Variability of Bacterial Biofilms of the “Tina” Wood Vats Used in the Ragusano Cheese-Making Process von LICITRA, G, OGIER, J. C, PARAYRE, S, PEDILIGGIERI, C, CARNEMOLLA, T. M, FALENTIN, H, MADEC, M. N, CARPINO, S, LORTAL, S

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Proteolysis and Microstructure of Piacentinu Ennese Cheese Made Using Different Farm Technologies von Fallico, V, Tuminello, L, Pediliggieri, C, Horne, J, Carpino, S, Licitra, G

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Evaluation of Bitterness in Ragusano Cheese von Fallico, V, McSweeney, P. L. H, Horne, J, Pediliggieri, C, Hannon, J. A, Carpino, S, Licitra, G

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Proteolysis and Microstructure of Piacentinu Ennese Cheese Made Using Different Farm Technologies1 von Fallico, V., Tuminello, L., Pediliggieri, C., Horne, J., Carpino, S., Licitra, G.

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A Call to Action by the Italian Mesotherapy Society on Scientific Research von Mammucari, Massimo, Paolucci, Teresa, Russo, Domenico, Maggiori, Enrica, Di Marzo, Raffaele, Migliore, Alberto, Massafra, Umberto, Ronconi, Gianpaolo, Ferrara, Paola Emilia, Gori, Fabio, Bifarini, Barbara, Brauneis, Stefano, Vellucci, Renato, Mediati, Rocco Domenico, Violo, Bartolomeo, Natoli, Silvia, Pediliggieri, Carmen, Di Campli, Cristiana, Collina, Maria Chiara

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