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The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

International journal of food microbiology, 2017-10, Vol.259, p.35-42

2017

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Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions

Food microbiology, 2020-05, Vol.87, p.103385-103385, Article 103385

2020

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Feeding Dairy Ewes with Fresh or Dehydrated Sulla ( Sulla coronarium L.) Forage. 1. Effects on Feed Utilization, Milk Production, and Oxidative Status

Animals (Basel), 2022-09, Vol.12 (18), p.2317

2022

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Effects of Grazing on the Behaviour, Oxidative and Immune Status, and Production of Organic Dairy Cows

Animals (Basel), 2019-06, Vol.9 (6), p.371

2019

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Fatty Acids as Biomarkers of the Production Season of Caciocavallo Palermitano Cheese

Animals (Basel), 2021-09, Vol.11 (9), p.2675

2021

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Effects of Grazing Season on Physico-Chemical Characteristics and Fatty Acids of Nutritional Interest of Caciocavallo Palermitano Cheese

Animals (Basel), 2022-02, Vol.12 (5), p.544

2022

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Traits of Mortadella from Meat of Different Commercial Categories of Indigenous Dairy Cattle

Animals (Basel), 2024-07, Vol.14 (13), p.1980

2024

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Feeding Dairy Ewes with Fresh or Dehydrated Sulla ( Sulla coronarium L.) Forage. 2. Effects on Cheese Enrichment in Bioactive Molecules

Animals (Basel), 2022-09, Vol.12 (18), p.2462

2022

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Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle

Animals (Basel), 2021-04, Vol.11 (4), p.1060

2021

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Mixtures of Forage Species as Pasture for Dairy Ewes in a Mediterranean Environment

Agronomy (Basel), 2024-02, Vol.14 (2), p.393

2024

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Prickly Pear By-Product in the Feeding of Livestock Ruminants: Preliminary Investigation

Animals (Basel), 2020-06, Vol.10 (6), p.949

2020

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Analyzing post modern consumer behavior and beef consumption patterns: Insights from Sicilian market

Future foods : a dedicated journal for sustainability in food science, 2023-12, Vol.8, p.100263, Article 100263

2023

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Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

Antioxidants, 2021-02, Vol.10 (2), p.306

2021

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Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet

Animals (Basel), 2019-09, Vol.9 (9), p.698

2019

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The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese

Foods, 2021-02, Vol.10 (2), p.461

2021

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Persistent Organic Pollutants and Fatty Acid Profile in a Typical Cheese from Extensive Farms: First Assessment of Human Exposure by Dietary Intake

Animals (Basel), 2022-12, Vol.12 (24), p.3476

2022

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Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains

Journal of agriculture and food research, 2024-06, Vol.16, p.101153, Article 101153

2024

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Improvement of Fresh Ovine "Tuma" Cheese Quality Characteristics by Application of Oregano Essential Oils

Antioxidants, 2023-06, Vol.12 (6), p.1293

2023

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Oxidative Status of Goats with Different CSN1S1 Genotypes Fed ad Libitum with Fresh and Dry Forages

Antioxidants, 2020-03, Vol.9 (3), p.224

2020

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Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese

Antioxidants, 2022-10, Vol.11 (10), p.2004

2022

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A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture

Foods, 2023-09, Vol.12 (18), p.3454

2023

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Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation

CYTA: journal of food, 2020-01, Vol.18 (1), p.734-741

2020

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Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits

CYTA: journal of food, 2020-01, Vol.18 (1), p.383-391

2020

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Meat Production from Dairy Breed Lambs Due to Slaughter Age and Feeding Plan Based on Wheat Bran

Animals (Basel), 2019-11, Vol.9 (11), p.892

2019

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Soil, pasture and animal product quality

Italian journal of agronomy, 2013-09, Vol.8 (3), p.19

2013

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The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions

Feeding Dairy Ewes with Fresh or Dehydrated Sulla ( Sulla coronarium L.) Forage. 1. Effects on Feed Utilization, Milk Production, and Oxidative Status

Effects of Grazing on the Behaviour, Oxidative and Immune Status, and Production of Organic Dairy Cows

Fatty Acids as Biomarkers of the Production Season of Caciocavallo Palermitano Cheese

Effects of Grazing Season on Physico-Chemical Characteristics and Fatty Acids of Nutritional Interest of Caciocavallo Palermitano Cheese

Traits of Mortadella from Meat of Different Commercial Categories of Indigenous Dairy Cattle

Feeding Dairy Ewes with Fresh or Dehydrated Sulla ( Sulla coronarium L.) Forage. 2. Effects on Cheese Enrichment in Bioactive Molecules

Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle

Mixtures of Forage Species as Pasture for Dairy Ewes in a Mediterranean Environment

Prickly Pear By-Product in the Feeding of Livestock Ruminants: Preliminary Investigation

Analyzing post modern consumer behavior and beef consumption patterns: Insights from Sicilian market

Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet

The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese

Persistent Organic Pollutants and Fatty Acid Profile in a Typical Cheese from Extensive Farms: First Assessment of Human Exposure by Dietary Intake

Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains

Improvement of Fresh Ovine "Tuma" Cheese Quality Characteristics by Application of Oregano Essential Oils

Oxidative Status of Goats with Different CSN1S1 Genotypes Fed ad Libitum with Fresh and Dry Forages

Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese

A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture

Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation

Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits

Meat Production from Dairy Breed Lambs Due to Slaughter Age and Feeding Plan Based on Wheat Bran

Soil, pasture and animal product quality

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