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Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese's Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication.
Di Trana A, Sabia E, Di Rosa AR, Addis M, Bellati M, Russo V, Dedola AS, Chiofalo V, Claps S, Di Gregorio P, Braghieri A. Di Trana A, et al. Foods. 2023 Dec 1;12(23):4339. doi: 10.3390/foods12234339. Foods. 2023. PMID: 38231870 Free PMC article.
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking.
Todaro M, Garofalo G, Busetta G, Gannuscio R, Di Rosa AR, Scatassa ML, Cardamone C, Mancuso I, Franciosi E, Rando F, Agnolucci M, Chiofalo V, Gaglio R, Settanni L. Todaro M, et al. Int J Food Microbiol. 2024 Jan 30;410:110481. doi: 10.1016/j.ijfoodmicro.2023.110481. Epub 2023 Nov 11. Int J Food Microbiol. 2024. PMID: 37977081 Free article.
16 results