Piero Franceschi

Contacts

Office: Campus Scienze e Tecnologie - Area Food - Edificio 1

Address: Parco Area delle Scienze 47/A, 43124 Parma

Relationship Between Rennet Coagulation Properties of Milk, Cheese-Making Losses, and Cheese Yield in Manufacture of Parmigiano Reggiano PDO Cheese

Authors: Franceschi Piero; Barbanti Davide; Formaggioni Paolo; Scotti Cristina; Giambiasi Paola; Martuzzi Francesca

Year: 2026
The role of organic acid counterions in modulating the in-vitro dissolution and permeability profiles of procaine salts

Authors: Disisto P.; Baraldi L.; Fornasari L.; Bassanetti I.; Mileo V.; Castagnini F.; Ferlenghi F.; Franceschi P.; Bacchi A.; Marchio' L.

Year: 2025
Association Between Herd Size and the Chemical Composition and Technological Properties of Milk Intended for Parmigiano Reggiano PDO Cheese

Authors: Franceschi Piero; Formaggioni Paolo; Barbanti Davide; Gonzalez Torres Yesid Orlando; Scotti Cristina; Martuzzi Francesca

Year: 2025
Fermented Mare Milk and Its Microorganisms for Human Consumption and Health

Authors: Martuzzi Francesca; Franceschi Piero; Formaggioni Paolo

Year: 2024
Distribution of Calcium, Phosphorus and Magnesium in Yak (Bos grunniens) Milk from the Qinghai Plateau in China

Authors: Franceschi P.; Sun W.; Malacarne M.; Luo Y.; Formaggioni P.; Martuzzi F.; Summer A.

Year: 2023