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Claudio Cipolat-Gotet

University of Parma

Italy

Research Interests

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Professors in Italy Professors in Food Science Food Science professors in Italy

Articles (20)

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2026

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2026

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2026

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2026

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2023

Collaborators (12)

Giovanni Niero

University of Padua

ITALY

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Mario Baratta

University of Parma

ITALY

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Ugo Ala

Associate Professor

University of Turin

ITALY

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Wilson José Fernandes Lemos Junior

Senior Research Fellow

University of Parma

ITALY

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Francesco Tiezzi

Associate Professor

University of Florence

ITALY

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SILVIA MIRETTI

Associate Professor

University of Turin

ITALY

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Massimo Malacarne

Associate professor

Università degli Studi di Pavia

ITALY

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EUGENIO MARTIGNANI

Assistant Professor

University of Turin

ITALY

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Eleni Tsiplakou

Assist. Professor

Agricultural University of Athens

GREECE

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Nicolò Riboni

RTT

University of Parma

ITALY

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ALESSANDRO FERRAGINA

University of Parma

ITALY

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Jordi Cruz

Profesor Catedrático

Universitat Autònoma de Barcelona Escola Universitària Salesiana de Sarrià

SPAIN

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Claudio Cipolat-Gotet

Research Interests

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Articles (20)

Non-Thermal and Mild Thermal Technologies for Table Egg Shell Surface Decontamination: Microbial Efficacy, Egg Quality, and Industrial Considerations

Comparing reverse phase high-performance liquid chromatography and enzyme-linked immunosorbent assay techniques for the quantification of κ-casein B in bovine milk

Fogging in Food Processing: A Bibliometric and Critical Review of Applications, Limitations, and Sustainable Prospects

Genomic, pangenomic, metagenomic and trancriptomics perspectives to enhance microbial modeling and quantitative risk assessment in food environments

Inbreeding depression affecting stayability in Italian Holstein cows

Nighttime or daytime? How milk melatonin levels relate to differential and somatic cell count in dairy cow milk

Targeted iPLS for the prediction of cheese-making traits from individual milk spectra

Differential Expression of miR-223-3p and miR-26-5p According to Different Stages of Mastitis in Dairy Cows

Use of NDSS to discriminate between Parmigiano Reggiano and Grana Padano PDO and their ripening times from grated cheese spectra

Impact of animal and herd factors on the non-enzymatic antioxidant potential in milk from individual Brown Swiss cows

Ultra-high performance liquid chromatography ion mobility-high-resolution mass spectrometry for the assessment of raw milk traceability

Application of generalized additive models to explore minerals in sheep milk

Effects of animal rennet, fermentation-produced chymosin, and microbial coagulants on bovine milk coagulation properties

Exploring the effect of total and differential somatic cell traits on the mineral profile of milk from individual dairy cows

Innovations in sodium reduction: Integrating technologies in food reformulation

Modeling the relationships among technological properties of sheep individual animal factors, milk composition, and minerals using generalized additive mixed models

Production, composition, and calcium and phosphorus in vitro gastrointestinal digestibility of free phosphate (FriP) Caciotta cheese with a high calcium/phosphorus ratio

The effect of dairy herd and industry-related factors on Parmigiano Reggiano PDO cheese-making traits evaluated by FT-IR spectroscopy

Uncovering milk quality in local sheep breeds: From bioactive constituents to genetics

The role of inbreeding depression on productive performance in the Italian Holstein breed

Collaborators (12)

Giovanni Niero

Mario Baratta

Ugo Ala

Wilson José Fernandes Lemos Junior

Francesco Tiezzi

SILVIA MIRETTI

Massimo Malacarne

EUGENIO MARTIGNANI

Eleni Tsiplakou

Nicolò Riboni

ALESSANDRO FERRAGINA

Jordi Cruz

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