Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese von Rampanti, Giorgia, Cardinali, Federica, Bande De León, Cindy María, Ferrocino, Ilario, Franciosa, Irene, Milanović, Vesna, Foligni, Roberta, Tejada Portero, Luis, Garofalo, Cristiana, Osimani, Andrea, Aquilanti, Lucia

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PLANT EXTRACT AND METHODS COMPRISING THEREOF von DRIDI AL MOHANDES, Bouthaina, AQUILANTI, Lucia, ESSAIDI, Ismahen, BANDE DE LEON, Cindy Maria, TEJADA PORTERO, Luis, RAMPANTI, Giorgia

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Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking von Foligni, Roberta, Mannozzi, Cinzia, Gasparrini, Massimiliano, Raffaelli, Nadia, Zamporlini, Federica, Tejada, Luis, Bande-De León, Cindy, Orsini, Roberto, Manzi, Pamela, Di Costanzo, Maria Gabriella, Ritota, Mena, Aquilanti, Lucia, Mozzon, Massimo

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Effect of Macro and Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream von Muela, Teresa, Abellán, Adela, Bande-De León, Cindy, Gómez, Pablo, Gil, María Dolores

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Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham von Hernández Correas, Noelia, Abellán, Adela, Cayuela, José María, Bande-De León, Cindy, Tejada, Luis

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Effect of Macroand Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream von Muela, Teresa, Abellán, Adela, Bande-De León, Cindy, Gómez, Pablo, Gil, María Dolores

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