SPME/GC-MS Characterization of the Volatile Fraction of an Italian PDO Sheep Cheese to Prevalent Lypolitic Ripening: the Case of Fiore Sardo
1H‐ and 13C‐NMR Characterization of the Molecular Components of the Lipid Fraction of Pecorino Sardo Cheese
Traditional and innovative production methods of Fiore Sardo cheese: a comparison of microflora with a PCR‐culture technique
A preliminary study of lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewes’ milk cheese: PCR-identification and evolution during ripening
Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk
Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes
Determining Carbohydrates for Increasing Safety: GC-FID Quantification of Lactose, Galactose, Glucose, Tagatose and Myo-Inositol in ‘Maturo’ PDO Pecorino Sardo Cheese
Comparative analysis of production performance, carcase traits, and meat quality in yearling beef of Limousine, Sardo-Bruna, and their crosses
