1. Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production. (October 2020) Authors: Gaglio, Raimondo; Franciosi, Elena; Todaro, Aldo; Guarcello, Rosa; Alfeo, Vincenzo; Randazzo, Cinzia L.; Settanni, Luca; Todaro, Massimo Journal: Food research international Issue: Volume 136(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour. (March 2018) Authors: Pasqualone, Antonella; Laddomada, Barbara; Spina, Alfio; Todaro, Aldo; Guzmàn, Carlos; Summo, Carmine; Mita, Giovanni; Giannone, Virgilio Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 89(2018) Page Start: 299 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Change in taste-altering non-volatile components of blood and common orange fruit during cold storage. (May 2020) Authors: Fabroni, Simona; Amenta, Margherita; Timpanaro, Nicolina; Todaro, Aldo; Rapisarda, Paolo Journal: Food research international Issue: Volume 131(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of seasonality on physico-chemical and microbiological properties of nicastrese milk and artisanal cheese. Issue 10 (28th May 2021) Authors: Pino, Alessandra; Liotta, Luigi; Caggia, Cinzia; Chiofalo, Vincenzo; De Nardo, Floro; Zumbo, Alessandro; Todaro, Aldo; Randazzo, Cinzia Lucia Journal: FEMS microbiology letters Issue: Volume 368:Issue 10(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese. Issue 3 (17th February 2020) Authors: Ashkezary, Mansour Rabie; Bonanno, Adriana; Todaro, Massimo; Settanni, Luca; Gaglio, Raimondo; Todaro, Aldo; Alabiso, Marco; Maniaci, Giuseppe; Mazza, Francesca; Grigoli, Antonino Di Journal: Journal of food science Issue: Volume 85:Issue 3(2020) Page Start: 556 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives. (August 2017) Authors: Randazzo, Cinzia Lucia; Todaro, Aldo; Pino, Alessandra; Pitino, Iole; Corona, Onofrio; Caggia, Cinzia Journal: Food microbiology Issue: Volume 65(2017:Aug.) Page Start: 136 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Microbreweries, brewpubs and beerfirms in the Sicilian craft beer industry. Issue 1 (24th August 2019) Authors: Alfeo, Vincenzo; Todaro, Aldo; Migliore, Giuseppina; Borsellino, Valeria; Schimmenti, Emanuele Journal: International journal of wine business research Issue: Volume 32:Issue 1(2020) Page Start: 122 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Microbreweries, brewpubs and beerfirms in the Sicilian craft beer industry. Issue 1 (3rd September 2019) Authors: Alfeo, Vincenzo; Todaro, Aldo; Migliore, Giuseppina; Borsellino, Valeria; Schimmenti, Emanuele Journal: International journal of wine business research Issue: Volume 32:Issue 1(2020) Page Start: 122 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. New development opportunities for the craft brewing segment: the case study of a micro-malthouse. (2017) Authors: Alfeo, Vincenzo; Todaro, Aldo; Asciuto, Antonio; Borsellino, Valeria; Schimmenti, Emanuele Journal: International journal of globalisation and small business Issue: Volume 9:Number 2/3(2017) Page Start: 105 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production. (October 2021) Authors: Matraxia, Michele; Alfonzo, Antonio; Prestianni, Rosario; Francesca, Nicola; Gaglio, Raimondo; Todaro, Aldo; Alfeo, Vincenzo; Perretti, Giuseppe; Columba, Pietro; Settanni, Luca; Moschetti, Giancarlo Journal: Food microbiology Issue: Volume 99(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