Marco A. Murgia

Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening

Nicoletta P. Mangia, Marco A. Murgia, Giovanni Garau et al. · Food Microbiology · 2007 · 64 citations

Lab Cultures, Food Fermentation, Free Fatty Acids +9

Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening

MONICA ASSUNTA MADRAU, Nicoletta P. Mangia, Marco A. Murgia et al. · International Dairy Journal · 2005 · 57 citations

Physicochemical Parameters, Biomanufacturing, Biotechnology +4

Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages

Marco A. Murgia, Antonella Marongiu, Maria Aponte et al. · Food Research International · 2019 · 31 citations

Food Fermentation, Food Microbiology, Food Bioprocessing +4

Selection of folate-producing lactic acid bacteria for improving fermented goat milk

Maria G. Sanna, Nicoletta P. Mangia, Giovanni Garau et al. · Italian Journal of Food Science · 2005 · 27 citations · Full text

Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products

Nicoletta P. Mangia, Giovanni Garau, Marco A. Murgia et al. · Journal of Dairy Research · 2014 · 24 citations