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Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds.
Cardinali F, Botta C, Harasym J, Ferrocino I, Reale A, Boscaino F, Di Renzo T, Milanović V, Garofalo C, Rampanti G, Aquilanti L, Osimani A. Cardinali F, et al. Among authors: ferrocino i. Food Res Int. 2024 Jul;188:114484. doi: 10.1016/j.foodres.2024.114484. Epub 2024 May 9. Food Res Int. 2024. PMID: 38823870 Free article.
Croatian white grape variety Maraština: First taste of its indigenous mycobiota.
Milanović V, Cardinali F, Ferrocino I, Boban A, Franciosa I, Gajdoš Kljusurić J, Mucalo A, Osimani A, Aquilanti L, Garofalo C, Budić-Leto I. Milanović V, et al. Among authors: ferrocino i. Food Res Int. 2022 Dec;162(Pt A):111917. doi: 10.1016/j.foodres.2022.111917. Epub 2022 Sep 11. Food Res Int. 2022. PMID: 36461184
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese.
Cardinali F, Rampanti G, Paderni G, Milanović V, Ferrocino I, Reale A, Boscaino F, Raicevic N, Ilincic M, Osimani A, Aquilanti L, Martinovic A, Garofalo C. Cardinali F, et al. Among authors: ferrocino i. Food Res Int. 2024 Dec;197(Pt 1):115169. doi: 10.1016/j.foodres.2024.115169. Epub 2024 Sep 30. Food Res Int. 2024. PMID: 39593380 Free article.
147 results