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Institute of Sciences of Food Production | Researchclopedia
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Institute of Sciences of Food Production
Bari
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Phytochemicals and Antioxidant Activities
Fermentation and Sensory Analysis
Postharvest Quality and Shelf Life Management
Essential Oils and Antimicrobial Activity
Meat and Animal Product Quality
Wheat and Barley Genetics and Pathology
Food composition and properties
Plant-Microbe Interactions and Immunity
Horticultural and Viticultural Research
Carmelo Giacovazzo
Institute of Crystallography
409 works
36,047 citations
h-index: 38
Changes in the nutritive quality, fatty acid and terpenoid profile of milk and “Plaisentif” cheese from nine Italian Alpine dairy farms during two grazing seasons
Daniele Pattono
,
Pier Giorgio Peiretti
,
et al.
2026
0 citations