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Microorganisms|July 2, 2021
Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO CheeseLuigi Chessa, Antonio Paba, Elisabetta Daga, et al.FEMS Microbiology Letters|July 22, 2020
Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheeseLuigi Chessa, Antonio Paba, Elisabetta Daga, et al.Environmental Science and Pollution Research International|November 22, 2015
Soil microbial response to tetracycline in two different soils amended with cow manureLuigi Chessa, Alba Pusino, Giovanni Garau, et al.Microorganisms|April 28, 2023
A Strategy for the Recovery of Raw Ewe's Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional FoodsLuigi Chessa, Antonio Paba, Ilaria Dupré, et al.Foods (Basel, Switzerland)|February 5, 2020
Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative StudyAntonio Paba, Luigi Chessa, Elisabetta Daga, et al.Foods (Basel, Switzerland)|July 12, 2025
Efficacy of a Native Microbial Starter in Promoting Table Olive Fermentation: An Industrial-Scale Trial at Controlled and Ambient TemperatureMarco Campus, Francesco Corrias, Alberto Angioni, et al.Pageof 1