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Page 1
Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat.
Meat Sci. 2020 May;163:108086. doi: 10.1016/j.meatsci.2020.108086. Epub 2020 Feb 12.
Meat Sci. 2020.
PMID: 32087507
Effect of Dietary Hazelnut Peels on the Contents of Fatty Acids, Cholesterol, Tocopherols, and on the Shelf-Life of Ripened Ewe Cheese.
Marino VM, Rapisarda T, Caccamo M, Valenti B, Priolo A, Luciano G, Natalello A, Campione A, Pauselli M.
Marino VM, et al. Among authors: rapisarda t.
Antioxidants (Basel). 2021 Mar 30;10(4):538. doi: 10.3390/antiox10040538.
Antioxidants (Basel). 2021.
PMID: 33808344
Free PMC article.
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A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
Guarcello R, Carpino S, Gaglio R, Pino A, Rapisarda T, Caggia C, Marino G, Randazzo CL, Settanni L, Todaro M.
Guarcello R, et al. Among authors: rapisarda t.
Food Microbiol. 2016 Oct;59:66-75. doi: 10.1016/j.fm.2016.05.011. Epub 2016 May 18.
Food Microbiol. 2016.
PMID: 27375245
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Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation.
Carpino S, Randazzo CL, Pino A, Russo N, Rapisarda T, Belvedere G, Caggia C.
Carpino S, et al. Among authors: rapisarda t.
Food Microbiol. 2017 Feb;61:126-135. doi: 10.1016/j.fm.2016.09.006. Epub 2016 Sep 13.
Food Microbiol. 2017.
PMID: 27697162
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Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese.
Caccamo M, Valenti B, Luciano G, Priolo A, Rapisarda T, Belvedere G, Marino VM, Esposto S, Taticchi A, Servili M, Pauselli M.
Caccamo M, et al. Among authors: rapisarda t.
Front Nutr. 2019 Aug 8;6:125. doi: 10.3389/fnut.2019.00125. eCollection 2019.
Front Nutr. 2019.
PMID: 31440514
Free PMC article.
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