Margherita Addis

Sassari, 07100, Italy

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 17 publications

Development of Functional Casu Axedu Cheese Enriched with Olive Leaf Phenolics and a Probiotic-Candidate Lactiplantibacillus plantarum Strain.

Development of Functional Casu Axedu Cheese Enriched with Olive Leaf Phenolics and a Probiotic-Candidate Lactiplantibacillus plantarum Strain.

Journal: Foods (Basel, Switzerland)

Published: June 16, 2026

Untargeted lipidomics by LC-QTOF-MS for biomarker selection and discrimination of plant- and animal-derived rennet in cooked-curd ovine cheese at different ripening stages.

Untargeted lipidomics by LC-QTOF-MS for biomarker selection and discrimination of plant- and animal-derived rennet in cooked-curd ovine cheese at different ripening stages.

Journal: Food research international (Ottawa, Ont.)

Published: July 30, 2025

Efficacy of a Native Microbial Starter in Promoting Table Olive Fermentation: An Industrial-Scale Trial at Controlled and Ambient Temperature.

Efficacy of a Native Microbial Starter in Promoting Table Olive Fermentation: An Industrial-Scale Trial at Controlled and Ambient Temperature.

Journal: Foods (Basel, Switzerland)

Published: May 19, 2025

The Use of NIR Spectroscopy and Chemometrics to Identify the Thermal Treatment of Milk in Fiore Sardo PDO Cheese to Detect Fraud.

The Use of NIR Spectroscopy and Chemometrics to Identify the Thermal Treatment of Milk in Fiore Sardo PDO Cheese to Detect Fraud.

Journal: Foods (Basel, Switzerland)

Published: May 14, 2025

Microencapsulated Linseed Oil Supplementation Modifies Lipid Profile and Improves Luteal Function in Dairy Sheep.

Microencapsulated Linseed Oil Supplementation Modifies Lipid Profile and Improves Luteal Function in Dairy Sheep.

Journal: Food science & nutrition

Published: March 25, 2024

Elemental Fingerprinting of Pecorino Romano and Pecorino Sardo PDO: Characterization, Authentication and Nutritional Value.

Elemental Fingerprinting of Pecorino Romano and Pecorino Sardo PDO: Characterization, Authentication and Nutritional Value.

Journal: Molecules (Basel, Switzerland)

Published: January 15, 2024

Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese's Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication.

Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese's Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication.

Journal: Foods (Basel, Switzerland)

Published: October 18, 2023

Investigation of Seasonal Variation in Fatty Acid and Mineral Concentrations of Pecorino Romano PDO Cheese: Imputation of Missing Values for Enhanced Classification and Metabolic Profile Reconstruction.

Investigation of Seasonal Variation in Fatty Acid and Mineral Concentrations of Pecorino Romano PDO Cheese: Imputation of Missing Values for Enhanced Classification and Metabolic Profile Reconstruction.

Journal: Metabolites

Published: June 29, 2023

An Analytical Protocol for the Differentiation and the Potentiometric Determination of Fluorine-Containing Fractions in Bovine Milk.

An Analytical Protocol for the Differentiation and the Potentiometric Determination of Fluorine-Containing Fractions in Bovine Milk.

Journal: Molecules (Basel, Switzerland)

Published: December 11, 2022

Feeding Dairy Ewes with Fresh or Dehydrated Sulla (Sulla coronarium L.) Forage. 2. Effects on Cheese Enrichment in Bioactive Molecules.

Feeding Dairy Ewes with Fresh or Dehydrated Sulla (Sulla coronarium L.) Forage. 2. Effects on Cheese Enrichment in Bioactive Molecules.

Journal: Animals : an open access journal from MDPI

Published: July 26, 2022

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.

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.

Journal: Animals : an open access journal from MDPI

Published: December 02, 2021

Untargeted lipidomics of ovine milk to analyse the influence of different diet regimens.

Untargeted lipidomics of ovine milk to analyse the influence of different diet regimens.

Journal: The Journal of dairy research

Published: August 10, 2021

Showing 1-12 of 17

Last Updated: 09/26/2026