Massimo Pes

Differences in the peptide profile of raw and pasteurised ovine milk cheese and implications for its bioactive potential

Salvatore Pisanu, Daniela Pagnozzi, Massimo Pes et al. · International Dairy Journal · 2014 · 61 citations

Nutrition, Biochemistry, Food Analysis +9

Effect of whey concentration on protein recovery in fresh ovine ricotta cheese

Enrico Salvatore, Massimo Pes, Giovanni Falchi et al. · Journal of Dairy Science · 2014 · 54 citations · Full text

Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese

Luisa Mannu, Antonio Paba, Massimo Pes et al. · Journal of Applied Microbiology · 2000 · 50 citations

Replacement of fat with long-chain inulin in a fresh cheese made from caprine milk

Enrico Salvatore, Massimo Pes, Vittorio Mazzarello et al. · International Dairy Journal · 2013 · 48 citations

Caprine Milk, Fresh Cheese, Food Structure +2

Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese

Margherita Addis, Giovanni Piredda, Massimo Pes et al. · International Dairy Journal · 2005 · 47 citations

Biomanufacturing, Biochemical Engineering, Food Engineering +5