Valeria Guarrasi

2 ta ish

National Research Council

1. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

   Valeria Guarrasi, Ciro Sannino, Marta Moschetti +3

   Maqola20172 iqtibos

   ABIABI:AkademIndex/2026.other.392954

2. Pectin from Opuntia ficus indica: Optimization of microwave-assisted extraction and preliminary characterization

   Khalef Lefsih, Daniela Giacomazza, Farid Dahmoune +7

   Maqola20162 iqtibos

   ABIABI:AkademIndex/2026.other.454424