G. Licitra

发表

In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening

L. Botta, E. Franciosi, R. Gaglio, 2021, Applied and environmental microbiology.

Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese

L. Botta, E. Franciosi, R. Gaglio, 2021, Applied Sciences.

Variance components for test-day milk, fat, and protein yield, and somatic cell score for analyzing management information.

R. Veerkamp, G. Licitra, M. H. Pool, 2008, Journal of dairy science.

Body condition assessment using digital images.

J D Ferguson, G Licitra, J. Ferguson, 2006, Journal of dairy science.

A multilevel model with clustered management practices differentiating dairy herd environments in southeastern Sicily

R. Blake, G. Licitra, P. Oltenacu, 2013 .

F. Gobba, G. Licitra, M. Bergomi, 2017, Work.

Artisanal Products Made With Raw Milk

S. Lortal, G. Licitra, M. Caccamo, 2019, Raw Milk.

The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index

G. Licitra, M. Todaro, V. Chiofalo, 2022, Animals : an open access journal from MDPI.

Volatile organic compounds and palatability of concentrates fed to lambs and ewes

Giuseppe Licitra, T. Rapisarda, Antonello Cannas, 2012 .

Genotype by environment interaction for yield and somatic cell score with alternative environmental definitions.

R. Blake, G. Licitra, P. Oltenacu, 2003, Journal of dairy science.

Extra‐Hard Cheeses

G. Licitra, M. C. Perotti, E. R. Hynes, 2017 .

Technology to Produce Ragusano Cheese: A Survey

D. Barbano, G. Licitra, G. Longombardo, 1998 .

World wide traditional cheeses: Banned for business?

G. Licitra, 2010 .

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

G. Licitra, S. Carpino, 2014, Microbiology spectrum.

Assessment of the dairy production needs of cattle owners in southeastern Sicily.

R. Blake, S. Scuderi, P. V. Van Soest, 1998, Journal of dairy science.

Variability of volatile profiles in milk from the PDO Ragusano cheese production zone

G. Licitra, G. Belvedere, T. Rapisarda, 2013 .

The Role of the Emotional Sequence in the Communication of the Territorial Cheeses: A Neuromarketing Approach

M. Zito, V. Russo, R. Laureanti, 2022, Foods.

Volatile profile differences between spontaneous and cultivated Hyblean pasture

G. Licitra, M. Caccamo, T. Rapisarda, 2014 .

Standardization of procedures for nitrogen fractionation of ruminant feeds

Giuseppe Licitra, P. J. Van Soest, P. V. Soest, 1996 .

Association of total mixed ration particle fractions retained on the Penn State Particle Separator with milk, fat, and protein yield lactation curves at the cow level.

R. Veerkamp, J. Ferguson, G. Licitra, 2014, Journal of dairy science.

Association of total-mixed-ration chemical composition with milk, fat, and protein yield lactation curves at the individual level.

R. Veerkamp, J. Ferguson, G. Licitra, 2012, Journal of dairy science.

Associations of breed and feeding management with milk production curves at herd level using a random regression test-day model.

R. Veerkamp, J. Ferguson, G. Licitra, 2010, Journal of dairy science.

Influence of the concentration of the protease from Streptomyces griseus relative to ruminal protein degradability

P. V. Soest, G. Licitra, C. Sniffen, 1999 .

Improvement of the Streptomyces griseus method for degradable protein in ruminant feeds

P. V. Soest, G. Licitra, C. Sniffen, 1998 .

Forage quality of native pastures in a Mediterranean area

G. Licitra, S. Barresi, M. Avondo, 1997 .

Segmentation of structural features in cheese micrographs using pixel statistics

G. Impoco, Giuseppe Licitra, L. Tuminello, 2011 .

Quantitative analysis of nanostructures' shape and distribution in micrographs using image analysis

G. Impoco, Giuseppe Licitra, G. Impoco, 2012 .

Quantitative Analysis of Cheese Microstructure using SEM Imagery

G. Impoco, Sergio Carrato, Giuseppe Licitra, 2007 .

Effects of the type and level of supplementation on grazing behaviour of lactating ewes in a Mediterranean natural pasture

G. Licitra, D. Marletta, A. Keshtkaran, 1995 .

Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking.

