Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication MethodsMarco Cardin, Emmanuel Coton, Barbara Cardazzo et al.|Foods|2022Cited by 44
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag SequencingMarilena Marino, Barbara Cardazzo, Lisa Carraro et al.|Frontiers in Microbiology|2017Cited by 42
Discriminative power of DNA-based, volatilome, near infrared spectroscopy, elements and stable isotopes methods for the origin authentication of typical Italian mountain cheese using sPLS-DA modelingMarco Cardin, Enrico Novelli, Jérôme Mounier et al.|Food Research International|2024Cited by 11
Ecological diversity and associated volatilome of typical mountain Caciotta cheese from ItalyMarco Cardin, Jérôme Mounier, Barbara Cardazzo et al.|International Journal of Food Microbiology|2023Cited by 7
Ecological Diversity and Associated Volatilome of Typical Mountain Caciotta Cheese from ItalyMarco Cardin, Jérôme Mounier, Barbara Cardazzo et al.|SSRN Electronic Journal|2023Cited by 0