Evaluation of lipolysis and volatile compounds produced by three Penicillium roqueforti commercial cultures in a blue-type cheese made from ovine milk by E. Salvatore, M. Addis, M. Pes, M. Fiori, a. Pirisi

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Facteurs de production et qualité sensorielle des fromages by J.B. COULON, A. DELACROIX-BUCHET, B. MARTIN, A. PIRISI

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Effect of different forage species supplemented with two carbohydrate sources on short and medium chain fatty acids in sheep milk by G. Piredda, A. Cabiddu, M. Addis, A. Pirisi, M. Sitzia, M. Decandia, G. Pinna

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Effect of different pastures on CLA content in milk and sheep cheese by G. Piredda, A. Pirisi, S. Spada, M. Addis, G. Pinna, G. Molle, M. Decandia, A. Cabiddu

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Provision of trauma care in asymmetric warfare: a conceptual framework to support the decision to implement frontline care services by F. Salio, A. Pirisi, E. Bruni, M. Court, K. Peleg, S. Reaiche, A. Redmond, E. Weinstein, I. Hubloue, F. Della Corte, L. Ragazzoni

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PRODUCTION UNDER CONTROLLED CONDITIONS OF “CASU MARZU” CHEESE: EFFECT OF THE Piophila Casei COLONIZATION ON MICROBIAL AND CHEMICAL COMPOSITION OF THE CHEESES by M Coinu, A Lentini, D. Meloni, A. Mureddu, S. Spada, M. Fiori, M. Addis, M. Pes, A. Pirisi, F. Piras, G. Piras, M.M. Colleo, G. Riu, R. Mazzette

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