1. A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy. (16th July 2014) Authors: Coloretti, Fabio; Grazia, Luigi; Gardini, Fausto; Lanciotti, Rosalba; Montanari, Chiara; Tabanelli, Giulia; Chiavari, Cristiana Journal: Journal of the science of food and agriculture Issue: Volume 95:Number 5(2015:Mar. 30) Page Start: 1047 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making. (March 2017) Authors: Coloretti, Fabio; Chiavari, Cristiana; Luise, Diana; Tofalo, Rosanna; Fasoli, Giuseppe; Suzzi, Giovanna; Grazia, Luigi Journal: International dairy journal Issue: Volume 66(2017:Mar.) Page Start: 13 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Physicochemical, microbiological, and sensory characterization of 'Nduja, a typical sausage from Calabria, southern Italy. Issue 6 (21st October 2018) Authors: Chiavari, Cristiana; Grazia, Luigi; Benevelli, Marzia; Faustini, Lorena; Coloretti, Fabio Journal: Journal of food safety Issue: Volume 38:Issue 6(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