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List of works by Pasqua Loizzo

Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage

scientific article published on August 2010

Detection of αs1-I casein in mozzarella Fiordilatte: A possible tool to reveal the use of stored curd in cheesemaking

Determination of volatile organic compounds responsible for flavour in cooked river buffalo meatl

Occurrence of beta-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk.

scientific article

Production technology and characterization of Fior di latte cheeses made from sheep and goat milks.

scientific article published on 26 December 2014

Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet

Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time ⬇️

scientific article published on April 13, 2013

Proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk.

scientific article

Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring

scientific article

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