Carpino S - Search Results

1

Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation.

Carpino S, Randazzo CL, Pino A, Russo N, Rapisarda T, Belvedere G, Caggia C. Carpino S, et al. Food Microbiol. 2017 Feb;61:126-135. doi: 10.1016/j.fm.2016.09.006. Epub 2016 Sep 13. Food Microbiol. 2017. PMID: 27697162

2

Chemometric analysis of Ragusano cheese flavor.

Carpino S, Acree TE, Barbano DM, Licitra G, Siebert KJ. Carpino S, et al. J Agric Food Chem. 2002 Feb 27;50(5):1143-9. doi: 10.1021/jf0112419. J Agric Food Chem. 2002. PMID: 11853495

3

Contribution of native pasture to the sensory properties of Ragusano cheese.

Carpino S, Horne J, Melilli C, Licitra G, Barbano DM, Van Soest PJ. Carpino S, et al. J Dairy Sci. 2004 Feb;87(2):308-15. doi: 10.3168/jds.S0022-0302(04)73169-0. J Dairy Sci. 2004. PMID: 14762073 Free article.

4

Evaluation of bitterness in Ragusano cheese.

Fallico V, McSweeney PL, Horne J, Pediliggieri C, Hannon JA, Carpino S, Licitra G. Fallico V, et al. Among authors: carpino s. J Dairy Sci. 2005 Apr;88(4):1288-300. doi: 10.3168/jds.S0022-0302(05)72795-8. J Dairy Sci. 2005. PMID: 15778296 Free article.

5

Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.

Licitra G, Ogier JC, Parayre S, Pediliggieri C, Carnemolla TM, Falentin H, Madec MN, Carpino S, Lortal S. Licitra G, et al. Among authors: carpino s. Appl Environ Microbiol. 2007 Nov;73(21):6980-7. doi: 10.1128/AEM.00835-07. Epub 2007 Aug 24. Appl Environ Microbiol. 2007. PMID: 17720831 Free PMC article.

6

Tina wooden vat biofilm: a safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese making.

Lortal S, Di Blasi A, Madec MN, Pediliggieri C, Tuminello L, Tanguy G, Fauquant J, Lecuona Y, Campo P, Carpino S, Licitra G. Lortal S, et al. Among authors: carpino s. Int J Food Microbiol. 2009 Jun 1;132(1):1-8. doi: 10.1016/j.ijfoodmicro.2009.02.026. Epub 2009 Mar 9. Int J Food Microbiol. 2009. PMID: 19361876

7

The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses.

Licitra G, Carpino S. Licitra G, et al. Among authors: carpino s. Microbiol Spectr. 2014 Feb;2(1):CM-0007-2012. doi: 10.1128/microbiolspec.CM-0007-2012. Microbiol Spectr. 2014. PMID: 26082116 Free article. Review.

8

A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.

Guarcello R, Carpino S, Gaglio R, Pino A, Rapisarda T, Caggia C, Marino G, Randazzo CL, Settanni L, Todaro M. Guarcello R, et al. Among authors: carpino s. Food Microbiol. 2016 Oct;59:66-75. doi: 10.1016/j.fm.2016.05.011. Epub 2016 May 18. Food Microbiol. 2016. PMID: 27375245

9

Survival of potential probiotic lactobacilli used as adjunct cultures on Pecorino Siciliano cheese ripening and passage through the gastrointestinal tract of healthy volunteers.

Pino A, Van Hoorde K, Pitino I, Russo N, Carpino S, Caggia C, Randazzo CL. Pino A, et al. Among authors: carpino s. Int J Food Microbiol. 2017 Jul 3;252:42-52. doi: 10.1016/j.ijfoodmicro.2017.04.012. Epub 2017 Apr 21. Int J Food Microbiol. 2017. PMID: 28458191

10

Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat.

Del Bianco S, Natalello A, Luciano G, Valenti B, Monahan F, Gkarane V, Rapisarda T, Carpino S, Piasentier E. Del Bianco S, et al. Among authors: carpino s. Meat Sci. 2020 May;163:108086. doi: 10.1016/j.meatsci.2020.108086. Epub 2020 Feb 12. Meat Sci. 2020. PMID: 32087507

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