Sheep's and goat's dairy products in Italy: Technological, chemical, microbiological, and sensory aspects

Comparison of the incidence of virulence determinants and antibiotic resistance between Enterococcus faecium strains of dairy, animal and clinical origin

Luisa Mannu, Antonio Paba, Elisabetta Daga et al. · International Journal of Food Microbiology · 2003 · 288 citations

Life Sciences, Infectious Diseases, Microbiology +16

Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey

Marzia Albenzio, Maria Rosaria Corbo, S. Rehman et al. · International Journal of Food Microbiology · 2001 · 153 citations

Agriculture, Dairy Science, Food Science +17

Characterization of the Geographical Origin of Pecorino Sardo Cheese by Casein Stable Isotope (¹³C/¹²C and ¹⁵N/¹⁴N) Ratios and Free Amino Acid Ratios

Gavina Manca, Federica Camin, Gavina C. Coloru et al. · Journal of Agricultural and Food Chemistry · 2001 · 133 citations

Agriculture, Biochemistry, Dairy Science +16

Artisanal and experimental Pecorino Siciliano cheese: Microbial dynamics during manufacture assessed by culturing and PCR–DGGE analyses

Cinzia Lucia Randazzo, Elaine E. Vaughan, Cinzia Caggia · International Journal of Food Microbiology · 2006 · 126 citations

Agriculture, Food Science, Microbiology +16

Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses

Raffaella Di Cagno, J. Banks, Liz Sheehan et al. · International Dairy Journal · 2003 · 125 citations

Agriculture, Dairy Science, Food Science +14