S. Lortal, G. Licitra, F. Valence, 2014, Microbiology spectrum.

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

S. Lortal, M. Madec, G. Licitra, 2009, International journal of food microbiology.

Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses

G. Licitra, T. Rapisarda, S. Carpino, 2005 .

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

P. V. Soest, D. Barbano, P. V. Van Soest, 2004, Journal of dairy science.

Effect of Sicilian pasture feeding management on content of α-tocopherol and β-carotene in cow milk.

G. Licitra, C. Guardiano, M. Caccamo, 2014, Journal of dairy science.

Selection of forage species by dairy cattle on complex Sicilian pasture

P. V. Soest, G. Licitra, S. Carpino, 2003 .

Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese

G. Licitra, M. Todaro, V. Chiofalo, 2021, Foods.

Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheese.

D. McMahon, G. Licitra, M. Caccamo, 2012, Journal of dairy science.

Uncommonly thorough hydrolysis of peptides during ripening of Ragusano cheese revealed by tandem mass spectrometry.

J. Jardin, S. Lortal, G. Licitra, 2011, Journal of agricultural and food chemistry.

Variability of Bacterial Bioﬁlms of the “Tina” Wood Vats Used in the Ragusano Cheese-Making Process (cid:1)

H. Falentin, S. Parayre, S. Lortal, 2007 .

Influence of presalting and brine concentration on salt uptake by Ragusano cheese.

D. Barbano, G. Licitra, G. Farina, 2003, Journal of dairy science.

Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality

S. Lortal, G. Licitra, F. Valence, 2017 .

Bouhezza, a traditional Algerian raw milk cheese, made and ripened in goatskin bags

S. Lortal, G. Licitra, M. Zidoune, 2012 .

How do dairy cows chew?--particle size analysis of selected feeds with different particle length distributions and of respective ingested bolus particles.

J. Ferguson, P. V. Van Soest, G. Licitra, 2012, Journal of dairy science.

Use of Smart Nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese “Bouhezza” -

G. Licitra, M. Zidoune, T. Rapisarda, 2016 .

Influence of season and pasture feeding on the content of CLA isomers in milk from three different farming systems in Sicily

G. Licitra, M. Caccamo, G. Azzaro, 2013 .

Influence of season and pasture feeding on the content of α-tocopherol and β-carotene in milk from Holstein, Brown Swiss and Modicana cows in Sicily

G. Licitra, M. Caccamo, S. Carpino, 2012 .

CHEESE FLAVOR AND NATIVE PASTURE

P. V. Soest, G. Licitra, S. Carpino, 2022 .

Aroma compounds of some Hyblean pasture species

P. V. Soest, G. Licitra, T. Acree, 2004 .

Volatile fingerprint of Piacentinu cheese produced with different tools and type of saffron

G. Licitra, G. Belvedere, T. Rapisarda, 2008 .

Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.

G. Licitra, V. Fallico, S. Carpino, 2006, Journal of dairy science.

Interaction of brine concentration, brine temperature, and presalting on salt penetration in Ragusano cheese.

D. Barbano, G. Licitra, M. Caccamo, 2006, Journal of dairy science.

Season of calving and parity effects on milk yield and reproduction of Modicana and Holstein cows in Sicily.

R. Blake, G. Licitra, P. Oltenacu, 1990 .

Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations.

P. V. Soest, D. Barbano, P. V. Van Soest, 2004, Journal of dairy science.

Evaluation of bitterness in Ragusano cheese.

