Log in

Relevant bibliographies by topics / Reggiane / Journal articles

To see the other types of publications on this topic, follow the link: Reggiane.

Journal articles on the topic 'Reggiane'

Author: Grafiati

Published: 4 June 2021

Last updated: 5 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Reggiane.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Kovács, Béla. "A MÁVAG Héja vadászrepülőgép konstrukciós előzményei és korszerűsítésének lehetőségei az olasz Reggiane vadászprogram tükrében I. rész." Haditechnika 52, no. 3 (2017): 53–57. http://dx.doi.org/10.23713/51.6.11.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Kovács, Béla. "A MÁVAG Héja vadászrepülőgép konstrukciós előzményei és korszerűsítésének lehetőségei az olasz Reggiane vadászprogram tükrében II. rész." Haditechnika 52, no. 3 (2018): 52–54. http://dx.doi.org/10.23713/ht.52.1.11.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Kovács, Béla. "A MÁVAG Héja vadászrepülőgép konstrukciós előzményei és korszerűsítésének lehetőségei az olasz Reggiane vadászprogram tükrében III. rész." Haditechnika 52, no. 3 (2018): 72–75. http://dx.doi.org/10.23713/ht.52.2.15.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Bertolini, F., G. Schiavo, S. Bovo, M. T. Sardina, S. Mastrangelo, S. Dall’Olio, B. Portolano, and L. Fontanesi. "Comparative selection signature analyses identify genomic footprints in Reggiana cattle, the traditional breed of the Parmigiano-Reggiano cheese production system." Animal 14, no. 5 (2020): 921–32. http://dx.doi.org/10.1017/s1751731119003318.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Bertani, Riccardo. "L'onomastica bovina reggiana." La Ricerca Folklorica, no. 18 (October 1988): 115. http://dx.doi.org/10.2307/1479281.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Franceschi, Piero, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, and Andrea Summer. "Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis." Animals 11, no. 3 (March 19, 2021): 879. http://dx.doi.org/10.3390/ani11030879.

Full text

Abstract:

Parmigiano Reggiano is a Protected Designation of Origin (PDO) cheese whose official production protocol provides that milk cannot be stored at less than 18 °C at the farm. The possibility of refrigerating milk at the farm is highly debated, since it should allow for the limiting of bacterial growth, thus improving the quality of the cheese. The present research aimed to study the influence of storing the milk at 9 °C on the chemical composition and proteolysis during the ripening of Parmigiano Reggiano cheese. The experimentation considered six cheese-making trials, in which both evening and morning milks were subdivided into two parts that were maintained at 9 and 20 °C. After Parmigiano Reggiano cheese-making, one of the twin wheels obtained was analyzed after 21 months of ripening. From each cheese, two different samples were taken, one from the inner zone, and the other from the outer zone. The results of the chemical analyses evidenced that milk storage at 9 °C significantly (p ≤ 0.05) influenced fat, crude protein, soluble nitrogen and peptone nitrogen contents. Nevertheless, the differences observed with respect to the cheese obtained with milk stored under standard condition were very small and should be considered within the “normal variations” of Parmigiano Reggiano chemical characteristics.

APA, Harvard, Vancouver, ISO, and other styles

7

Abbatangelo, Marco. "MOX Sensors to Ensure Suitable Parameters of Grated Parmigiano Reggiano Cheese." Proceedings 14, no. 1 (June 19, 2019): 38. http://dx.doi.org/10.3390/proceedings2019014038.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

BELLETTI, NICOLETTA, MONICA GATTI, BENEDETTA BOTTARI, ERASMO NEVIANI, GIULIA TABANELLI, and FAUSTO GARDINI. "Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses." Journal of Food Protection 72, no. 10 (October 1, 2009): 2162–69. http://dx.doi.org/10.4315/0362-028x-72.10.2162.

Full text

Abstract:

One hundred forty-one lactobacilli strains isolated from natural whey starter cultures and ripened Grana Padano and Parmigiano Reggiano cheeses were tested for their susceptibility to 13 antibiotics, in particular, penicillin G, ampicillin, amoxicillin, oxacillin, cephalotin, cefuroxime, vancomycin, gentamicin, tetracycline, erythromycin, clindamycin, co-trimoxazole, and nitrofurantoin. The strains belonged to the species Lactobacillus helveticus, L. delbrueckii subsp. lactis, L. rhamnosus, and L. casei. The strains of the first two species were isolated from whey starter cultures, and the strains of the last two species were from the ripened cheeses. Significant differences among the strains in their antibiotic resistance were found in relation to the type of cheese and, especially, the strains from Parmigiano Reggiano were more resistant to gentamicin and penicillin G. The strains isolated in the ripened cheese were generally more resistant than those isolated from natural whey starter cultures; in particular, significant differences regarding oxacillin, vancomycin, cephalotin, and co-trimoxazole were observed. Finally, no significant difference in relation to the type of cheese was found among the thermophilic lactobacilli isolated from whey cultures, while the facultatively heterofermentative lactobacilli isolated from Parmigiano Reggiano showed higher resistance toward gentamicin and penicillin G than did the same species isolated from Grana Padano.

APA, Harvard, Vancouver, ISO, and other styles

9

Solis, Gonzalo P., Maja Hoegg, Christina Munderloh, Yvonne Schrock, Edward Malaga-Trillo, Eric Rivera-Milla, and Claudia A. O. Stuermer. "Reggie/flotillin proteins are organized into stable tetramers in membrane microdomains." Biochemical Journal 403, no. 2 (March 26, 2007): 313–22. http://dx.doi.org/10.1042/bj20061686.

