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Foods (Basel, Switzerland)|March 10, 2022
A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian CheesesRaimondo Gaglio, Gabriele Busetta, Riccardo Gannuscio, et al.FEMS Microbiology Letters|April 15, 2020
Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenolsPietro Barbaccia, Nicola Francesca, Rosalia Di Gerlando, et al.Foods (Basel, Switzerland)|September 9, 2022
Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed PowderGiuseppe Mannino, Graziella Serio, Raimondo Gaglio, et al.Poultry Science|January 25, 2026
Sustainable poultry meat valorization: Microbiological, physicochemical, and sensory characterization of salami made from spent egg-laying hensGabriele Busetta, Marialetizia Ponte, Marcella Barbera, et al.Foods (Basel, Switzerland)|May 27, 2026
Red Grape Pomace as a Quality-Modulating Ingredient in Dairy Cattle SalamisGabriele Busetta, Giuseppe Maniaci, Marcella Barbera, et al.Journal of Dairy Science|May 16, 2024
Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspectsGiuliana Garofalo, Tansu Taspinar, Gabriele Busetta, et al.Food Research International (Ottawa, Ont.)|May 31, 2023
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheeseGabriele Busetta, Giuliana Garofalo, Marcella Barbera, et al.Applied and Environmental Microbiology|September 22, 2021
In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese RipeningLuca Settanni, Gabriele Busetta, Valeria Puccio, et al.Animals : an Open Access Journal From MDPI|January 28, 2026
Effects of Including Partially Destoned Olive Cake in Sheep Diet on Meat Quality and Salami ProductionGiuseppe Maniaci, Riccardo Gannuscio, Cristina Giosuè, et al.Journal of Applied Microbiology|November 4, 2021
Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheesePietro Barbaccia, Gabriele Busetta, Marcella Barbera, et al.Pageof 3