R. Cabizza

Zoom on starter lactic acid bacteria development into oxytetracycline spiked ovine milk during the early acidification phase

R. Comunian, L. Chessa, A. Paba, 2019, International Dairy Journal.

Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine “Scotta” Hydrolysates

A. Piga, D. Pagnozzi, S. Pisanu, 2021, Foods.

Impact of a thermisation treatment on oxytetracycline spiked ovine milk: Fate of the molecule and technological implications

R. Comunian, A. Paba, E. Daga, 2018, LWT.

Graphene as Cancer Theranostic Tool: Progress and Future Challenges

Marco Orecchioni, Lucia Gemma Delogu, Alberto Bianco, 2015, Theranostics.

Transfer of oxytetracycline from ovine spiked milk to whey and cheese

R. Comunian, A. Paba, S. Salis, 2017 .

Evaluation of volatile and chemical profile of sherry-like white wine Vernaccia di Oristano from Sardinia by comprehensive targeted and untargeted approach

P. Urgeghe, A. Del Caro, G. Petretto, 2023, European Food Research and Technology.

Variation of the Chemical Composition of Waste Cooking Oils upon Bentonite Filtration

M. Ferro, J. Rourke, S. Garroni, 2019, Resources.