Nicola Francesca
0000-0002-6063-0130
4 papers found
Refreshing results…
The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese
Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives
An innovative method to produce green table olives based on “pied de cuve” technology
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