Valeria Vuoso

Publication Activity (10 Years)

Years Active: 2023-2023
Publications (10 Years): 6

Top Topics

Top Venues

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Marika Di Paolo, Rosa Luisa Ambrosio, Claudia Lambiase, Valeria Vuoso, Angela Salzano, Giovanna Bifulco, Carmela Maria Assunta Barone, Raffaele Marrone
Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef. Foods (Basel, Switzerland) 12 (3) (2023)
Marika Di Paolo, Valeria Vuoso, Rosa Luisa Ambrosio, Anna Balestrieri, Giovanna Bifulco, Aniello Anastasio, Raffaele Marrone
Role of Feeding and Novel Ripening System to Enhance the Quality and Production Sustainability of Curd Buffalo Cheeses. Foods (Basel, Switzerland) 12 (4) (2023)
Marika Di Paolo, Valeria Vuoso, Rosa Luisa Ambrosio, Anna Balestrieri, Giovanna Bifulco, Aniello Anastasio, Raffaele Marrone
Role of Feeding and Novel Ripening System to Enhance the Quality and Production Sustainability of Curd Buffalo Cheeses. Foods (Basel, Switzerland) 12 (4) (2023)
Giovanni Luca Russo, Antonio Luca Langellotti, Gabriele Buonocunto, Sharon Puleo, Rossella Di Monaco, Aniello Anastasio, Valeria Vuoso, Giorgio Smaldone, Marco Baselice, Federico Capuano, Francesca Garofalo, Paolo Masi
The Sous Vide Cooking of Mediterranean Mussel ( Mytilus galloprovincialis ): Safety and Quality Assessment. Foods (Basel, Switzerland) 12 (15) (2023)
Marika Di Paolo, Valeria Vuoso, Rosa Luisa Ambrosio, Anna Balestrieri, Giovanna Bifulco, Aniello Anastasio, Raffaele Marrone
Role of Feeding and Novel Ripening System to Enhance the Quality and Production Sustainability of Curd Buffalo Cheeses. Foods (Basel, Switzerland) 12 (4) (2023)
Marika Di Paolo, Rosa Luisa Ambrosio, Claudia Lambiase, Valeria Vuoso, Angela Salzano, Giovanna Bifulco, Carmela Maria Assunta Barone, Raffaele Marrone
Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef. Foods (Basel, Switzerland) 12 (3) (2023)