Full text

Abstract:

Reggie-1 and -2 proteins (flotillin-2 and -1 respectively) form their own type of non-caveolar membrane microdomains, which are involved in important cellular processes such as T-cell activation, phagocytosis and signalling mediated by the cellular prion protein and insulin; this is consistent with the notion that reggie microdomains promote protein assemblies and signalling. While it is generally known that membrane microdomains contain large multiprotein assemblies, the exact organization of reggie microdomains remains elusive. Using chemical cross-linking approaches, we have demonstrated that reggie complexes are composed of homo- and hetero-tetramers of reggie-1 and -2. Moreover, native reggie oligomers are indeed quite stable, since non-cross-linked tetramers are resistant to 8 M urea treatment. We also show that oligomerization requires the C-terminal but not the N-terminal halves of reggie-1 and -2. Using deletion constructs, we analysed the functional relevance of the three predicted coiled-coil stretches present in the C-terminus of reggie-1. We confirmed experimentally that reggie-1 tetramerization is dependent on the presence of coiled-coil 2 and, partially, of coiled-coil 1. Furthermore, since depletion of reggie-1 by siRNA (small interfering RNA) silencing induces proteasomal degradation of reggie-2, we conclude that the protein stability of reggie-2 depends on the presence of reggie-1. Our data indicate that the basic structural units of reggie microdomains are reggie homo- and hetero-tetramers, which are dependent on the presence of reggie-1.

APA, Harvard, Vancouver, ISO, and other styles

10

Silva, Tatiane, and Luiz Eduardo Pacagnella. "Pedagogia Reggio Emilia no Brasil e o Projeto Político Pedagógico." Revista IPecege 4, no. 2 (June 4, 2018): 32–39. http://dx.doi.org/10.22167/r.ipecege.2018.2.32.

Full text

Abstract:

Pensando na complexidade e singularidade dos conceitos que determinada concepção pedagógica implica, na sua importância e relevância para a compreensão do processo de ensino e nas possíveis contribuições para a discussão educacional, esse trabalho pretendeu analisar e identificar as principais percepções de professores e gestores a respeito do processo de implementação da concepção pedagógica de Reggio Emilia no Projeto Político Pedagógico de uma instituição particular de ensino brasileira. Como metodologia utilizada realizou-se revisão bibliográfica, juntamente com aplicação de questionários envolvendo professores (pedagogos); professores especialistas (Artes, Educação Física, Expressão Corporal, Música); gestores pedagógicos (coordenadores) e gestores administrativos. Somado a isso, foram realizadas observações diretas do ambiente escolar na escola lócus da pesquisa. A partir das respostas obtidas, verificou-se que apesar da proposta reggiana em seus pressupostos originais preconizar uma educação baseada no espírito coletivo de colaboração entre comunidade escolar, famílias e alunos, pôde-se verificar na análise do caso brasileiro que as decisões e ações para a implementação da abordagem reggiana não ocorreram de forma coletiva, mas sim de forma centralizadora, tendo como núcleo os gestores pedagógicos e administrativos, não havendo a participação da comunidade escolar. Tal fato se evidencia como uma das principais causas da dificuldade de implementação de maneira efetiva da proposta reggiana na instituição pesquisada e da efetivação de um Projeto Político Pedagógico com uma abordagem educativa diferenciada.

APA, Harvard, Vancouver, ISO, and other styles

11

Faustini, Massimo, Giovanni Quintavalle Pastorino, Carla Colombani, Luca Maria Chiesa, Sara Panseri, Daniele Vigo, and Giulio Curone. "Volatilome in Milk for Grana Padano and Parmigiano Reggiano Cheeses: A First Survey." Veterinary Sciences 6, no. 2 (May 9, 2019): 41. http://dx.doi.org/10.3390/vetsci6020041.

Full text

Abstract:

Milk characteristics in terms of volatile compounds can influence the subsequent product characteristics and can give indications about metabolism. These features can strongly depend on feeding and management. In this perspective, the screening of milk samples intended for Parmigiano-Reggiano and Grana Padano located in Northern Italy was performed, focusing on a panel of volatile molecules. The work was carried out on a total number of 25 bovine milk samples for the production of Parmigiano-Reggiano and Grana Padano. Milk samples were collected from May to September and analyzed for volatile molecules using headspace gas chromatography mass spectrometry. A range of several volatile molecule classes was considered (aldehydes, ketones, alcohols, carboxylic acids, esters, aromatic hydrocarbons, solforates). Results showed a significant influence of the month and destination of milk due to the time period and subsequent use in cheesemaking (Parmigiano-Reggiano and Grana Padano). Significant differences between months were observed for all volatiles. These preliminary results indicate differences between the two types of milk due to the period and destination. The study of volatile molecules in milk will give important information about the physiology of milk and the evolution of dairy products. These features must be extended and confirmed by the sensory analysis of milk and derived products, leading to a more complete characterization of milk biology and derived products.

APA, Harvard, Vancouver, ISO, and other styles

12

Stuermer, Claudia A. O., Dirk M. Lang, Friederike Kirsch, Marianne Wiechers, Sören-Oliver Deininger, and Helmut Plattner. "Glycosylphosphatidyl Inositol-anchored Proteins and fyn Kinase Assemble in Noncaveolar Plasma Membrane Microdomains Defined by Reggie-1 and -2." Molecular Biology of the Cell 12, no. 10 (October 2001): 3031–45. http://dx.doi.org/10.1091/mbc.12.10.3031.

