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Publications by S. Bisotti

Diversity and Functional Characterization of Lactobacillus Spp. Isolated Throughout the Ripening of a Hard Cheese

International Journal of Food Microbiology

English

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Secondary Proteolysis in Serra Cheese During Ripening and Throughout the Cheese-Making Season

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

English

ACEI and Antioxidant Peptides Release During Ripening of Mexican Cotija Hard Cheese

Journal of Food Research

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Changes in the Microflora of Serra Cheese: Evolution Throughout Ripening Time, Lactation Period and Axial Location

International Dairy Journal

Applied Microbiology

English

Chemical Methods for the Characterization of Proteolysis in Cheese During Ripening

English

Antibiotic Susceptibility of Lactobacillus Rhamnosus Strains Isolated From Parmigiano Reggiano Cheese

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Indigenous Strains of Lactobacillus Isolated From the Istrian Cheese as Potential Starter Cultures

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Studies on Cheese Ripening

Nihon Chikusan Gakkaiho

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Studies on Cheese Ripening

Nihon Chikusan Gakkaiho

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Characterization of Extra-Hard Cheese Produced From Donkeys’ and Caprine Milk Mixture

Dairy Science and Technology

English