The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening

by Milna Tudor Kalit, Ivan Buntić, Giuseppe Morone, Ivančica Delaš, Samir Kalit
Published 2016-01-01

Field inoculation of arbuscular mycorrhiza on maize (Zea mays L.) under low inputs: preliminary study on quantitative and qualitative aspects

by Emilio Sabia, Salvatore Claps, Giuseppe Morone, Annarita Bruno, Lucia Sepe, Riccardo Aleandri
Published 2015-03-01

Effect of destoned olive cake on the aromatic profile of cows’ milk and dairy products: comparison of two techniques for the headspace aroma profile analysis

by Anna Rocchina Caputo, Giuseppe Morone, Maria Antonietta Di Napoli, Domenico Rufrano, Emilio Sabia, Francesco Paladino, Lucia Sepe, Salvatore Claps
Published 2015-03-01