Full text

Abstract:

Using confocal laser scanning and double immunogold electron microscopy, we demonstrate that reggie-1 and -2 are colocalized in ≤0.1-μm plasma membrane microdomains of neurons and astrocytes. In astrocytes, reggie-1 and -2 do not occur in caveolae but clearly outside these structures. Microscopy and coimmunoprecipitation show that reggie-1 and -2 are associated with fyn kinase and with the glycosylphosphatidyl inositol-anchored proteins Thy-1 and F3 that, when activated by antibody cross-linking, selectively copatch with reggie. Jurkat cells, after cross-linking of Thy-1 or GM1 (with the use of cholera toxin), exhibit substantial colocalization of reggie-1 and -2 with Thy-1, GM1, the T-cell receptor complex and fyn. This, and the accumulation of reggie proteins in detergent-resistant membrane fractions containing F3, Thy-1, and fyn imparts to reggie-1 and -2 properties of raft-associated proteins. It also suggests that reggie-1 and -2 participate in the formation of signal transduction centers. In addition, we find reggie-1 and -2 in endolysosomes. In Jurkat cells, reggie-1 and -2 together with fyn and Thy-1 increase in endolysosomes concurrent with a decrease at the plasma membrane. Thus, reggie-1 and -2 define raft-related microdomain signaling centers in neurons and T cells, and the protein complex involved in signaling becomes subject to degradation.

APA, Harvard, Vancouver, ISO, and other styles

13

NEUMANN-GIESEN, Carolin, Bianca FALKENBACH, Peter BEICHT, Stephanie CLAASEN, Georg LÜERS, Claudia A. O. STUERMER, Volker HERZOG, and Ritva TIKKANEN. "Membrane and raft association of reggie-1/flotillin-2: role of myristoylation, palmitoylation and oligomerization and induction of filopodia by overexpression." Biochemical Journal 378, no. 2 (March 1, 2004): 509–18. http://dx.doi.org/10.1042/bj20031100.

Full text

Abstract:

The reggie protein family consists of two proteins, reggie-1 and -2, also called flotillins, which are highly ubiquitous and evolutionarily conserved. Both reggies have been shown to be associated with membrane rafts and are involved in various cellular processes such as T-cell activation, phagocytosis and insulin signalling. However, the exact molecular function of these proteins remains to be determined. In addition, the mechanism of membrane association of reggie-1, which does not contain any transmembrane domain, is not known. In this study, we have produced a fusion protein of reggie-1 with enhanced green fluorescent protein and generated targeted substitutions for the inactivation of putative palmitoylation and myristoylation sites. We were able to show that reggie-1 is myristoylated and multiply palmitoylated and that lipid modifications are necessary for membrane association of reggie-1. Overexpression of reggie-1 resulted in the induction of numerous filopodia-like protrusions in various cell lines, suggesting a role for reggie-1 as a signalling protein in actin-dependent processes.

APA, Harvard, Vancouver, ISO, and other styles

14

Solis, Gonzalo P., Nikola Hülsbusch, Yvonne Radon, Vladimir L. Katanaev, Helmut Plattner, and Claudia A. O. Stuermer. "Reggies/flotillins interact with Rab11a and SNX4 at the tubulovesicular recycling compartment and function in transferrin receptor and E-cadherin trafficking." Molecular Biology of the Cell 24, no. 17 (September 2013): 2689–702. http://dx.doi.org/10.1091/mbc.e12-12-0854.

Full text

Abstract:

The lipid raft proteins reggie-1 and -2 (flotillins) are implicated in membrane protein trafficking but exactly how has been elusive. We find that reggie-1 and -2 associate with the Rab11a, SNX4, and EHD1–decorated tubulovesicular recycling compartment in HeLa cells and that reggie-1 directly interacts with Rab11a and SNX4. Short hairpin RNA–mediated down-regulation of reggie-1 (and -2) in HeLa cells reduces association of Rab11a with tubular structures and impairs recycling of the transferrin–transferrin receptor (TfR) complex to the plasma membrane. Overexpression of constitutively active Rab11a rescues TfR recycling in reggie-deficient HeLa cells. Similarly, in a Ca2+ switch assay in reggie-depleted A431 cells, internalized E-cadherin is not efficiently recycled to the plasma membrane upon Ca2+ repletion. E-cadherin recycling is rescued, however, by overexpression of constitutively active Rab11a or SNX4 in reggie-deficient A431 cells. This suggests that the function of reggie-1 in sorting and recycling occurs in association with Rab11a and SNX4. Of interest, impaired recycling in reggie-deficient cells leads to de novo E-cadherin biosynthesis and cell contact reformation, showing that cells have ways to compensate the loss of reggies. Together our results identify reggie-1 as a regulator of the Rab11a/SNX4-controlled sorting and recycling pathway, which is, like reggies, evolutionarily conserved.

APA, Harvard, Vancouver, ISO, and other styles

15

Reggia, James A. "Reggia." ACM SIGBIO Newsletter 7, no. 2 (June 1985): 15–16. http://dx.doi.org/10.1145/951458.951460.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Buhler, Sofie, Ylenia Riciputi, Giuseppe Perretti, Maria Fiorenza Caboni, Arnaldo Dossena, Stefano Sforza, and Tullia Tedeschi. "Characterization of Defatted Products Obtained from the Parmigiano–Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties." Foods 9, no. 3 (March 9, 2020): 310. http://dx.doi.org/10.3390/foods9030310.

