Mario Andrea Franco

Characterization of the Geographical Origin of Pecorino Sardo Cheese by Casein Stable Isotope (¹³C/¹²C and ¹⁵N/¹⁴N) Ratios and Free Amino Acid Ratios

Gavina Manca, Federica Camin, Gavina C. Coloru et al. · Journal of Agricultural and Food Chemistry · 2001 · 132 citations

Nutrition, Engineering, Pecorino Sardo Cheese +21

The cost of soil erosion in Nicaragua

Knut H. Alfsen, Mario Andrea Franco, Solveig Glomsrød et al. · Ecological Economics · 1996 · 86 citations

Soil Erosion, Engineering, Erosion Prediction +5

Correlation Between Multielement Stable Isotope Ratio and Geographical Origin in Peretta Cows’ Milk Cheese

Gavina Manca, Mario Andrea Franco, Giuseppe Versini et al. · Journal of Dairy Science · 2006 · 67 citations · Full text

Characterisation of apple distillates from native varieties of Sardinia island and comparison with other Italian products

Giuseppe Versini, Mario Andrea Franco, Sergio Moser et al. · Food Chemistry · 2008 · 47 citations

Food Chemistry, Apple Distillates, Botany +7

Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy

Gavina Manca, Arianna Porcu, Antonio Ru et al. · Italian Journal of Food Safety · 2015 · 28 citations · Full text