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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.
Gaglio R, Restivo I, Barbera M, Barbaccia P, Ponte M, Tesoriere L, Bonanno A, Attanzio A, Di Grigoli A, Francesca N, Moschetti G, Settanni L. Gaglio R, et al. Among authors: barbera m. Antioxidants (Basel). 2021 Feb 17;10(2):306. doi: 10.3390/antiox10020306. Antioxidants (Basel). 2021. PMID: 33671122 Free PMC article.
Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese.
Barbaccia P, Busetta G, Barbera M, Alfonzo A, Garofalo G, Francesca N, Moscarelli A, Moschetti G, Settanni L, Gaglio R. Barbaccia P, et al. Among authors: barbera m. J Appl Microbiol. 2022 Jul;133(1):130-144. doi: 10.1111/jam.15354. Epub 2021 Nov 12. J Appl Microbiol. 2022. PMID: 34735730
351 results