Results 131 to 140 of about 1,778 (176)

The effect of seasonality on the biogenic amines, free amino acids, and physico-chemical composition of raw milk Fiore Sardo cheese produced in Sardinia (Italy)

Food Control, 2023
Gavina Manca, Giuliana Siddi, Enrico Pietro Luigi De Santis   +2 more
exaly  

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  

Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening

International Dairy Journal, 2006
Nicoletta P Mangia, Giovanni Garau, Pietrino Deiana   +2 more
exaly  

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  

Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method

Separations, 2019
Margherita Addis, Marco Caredda, Giovanni Piredda   +2 more
exaly  

1H‐ and 13C‐NMR Characterization of the Molecular Components of the Lipid Fraction of Pecorino Sardo Cheese

JAOCS, Journal of the American Oil Chemists' Society, 2011
Paola Scano, Roberto Anedda, Maria Paola Melis   +2 more
exaly  

Il sardo in movimento

2020
openaire   +1 more source

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

International Dairy Journal, 2000
Roberta Comunian
exaly  

Il radiofaro di Monte Sardo

Veramente non esiste un Monte Sardo né tantomeno un radiofaro che altrimenti dovrebbe poggiare sul nulla. C'è soltanto un paese denominato Montesardo nell'entroterra salentino in provincia di Lecce, con tracce di frequentazione antica...
openaire   +1 more source

SPME/GC-MS Characterization of the Volatile Fraction of an Italian PDO Sheep Cheese to Prevalent Lypolitic Ripening: the Case of Fiore Sardo

Food Analytical Methods, 2011
Pietro Paolo Urgeghe, Margherita Addis, Giovanni Piredda   +2 more
exaly