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Relationships between chemical and physical parameters of bulk milk from Valle del Belice sheep

Italian journal of animal science, 2023-12, Vol.22 (1), p.953-958

2023

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Improve nutritive value of silage based on prickly pear peel by-products

Italian journal of animal science, 2024-12, Vol.23 (1), p.492-503

2024

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How the milk chemical composition and fatty acid profile are influenced by physiological factorsin Najdi dairy sheep

Czech Journal of Animal Science, 2024-08, Vol.69 (7), p.280-291

2024

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Editorial: Alternative and novel livestock feed: reducing environmental impact

Frontiers in veterinary science, 2024-07, Vol.11, p.1441905

2024

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Effect of lambing season on ewe's colostrum composition

Italian journal of animal science, 2023-12, Vol.22 (1), p.14-23

2023

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Chemometric Approaches to Analyse the Composition of a Ewe's Colostrum

Animals (Basel), 2023-03, Vol.13 (6), p.983

2023

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Silage of Prickly Pears (Opuntia spp.) Juice By-Products

Animals (Basel), 2020-09, Vol.10 (9), p.1

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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A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses

Foods, 2022-03, Vol.11 (5), p.774

2022

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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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Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese

Foods, 2021-07, Vol.10 (7), p.1648

2021

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The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index

Animals (Basel), 2022-01, Vol.12 (2), p.199

2022

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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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Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems

Fermentation (Basel), 2023-07, Vol.9 (7), p.620

2023

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Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese

Applied sciences, 2021-09, Vol.11 (18), p.8647

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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Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese

International journal of environmental research and public health, 2021-02, Vol.18 (4), p.1834

2021

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Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

Food research international, 2020-10, Vol.136, p.109335-109335, Article 109335

2020

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In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening

Applied and environmental microbiology, 2021-11, Vol.87 (23), p.e0152421

2021

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Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics

International journal of food microbiology, 2019-02, Vol.291, p.91-103

2019

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Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese

International journal of food microbiology, 2023-06, Vol.394, p.110188-110188, Article 110188

2023

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Amaranthus grain as a new ingredient in diets for dairy cows: productive, qualitative, and in vitro fermentation traits

Journal of the science of food and agriculture, 2022-08, Vol.102 (10), p.4121-4130

2022

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Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking

International journal of food microbiology, 2024-01, Vol.410, p.110481-110481, Article 110481

2024

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Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese

International journal of food microbiology, 2019-10, Vol.307, p.108277-108277, Article 108277

2019

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Multivariate factor analysis of Girgentana goat milk composition

Italian journal of animal science, 2005, Vol.4 (4), p.403-410

2005

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Relationships between chemical and physical parameters of bulk milk from Valle del Belice sheep

Improve nutritive value of silage based on prickly pear peel by-products

How the milk chemical composition and fatty acid profile are influenced by physiological factorsin Najdi dairy sheep

Editorial: Alternative and novel livestock feed: reducing environmental impact

Effect of lambing season on ewe's colostrum composition

Chemometric Approaches to Analyse the Composition of a Ewe's Colostrum

Silage of Prickly Pears (Opuntia spp.) Juice By-Products

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

A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses

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

Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese

The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index

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

Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems

Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese

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

Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese

Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening

Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics

Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese

Amaranthus grain as a new ingredient in diets for dairy cows: productive, qualitative, and in vitro fermentation traits

Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking

Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese

Multivariate factor analysis of Girgentana goat milk composition

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