titoli, abstracts, parole chiave >>>
Browse by Author
Up a level
Export as [feed] RSS 2.0 [feed] RSS 1.0 [feed] Atom
Number of items: 5.

Spanu, Carlo and Scarano, Christian and Spanu, Vincenzo and Pala, Carlo and Di Salvo, Riccardo and Piga, Carlo and Buschettu, L. and Casti, Daniele and Lamon, Sonia and Cossu, Francesca and Ibba, Michela and De Santis, Enrico Pietro Luigi (2015) Comparison of post-lethality thermal treatment conditions on the reduction of Listeria monocytogenes and sensory properties of vacuum packed ricotta salata cheese. Food control, Vol. 50 , p. 740-747. ISSN 0956-7135. eISSN 1873-7129. Article.

Di Salvo, Riccardo and Fadda, Costantino and Sanguinetti, Anna Maria and Naes, Tormod and Del Caro, Alessandra (2014) Effect of harvest time and geographical area on sensory and instrumental texture profile of a PDO artichoke. International Journal of Food Science & Technology, Vol. 49 (4), p. 1231-1237. eISSN 1365-2621. Article.

Scintu, Maria Francesca and Del Caro, Alessandra and Urgeghe, Pietro Paolo and Piga, Carlo and Di Salvo, Riccardo (2010) Sensory profile development for an Italian PDO ewe’s milk cheese at two different ripening times. Journal of Sensory Studies, Vol. 25 (4), p. 577-590. eISSN 1745-459X. Article.

Urgeghe, Pietro Paolo and Piga, Carlo and Addis, Margherita and Di Salvo, Riccardo and Piredda, Giovanni and Scintu, Maria Francesca and Wolf, Irma Veronica and Sanna, Gavino (2012) 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, Vol. 5 (4), p. 723-730. eISSN 1936-976X. Article.

Piga, Carlo and Urgeghe, Pietro Paolo and Piredda, Giovanni and Scintu, Maria Francesca and Di Salvo, Riccardo and Sanna, Gavino (2013) Thermal inactivation and variability of γ-glutamyltransferase and α-L-fucosidase enzymatic activity in sheep milk. LWT - Food Science and Technology, Vol. 54 (1), p. 152-156. ISSN 0023-6438. Article.

This list was generated on Fri Nov 22 11:34:16 2019 CET.