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Salvatore Francolino
Salvatore Francolino
Canadian Real Estate Association
Food science
Chemistry
Cheesemaking
Skimmed milk
Composition (visual arts)
4
Papers
10
Citations
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Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties.
2020
Foods
Flavio Tidona
Salvatore Francolino
R. Ghiglietti
Francesco Locci
Gianluca Brusa
Marcello Alinovi
Germano Mucchetti
G. Giraffa
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Citations (2)
Characterization and pre-industrial validation of Streptococcus thermophilus strains to be used as starter cultures for Crescenza, an Italian soft cheese
2020
Food Microbiology
Flavio Tidona
Salvatore Francolino
R. Ghiglietti
Francesco Locci
Domenico Carminati
Patrice Laforce
G. Giraffa
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Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture Mozzarella cheese production: rheological and water-related properties
2020
Lwt - Food Science and Technology
Flavio Tidona
Marcello Alinovi
Salvatore Francolino
Gianluca Brusa
R. Ghiglietti
F. Locci
Germano Mucchetti
G. Giraffa
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Citations (3)
Glucides, lactic and citric acid and calcium content changes during cheese-making and storage of Mozzarella cheese: comparison between Mozzarella di Bufala Campana and bovine Mozzarella cheese
2004
R. Ghiglietti
S. Santarelli
Salvatore Francolino
A. Perrone
F. Locci
Germano Mucchetti
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Citations (3)
1