MANCINI, LEONARDO
MANCINI, LEONARDO
DIPARTIMENTO DI SCIENZE DEL SUOLO,DELLA PIANTA E DEGLI ALIMENTI - DISSPA
Caciotta and Caciocavallo cheese rind microbiota: diversity, composition and origin
2015-01-01 Calasso, Maria; Mancini, Leonardo; Ercolini, D; Stellato, G; Minervini, Fabio; Gobbetti, Marco; DE ANGELIS, Maria
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing
2013-01-01 Calasso, Maria; DE PASQUALE, Ilaria; Mancini, Leonardo; Ioanna, Federica; Minervini, Fabio; DE ANGELIS, Maria; Gobbetti, Marco; DI CAGNO, Raffaella
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese
2015-01-01 Calasso, Maria; Mancini, Leonardo; DI CAGNO, Raffaella; Cardinali, G; Gobbetti, Marco
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening
2015-01-01 Gobbetti, Marco; DE ANGELIS, Maria; DI CAGNO, Raffaella; Mancini, Leonardo; Fox, Pf
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant
2016-01-01 Calasso, Maria; Ercolini, Danilo; Mancini, Leonardo; Stellato, Giuseppina; Minervini, Fabio; DI CAGNO, Raffaella; DE ANGELIS, Maria; Gobbetti, Marco
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Caciotta and Caciocavallo cheese rind microbiota: diversity, composition and origin | 1-gen-2015 | Calasso, Maria; Mancini, Leonardo; Ercolini, D; Stellato, G; Minervini, Fabio; Gobbetti, Marco; DE ANGELIS, Maria | |
| From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing | 1-gen-2013 | Calasso, Maria; DE PASQUALE, Ilaria; Mancini, Leonardo; Ioanna, Federica; Minervini, Fabio; DE ANGELIS, Maria; Gobbetti, Marco; DI CAGNO, Raffaella | |
| Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese | 1-gen-2015 | Calasso, Maria; Mancini, Leonardo; DI CAGNO, Raffaella; Cardinali, G; Gobbetti, Marco | |
| Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening | 1-gen-2015 | Gobbetti, Marco; DE ANGELIS, Maria; DI CAGNO, Raffaella; Mancini, Leonardo; Fox, Pf | |
| Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant | 1-gen-2016 | Calasso, Maria; Ercolini, Danilo; Mancini, Leonardo; Stellato, Giuseppina; Minervini, Fabio; DI CAGNO, Raffaella; DE ANGELIS, Maria; Gobbetti, Marco |