| 2025 |
Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in “Suino Nero dei Nebrodi” salamis: Effects on microbiological, physicochemical, and antioxidant properties |
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| 2024 |
The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process |
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| 2024 |
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking |
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| 2024 |
Description of “Ovino Belmontese”, a new semisoft sheep's milk cheese processed using “Italico” cheese technology |
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| 2024 |
Cladodes of Opuntia ficus-indica (L.) as source of bioactive compounds in dairy products |
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| 2024 |
Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains |
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| 2024 |
Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects |
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| 2024 |
Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols |
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| 2024 |
Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp |
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| 2024 |
Description of Ewiss cheese, a new ewe’s milk cheese processed by Swiss cheese manufacturing techniques: microbiological, physicochemical and sensory aspects |
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| 2023 |
Dehydration preserves the ability of tanniferous sulla forage (Sulla coronaria (L.) Medik.) to improve nutritional, microbial and sensory traits of sheep
cheese |
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| 2023 |
Anti-Listeria activity of citrus essential oils in a fresh ovine cheese |
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| 2023 |
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese |
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| 2023 |
Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese |
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| 2023 |
Wooden shelves: an ancient tool for sustainable cheese ripening in future |
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| 2023 |
A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture |
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| 2022 |
Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed Powder |
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| 2022 |
A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses |
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| 2022 |
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese |
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| 2022 |
Modified Atmosphere Packaging and low temperature storage extend marketability of cherimoya (Annona cherimola Mill.) |
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| 2022 |
Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese |
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| 2022 |
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese |
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| 2021 |
Development of “quadrello di ovino”, a novel fresh ewe’s cheese |
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| 2021 |
In-depth investigation of the safety of wooden shelves used for traditional cheese ripening |
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| 2021 |
Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese |
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| 2021 |
Mango siciliano di IV gamma: come aumentarne la shelf life con l’uso di film edibili di origine naturale. |
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| 2021 |
Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties |
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| 2021 |
Monitoring commercial starter culture development in presence of red grape pomace powder to produce polyphenol-enriched fresh ovine cheeses at industrial scale level |
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| 2021 |
Aloe-based edible coating to maintain quality of fresh-cut italian pears (Pyrus communis L.) during cold storage |
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| 2021 |
Valutazione dell'applicazione di edible coating sulla qualità dei frutti di fragola durante la frigoconservazione |
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| 2020 |
Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols |
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