Full text

Abstract:

Parmigiano–Reggiano (PR) is a worldwide known Italian, long ripened, hard cheese. Its inclusion in the list of cheeses bearing the protected designation of origin (PDO, EU regulation 510/2006) poses restrictions to its geographic area of production and its technological characteristics. To innovate the Parmigiano–Reggiano (PR) cheese manufacturing chain from the health and nutritional point of view, the output of defatted PR is addressed. Two defatting procedures (Soxhlet, and supercritical CO2 extraction) were tested, and the obtained products were compared in the composition of their nitrogen fraction, responsible for their nutritional, organoleptic, and bioactive functions. Free amino acids were quantified, and other nitrogen compounds (peptides, proteins, and non-proteolytic aminoacyl derivatives) were identified in the extracts and the mixtures obtained after simulated gastrointestinal digestion. Moreover, antioxidant and angiotensin converting enzyme (ACE) inhibition capacities of the digests were tested. Results obtained from the molecular and biofunctional characterization of the nitrogen fraction, show that both the defatted products keep the same nutritional properties of the whole cheese.

APA, Harvard, Vancouver, ISO, and other styles

17

Bansal, Nidhi, Patrick F. Fox, and Paul L. H. McSweeney. "Comparison of the level of residual coagulant activity in different cheese varieties." Journal of Dairy Research 76, no. 3 (May 18, 2009): 290–93. http://dx.doi.org/10.1017/s0022029909004075.

Full text

Abstract:

The coagulant retained in cheese curd is a major contributor to proteolysis during ripening. The objective of this study was to quantify residual coagulant in 9 cheese varieties by measuring its activity on a synthetic heptapeptide (Pro-Thr-Glu-Phe-[NO2-Phe]-Arg-Leu) assayed using reversed-phase HPLC. The level of residual coagulant activity was highest in Camembert cheese, probably due to its low pH at whey drainage and the high moisture content of the cheese, followed in order by Feta=Port du Salut=Cheddar>Gouda>Emmental=Parmigiano Reggiano=low-moisture part-skim Mozzarella=Mozzarella di Bufala Campana. The high cooking temperature (50–54°C) used during the manufacture of Emmental and Parmigiano Reggiano cheeses and the cooking and stretching step in hot water during the manufacture of Mozzarella cheese may be the reasons for the lowest residual coagulant activity in these cheeses. The level of residual coagulant activity was higher in Feta cheese made from milk concentrated by ultrafiltration than in conventional Feta.

APA, Harvard, Vancouver, ISO, and other styles

18

Malacarne, Massimo, Andrea Summer, Enrico Fossa, Paolo Formaggioni, Piero Franceschi, Mauro Pecorari, and Primo Mariani. "Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks." Journal of Dairy Research 73, no. 2 (February 14, 2006): 171–77. http://dx.doi.org/10.1017/s0022029905001688.

Full text

Abstract:

The authors report the results of a study aimed at the comparison of the basic chemical composition, the main protein fractions distribution, rennet coagulation properties and Parmigiano-Reggiano cheese yield of vat milk from Italian Brown and Italian Friesian herds. Parmigiano-Reggiano cheese factories which manufacture milk separately from Italian Brown herds and Italian Friesian herds were used in the study. Thirteen cheesemaking trials were performed at 10 different commercial cheese factories. The study was carried out from March to October 2003. For each cheesemaking trial in each factory, approximately 1100 kg milk from Italian Brown cows and from Italian Friesian cows were processed in parallel. The animals involved in the study came from farms with comparable management practices, size, location, number of lactation and days in milking. Each vat contained milk obtained by combining milk collected during the evening milking (partially skimmed milk by natural creaming) and the following morning milking (full-cream milk), from at least 2 dairy herds. Milk from Italian Brown cows is characterised by a higher casein content (27·1 v. 23·7 g/kg; P[les ]0·0001) than Italian Friesian cows' milk. Curd firming time (k20) of Italian Brown cows' milk was markedly lower than that of Italian Friesian cows' milk (6·6 v. 10·0 min; P[les ]0·001). This implies a higher rate of aggregation of para-casein micelles for Italian Brown cows' milk. The coagulum of Italian Brown cows' milk had better rheological properties and lower losses of fat in the cheese whey. Parmigiano-Reggiano cheese yield at 24 h was also higher for Italian Brown cows' milk, +0·99 kg cheese for every 100 kg vat milk.

APA, Harvard, Vancouver, ISO, and other styles

19

Virgili, R., G. Parolari, L. Bolzoni, G. Barbieri, A. Mangia, M. Careri, S. Spagnoli, G. Panari, and M. Zannoni. "Sensory-Chemical Relationships in Parmigiano-Reggiano Cheese." LWT - Food Science and Technology 27, no. 5 (October 1994): 491–95. http://dx.doi.org/10.1006/fstl.1994.1098.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Schulte, T., K. A. Paschke, U. Laessing, F. Lottspeich, and C. A. Stuermer. "Reggie-1 and reggie-2, two cell surface proteins expressed by retinal ganglion cells during axon regeneration." Development 124, no. 2 (January 15, 1997): 577–87. http://dx.doi.org/10.1242/dev.124.2.577.

