Effects of Lactic Acid Bacteria Autolysis on Sensorial Characteristics of Fermented Foods by Cristiana Chiavari, Marzia Benevelli, Fabio Coloretti, Carlo Zambonelli

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The Effect of DL-Malic Acid on the Metabolism of L-Malic Acid during Wine Alcoholic Fermentation by Fabio Coloretti, Lorena Castellari, Vincenzo Tini, Sandra Rainieri, Carlo Zambonelli

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Automatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics by Piero Franceschi, Massimo Malacarne, Elena Bortolazzo, Fabio Coloretti, Paolo Formaggioni, Anna Garavaldi, Valeria Musi, Andrea Summer

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