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Publications by Stefania Carpino
The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses
Microbiology spectrum
Ecology
Immunology
Cell Biology
Microbiology
Microbiology
Genetics
Infectious Diseases
Physiology
Influence of Season and Pasture Feeding on the Content of CLA Isomers in Milk From Three Different Farming Systems in Sicily
Dairy Science and Technology
Biochemistry
Food Science
Related publications
Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses
Food and Nutrition Sciences
Factors Influencing Consumers’ Interest in Protected Designation of Origin Products in Serbia
Poljoprivreda i Sumarstvo
Soil Science
Nature
Crop Science
Food Science
Forestry
Plant Science
Landscape Conservation
Agronomy
Catalan Virgin Olive Oil Protected Designations of Origin. Physicochemical and Major Sensory Attributes
European Journal of Lipid Science and Technology
Biotechnology
Chemistry
Industrial
Food Science
Manufacturing Engineering
High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses?
International Journal of Food Science
Food Science
Causal Relationship Between Microbial Ecology Dynamics and Proteolysis During Manufacture and Ripening of Protected Designation of Origin (PDO) Cheese Canestrato Pugliese
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Targeted UHPLC–HRMS (Orbitrap) Polyphenolic and Capsaicinoid Profiling for the Chemometric Characterization and Classification of Paprika With Protected Designation of Origin (PDO) Attributes
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Stepwise Linear Discriminant Analysis to Differentiate Spanish Red Wines by Their Protected Designation of Origin or Category Using Physico-Chemical Parameters
Oeno One
Horticulture
Food Science
Bifidobacterial Distribution Across Italian Cheeses Produced From Raw Milk
Microorganisms
Virology
Microbiology
Production and Sensory Evaluation of Novel Cheeses Made With Prebiotic Substances: Inulin and Oligofructose
Food and Nutrition Sciences
