L. Arcuri

Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production

L. Settanni, M. L. Scatassa, I. Mancuso, 2015, Italian journal of food safety.

Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy

M. Todaro, M. L. Scatassa, I. Mancuso, 2018, Italian journal of food safety.

Identification and evaluation of antimicrobial resistance of enterococci isolated from raw ewes’ and cows’ milk collected in western Sicily: a preliminary investigation

R. Gaglio, M. L. Scatassa, I. Mancuso, 2020, Italian journal of food safety.

Anti-Listeria Activity of Lactic Acid Bacteria in Two Traditional Sicilian Cheeses

R. Gaglio, M. Todaro, M. L. Scatassa, 2017, Italian journal of food safety.

Sensory and Microbiological Evaluation of Traditional Ovine Ricotta Cheese in Modified Atmosphere Packaging

M. L. Scatassa, I. Mancuso, C. Cardamone, 2014, Italian journal of food safety.