Francesco Locci

Use of milk protein concentrate to standardize milk composition in Italian citric Mozzarella cheese making

Salvatore Francolino, Francesco Locci, Roberta Ghiglietti et al. · LWT · 2009 · 60 citations

Milk Protein Concentrate, Milk Composition, Food Processing +4

Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano

Camilla Lazzi, Milena Povolo, Francesco Locci et al. · International Journal of Food Microbiology · 2016 · 59 citations

Food Fermentation, Food Spoilage, Cheese Volatile Fraction +10

Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening Time of Grana Padano Cheese

Germano Mucchetti, Francesco Locci, Monica Gatti et al. · Journal of Dairy Science · 2000 · 45 citations · Full text

Production of Pyroglutamic Acid by Thermophilic Lactic Acid Bacteria in Hard-cooked Mini-Cheeses

Germano Mucchetti, Francesco Locci, P. Massara et al. · Journal of Dairy Science · 2002 · 45 citations · Full text

Plantlet formation from callus and shoot-tip culture of Helianthus annuus (L.)

M. C. Lupi, A. Bennici, Francesco Locci et al. · Plant Cell Tissue and Organ Culture (PCTOC) · 1987 · 44 citations

Biology, Shoot-tip Culture, Engineering +9