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Page 1
Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese.
Todaro M, Lo Presti V, Macaluso A, Alleri M, Licitra G, Chiofalo V. Todaro M, et al. Among authors: chiofalo v. Foods. 2021 Jul 16;10(7):1648. doi: 10.3390/foods10071648. Foods. 2021. PMID: 34359518 Free PMC article.
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.
Di Trana A, Di Rosa AR, Addis M, Fiori M, Di Grigoli A, Morittu VM, Spina AA, Claps S, Chiofalo V, Licitra G, Todaro M. Di Trana A, et al. Among authors: chiofalo v. Animals (Basel). 2022 Jan 14;12(2):199. doi: 10.3390/ani12020199. Animals (Basel). 2022. PMID: 35049821 Free PMC article.
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. Among authors: chiofalo v. Foods. 2023 Dec 1;12(23):4339. doi: 10.3390/foods12234339. Foods. 2023. PMID: 38231870 Free PMC article.
27 results