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Botanical composition and aroma compounds of semi‐arid pastures in Algeria.

Asma Senoussi¹,²| Iris Schadt³| Soraya Hioun⁴ | Zineddine

11/11/2020 Nessun commento

Influence of dietary cardoon meal on volatile compounds and flavour in T lamb meat.

Influence of dietary cardoon meal on volatile compounds

12/02/2020 Nessun commento

Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese.

Margherita Caccamo1*, Bernardo Valenti2, Giuseppe Luciano3, Alessandro Priolo3,

08/08/2019 Nessun commento

Optimal Procedures to Valorize High-Quality Traditional Dairy Products (book chapter)

In this chapter, we attempted to explore some

25/07/2019 Nessun commento

Aromatic and sensory profile of Bouhezza raw goat milk cheese

Bouhezza is an Algérian traditional cheese manufactured and

08/07/2019 Nessun commento

Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation

The aims of the present study were: (i)

12/01/2017 Nessun commento

Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation

The aims of the present study were: (i)

13/09/2016 Nessun commento

A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production

The aim of the present work was to

18/05/2016 Nessun commento

Use of smart nose and GC/MS/O analysis to defi ne volatile fi ngerprint of a goatskin bag cheese “Bouhezza”

The aim of the present work was to

12/02/2016 Nessun commento

Stability of a-tocopherol, g-tocopherol and b-carotene….

The objectives of this study were to examine

06/01/2016 Nessun commento

Pubblicazioni

ULTIME NEWS

CATEGORIE

SOCIAL

Botanical composition and aroma compounds of semi‐arid pastures in Algeria.

Influence of dietary cardoon meal on volatile compounds and flavour in T lamb meat.

Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese.

Optimal Procedures to Valorize High-Quality Traditional Dairy Products (book chapter)

Aromatic and sensory profile of Bouhezza raw goat milk cheese

Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation

Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation

A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production

Use of smart nose and GC/MS/O analysis to defi ne volatile fi ngerprint of a goatskin bag cheese “Bouhezza”

Stability of a-tocopherol, g-tocopherol and b-carotene….

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