P. Uzun

Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese.

A. Genovese, R. Sacchi, F. Serrapica, 2019, Journal of dairy science.

The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese.

F. Serrapica, P. Uzun, F. Masucci, 2018, Journal of dairy science.

Diversity of traditional Caciocavallo cheeses produced in Italy

F. Serrapica, P. Uzun, F. Masucci, 2020, International Journal of Dairy Technology.

Effect of group size and maize silage dietary levels on behaviour, health, carcass and meat quality of Mediterranean buffaloes.

P. Uzun, F. Masucci, F. Napolitano, 2016, Animal : an international journal of animal bioscience.

Effect of Saccharomyces cerevisiae Live Cells on In Vivo Digestibility and Nitrogen Excretion in Lactating Buffaloes

P. Uzun, F. Masucci, A. Francia, 2014 .

INVESTIGATION OF FLAVOUR PERMANENCE OF STRAWBERRY AND WATERMELON FLAVOURED CHEWING GUMS BY USING RETRONASAL AROMA TRAPPING DEVICE AND SENSORY ANALYSIS TECHNIQUES

P. Uzun, N. Doğan, H. Başkaya, 2022, GIDA / THE JOURNAL OF FOOD.

IMPROVEMENT OF FORAGE YIELD TO IMPROVE DAIRY PRODUCT QUALITY: MYCORRHIZAL FUNGI APPLICATION AND DIFFERENTIATION OF FORAGE CONSERVATION METHODS

P. Uzun, 2016 .

Use of mycorrhizal inoculum under low fertilizer application: effects on forage yield, milk production, and energetic and economic efficiency

F. Serrapica, P. Uzun, F. Masucci, 2018, The Journal of Agricultural Science.