Publications by authors named "Francesco Locci"

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Production, composition, and calcium and phosphorus in vitro gastrointestinal digestibility of free phosphate (FriP) Caciotta cheese with a high calcium/phosphorus ratio.
Flavio Tidona, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Germano Mucchetti

J Dairy Sci· June 2025

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Low-Level Clostridial Spores' Milk to Limit the Onset of Late Blowing Defect in Lysozyme-Free, Grana-Type Cheese.
Domenico Carminati, Barbara Bonvini, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci

Foods· May 2023

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Characterization and pre-industrial validation of Streptococcus thermophilus strains to be used as starter cultures for Crescenza, an Italian soft cheese.
Flavio Tidona, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Domenico Carminati

Food Microbiol· December 2020

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Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties.
Flavio Tidona, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Gianluca Brusa

Foods· July 2020

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The impact of sodium chloride reduction on Grana-type cheese production and quality.
Flavio Tidona, Marco Bernardi, Salvatore Francolino, Roberta Ghiglietti, Johannes A Hogenboom, Francesco Locci

J Dairy Res· November 2019

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Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.
Camilla Lazzi, Milena Povolo, Francesco Locci, Valentina Bernini, Erasmo Neviani

Int J Food Microbiol· September 2016

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Cholesterol removal capability of lactic acid bacteria and related cell membrane fatty acid modifications.
Maria Chiara Remagni, Maria Paladino, Francesco Locci, Flora V Romeo, Miriam Zago

Folia Microbiol (Praha)· November 2013

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