Antonino Di Grigoli

Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese

Luca Settanni, Antonino Di Grigoli, G. Tornambé et al. · International Journal of Food Microbiology · 2012 · 110 citations · Full text

Food Spoilage, Wooden Vat, Food Microbiology +3

Effects of Sulla forage (Sulla coronarium L.) on the oxidative status and milk polyphenol content in goats

Adriana Di Trana, Adriana Bonanno, Daniela Giorgio et al. · Journal of Dairy Science · 2014 · 95 citations · Full text

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

Valeria Guarrasi, Ciro Sannino, Marta Moschetti et al. · International Journal of Food Microbiology · 2017 · 85 citations

Individual Contribution, Food Fermentation, Food Spoilage +7

Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses

Maria Luisa Scatassa, Raimondo Gaglio, Giusi Macaluso et al. · Food Microbiology · 2015 · 75 citations

Technological Characterization, Food Fermentation, Food Spoilage +11

Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese

Adriana Bonanno, G. Tornambé, Vincenzo Bellina et al. · Journal of Dairy Science · 2012 · 67 citations · Full text