Full text

Abstract:

Fish--in contrast to mammals--regenerate retinal ganglion cell axons when the optic nerve is severed. Optic nerve injury leads to reexpression of proteins, which typically are first expressed in newly differentiated retinal ganglion cells and axons. Here we identified two new proteins of fish retinal ganglion cells, reggie-1 and reggie-2, with monoclonal antibody M802 and molecular cloning techniques. In normal fish, M802 stained the few retinal axons derived from newborn ganglion cells which in fish are added lifelong to the retinal margin. After optic nerve injury, however, M802 labeled all retinal ganglion cells and retinal axons throughout their path into tectum. Consistent with M802 staining, reggie-1 and reggie-2 mRNAs were present in lesioned retinal ganglion cells, as demonstrated by in situ hybridization, but were not detectable in their normal mature counterparts. In western blots with membrane proteins of the adult goldfish brain, M802 recognizes a 48x10(3) Mr protein band. At the amino acid level, 48x10(3) Mr reggie-1 and reggie-2 are 44% identical, lack transmembrane and membrane anchor domains, but appear membrane associated by ionic interactions. Reggie-1 and reggie-2 are homologous to 35x10(3) Mr ESA (human epidermal surface antigen) but are here identified as neuronal surface proteins, present on newly differentiated ganglion cells at the retinal margin and which are reexpressed in mature ganglion cells upon injury and during axonal regeneration.

APA, Harvard, Vancouver, ISO, and other styles

21

Gatti, Monica, Juliano De Dea Lindner, Angela De Lorentiis, Benedetta Bottari, Marcela Santarelli, Valentina Bernini, and Erasmo Neviani. "Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening." Applied and Environmental Microbiology 74, no. 19 (August 8, 2008): 6161–67. http://dx.doi.org/10.1128/aem.00871-08.

Full text

Abstract:

ABSTRACT Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, species coming from milk were able to grow. For the first time, the LH-PCR technique was applied to study a fermented food.

APA, Harvard, Vancouver, ISO, and other styles

22

Bush, Elizabeth. "Reggie (review)." Bulletin of the Center for Children's Books 60, no. 5 (2007): 204–5. http://dx.doi.org/10.1353/bcc.2007.0003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Mourlane, Stéphane. "Yves Montand, Serge Reggiani, c’est nous… les Italiens ?" Volume !, no. 12 : 1 (November 30, 2015): 23–32. http://dx.doi.org/10.4000/volume.4583.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Trevisan, Paola. "Fermarsi a Reggio Emilia. Insediamenti sinti nel reggiano." DiPAV - QUADERNI, no. 24 (April 2009): 51–66. http://dx.doi.org/10.3280/dipa2009-024005.

Full text

Abstract:

- Starting from what Sinti of Emilia narrate/remember, and considering the shortage of the archives sources, the paper will outline the steps of their progressive relation with the territory between Modena and Reggio Emilia provinces. Concerning the opportunity "to stay", external elements enacted by majority society or those inside the group will be considered. The firsts are an outcome of choises, even contradictories, that different sectors of majority society (Catholic Church, Police, local government, regional and national legislation) operate; the seconds are more related to economic and relational choises maden by Sinti families. The paper analyse above all the forms of settlement of Sinti families and their research for places where they could continue to "stay together" as extended families. The forms of dwelling, either those adopted by Sinti or those imposed to them, are at the same time sources of conflict with the majority society and index of a symbolic distance between the two groups, that is perpetuated even if it assumed different forms in the past.

APA, Harvard, Vancouver, ISO, and other styles

25

Loffi, Cecilia, Elena Bortolazzo, Anna Garavaldi, Valeria Musi, Paolo Reverberi, Gianni Galaverna, Stefano Sforza, and Tullia Tedeschi. "Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties." Foods 10, no. 4 (April 3, 2021): 770. http://dx.doi.org/10.3390/foods10040770.

Full text

Abstract:

Brine soaking is one of the most important steps in the production of Parmigiano Reggiano cheese, since it determines the amount of salt in the final product. Reduction in salt in Parmigiano Reggiano cheese might be important for improving its nutritional profile, but it could affect the manufacturing processes by altering proteolysis and consequently the product quality. In this study, for the first time, salt reduction was explored at the industrial level on real cheese samples manufactured in a local dairy. In particular, 20 wheels were produced with conventional (18 days, 10 wheels) and shorter (12 days, 10 wheels) brining steps. In every group, wheels were studied at two different ripening times, 15 and 30 months. A shorter brining time resulted in an average 12% decrease in salt content. A full characterization of free amino acids and peptides was performed by LC-MS on all samples. Free amino acids and peptides, as expected, increased with ripening, due to proteolysis, with samples having low salt content showing a slightly faster increase when compared to standard ones, hinting to a slightly accelerated proteolytic process. Nonetheless, low-salt and conventional cheeses shared similar sensory profiles at both ripening times.

APA, Harvard, Vancouver, ISO, and other styles

26

Kanceff, Emanuele. "Formes, images et figures du texte roussellien, Tex tes réunis par Anne-Marie Amiot et Christelle Reggiani, présentés par Christelle Reggiani." Studi Francesi, no. 149 (December 1, 2006): 423–24. http://dx.doi.org/10.4000/studifrancesi.29401.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Franceschi, Piero, Massimo Malacarne, Paolo Formaggioni, Claudio Cipolat-Gotet, Giorgia Stocco, and Andrea Summer. "Effect of Season and Factory on Cheese-Making Efficiency in Parmigiano Reggiano Manufacture." Foods 8, no. 8 (August 3, 2019): 315. http://dx.doi.org/10.3390/foods8080315.

