Sfoglia per Autore
Selection of folate-producing lactic acid bacteria for improving fermented goat milk
2005-01-01 Mangia, Nicoletta Pasqualina; Garau, Giovanni; Deiana, Pietrino; Murgia, Marco Ambrogio; Sanna, Maria Giovanna; Franco, Mario Andrea; Massa, Tomasina G.
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flocks
2007-01-01 Garau, Giovanni; Nudda, Anna; Rubattu, Roberto; Mangia, Nicoletta Pasqualina; Murgia, Marco Ambrogio
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda
2007-01-01 Mangia, Nicoletta Pasqualina; Garau, Giovanni; Deiana, Pietrino; Murgia, Marco Ambrogio
Probiotic potential of mesophilic lactobacilli isolated from raw sheep’s milk and traditional cheese
2011-01-01 Mangia, Nicoletta Pasqualina; Fancello, Francesco; Murgia, Marco Ambrogio; Deiana, Pietrino
Sardinian Fruhe: A Traditional Fresh Cheese As Alternative Carrier Of Probiotic Bacteria
2011-01-01 Murgia, Marco Ambrogio; Mangia, Nicoletta Pasqualina; Garau, Giovanni; Fancello, Francesco; Deiana, Pietrino
Microbiological and physicochemical properties of Pecorino Romano cheese produced with a selected starter culture
2011-01-01 Mangia, Nicoletta Pasqualina; Murgia, Marco Ambrogio; Garau, Giovanni; Deiana, Pietrino
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna
2012-01-01 Mangia, Nicoletta Pasqualina; Murgia, M. A.; Fancello, Francesco; Deiana, Pietrino
Microbial Community associated with the Sardinian “ Semicotto Caprino” goat cheese made from raw milk.
2012-01-01 Fancello, Francesco; Mangia, Nicoletta Pasqualina; Murgia, Marco Ambrogio; Deiana, Pietrino
Selection of potential probiotic Lactobacillus casei strains for functional fermented sheep milk production
2013-01-01 Mangia, Nicoletta Pasqualina; Fancello, Francesco; Mouannes, E; Murgia, Marco Ambrogio; Deiana, Pietrino
Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes
2013-01-01 Mangia, Nicoletta Pasqualina; Murgia, Marco Ambrogio; Garau, Giovanni; Fancello, Francesco; Deiana, Pietrino
Influence of myrtle juice and syrup on microbiological, physicochemical, and sensory features of goat’s milk yogurt made with indigenous starter Culture
2014-01-01 Nudda, Anna; Deiana, Pietrino; Mangia, Nicoletta Pasqualina; Murgia, Marco Ambrogio; Fancello, Francesco
Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products
2014-01-01 Mangia, Nicoletta Pasqualina; Garau, Giovanni; Murgia, M. A.; Bennani, A.; Deiana, Pietrino
TECNOLOGIA E CONTROLLO MICROBIOLOGICO DELLA “MRECA”, ALIMENTO TRADIZIONALE A BASE DI MUGIL CEPHALUS. [Technological optimisation and microbiological control of “Mreca”: a Sardinian traditional food based on Mugil cephalus]
2014-01-01 Mangia, N; Murgia, Ma; Fancello, F; Mouannes, E; Deiana, P
NF-kB modulation Ability of mesophilic Lactobacilli isolated from PDO cheese
2015-01-01 Mangia NP, 2. Mangia N. P; Mouannes, Emilio; Fancello, Francesco; Murgia, Marco Ambrogio; Chessa, Luigi; Blottiére, H.; Deiana, Pietrino
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages
2019-01-01 Murgia, Marco Ambrogio; Marongiu, Antonella; Aponte, Maria; Blaiotta, Giuseppe; Deiana, Pietrino; Mangia, Nicoletta Pasqualina
Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition
2019-01-01 Murgia, Marco Ambrogio; Massimo, Marcone; Deiana, Pietrino; Mangia, Nicoletta Pasqualina
Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese
2020-01-01 Murgia, M. A.; Deiana, P.; Nudda, A.; Correddu, F.; Montanari, L.; Mangia, N. P.
Gioddu: From the Italian tradition, a functional kefir-like fermented milk?
2020-01-01 Cesaro, C.; Maoloni, A.; Milanovic, V.; Cardinali, F.; Mangia, N. P.; Murgia, M. A.; Garofalo, C.; Clementi, F.; Osimani, A.; Aquilanti, L.
