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In order to explore the correspondence between raw material- and mature sourdough-lactic acid bacterial (LAB) communities, 59 Italian wheat (Triticum durum) grain samples, one bran and six… (More)
Since to our knowledge no data are available in the literature regarding the influence of green coffee type and origin on ochratoxin A (OTA) content, determinations were carried out in order to… (More)
The objective of this work was to compare goat cheeses obtained from milk previously subjected to high pressure homogenization (1000 bar) with those produced from untreated milk and milk subjected to… (More)
The microbial population present in 49 samples of Italian industrially processed filled pasta was characterized and its changes during refrigerated storage were evaluated. The most frequently… (More)