1. Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits. Issue 1 (1st January 2020) Authors: Maniaci, Giuseppe; Alabiso, Marco; Francesca, Nicola; Giosuè, Cristina; Di Grigoli, Antonino; Corona, Onofrio; Cardamone, Cinzia; Graci, Graziella; Portolano, Baldassarre; Bonanno, Adriana Journal: CyTA: journal of food Issue: Volume 18:Issue 1(2020) Page Start: 383 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation. Issue 1 (1st January 2020) Authors: Alabiso, Marco; Maniaci, Giuseppe; Giosuè, Cristina; Gaglio, Raimondo; Francesca, Nicola; Di Grigoli, Antonino; Portolano, Baldassare; Bonanno, Adriana Journal: CyTA: journal of food Issue: Volume 18:Issue 1(2020) Page Start: 734 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes' raw milk stretched cheese. (March 2017) Authors: Todaro, Massimo; Palmeri, Marisa; Settanni, Luca; Scatassa, Maria Luisa; Mazza, Francesca; Bonanno, Adriana; Di Grigoli, Antonino Journal: Food packaging and shelf life Issue: Volume 11(2017) Page Start: 67 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt. (13th November 2018) Authors: Gaglio, Raimondo; Gentile, Carla; Bonanno, Adriana; Vintaloro, Lucia; Perrone, Anna; Mazza, Francesca; Barbaccia, Pietro; Settanni, Luca; Di Grigoli, Antonino Journal: International journal of dairy technology Issue: Volume 72:Number 2(2019) Page Start: 208 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of different genotypes at the CSN3 and LGB loci on milk and cheese-making characteristics of the bovine Cinisara breed. (August 2017) Authors: Di Gregorio, Paola; Di Grigoli, Antonino; Di Trana, Adriana; Alabiso, Marco; Maniaci, Giuseppe; Rando, Andrea; Valluzzi, Carmelisa; Finizio, Daniela; Bonanno, Adriana Journal: International dairy journal Issue: Volume 71(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions. (May 2020) Authors: Settanni, Luca; Barbaccia, Pietro; Bonanno, Adriana; Ponte, Marialetizia; Di Gerlando, Rosalia; Franciosi, Elena; Di Grigoli, Antonino; Gaglio, Raimondo Journal: Food microbiology Issue: Volume 87(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening. (April 2015) Authors: Di Grigoli, Antonino; Francesca, Nicola; Gaglio, Raimondo; Guarrasi, Valeria; Moschetti, Marta; Scatassa, Maria Luisa; Settanni, Luca; Bonanno, Adriana Journal: Food microbiology Issue: Volume 46(2015:Apr.) Page Start: 81 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening. (April 2015) Authors: Di Grigoli, Antonino; Francesca, Nicola; Gaglio, Raimondo; Guarrasi, Valeria; Moschetti, Marta; Scatassa, Maria Luisa; Settanni, Luca; Bonanno, Adriana Journal: Food microbiology Issue: Volume 46(2015:Apr.) Page Start: 81 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses. (December 2015) Authors: Scatassa, Maria Luisa; Gaglio, Raimondo; Macaluso, Giusi; Francesca, Nicola; Randazzo, Walter; Cardamone, Cinzia; Di Grigoli, Antonino; Moschetti, Giancarlo; Settanni, Luca Journal: Food microbiology Issue: Volume 52(2015:Dec.) Page Start: 31 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