S. Schirru

Sardinian goat’s milk as source of bacteriocinogenic potential protective cultures

S. Schirru, Svetoslav Dimitrov Todorov, Lorenzo Favaro et al. · Food Control · 2011 · 65 citations

Animal Science, Sardinian Goat ’, Food Microbiology +6

Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium

S. Schirru, Lorenzo Favaro, Nicoletta P. Mangia et al. · Annals of Microbiology · 2013 · 45 citations · Full text

Probiotic, Antimicrobial Susceptibility, Food Fermentation +10

HPLC ANALYSIS OF POLYPHENOLS IN PEEL AND PULP OF FRESH FIGS

Antonio Piga, Alessandra Del, G. Milella et al. · Acta Horticulturae · 2008 · 31 citations

Food Chemistry, Nutrition, Polyphenolics +15

Quality and Physiological Changes of Film Packaged ‘Malvasio’ Mandarins during Long Term Storage

S. D’Aquino, M. Angioni, S. Schirru et al. · LWT · 2001 · 23 citations

Edible Film, Food Packaging, Physiological Changes +3

Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality

Marco Campus, P. Sedda, E. Cauli et al. · LWT · 2015 · 22 citations · Full text

Food Fermentation, Natural Microflora, Inoculum Enrichment +6