Full text

Abstract:

The assessment of the efficiency of the cheese-making process (ECMP) is crucial for the profitability of cheese-factories. A simple way to estimate the ECMP is the measure of the estimated cheese-making losses (ECL), expressed by the ratio between the concentration of each constituent in the residual whey and in the processed milk. The aim of this research was to evaluate the influence of the season and cheese factory on the efficiency of the cheese-making process in Parmigiano Reggiano cheese manufacture. The study followed the production of 288 Parmigiano Reggiano cheese on 12 batches in three commercial cheese factories. For each batch, samples of the processed milk and whey were collected. Protein, casein, and fat ECL resulted in an average of 27.01%, 0.72%, and 16.93%, respectively. Both milk crude protein and casein contents were negatively correlated with protein ECL, r = −0.141 (p ≤ 0.05), and r = −0.223 (p ≤ 0.001), respectively. The same parameters resulted in a negative correlation with casein ECL (p ≤ 0.001) (r = −0.227 and −0.212, respectively). Moreover, fat ECL was correlated with worse milk coagulation properties and negatively correlated with casein content (r = −0.120; p ≤ 0.05). In conclusion, ECLs depend on both milk characteristics and season.

APA, Harvard, Vancouver, ISO, and other styles

28

Mancini, Maria, Davide Menozzi, Michele Donati, Beatrice Biasini, Mario Veneziani, and Filippo Arfini. "Producers’ and Consumers’ Perception of the Sustainability of Short Food Supply Chains: The Case of Parmigiano Reggiano PDO." Sustainability 11, no. 3 (January 30, 2019): 721. http://dx.doi.org/10.3390/su11030721.

Full text

Abstract:

Recent literature has highlighted the importance of testing the sustainability performances of supply chains. Nevertheless, this field of research is still in its early stages, in particular with reference to short food supply chains (SFSCs). This research analyzed producers’ and consumers’ perception of the economic, social and environmental sustainability of two SFSCs of a specific quality of cheese (Parmigiano Reggiano PDO) placed in two different contexts: the first is a rural area in the Appennino Tosco-Emiliano National Park mountains and the second is a peri-urban area in Parma surroundings, both in Italy. The case study also analyzed the carbon emissions of shopping for Parmigiano Reggiano at dairy shops. Qualitative and quantitative methodologies were employed to achieve the aims of the present study. For producers in both areas, the SFSC is a successful strategy to sell a part of their output in their own outlets, gain reputation, reduce costs and at the same time increase their levels of self-esteem. Product quality is the biggest factor attracting consumers to the outlet; moreover, it is associated with trust in the producers and the idea of combining “leisure with pleasure”. However, the environmental impact of the consumers’ purchase activities is a drawback.

APA, Harvard, Vancouver, ISO, and other styles

29

Xu, Q., X. Chen, J. Bi, R. Ouyang, and L. Ren. "Simulating hydrological responses with a physically based model in a mountainous watershed." Proceedings of the International Association of Hydrological Sciences 370 (June 11, 2015): 153–59. http://dx.doi.org/10.5194/piahs-370-153-2015.

Full text

Abstract:

Abstract. A physical and distributed approach was proposed by Reggiani et al. (1998) to describe the hydrological responses at the catchment scale. The rigorous balance equations for mass, momentum, energy and entropy are applied on the divided spatial domains which are called Representative Elementary Watershed (REW). Based on the 2nd law of thermodynamics, Reggiani (1999) put forward several constitutive relations of hydrological processes. Associated with the above equations, the framework of a physically based distributed hydrological model was established. The crucial step for successfully applying this approach is to develop physically based closure relations for these terms and simplify the set of equations. The paper showed how a theoretical hydrological model based on the REW method was applied to prosecute the hydrological response simulation for a humid watershed. The established model was used to carry on the long-term (daily runoff forecasting) and short-term (runoff simulation of storm event) hydrological simulation in the studied watershed and the simulated results were analysed. These results and analysis proved that this physically based distributed hydrological model can produce satisfied simulation results and describe the hydrological responses correctly. Finally, several aspects to improve the model demonstrated by the results and analysis were put forward which would be carried out in the future.

APA, Harvard, Vancouver, ISO, and other styles

30

Stuermer, Claudia A. O., and Helmut Plattner. "The 'lipid raft' microdomain proteins reggie-1 and reggie-2 (flotillins) are scaffolds for protein interaction and signalling." Biochemical Society Symposia 72 (January 1, 2005): 109–18. http://dx.doi.org/10.1042/bss0720109.

Full text

Abstract:

Reggie-1 and reggie-2 are two evolutionarily highly conserved proteins which are up-regulated in retinal ganglion cells during regeneration of lesioned axons in the goldfish optic nerve. They are located at the cytoplasmic face of the plasma membrane and are considered to be 'lipid raft' constituents due to their insolubility in Triton X-100 and presence in the 'floating fractions'; hence they were independently named flotillins. According to our current view, the reggies subserve functions as protein scaffolds which form microdomains in neurons, lymphocytes and many other cell types across species as distant as flies and humans. These microdomains are of a surprisingly constant size of less than or equal to 0.1 mm in all cell types, whereas the distance between them is variable. The microdomains co-ordinate signal transduction of specific cell-surface proteins and especially of GPI (glycosylphosphatidylinositol)-anchored proteins into the cell, as is demonstrated for PrPc (cellular prion protein) in T-lymphocytes. These cells possess a pre-formed reggie cap scaffold consisting of densely packed reggie microdomains. PrPc is targeted to the lymphocyte reggie cap when activated by antibody cross-linking, and induces a distinct Ca2+ signal. In developing zebrafish, reggies become concentrated in neurons and axon tracts, and their absence, after morpholino antisense RNA-knockdown, results in deformed embryos with reduced brains. Likewise, defects in Drosophila eye morphogenesis occur upon reggie overexpression in mutant flies. The defects observed in the organism, as well as in single cells in culture, indicate a morphogenetic function of the reggies, with emphasis on the nervous system. This complies with their role as scaffolds for the formation of multiprotein complexes involved in signalling across the plasma membrane.

