Luigi Chessa

4PUBLICATIONS
18CO-AUTHORS
Oenology and viticultureFood engineeringFermentationFood packaging, preservation and processing
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Publications (4)

|Aug 13, 2026
Development of Functional Casu Axedu Cheese Enriched with Olive Leaf Phenolics and a Probiotic-Candidate Lactiplantibacillus plantarum Strain.

|Jul 12, 2025
Efficacy of a Native Microbial Starter in Promoting Table Olive Fermentation: An Industrial-Scale Trial at Controlled and Ambient Temperature.

Marco Campus, Francesco Corrias, Alberto Angioni

|Apr 28, 2023
A Strategy for the Recovery of Raw Ewe's Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods.

Luigi Chessa, Antonio Paba, Ilaria Dupré

|Jul 02, 2021
Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese.

Luigi Chessa, Antonio Paba, Elisabetta Daga

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Frequent Collaborators

3 joint publications

Roberta Comunian

2 joint publications

Margherita Addis

2 joint publications

Myriam Fiori

2 joint publications

Antonio Paba