Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation

Por Giuseppe Costantino, Maria Calasso, Fabio Minervini, Maria De Angelis
Publicado em 2020-10-01

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

Por Giuseppe Natrella, Graziana Difonzo, Maria Calasso, Giuseppe Costantino, Francesco Caponio, Michele Faccia
Publicado em 2020-10-01

Gender differences in Hispanic children evaluated with the TEMAS and BASC tests

Por Elsa B. Cardalda, Giuseppe Costantino, José V. Martínez, Nyrma Ortiz-Vargas, Mariela León-Velázquez
Publicado no Revista Puertorriqueña de Psicología (2012)