 |
|
Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese “Primo Sale”
Isa Fusaro (Fusaro I), Melania Giammarco (Giammarco M), Michael Odintsov Vaintrub (Odintsov Vaintrub M), Matteo Chincarini (Chincarini M), Anna Chiara Manetta (Manetta AC), Ludovica M. E. Mammi (Mammi LME), Alberto Palmonari (Palmonari A), Andrea Formigoni (Formigoni A), Giorgio Vignola (Vignola G)
Asian-Australas J Anim Sci. 2020;33(12):1991-1998. Published online 2020 Jan 13 DOI: https://doi.org/10.5713/ajas.19.0452
|
|
Citations to this article as recorded by
 Impact of an Omega-3-Enriched Sheep Diet on the Microbiota and Chemical Composition of Kefalograviera Cheese
Athina Tzora, Aikaterini Nelli, Chrysoula (Chrysa) Voidarou, Konstantina Fotou, Eleftherios Bonos, Georgios Rozos, Katerina Grigoriadou, Panagiotis Papadopoulos, Zoitsa Basdagianni, Ilias Giannenas, Ioannis Skoufos
Foods.2022; 11(6): 843. CrossRef Blood thyroid hormones, insulin and leptin, metabolites and enzymes in transition dairy ewes, as affected by dietary linseed and physiological stage
Luca Todini, Alessandro Malfatti, Laura Mughetti, Gabriele Acuti, Olimpia Barbato, Daniela Beghelli, Massimo Trabalza-Marinucci
Research in Veterinary Science.2022; 151: 47. CrossRef Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese
Gabriele Busetta, Marialetizia Ponte, Marcella Barbera, Antonio Alfonzo, Antonino Ioppolo, Giuseppe Maniaci, Rosa Guarcello, Nicola Francesca, Eristanna Palazzolo, Adriana Bonanno, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Antioxidants.2022; 11(10): 2004. CrossRef Survival rate of Escherichia coli O157 in artificially contaminated raw and thermized ewe milk in different Pecorino cheese production processes
Gabriella Centorotola, Anna Franca Sperandii, Patrizia Tucci, Nicola D'Alterio, Lucilla Ricci, Elisa Goffredo, Maria Emanuela Mancini, Luigi Iannetti, Romolo Salini, Giacomo Migliorati, Francesco Pomilio, Andrea Valiani, Roberta Ortenzi, Luigi Lanni
International Journal of Food Microbiology.2021; 347: 109175. CrossRef Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils
Isa Fusaro, Damiano Cavallini, Melania Giammarco, Anna Chiara Manetta, Maria Martuscelli, Ludovica Maria Eugenia Mammi, Lydia Lanzoni, Andrea Formigoni, Giorgio Vignola
Frontiers in Veterinary Science.2021;[Epub] CrossRef Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese
Francesco Serrapica, Felicia Masucci, Antonio Di Francia, Fabio Napolitano, Ada Braghieri, Giulia Esposito, Raffaele Romano
Foods.2020; 9(8): 1091. CrossRef
|