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Concetta Pediliggieri

Observed names: C. Pediliggieri, Pediliggieri, C.
OpenAlex ID: A5042674209
Variability of Bacterial Biofilms of the “Tina” Wood Vats Used in the Ragusano Cheese-Making Process
2007 · G. Licitra, J. C. Ogier, et al. · Applied and Environmental Microbiology · 121
Tina wooden vat biofilm: A safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese making
2009 · Sylvie Lortal, Annalisa Di Blasi, et al. · International Journal of Food Microbiology · 106
Evaluation of Bitterness in Ragusano Cheese
2005 · V. Fallico, P.L.H. McSweeney, et al. · Journal of Dairy Science · 46
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Uncommonly Thorough Hydrolysis of Peptides during Ripening of Ragusano Cheese Revealed by Tandem Mass Spectrometry
2011 · Valérie Gagnaire, Stefania Carpino, et al. · Journal of Agricultural and Food Chemistry · 30
Proteolysis and Microstructure of Piacentinu Ennese Cheese Made Using Different Farm Technologies
2006 · V. Fallico, L. Tuminello, et al. · Journal of Dairy Science · 29
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Bouhezza, a traditional Algerian raw milk cheese, made and ripened in goatskin bags
2012 · Ouarda Aissaoui Zitoun, C. Pediliggieri, et al. · HAL · 17
Microbial screening of animal skin bags used in traditional cheesemaking
2023 · Asma Senoussi, Ouarda Aissaoui-Zitoun, et al. · International Journal of Food Microbiology · 7
Presence of strains producing bacteriocins within tina biofilm: role in the competitiveness ?
2012 · Fuca, N., Pediliggieri, C., et al. · HAL
Molecular characterization of Algerian Cheese Bouhezza by PCR-TTGE
2009 · C. Pediliggieri, S. Carpino, et al.
Dairy Foods: Production Meets Processing: A Vital Link for High Quality Dairy Foods
2005 · G. Licitra, Sandrine Parayre, et al.
Works count: 10
Citation count: 356
H-index: 7
I10-index: 6
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