APA, Harvard, Vancouver, ISO, and other styles

31

Morita, Aki, Fumiyo Hayakawa, and Midori Kasai. "Study of the Flavor of Bread Adding Parmigiano-Reggiano." Nippon Shokuhin Kagaku Kogaku Kaishi 67, no. 1 (January 15, 2020): 13–23. http://dx.doi.org/10.3136/nskkk.67.13.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Loon, Guus A. J. C. van. "Nicola Reggiani: Digital Papyrology I. Methods, Tools and Trends." Gnomon 92, no. 3 (2020): 267–71. http://dx.doi.org/10.17104/0017-1417-2020-3-267.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Feole, Eva. "Christelle Reggiani, Poétiques oulipiennes. La contrainte, le style, l’histoire." Studi Francesi, no. 176 (LIX | II) (August 1, 2015): 411–12. http://dx.doi.org/10.4000/studifrancesi.968.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

de Roest, Kees, and Alberto Menghi. "Reconsidering 'Traditional' Food: The Case of Parmigiano Reggiano Cheese." Sociologia Ruralis 40, no. 4 (October 2000): 439–51. http://dx.doi.org/10.1111/1467-9523.00159.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Silvestri, Cecilia, Barbara Aquilani, Michela Piccarozzi, and Alessandro Ruggieri. "Consumer Quality Perception in Traditional Food: Parmigiano Reggiano Cheese." Journal of International Food & Agribusiness Marketing 32, no. 2 (April 15, 2019): 141–67. http://dx.doi.org/10.1080/08974438.2019.1599754.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Bellesia, Franco, Adriano Pinetti, Ugo M. Pagnoni, Riccardo Rinaldi, Claudia Zucchi, Luciano Caglioti, and Gyula Palyi. "Volatile components of Grana Parmigiano-Reggiano type hard cheese." Food Chemistry 83, no. 1 (October 2003): 55–61. http://dx.doi.org/10.1016/s0308-8146(03)00037-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Bottari, B., M. Santarelli, E. Neviani, and M. Gatti. "Natural whey starter for Parmigiano Reggiano: culture-independent approach." Journal of Applied Microbiology 108, no. 5 (May 2010): 1676–84. http://dx.doi.org/10.1111/j.1365-2672.2009.04564.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Bosco, Gabriella. "Martine Reid, Florence de Chalonge, Delphine Naudier, Christelle Reggiani." Studi Francesi, no. 192 (LXIV | III) (December 1, 2020): 716–17. http://dx.doi.org/10.4000/studifrancesi.43198.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Harrison, C. Keith, and Reggie Saunders. "Rap Sessions From the Field: Intersectional Conversations With Jemele Hill, Bun B, Fat Joe, and IDK." Sociology of Sport Journal 37, no. 3 (September 1, 2020): 230–35. http://dx.doi.org/10.1123/ssj.2020-0037.

Full text

Abstract:

To end this special issue, Dr. C. Keith Harrison and Reggie Saunders connected with individuals that exist at the intersection of hip-hop culture and sport. This series of interviews begins with Jemele Hill, an American sports journalist and activist. A graduate from Michigan State University, Jemele also served as an adjunct professor at the University of Central Florida from 2012 to 2014 teaching undergraduate sport business management students practical lessons about sport media. Reggie has been an adjunct faculty member at University of Central Florida since 2015, co-teaching innovation and entrepreneurship in sport/entertainment with Harrison. Reggie follows with an interview with Bun B, one half of the Texas rap duo, UGK and currently an adjunct professor at Rice University teaching a course on religion and hip-hop. New York rapper and entrepreneur, Fat Joe weighs in briefly on the topic, and Reggie closes out by interviewing rapper and Washington DC native, IDK. IDK is known for his hit song 24, and has a notable fan in Kevin Durant, National Basketball Association superstar and fellow Washington, DC native.

APA, Harvard, Vancouver, ISO, and other styles

40

Rocchi, Saverio, and Fabio Terzani. "Contributo alla conoscenza della coleotterofauna acquatica dell’Appennino parmense e reggiano (Coleoptera Hydradephaga, Hydrophiloidea, Hydraenidae, Byrrhoidea, Chrysomelidae)." Memorie della Società Entomologica Italiana 89, no. 1 (June 30, 2010): 181. http://dx.doi.org/10.4081/memoriesei.2010.181.

Full text

Abstract:

Il contributo riguarda la coleotterofauna acquatica dell’Appennino parmense e reggiano. Le specie elencate sono 139 (3 Gyrinidae, 4 Haliplidae, 1 Noteridae, 35 Dytiscidae, 12 Helophoridae, 1 Georissidae, 2 Hydrochidae, 21 Hydrophilidae, 30 Hydraenidae, 12 Elmidae, 5 Dryopidae, 1 Limnichidae, 3 Heteroceridae, 9 Chrysomelidae Donaciinae), di queste 59 sono nuove per la zona in esame e 11 sono nuove per la regione Emilia-Romagna. Un confronto è effettuato con la coleotterofauna acquatica del Parco Nazionale delle Foreste Casentinesi, Monte Falterona e Campigna.

