Results 51 to 57 of about 77 (57)

In vitro screening of Kluyveromyces strains isolated from Fiore Sardo cheese for potential use as probiotics

LWT - Food Science and Technology, 2017
Maria Elisabetta Fadda, Maura Deplano, Maria Barbara Pisano   +2 more
exaly  

Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk

International Journal of Dairy Technology, 2006
Maria Barbara Pisano, Maura Deplano, Sofia Cosentino   +2 more
exaly  

Influence of rennet type on proteolysis of the PDO Fiore Sardo cheese

2002
PIRISI A., PIREDDA G., PINNA G., ADDIS M., MAURIELLO, ROSALBA, DE PASCALE, SABRINA, ADDEO, FRANCESCO, CHIANESE, LINA   +7 more
openaire   +1 more source

Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening

Food Microbiology, 2008
Nicoletta P Mangia, Marco A Murgia, Giovanni Garau   +2 more
exaly  

A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures

Food Chemistry, 2013
Cristina Piras, Flaminia Cesare Marincola, Francesco Savorani   +2 more
exaly  

Mesophilic lactobacilli in Fiore Sardo cheese: PCR-identification and evolution during cheese ripening

International Dairy Journal, 2000
Roberta Comunian
exaly  

- Fiore Sardo Cheese

2016
exaly