MURGIA, Marco Ambrogio
MURGIA, Marco Ambrogio
Universita' degli Studi di SASSARI
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
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.
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
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.
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
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
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
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
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda
2007-01-01 Mangia, Nicoletta Pasqualina; Garau, Giovanni; Deiana, Pietrino; Murgia, Marco Ambrogio
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
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
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
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
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
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.
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
Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage
2021-01-01 Mangia, Nicoletta P.; Cottu, Michele; Mura, Maria E.; Murgia, Marco A.; Blaiotta, Giuseppe
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| 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 | |
| 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. | |
| 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 | |
| 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. | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| Microbiologia e valutazione igienico-sanitaria della salsiccia sarda | 1-gen-2007 | Mangia, Nicoletta Pasqualina; Garau, Giovanni; Deiana, Pietrino; Murgia, Marco Ambrogio | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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. | |
| 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 | |
| Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage | 1-gen-2021 | Mangia, Nicoletta P.; Cottu, Michele; Mura, Maria E.; Murgia, Marco A.; Blaiotta, Giuseppe |