APA, Harvard, Vancouver, ISO, and other styles

41

Addeo, Francesco, Lina Chianese, Antonio Salzano, Raffaele Sacchi, Ugo Cappuccio, Pasquale Ferranti, and Antonio Malorni. "Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese." Journal of Dairy Research 59, no. 3 (August 1992): 401–11. http://dx.doi.org/10.1017/s0022029900030673.

Full text

Abstract:

SummaryThe isolation and identification of low molecular mass peptides formed during the ripening of Parmigiano-Reggiano cheese is described. A strategy was used based on the fractionation of nitrogenous material using chemical methods followed by HPLC to isolate peptides and fast atom bombardment-mass spectrometry to identify them. It was found that the majority of cheese oligopeptides arose from the proteolysis of β-casein. Several phosphopeptides and oligopeptides known in vivo to be biologically active have also been identified during the ripening of cheese.

APA, Harvard, Vancouver, ISO, and other styles

42

Bertani, Riccardo. "Come venivano affrontati i disturbi psichici nel mondo contadino reggiano." La Ricerca Folklorica, no. 14 (October 1986): 121. http://dx.doi.org/10.2307/1479225.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Bottesini, Chiara, Sara Paolella, Francesca Lambertini, Gianni Galaverna, Tullia Tedeschi, Arnaldo Dossena, Rosangela Marchelli, and Stefano Sforza. "Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese." International Journal of Food Sciences and Nutrition 64, no. 8 (August 2013): 953–58. http://dx.doi.org/10.3109/09637486.2013.821696.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Mancin, Enrico. "Non-genetic effects affecting fertility traits in local Reggiana cattle." Acta fytotechnica et zootechnica 23, Monothematic Issue (December 1, 2020): 338–46. http://dx.doi.org/10.15414/afz.2020.23.mi-fpap.338-346.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Li Vigni, Mario, Caterina Durante, Sara Michelini, Marco Nocetti, and Marina Cocchi. "Preliminary Assessment of Parmigiano Reggiano Authenticity by Handheld Raman Spectroscopy." Foods 9, no. 11 (October 28, 2020): 1563. http://dx.doi.org/10.3390/foods9111563.

Full text

Abstract:

Raman spectroscopy, and handheld spectrometers in particular, are gaining increasing attention in food quality control as a fast, portable, non-destructive technique. Furthermore, this technology also allows for measuring the intact sample through the packaging and, with respect to near infrared spectroscopy, it is not affected by the water content of the samples. In this work, we evaluate the potential of the methodology to model, by multivariate data analysis, the authenticity of Parmigiano Reggiano cheese, which is one of the most well-known and appreciated hard cheeses worldwide, with protected denomination of origin (PDO). On the other hand, it is also highly subject to counterfeiting. In particular, it is critical to assess the authenticity of grated cheese, to which, under strictly specified conditions, the PDO is extended. To this aim, it would be highly valuable to develop an authenticity model based on a fast, non-destructive technique. In this work, we present preliminary results obtained by a handheld Raman spectrometer and class-modeling (Soft Independent Modeling of Class Analogy, SIMCA), which are extremely promising, showing sensitivity and specificity of 100% for the test set. Moreover, another salient issue, namely the percentage of rind in grated cheese, was addressed by developing a multivariate calibration model based on Raman spectra. It was possible to obtain a prediction error around 5%, with 18% being the maximum content allowed by the production protocol.

APA, Harvard, Vancouver, ISO, and other styles

46

Coppa, Giovanni V., Francesca Maccari, Lucia Zampini, Lucia Santoro, Tiziana Galeazzi, Orazio Gabrielli, and Nicola Volpi. "Structural characterisation of chondroitin sulphate from Italian cheese Parmigiano-Reggiano." Food Chemistry 134, no. 1 (September 2012): 195–99. http://dx.doi.org/10.1016/j.foodchem.2012.02.092.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Kemp, Anna. "Georges Perec, Œuvresi, ii. Sous la direction de Christelle Reggiani." French Studies 72, no. 2 (March 12, 2018): 303–4. http://dx.doi.org/10.1093/fs/kny053.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

James, Alison. "Poétiques oulipiennes: la contrainte, le style, l’histoire by Christelle Reggiani." French Review 90, no. 3 (2017): 266–67. http://dx.doi.org/10.1353/tfr.2017.0362.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Manning, Susan. "Reggie Wilson in Conversation." TDR/The Drama Review 59, no. 1 (March 2015): 25–33. http://dx.doi.org/10.1162/dram_a_00426.

Full text

Abstract:

Reggie Wilson talks with Susan Manning about growing up in Milwaukee, moving to New York to study at Tisch/NYU’s dance department, and developing his signature choreographic approach amidst the flourishing of black and white postmodernisms in the 1980s and 1990s.

APA, Harvard, Vancouver, ISO, and other styles

50

Brignoli, Laura. "Christelle Reggiani, L’éternel et l’éphémère. Temporalités dans l’œuvre de Georges Perec." Studi Francesi, no. 166 (I | LVI) (April 1, 2012): 183–84. http://dx.doi.org/10.4000/studifrancesi.4808.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!