pubmed