Publications by authors named "Massimo Todaro"

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Fresh Pecorino Cheese Produced by Ewes Fed Silage with Prickly Pear By-Products: VOC, Chemical, and Sensory Characteristics Detected with a Neuro-Sensory Approach Combining EEG and TDS.
Riccardo Gannuscio, Giuseppina Gifuni, Giuseppe Maniaci, David Bongiorno, Serena Indelicato, Massimo Todaro

Foods· September 2025

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Crude Protein Degradation Kinetics of Selected Tropical Forages in Buffalo Using NorFor In Situ Standards.
Roshan Riaz, Rana Muhammad Bilal, Mahmood Ul Hassan, Massimo Todaro, Riccardo Gannuscio

Animals (Basel)· February 2025

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Ensiling as a Conservation Technique for (L.) By-Products: Peel and Pastazzo.
Riccardo Gannuscio, Cinzia Cardamone, Alessandro Vastolo, Caterina Lucia, Angela D'Amico, Massimo Todaro

Animals (Basel)· November 2024

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Editorial: Alternative and novel livestock feed: reducing environmental impact.
Alessandro Vastolo, Francesco Serrapica, Damiano Cavallini, Isa Fusaro, Alberto Stanislo Atzori, Massimo Todaro

Front Vet Sci· July 2024

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Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking.
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa

Int J Food Microbiol· January 2024

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Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese.
Gabriele Busetta, Raimondo Gaglio, Guido Mangione, Giuliana Garofalo, Elena Franciosi, Massimo Todaro

Int J Food Microbiol· June 2023

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Chemometric Approaches to Analyse the Composition of a Ewe's Colostrum.
Massimo Todaro, Giuseppe Maniaci, Riccardo Gannuscio, Daniela Pampinella, Maria Luisa Scatassa

Animals (Basel)· March 2023

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Feeding Dairy Ewes with Fresh or Dehydrated Sulla ( L.) Forage. 1. Effects on Feed Utilization, Milk Production, and Oxidative Status.
Riccardo Gannuscio, Marialetizia Ponte, Antonino Di Grigoli, Giuseppe Maniaci, Adriana Di Trana, Massimo Todaro

Animals (Basel)· September 2022

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Feeding Dairy Ewes with Fresh or Dehydrated Sulla ( L.) Forage. 2. Effects on Cheese Enrichment in Bioactive Molecules.
Marialetizia Ponte, Giuseppe Maniaci, Antonino Di Grigoli, Riccardo Gannuscio, Mansour Rabie Ashkezary, Massimo Todaro

Animals (Basel)· September 2022

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Amaranthus grain as a new ingredient in diets for dairy cows: productive, qualitative, and in vitro fermentation traits.
Serena Calabrò, Marianna Oteri, Alessandro Vastolo, Monica Isabella Cutrignelli, Massimo Todaro

J Sci Food Agric· August 2022

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A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses.
Raimondo Gaglio, Gabriele Busetta, Riccardo Gannuscio, Luca Settanni, Giuseppe Licitra, Massimo Todaro

Foods· March 2022

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The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index.
Adriana Di Trana, Ambra Rita Di Rosa, Margherita Addis, Myriam Fiori, Antonino Di Grigoli, Massimo Todaro

Animals (Basel)· January 2022

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In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening.
Luca Settanni, Gabriele Busetta, Valeria Puccio, Giuseppe Licitra, Elena Franciosi, Massimo Todaro

Appl Environ Microbiol· November 2021

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Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese.
Massimo Todaro, Vittorio Lo Presti, Alessandro Macaluso, Maria Alleri, Giuseppe Licitra

Foods· July 2021

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Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese.
Raimondo Gaglio, Massimo Todaro, Luca Settanni

Int J Environ Res Public Health· February 2021

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Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production.
Raimondo Gaglio, Elena Franciosi, Aldo Todaro, Rosa Guarcello, Vincenzo Alfeo, Massimo Todaro

Food Res Int· October 2020

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Silage of Prickly Pears ( spp.) Juice By-Products.
Alessandro Vastolo, Serena Calabrò, Monica Isabella Cutrignelli, Girolamo Raso, Massimo Todaro

Animals (Basel)· September 2020

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Prickly Pear By-Product in the Feeding of Livestock Ruminants: Preliminary Investigation.
Massimo Todaro, Marco Alabiso, Antonino Di Grigoli, Maria Luisa Scatassa, Cinzia Cardamone

Animals (Basel)· May 2020

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Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese.
Mansour Rabie Ashkezary, Adriana Bonanno, Massimo Todaro, Luca Settanni, Raimondo Gaglio, Aldo Todaro

J Food Sci· March 2020

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Transformation of raw ewes' milk applying "Grana" type pressed cheese technology: Development of extra-hard "Gran Ovino" cheese.
Raimondo Gaglio, Massimo Todaro, Maria L Scatassa, Elena Franciosi, Onofrio Corona

Int J Food Microbiol· October 2019

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Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows' Diet.
Adriana Bonanno, Antonino Di Grigoli, Massimo Todaro, Marco Alabiso, Francesca Vitale

Animals (Basel)· September 2019

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Effects of Diets Supplemented with Medicinal Mushroom Myceliated Grains on Some Production, Health, and Oxidation Traits of Dairy Ewes.
Adriana Bonanno, Antonino Di Grigoli, Francesca Vitale, Giuseppe Di Miceli, Massimo Todaro

Int J Med Mushrooms· June 2019

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Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics.
Raimondo Gaglio, Margherita Cruciata, Maria Luisa Scatassa, Marco Tolone, Isabella Mancuso, Massimo Todaro

Int J Food Microbiol· February 2019

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Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy.
Maria Luisa Scatassa, Isabella Mancuso, Sonia Sciortino, Giusi Macaluso, Marisa Palmeri, Massimo Todaro

Ital J Food Saf· March 2018

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Anti- Activity of Lactic Acid Bacteria in Two Traditional Sicilian Cheeses.
Maria Luisa Scatassa, Raimondo Gaglio, Cinzia Cardamone, Giusi Macaluso, Luigi Arcuri, Massimo Todaro

Ital J Food Saf· January 2017

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