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Diversity and dynamics of the microbial community during the manufacture of Calenzana, an artisanal Corsican cheeseCASALTA, Erick; SORBA, Jean-Michel; AIGLE, Marina et al.International journal of food microbiology. 2009, Vol 133, Num 3, pp 243-251, issn 0168-1605, 9 p.Article

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Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activityPAPADIMITRIOU, Christos G; VAFOPOULOU -MASTROJIANNAKI, Anna; VIEIRA SILVA, Sofia et al.Food chemistry. 2007, Vol 105, Num 2, pp 647-656, issn 0308-8146, 10 p.Article

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Fractionation of sheep milk fat via supercritical carbon dioxideSPANO, V; SALIS, A; MELE, S et al.Food science and technology international. 2004, Vol 10, Num 6, pp 421-425, issn 1082-0132, 5 p.Article

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Application of a microwave-assisted extraction method for the extraction of organic acids from Greek cheeses and sheep milk yoghurt and subsequent analysis by ion-exclusion liquid chromatographyPAPADAKIS, E. N; POLYCHRONIADOU, A.International dairy journal. 2005, Vol 15, Num 2, pp 165-172, issn 0958-6946, 8 p.Article

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Levels and congener profiles of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs) and polychlorinated biphenyls (PCBs) in sheep milk from an industrialised area of Sardinia, ItalySTORELLI, M. M; SCARANO, C; SPANU, C et al.Food and chemical toxicology. 2012, Vol 50, Num 5, pp 1413-1417, issn 0278-6915, 5 p.Article