PUBLICATIONS

Rampanti,  G., Belleggia, L., Cardinali, F., Milanović, V., Osimani, A., Garofalo, C., Ferrocino, I., and Aquilanti, L. 2023. Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd. 2023. Microorganisms, 11(1), 219. https://doi.org/10.3390/microorganisms11010219  Abstract: Milk coagulants prepared by maceration of flowers harvested from both spontaneous …

Leggi tutto “Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd”

Rampanti, G., Ferrocino, I., Harasym, J., Foligni, R., Cardinali, F., Orkusz, A., Milanović, V., Franciosa, I., Garofalo, C., Mannozzi, C., Mozzon, M., Osimani, A., Aquilanti, L. 2023. Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome. Foods, 12(1), 169. https://doi.org/10.3390/foods12010169  Abstract: Queijo Serra da Estrela is a PDO Portuguese cheese …

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Foligni, R., Mannozzi, C., Gasparrini, M., Raffaelli, N., Zamporlini, F., Tejada, L., Bande-De León, C., Orsini, R., Manzi, P., Di Costanzo, M.G., Ritota, M., Aquilanti, L., Mozzon, M. 2022. Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking. Food Research International, 158, 111592. https://doi.org/10.1016/j.foodres.2022.111592 Abstract: In Western and Central …

Leggi tutto “Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking”

Rampanti, G., Cardinali, F., Belleggia, L., Milanovic, V., Garofalo, C., Osimani, A., Ferrocino, I., Aquilanti, L. Microbial dynamics of Caciofiore cheese coagulated with crude extract from Onopordum tauricum Willd. TheIIER INTERNATIONAL CONFERENCE, 05/07/2022, Bangkok (Thailand) https://worldresearchlibrary.org/proceeding.php?pid=4912

Bande-De León, C., Abellán, A., Tejada, L. Efecto del tipo de coagulante sobre las características composicionales y físicoquímicas del queso de cabra DOP Murcia al vino (Oral Communication) Bande-De León, C., Abellán, A., Tejada, L. Características fisicoquímicas de un queso de oveja (DOP Torta del Casar) elaborado con distintos extractos vegetales (Poster)

Dhen, N., Essaidi, I., Kouki, R., Ben Romdhane, S., Ayed, C. and Al Mohandes Dridi, B. Morphological traits evaluation, phenolic composition, antioxidant activity and clotting milk activities of flower aqueous extract of wild and cultivated Onopordum nervosum platylepis Essaidi, I., Dhen, N., Chebil, S., Kouki, R., Ayed, C. Al Mohandes Dridi, B. Comparative study between …

Leggi tutto “Abstracts in Proceedings in the 3rd International Cukurova Agriculture and Veterinary Congress. 9-10/07/2021, Adana, Turkey (ORAL Communication)”

Dhen, N., Essaidi, I., Naffati, L., Kouki, R. and Al Mohandes Dridi, B. Effect of gibberellic acid on seed germination of Onopordum nervosum subsp. platylepis Murb. Proceedings of the 3RD Euro-Mediterranean Conference for Environmental Integration – Online event 10-13/06/2021 (ORAL Communication)

Mozzon M., Raffaelli N. Potentialities of Onopordum tauricum (Willd.) as milk clotting agent. Proceedings at the 22nd International Conference on Dairy Science and Processing- Online event 12 November 2020

Foligni R, Mozzon M., Rampanti G., Aquilanti L., Zenobi S., Mannozzi C. Technological properties of vegetable rennets for cheese-making: comparison between wild and cultivated O. tauricum. Proceedings al 12nd NIZO Dairy Conference 2021 “Innovations in Dairy Ingredients” – Online Event – Live and On-demand (5-7 October 2021)

Foligni R, Mozzon M., Rampanti G., Aquilanti L., Zenobi S., Mannozzi C. Coultivated O. tauricum vegetable rennet as a sustainable alternative for cheese-making. Proceedings at 6th ISEKI-Food Conference with the title: “Sustainable Development Goals in Food Systems – Challenges and Opportunities for the Future” – Online Event (23-25 June 2021)

Tejada Portero L. Technical conference of the University of Cheese “Cynara cardunculus: science and technology in a millennial tradition; vegetable rennet in the preparation of cheeses and Torta del Casar”. https://tagus.online/jornada-divulgativa/

Zenobi, S., Fiorentini, M., Aquilanti, L., Foligni, R., Mannozzi, C., Mozzon, M., Zitti, S., Casavecchia, S., Al Mohandes Dridi, B., Orsini, R. 2021. Effect of planting density in two thistle species used for vegetable rennet production in marginal Mediterranean areas. Agronomy, 11, 135. https://doi.org/10.3390/agronomy11010135 Abstract: In Mediterranean cropping systems, it is important to utilize marginal …

Leggi tutto “Effect of planting density in two thistle species used for vegetable rennet production in marginal Mediterranean areas”

Zitti, S., Di Cecco, V., Casavecchia, S., Di Martino, L., Aquilanti, L. 2020. Seed germination reports for Onopordum tauricum Willd. [In Magrini, S. & Salmeri, C. (eds), Mediterranean plant germination reports – 2]. Fl. Medit. 30: 421-423. 2020. http://dx.doi.org/10.7320/FlMedit30.421 Abstract: This study deals with the seed germination for Onopordum tauricum (Asteraceae). The cypselae were collected …

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Mozzon M., Foligni R., Mannozzi C., Zamporlini F., Raffaelli N., Aquilanti L. 2020. Clotting Properties of Onopordum tauricum (Willd.) Aqueous extract in milk of different species. Foods, 9, 692; http://doi:10.3390/foods9060692 Abstract: Plant proteases used in cheesemaking are easily available and could increase the acceptability of cheeses, otherwise hindered by ethical issues (e.g., religions, dietary habits, …

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