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Citation: C. Chiavari et al., Thermoluminescence (TL) characterisation and dating feasibility of ancientglass mosaic, QUAT SCI R, 20(5-9), 2001, pp. 967-972

Authors: Coppola, R Nanni, M Succi, M Sorrentino, A Iorizzo, M Chiavari, C Grazia, L

Citation: R. Coppola et al., Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk, MILCHWISSEN, 56(3), 2001, pp. 140-142

Authors: Montanari, G Zambonelli, C Grazia, L Benevelli, M Chiavari, C

Citation: G. Montanari et al., Release of beta-galactosidase from lactobacilli, FOOD TECH B, 38(2), 2000, pp. 129-133

Authors: Zambonelli, C Rainieri, S Chiavari, C Montanari, G Benevelli, M Grazia, L

Citation: C. Zambonelli et al., Autolysis of yeasts and bacteria in fermented foods, ITAL J FOOD, 12(1), 2000, pp. 9-21

Authors: Coppola, R Nanni, M Iorizzo, M Sorrentino, A Sorrentino, E Chiavari, C Grazia, L

Citation: R. Coppola et al., Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening, LAIT, 80(5), 2000, pp. 479-490