G. Licitra, V. Fallico, P. McSweeney, 2005, Journal of dairy science.

Influence of Roasting and Seed Collection on Argan Oil Odorant Composition

G. Licitra, D. Guillaume, Z. Charrouf, 2006 .

Composition, microstructure, and surface barrier layer development during brine salting.

D. Barbano, G. Licitra, C. Melilli, 2005, Journal of dairy science.

Influence of the temperature of salt brine on salt uptake by Ragusano cheese.

D. Barbano, G. Licitra, C. Melilli, 2003, Journal of dairy science.

An empirical method for prediction of cheese yield.

D. Barbano, G. Licitra, J. Lynch, 2002, Journal of dairy science.

Increasing pasture intakes enhances polyunsaturated fatty acids and lipophilic antioxidants in plasma and milk of dairy cows fed total mix ration

G. Licitra, S. Carpino, V. M. Marino, 2010 .

Prevalence of mastitis pathogens in Ragusa, Sicily, from 2000 to 2006.

J. Ferguson, G. Licitra, G. Azzaro, 2007, Journal of dairy science.

Semi-hard Cheeses

F. Malcata, Z. Radulovic, G. Licitra, 2017 .

Influence of dietary cardoon meal on growth performance and selected meat quality parameters of lambs, and the antioxidant potential of cardoon extract in ovine muscle homogenates.

S. A. Salami, J. Kerry, G. Licitra, 2019, Meat science.

Lipolysis and proteolysis in Ragusano cheese during brine salting at different temperatures.

D. Barbano, G. Licitra, J. Lynch, 2004, Journal of dairy science.

Chemometric analysis of proteolysis during ripening of Ragusano cheese.

K. Siebert, G. Licitra, V. Fallico, 2004, Journal of dairy science.

Degradation of two protein sources at three solids retention times in continuous culture.

G. Licitra, W. V. Thayne, W. Hoover, 1999, Journal of animal science.

Dairy Products with Certification Marks: The Role of Territoriality and Safety Perception on Intention to Buy

M. Zito, G. Licitra, M. Bilucaglia, 2021, Foods.

Objective estimation of body condition score by modeling cow body shape from digital images.

G. C. Guarnera, J D Ferguson, G Azzaro, 2011, Journal of dairy science.

Stage of lactation and corresponding diets affect in situ protein degradation by dairy cows.

D. Mertens, P. V. Van Soest, G. Licitra, 2014, Journal of dairy science.

Measurement of gas holes and mechanical openness in cheese by image analysis.

M Caccamo, G Licitra, D M Barbano, 2004, Journal of dairy science.

Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese.

E. Franciosi, R. Gaglio, L. Settanni, 2023, International journal of food microbiology.

Chemometric analysis of Ragusano cheese flavor.

G Licitra, D M Barbano, K. Siebert, 2002, Journal of agricultural and food chemistry.

Effect of dehydration by sun or by oven on volatiles and aroma compounds of Trachanas

G. Licitra, P. Papademas, T. Rapisarda, 2010 .

Microstructural properties of milk fat globules

G. Impoco, G. Licitra, M. Caccamo, 2013 .

Graduate Student Literature Review: History, technologies of production, and characteristics of ricotta cheese.

G. Licitra, M. Caccamo, A. Natalello, 2023, Journal of dairy science.

Variability of Bacterial Biofilms of the “Tina” Wood Vats Used in the Ragusano Cheese-Making Process

H. Falentin, S. Parayre, S. Lortal, 2007, Applied and Environmental Microbiology.

A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses

R. Gaglio, L. Settanni, G. Busetta, 2022, Foods.

Influence of brine concentration, brine temperature, and presalting on early gas defects in raw milk pasta filata cheese.

D. Barbano, G. Licitra, M. Caccamo, 2004, Journal of dairy science.

Composition of Ragusano cheese during aging.

S. Scuderi, D. Barbano, G. Licitra, 2000, Journal of dairy science.

F. Gobba, G. Licitra, M. Bergomi, 2017, Work.