Pasquale Caparra

Sustainability of ruminant agriculture in the new context: feeding strategies and features of animal adaptability into the necessary holistic approach

Phenolic composition, antioxidant potential and health benefits of citrus peel

Enterococci as probiotics and their implications in food safety

Valorisation of citrus processing waste: A review

Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese

Feeding strategies to increase small ruminant production in dry environments

Citrus reticulata Blanco peels as a source of antioxidant and anti-proliferative phenolic compounds

Food waste as a valuable resource for the production of chemicals, materials and fuels. Current situation and global perspective

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges

Cheesemaking aptitude of two Spanish dairy ewe breeds: Changes during lactation and relationship between physico-chemical and technological properties

Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

Alternative feed resources and their effects on the quality of meat and milk from small ruminants

Biomass Residues in Brazil: Availability and Potential Uses

Citrus by-products as ruminant feeds: A review

Solar-dried citrus pulp as an alternative energy source in lamb diets: Effects on growth and carcass and meat quality

Physicochemical, microbiological and coagulating properties of ewe's milk produced on the Calabrian Mount Poro plateau

Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro

Citrus pulp and wheat straw silage as an ingredient in lamb diets: effects on growth and carcass and meat quality