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All papers authored by Giancarlo

This paper is made freely available by the publisher.

2021 Raimondo Gaglio, Pietro Barbaccia, Marcella Barbera, Ignazio Restivo

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, Alessandro Attanzio

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, Giuseppe Maniaci

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, Antonino Di Grigoli

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, Nicola Francesca

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, Luisa Tesoriere

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, Adriana Bonanno

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, Giancarlo Moschetti

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, Luca Settanni

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The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese

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This paper is made freely available by the publisher.

Raimondo Gaglio, Ignazio Restivo

ORCID

, Marcella Barbera, Pietro Barbaccia, Marialetizia Ponte, Luisa Tesoriere

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, Adriana Bonanno

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, Alessandro Attanzio

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, Antonino Di Grigoli

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, Nicola Francesca

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, Giancarlo Moschetti

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, Luca Settanni

ORCID

Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

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This paper is available in a repository.

2016 Onofrio Corona

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, Antonio Alfonzo

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, Giusi Ventimiglia, Anna Nasca, Nicola Francesca, Alessandra Martorana, Giancarlo Moschetti

ORCID

, Luca Settanni

ORCID

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

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