Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

(2010) Luca Settanni et al.   FOOD MICROBIOLOGY

Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria

(2010) Luca Settanni et al.   FOOD MICROBIOLOGY

Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits

(2010) Elena Franciosi et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Application of Near-Infrared Spectroscopy as an Alternative to Chemical and Color Analysis To Discriminate the Production Chains of Asiago d’Allevo Cheese

(2009) Giulio Cozzi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

PRESENCE OF ENTEROCOCCI IN RAW COW'S MILK AND “PUZZONE DI MOENA” CHEESE

(2009) E. FRANCIOSI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino Siciliano cheese

(2008) Anna Vernile et al.   Dairy Science & Technology

Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk

(2008) Elena Franciosi et al.   INTERNATIONAL DAIRY JOURNAL

A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius

(2008) Warda Abdelgadir et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY