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Works (5)

Microbiological, chemical, and artificial sensory assessment of Sicilian cheeses made using different milk-clotting enzymes

Food Bioscience
2024-06 | Journal article
Contributors: Ambra Rita Di Rosa; Francesca Accetta; Fabrizio Domenico Nicosia; Federica Litrenta; Alessandra Pino; Vincenzo Lopreiato; Cinzia Caggia; Cinzia Lucia Randazzo
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Lactococcus lactis subsp. lactis bv. diacetylactis Q5C6 strain as debittering adjunct culture for vegetable clotted cheese

Food Bioscience
2023-12 | Journal article
Contributors: Fabrizio Domenico Nicosia; Alessandra Pino; Amanda Vaccalluzzo; Vinícius Rodrigues Arruda Pinto; Andressa Fusieger; Rosita La Cava; Cinzia Caggia; Cinzia Randazzo; Antonio Fernandes de Carvalho
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Technological Characterization of Lactic Acid Bacteria Strains for Potential Use in Cheese Manufacture

Foods
2023-03-09 | Journal article
Contributors: Fabrizio Domenico Nicosia; Alessandra Pino; Guilherme Lembi Ramalho Maciel; Rosamaria Roberta Sanfilippo; Cinzia Caggia; Antonio Fernandes de Carvalho; Cinzia Lucia Randazzo
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An Easy and Cheap Kiwi-Based Preparation as Vegetable Milk Coagulant: Preliminary Study at the Laboratory Scale

Foods
2022-07-28 | Journal article
Contributors: Fabrizio Domenico Nicosia; Ivana Puglisi; Alessandra Pino; Andrea Baglieri; Rosita La Cava; Cinzia Caggia; Antonio Fernandes de Carvalho; Cinzia Lucia Randazzo
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Plant Milk-Clotting Enzymes for Cheesemaking

Foods
2022-03-18 | Journal article
Contributors: Fabrizio Domenico Nicosia; Ivana Puglisi; Alessandra Pino; Cinzia Caggia; Cinzia Lucia Randazzo
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