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Riccardo Di Salvo

Observed names: Di Salvo R, Di Salvo R., R. Di Salvo, RICCARDO DI SALVO, Riccardo di Salvo
Observed institution: Sardegna Agricoltura
ORCID: 0000-0003-4971-0073
Observed ORCID: 0000-0003-4971-0073
OpenAlex ID: A5054802558
Personality traits and gender influence liking and choice of food pungency
2018 · Sara Spinelli, Alessandra De Toffoli, et al. · Food Quality and Preference · 127
Effects of sheep αs1-casein CC, CD and DD genotypes on milk composition and cheesemaking properties
1999 · ANTONIO PIRISI, GIOVANNI PIREDDA, et al. · Journal of Dairy Research · 66
Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese
2005 · M. Addis, G. Piredda, et al. · International Dairy Journal · 48
SPME/GC-MS Characterization of the Volatile Fraction of an Italian PDO Sheep Cheese to Prevalent Lypolitic Ripening: the Case of Fiore Sardo
2011 · Pietro Paolo Urgeghe, Carlo Piga, et al. · Food Analytical Methods · 37
Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics
2017 · R. Comunian, I. Ferrocino, et al. · LWT · 33
The influence of the enzymatic composition of lamb rennet paste on some properties of experimentally produced PDO Fiore Sardo cheese
2005 · Margherita Addis, Antonio Pirisi, et al. · International Dairy Journal · 32
Sensory Profile Development for an Italian Pdo Ewe's Milk Cheese at Two Different Ripening Times
2010 · MARIA F. SCINTU, ALESSANDRA DEL CARO, et al. · Journal of Sensory Studies · 23
Towards Controlled Fermentation of Table Olives: LAB Starter Driven Process in an Automatic Pilot Processing Plant
2017 · M. Campus, E. Cauli, et al. · Food and Bioprocess Technology · 20
Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese
2021 · Luigi Chessa, Antonio Paba, et al. · Sustainability · 14
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Comparison of post-lethality thermal treatment conditions on the reduction of Listeria monocytogenes and sensory properties of vacuum packed ricotta salata cheese
2014 · C. Spanu, C. Scarano, et al. · Food Control · 13
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Effect of harvest time and geographical area on sensory and instrumental texture profile of a PDO artichoke
2013 · Riccardo Di Salvo, Costantino Fadda, et al. · International Journal of Food Science & Technology · 13
Thermal inactivation and variability of γ-glutamyltransferase and α-l-fucosidase enzymatic activity in sheep milk
2013 · Carlo Piga, Pietro Paolo Urgeghe, et al. · LWT · 10
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
2023 · Giuliana Siddi, Francesca Piras, et al. · Italian Journal of Food Safety · 6
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Impact of Almond Variety on “Amaretti” Cookies as Assessed through Image Features Modeling, Physical Chemical Measures and Sensory Analyses
2020 · Marco Campus, Manuela Sanna, et al. · Foods · 6
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Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments
2024 · Giuliana Siddi, Francesca Piras, et al. · Italian Journal of Food Safety · 3
Inactivation of Listeria monocytogenes using Water Bath Heat Treatment in Vacuum Packed Ricotta Salata Cheese Wedges
2015 · Carlo Spanu, Christian Scarano, et al. · Journal of Food Science · 3
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Biodiversity of Sweet Cherry in Sardinia
2024 · Luciano De Pau, Ana Fernandes de Oliveira, et al. · Diversity · 1
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Durata di conservazione della carne di suinetto sardo tradizionale e trattata termicamente e confezionata sottovuoto
2018 · R. Comunian, F. Piras, et al. · Archivos de Zootecnia
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Post-lethality water bath treatments to control Listeria monocytogenes in vacuum packed Ricotta salata wedeges
2015 · SPANU, Carlo, SCARANO, Christian, et al. · UnissResearch (Università degli Studi di Sassari)
Use of an alternative salting technique for reduced-salt PDO Pecorino Romano cheese production.
2014 · E. Salvatore, Massimo Pes, et al. · Scienza e Tecnica Lattiero Casearia
Sensory differences in cheeses: comparison between two technologies
2006 · DEL CARO, Alessandra, Scintu M. F., et al. · UnissResearch (Università degli Studi di Sassari)
Prevention of early embryonic death in dairy cows: treatment with GnRH-analogue.
1998 · M. Faustini, Riccardo Di Salvo, et al. · Large animals review
Assessment of reproductive performances of healty sows with alfaprostol soon after parturition
1994 · G. Maffeo, R. Ballabio, et al.
Importance of true protein in calibration of infrared analyzers and estimate of caseins versus soluble proteins in ewe's milk
1993 · Giovanni Piredda, A. Pirisi, et al.
Motilità gastrica ed intestinale "in vitro" ed "in vivo": effetti delle beta-casomorfine.
1992 · G. Maffeo, Riccardo Di Salvo, et al.
Works count: 25
Citation count: 455
H-index: 11
I10-index: 12
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