Interrelationships among physical and chemical traits of cheese: Explanatory latent factors and clustering of 37 categories of cheeses by Giovanni Bittante, Nicolò Amalfitano, Alessandro Ferragina, Angiolella Lombardi, Franco Tagliapietra

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Assessment of the microbiological origin of blowing defects in Grana Padano Protected Designation of Origin cheese by Vinícius da Silva Duarte, Angiolella Lombardi, Viviana Corich, Alessio Giacomini

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Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses by Giovanni Bittante, Nicolò Amalfitano, Claudio Cipolat-Gotet, Angiolella Lombardi, Giorgia Stocco, Franco Tagliapietra

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Thermal resistance and high-performance microwave decontamination assessment of Bacillus endospores isolated from food-grade herbal extracts. by Armin Tarrah, Shadi Pakroo, Milena Carlot, Camilla Nesto, Antonella Cirillo, Angiolella Lombardi, Viviana Corich, Alessio Giacomini

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Analysis of process factors of dry fermented salami to control Listeria monocytogenes by Enrico Novelli, Lucia Dal Santo, Stefania Balzan, Barbara Cardazzo, Dino Spolaor, Angiolella Lombardi, Lisa Carraro, Luca Fasolato

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Fermentation of Corn By-Products: From Agrifood Waste to Higher Value Antioxidant Products by Federica Tonolo, Alessandra Folda, Stefania Ferro, Roberta Seraglia, Angiolella Lombardi, Christian Andrighetto, Alessia Giannoni, Oriano Marin, Maria Pia Rigobello

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The Geographic Distribution of Saccharomyces cerevisiae Isolates within three Italian Neighboring Winemaking Regions Reveals Strong Differences in Yeast Abundance, Genetic Diversit... by Alessia Viel, Jean-Luc Legras, Chiara Nadai, Milena Carlot, Angiolella Lombardi, Manna Crespan, Daniele Migliaro, Alessio Giacomini, Alessio Giacomini, Viviana Corich, Viviana Corich

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