Bacterial and Fungal Communities of Gioddu as Revealed by PCR–DGGE Analysis
2020-01-01 Maoloni, Antonietta; Milanovic, Vesna; Cardinali, Federica; Mangia, Nicoletta P.; Murgia, Marco A.; Garofalo, Cristiana; Clementi, Francesca; Osimani, Andrea; Aquilanti, Lucia
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese
2021-01-01 Correddu, Fabio; Murgia, Marco A.; Mangia, Nicoletta P.; Lunesu, Mondina F.; Cesarani, Alberto; Deiana, Pietrino; Pulina, Giuseppe; Nudda, Anna
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Selection of folate-producing lactic acid bacteria for improving fermented goat milk | 1-gen-2005 | Mangia, Nicoletta Pasqualina; Garau, Giovanni; Deiana, Pietrino; Murgia, Marco Ambrogio; Sanna, Maria Giovanna; Franco, Mario Andrea; Massa, Tomasina G. | |
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flocks | 1-gen-2007 | Garau, Giovanni; Nudda, Anna; Rubattu, Roberto; Mangia, Nicoletta Pasqualina; Murgia, Marco Ambrogio | |
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda | 1-gen-2007 | Mangia, Nicoletta Pasqualina; Garau, Giovanni; Deiana, Pietrino; Murgia, Marco Ambrogio | |
Probiotic potential of mesophilic lactobacilli isolated from raw sheep’s milk and traditional cheese | 1-gen-2011 | Mangia, Nicoletta Pasqualina; Fancello, Francesco; Murgia, Marco Ambrogio; Deiana, Pietrino | |
Sardinian Fruhe: A Traditional Fresh Cheese As Alternative Carrier Of Probiotic Bacteria | 1-gen-2011 | Murgia, Marco Ambrogio; Mangia, Nicoletta Pasqualina; Garau, Giovanni; Fancello, Francesco; Deiana, Pietrino | |
Microbiological and physicochemical properties of Pecorino Romano cheese produced with a selected starter culture | 1-gen-2011 | Mangia, Nicoletta Pasqualina; Murgia, Marco Ambrogio; Garau, Giovanni; Deiana, Pietrino | |
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna | 1-gen-2012 | Mangia, Nicoletta Pasqualina; Murgia, M. A.; Fancello, Francesco; Deiana, Pietrino | |
Microbial Community associated with the Sardinian “ Semicotto Caprino” goat cheese made from raw milk. | 1-gen-2012 | Fancello, Francesco; Mangia, Nicoletta Pasqualina; Murgia, Marco Ambrogio; Deiana, Pietrino | |
Selection of potential probiotic Lactobacillus casei strains for functional fermented sheep milk production | 1-gen-2013 | Mangia, Nicoletta Pasqualina; Fancello, Francesco; Mouannes, E; Murgia, Marco Ambrogio; Deiana, Pietrino | |
Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes | 1-gen-2013 | Mangia, Nicoletta Pasqualina; Murgia, Marco Ambrogio; Garau, Giovanni; Fancello, Francesco; Deiana, Pietrino | |
Influence of myrtle juice and syrup on microbiological, physicochemical, and sensory features of goat’s milk yogurt made with indigenous starter Culture | 1-gen-2014 | Nudda, Anna; Deiana, Pietrino; Mangia, Nicoletta Pasqualina; Murgia, Marco Ambrogio; Fancello, Francesco | |
Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products | 1-gen-2014 | Mangia, Nicoletta Pasqualina; Garau, Giovanni; Murgia, M. A.; Bennani, A.; Deiana, Pietrino | |
TECNOLOGIA E CONTROLLO MICROBIOLOGICO DELLA “MRECA”, ALIMENTO TRADIZIONALE A BASE DI MUGIL CEPHALUS. [Technological optimisation and microbiological control of “Mreca”: a Sardinian traditional food based on Mugil cephalus] | 1-gen-2014 | Mangia, N; Murgia, Ma; Fancello, F; Mouannes, E; Deiana, P | |
NF-kB modulation Ability of mesophilic Lactobacilli isolated from PDO cheese | 1-gen-2015 | Mangia NP, 2. Mangia N. P; Mouannes, Emilio; Fancello, Francesco; Murgia, Marco Ambrogio; Chessa, Luigi; Blottiére, H.; Deiana, Pietrino | |
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages | 1-gen-2019 | Murgia, Marco Ambrogio; Marongiu, Antonella; Aponte, Maria; Blaiotta, Giuseppe; Deiana, Pietrino; Mangia, Nicoletta Pasqualina | |
Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition | 1-gen-2019 | Murgia, Marco Ambrogio; Massimo, Marcone; Deiana, Pietrino; Mangia, Nicoletta Pasqualina | |
Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese | 1-gen-2020 | Murgia, M. A.; Deiana, P.; Nudda, A.; Correddu, F.; Montanari, L.; Mangia, N. P. | |
Gioddu: From the Italian tradition, a functional kefir-like fermented milk? | 1-gen-2020 | Cesaro, C.; Maoloni, A.; Milanovic, V.; Cardinali, F.; Mangia, N. P.; Murgia, M. A.; Garofalo, C.; Clementi, F.; Osimani, A.; Aquilanti, L. | |
Bacterial and Fungal Communities of Gioddu as Revealed by PCR–DGGE Analysis | 1-gen-2020 | Maoloni, Antonietta; Milanovic, Vesna; Cardinali, Federica; Mangia, Nicoletta P.; Murgia, Marco A.; Garofalo, Cristiana; Clementi, Francesca; Osimani, Andrea; Aquilanti, Lucia | |
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese | 1-gen-2021 | Correddu, Fabio; Murgia, Marco A.; Mangia, Nicoletta P.; Lunesu, Mondina F.; Cesarani, Alberto; Deiana, Pietrino; Pulina, Giuseppe; Nudda, Anna |
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