Guido Mangione
0000-0001-7200-341X
10 papers found
Refreshing results…
Cocoa by-product inclusion in dairy sheep diet: effect on sensory, volatile and antioxidant properties of cheese
Preliminary evaluation of Hyblean Ricotta cheese through seasons, a comparison of the chemical and sensory characteristics
Characterization of artisanal saffron ricotta cheese produced in Sicily: Physicochemical, microbiological, sensory, and antioxidant characteristics
Effect of cooking temperature on alkaline phosphatase in the production of raw-milk Pecorino cheese
Can Traditional Food Product Communication Convey Safety to the Younger Generations? The Role of Sustainable Packaging
Assessment of the COVID-19 virus outbreak on dietary patterns, physical activity, and lifestyle behaviours: a survey among adult European citizens
Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese
Graduate Student Literature Review: History, technologies of production, and characteristics of ricotta cheese
Comparison of methods to homogenize ricotta cheese samples for total solids determination
Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese
Missing publications? Search for publications with a matching author name.