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Luigi Chessa

3PUBLICATIONS

9CO-AUTHORS

Food engineeringFermentationFood packaging, preservation and processing

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Publications (3)

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|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

2 joint publications

Roberta Comunian

1 joint publications

Elisabetta Daga

1 joint publications

Marco Campus

1 joint publications

Francesco Corrias

1 joint publications

Alberto Angioni

1 joint publications

Nicola Arru

1 joint publications

Margherita Addis

1 joint publications

Myriam Fiori

1 joint publications

Antonio Paba

Frequent Collaborators

2 joint publications

Roberta Comunian

1 joint publications

Elisabetta Daga

1 joint publications

Marco Campus

1 joint publications

Francesco Corrias

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