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Massimo Pes
Observed names:
M Pes,
M. Pes,
Pes M.,
Pes Massimo,
Pes, Massimo
Institution:
Sardegna Agricoltura
Observed institution:
Sardegna Agricoltura
ORCID:
0000-0001-5858-5695
Observed ORCID:
0000-0001-5858-5695
OpenAlex ID:
A5082489050
Differences in the peptide profile of raw and pasteurised ovine milk cheese and implications for its bioactive potential
2014
·
Salvatore Pisanu
, Daniela Pagnozzi
, et al.
·
International Dairy Journal
·
64
Effect of whey concentration on protein recovery in fresh ovine ricotta cheese
2014
·
E. Salvatore
, M. Pes
, et al.
·
Journal of Dairy Science
·
62
PDF
Replacement of fat with long-chain inulin in a fresh cheese made from caprine milk
2013
·
Enrico Salvatore
, Massimo Pes
, et al.
·
International Dairy Journal
·
53
Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese
2000
·
L. Mannu
, A. Paba
, et al.
·
Journal of Applied Microbiology
·
51
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
A gas chromatography-mass spectrometry untargeted metabolomics approach to discriminate Fiore Sardo cheese produced from raw or thermized ovine milk
2019
·
P. Caboni
, D. Maxia
, et al.
·
Journal of Dairy Science
·
47
PDF
Strain typing among enterococci isolated from home-made Pecorino Sardo cheese
1999
·
L Mannu
, A Paba
, et al.
·
FEMS Microbiology Letters
·
46
Transfer of oxytetracycline from ovine spiked milk to whey and cheese
2016
·
Roberto Cabizza
, Nicolino Rubattu
, et al.
·
International Dairy Journal
·
33
Physico-chemical, colorimetric, rheological parameters and chemometric discrimination of the origin of Mugil cephalus' roes during the manufacturing process of Bottarga
2018
·
Marco Caredda
, Margherita Addis
, et al.
·
Food Research International
·
28
PDF
Physico-chemical characteristics and acidic profile of PDO Pecorino Romano cheese: Seasonal variation
2015
·
Margherita Addis
, Myriam Fiori
, et al.
·
Small Ruminant Research
·
28
Development and Characterization of a Functional Ice Cream from Sheep Milk Enriched with Microparticulated Whey Proteins, Inulin, Omega-3 Fatty Acids, and Bifidobacterium BB-12®
2024
·
Giacomo Lai
, Margherita Addis
, et al.
·
Dairy
·
25
PDF
A Cluster Project Approach to Develop New Functional Dairy Products from Sheep and Goat Milk
2020
·
Giacomo Lai
, Massimo Pes
, et al.
·
Dairy
·
17
PDF
Impact of a thermisation treatment on oxytetracycline spiked ovine milk: Fate of the molecule and technological implications
2018
·
Roberto Cabizza
, Nicolino Rubattu
, et al.
·
LWT
·
16
PDF
Effect of protein-to-fat ratio of sheep milk on the composition, rheological properties and yield of PDO Pecorino Romano cheese
2018
·
Margherita Addis
, Massimo Pes
, et al.
·
Small Ruminant Research
·
10
PRODUCTION UNDER CONTROLLED CONDITIONS OF “CASU MARZU” CHEESE: EFFECT OF THE Piophila Casei COLONIZATION ON MICROBIAL AND CHEMICAL COMPOSITION OF THE CHEESES
2010
·
R. Mazzette
, M.M. Colleo
, et al.
·
Italian Journal of Food Safety
·
10
PDF
Determining Carbohydrates for Increasing Safety: GC-FID Quantification of Lactose, Galactose, Glucose, Tagatose and Myo-Inositol in ‘Maturo’ PDO Pecorino Sardo Cheese
2024
·
Alessio Silvio Dedola
, Marco Caredda
, et al.
·
Separations
·
8
PDF
Development and Chemico-Physical Characterization of Ovine Milk-Based Ingredients for Infant Formulae
2023
·
Giacomo Lai
, Pierluigi Caboni
, et al.
·
Applied Sciences
·
7
PDF
Survival of Selected Pathogenic Bacteria during PDO Pecorino Romano Cheese Ripening
2020
·
Giacomo Lai
, Rita Melillo
, et al.
·
Dairy
·
6
PDF
The Use of NIR Spectroscopy and Chemometrics to Identify the Thermal Treatment of Milk in Fiore Sardo PDO Cheese to Detect Fraud
2025
·
Marco Caredda
, Alessio Silvio Dedola
, et al.
·
Foods
·
5
PDF
Metabolomic profiling of Fiore Sardo cheese: Investigation of the influence of thermal treatment and ripening time using univariate and multivariate classification techniques
2024
·
Leonardo Sibono
, Cristina Manis
, et al.
·
Food Chemistry
·
5
PDF
Molecular mobility changes after high-temperature, short-time pasteurization: An extended time-domain nuclear magnetic resonance screening of ewe milk
2020
·
E. Curti
, A. Pardu
, et al.
·
Journal of Dairy Science
·
5
PDF
Evaluation of lipolysis and volatile compounds produced by three Penicillium roqueforti commercial cultures in a blue-type cheese made from ovine milk
2015
·
Enrico Salvatore
, Margherita Addis
, et al.
·
DOAJ (DOAJ: Directory of Open Access Journals)
·
5
From Raw Milk Microbiome to Cheese: The Challenge of Indigenous Natural Starter Culture Exploitation
2025
·
Luigi Chessa
, Antonio Paba
, et al.
·
Fermentation
·
4
PDF
Unravelling the effect of autochthonous scotta-derived vs. commercial starter cultures in pilot-scale hard sheep milk cheese production: A multi-omics and sensory combined approach
2026
·
Pier Paolo Becchi
, Luigi Chessa
, et al.
·
Food Research International
·
2
Development of Functional Casu Axedu Cheese Enriched with Olive Leaf Phenolics and a Probiotic-Candidate Lactiplantibacillus plantarum Strain
2026
·
Maria Barbara Pisano
, Carlo Ignazio Giovanni Tuberoso
, et al.
·
Foods
PDF
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Works count:
40
Citation count:
585
H-index:
13
I10-index:
15
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