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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.
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. Among authors: settanni l. 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.
Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives.
Alfonzo A, Naselli V, Gaglio R, Settanni L, Corona O, La Croce F, Vagnoli P, Krieger-Weber S, Francesca N, Moschetti G. Alfonzo A, et al. Among authors: settanni l. Microorganisms. 2023 Mar 23;11(4):825. doi: 10.3390/microorganisms11040825. Microorganisms. 2023. PMID: 37110248 Free PMC article.
118 results