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1 . Academic Journal
Lysozyme sources for disease prevention and health promotion – Donkey milk in alternative to hen egg-white lysozyme
저자
by
Vita Maria Marino
;
Iris Schadt
;
Stefania La Terra
;
Margherita Caccamo
;
Cinzia Caggia
.
소스
Future Foods, Vol 9, Iss , Pp 100321- (2024)
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7 . Academic Journal
Characterization of artisanal saffron ricotta cheese produced in Sicily: Physicochemical, microbiological, sensory, and antioxidant characteristics
저자
by
Guido Mangione
;
Margherita Caccamo
;
Vita Maria Marino
;
Giovanni Marino
;
Giuseppe Licitra
.
소스
Journal of Dairy Science, Vol 106, Iss 12, Pp 8375-8388 (2023)
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7 . Academic Journal
Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers
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by
Catia Pasta
;
Margherita Caccamo
;
Rosario Petriglieri
;
Antonio Difalco
;
Giovanni Farina
, et al.
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Fermentation, Vol 10, Iss 1, p 19 (2023)
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7 . Academic Journal
Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese
저자
by
Margherita Caccamo
;
Bernardo Valenti
;
Giuseppe Luciano
;
Alessandro Priolo
;
Teresa Rapisarda
, et al.
소스
Frontiers in Nutrition, Vol 6 (2019)
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7 . Academic Journal
Effect of Dietary Hazelnut Peels on the Contents of Fatty Acids, Cholesterol, Tocopherols, and on the Shelf-Life of Ripened Ewe Cheese
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by
Vita Maria Marino
;
Teresa Rapisarda
;
Margherita Caccamo
;
Bernardo Valenti
;
Alessandro Priolo
, et al.
소스
Antioxidants, Vol 10, Iss 4, p 538 (2021)
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7 .
Effect of cooking temperature on alkaline phosphatase in the production of raw-milk Pecorino cheese
저자
by
Licitra, Giuseppe
;
Vita Maria Marino
;
Giovanni, Belvedere
;
Mangione, Guido
;
Antonio, Difalco
, et al.
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7 .
Effect of Dietary Hazelnut Peels on the Contents of Fatty Acids, Cholesterol, Tocopherols, and on the Shelf-Life of Ripened Ewe Cheese
저자
by
M. Caccamo
;
Teresa Rapisarda
;
Bernardo Valenti
;
Alessandro Priolo
;
Adriana Campione
, et al.
소스
Antioxidants
Volume 10
Issue 4
Antioxidants, Vol 10, Iss 538, p 538 (2021)
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7 .
Effects of the number of days and the filling sequence of animal skin-bags used for the traditional production of Algerian Bouhezza raw goat cheese on physicochemical composition, α-tocopherol, cholesterol content and stability
저자
by
Asma Senoussi
;
Mohammed Nasereddine Zidoune
;
Vita Maria Marino
;
Zineddine Saoudi
;
I. Schadt
, et al.
소스
International Dairy Journal
. 119:105067
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7 .
Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese
저자
by
Agnese Taticchi
;
Giuseppe Luciano
;
Sonia Esposto
;
M. Caccamo
;
Mariano Pauselli
, et al.
소스
Frontiers in Nutrition, Vol 6 (2019)
Frontiers in Nutrition
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7 .
Stability of α-tocopherol, γ-tocopherol and β-carotene during ripening of pasta-filata cheese made from raw and pasteurised milk with different vitamin contents
저자
by
I. Schadt
;
Vita Maria Marino
.
소스
International Dairy Journal
. 56:29-32
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