| Influence of somatic cell count on ewe’s milk composition, cheese yield and cheese quality A Pirisi, G Piredda, M Corona, M Pes, S Pintus, A Ledda Proceedings of Great Lakes Dairy Sheep Conference, 2000 | 111 | 2000 |
| Effect of whey concentration on protein recovery in fresh ovine ricotta cheese E Salvatore, M Pes, G Falchi, D Pagnozzi, S Furesi, M Fiori, T Roggio, ... Journal of dairy science 97 (8), 4686-4694, 2014 | 72 | 2014 |
| Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese L Mannu, A Paba, M Pes, MF Scintu Journal of applied microbiology 89 (2), 191-197, 2000 | 72 | 2000 |
| Strain typing among enterococci isolated from home-made Pecorino Sardo cheese L Mannu, A Paba, M Pes, R Floris, MF Scintu, L Morelli FEMS Microbiology Letters 170 (1), 25-30, 1999 | 67 | 1999 |
| Replacement of fat with long-chain inulin in a fresh cheese made from caprine milk E Salvatore, M Pes, V Mazzarello, A Pirisi International Dairy Journal 34 (1), 1-5, 2014 | 66 | 2014 |
| Differences in the peptide profile of raw and pasteurised ovine milk cheese and implications for its bioactive potential S Pisanu, D Pagnozzi, M Pes, A Pirisi, T Roggio, S Uzzau, MF Addis International Dairy Journal 42, 26-33, 2015 | 62 | 2015 |
| Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino romano cheese M Addis, G Piredda, M Pes, R Di Salvo, MFPA Sconti Int. Dairy J 15, 563, 0 | 59* | |
| Transfer of oxytetracycline from ovine spiked milk to whey and cheese R Cabizza, N Rubattu, S Salis, M Pes, R Comunian, A Paba, M Addis, ... International dairy journal 70, 12-17, 2017 | 38 | 2017 |
| A gas chromatography-mass spectrometry untargeted metabolomics approach to discriminate Fiore Sardo cheese produced from raw or thermized ovine milk P Caboni, D Maxia, P Scano, M Addis, A Dedola, M Pes, A Murgia, ... Journal of dairy science 102 (6), 5005-5018, 2019 | 37 | 2019 |
| Physico-chemical characteristics and acidic profile of PDO Pecorino Romano cheese: Seasonal variation M Addis, M Fiori, G Riu, M Pes, E Salvatore, A Pirisi Small Ruminant Research 126, 73-79, 2015 | 27 | 2015 |
| Physico-chemical, colorimetric, rheological parameters and chemometric discrimination of the origin of Mugil cephalus' roes during the manufacturing process of Bottarga M Caredda, M Addis, M Pes, N Fois, G Sanna, G Piredda, G Sanna Food Research International 108, 128-135, 2018 | 21 | 2018 |
| Impact of a thermisation treatment on oxytetracycline spiked ovine milk: Fate of the molecule and technological implications R Cabizza, N Rubattu, S Salis, M Pes, R Comunian, A Paba, E Daga, ... LWT 96, 236-243, 2018 | 17 | 2018 |
| Effect of protein-to-fat ratio of sheep milk on the composition, rheological properties and yield of PDO Pecorino Romano cheese M Addis, M Pes, M Fiori, G Nieddu, S Furesi, A Pirisi Small ruminant research 162, 1-7, 2018 | 11 | 2018 |
| Formaggi ovi-caprini A Pirisi, M Pes Manuale lattiero caseario, Capitolo 14; 1-49, 2011 | 11 | 2011 |
| Production under controlled conditions of “casu marzu” cheese: effect of the Piophila casei colonization on microbial and chemical composition of the cheeses R Mazzette, MM Colleo, G Riu, G Piras, F Piras, M Addis, M Pes, A Pirisi, ... Italian Journal of Food Safety, 45-54, 2010 | 10 | 2010 |
| A cluster project approach to develop new functional dairy products from sheep and goat milk G Lai, M Pes, M Addis, A Pirisi Dairy 1 (2), 10, 2020 | 8 | 2020 |
| C18: 2 9-cis, 11trans and its Precursors Concentration in intermediate and final products of the chesse making A Pirisi, M Addis, G Piredda, M Pes, S Fures, S Sprada, F Tavera, S Banni IDF Symposiumon Cheese: Ripening, Characterization & Technology, 21-25, 2004 | 7 | 2004 |
| Evaluation of lipolysis and volatile compounds produced by three Penicillium roqueforti commercial cultures in a blue-type cheese made from ovine milk E Salvatore, M Addis, M Pes, M Fiori Italian Journal of Food Science 27 (4), 437-442, 2015 | 6 | 2015 |
| Development and Chemico-Physical Characterization of Ovine Milk-Based Ingredients for Infant Formulae G Lai, P Caboni, C Piras, M Pes, M Sitzia, M Addis, A Pirisi, P Scano Applied Sciences 13 (1), 653, 2023 | 4 | 2023 |
| Survival of selected pathogenic bacteria during PDO Pecorino Romano cheese ripening G Lai, R Melillo, M Pes, M Addis, A Fadda, A Pirisi Dairy 1 (3), 297-312, 2020 | 4 | 2020 |
Antonio PirisiAgris SardegnaVerified email at agrisricerca.it
