Luca Settanni

New trends in technology and identity of traditional dairy and fermented meat production processes: preservation of typicality and hygiene.

Luca Settanni, Giancarlo Moschetti, G. Moschetti, 2014 .

Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese

Luca Settanni, Giancarlo Moschetti, Baldassare Portolano, 2013 .

Preliminary Evaluation of the Influence of Traditional Dairy Plant Equipment on the Microbiological Quality of “Caciocavallo Palermitano” Cheese

Luca Settanni, Giancarlo Moschetti, Nicola Francesca, 2010 .

Predictive shelf life model based on RF technology for improving the management of food supply chain: A case study

Mario Enea, Rosa Micale, Giada La Scalia, 2016, Int. J. RF Technol. Res. Appl..

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.

Luca Settanni, Valeria Guarrasi, A. Bonanno, 2017, International journal of food microbiology.

Animal Rennets as Sources of Dairy Lactic Acid Bacteria

Danilo Ercolini, Luca Settanni, Giancarlo Moschetti, 2014, Applied and Environmental Microbiology.

An Innovative Shelf Life Model Based on Smart Logistic Unit for an Efficient Management of the Perishable Food Supply Chain

G. La Scalia, Rosa Micale, Luca Settanni, 2017 .