Use of mono- and sesquiterpenes for characterisation of mountain cheeses by Giuseppe ZEPPA, Manuela GIORDANO, Marta BERTOLINO, Vincenzo GERBI

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Characterization of autochthonous lactic acid bacteria from an artisanal Italian cheese by Giuseppe ZEPPA, Maria Grazia FORTINA, Paola DOLCI, Anna ACQUATI, Annibale GANDINI, Pier Luigi MANACHINI

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Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects by Elisabetta Chiarini, Valentina Alessandria, Davide Buzzanca, Manuela Giordano, Negin Seif Zadeh, Francesco Mancuso, Giuseppe Zeppa

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Pre-Treatment Effects on Chemico-Physical Characteristics of Argan Press Cake Used for Bread Production by Asma El Kaourat, Hasnae Choukri, Badr Eddine Kartah, Ahmed Snoussi, Giuseppe Zeppa, Aouatif Benali, Mouna Taghouti, Hanae El Monfalouti

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