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Gannuscio R, Gifuni G, Maniaci G, Bongiorno D, Indelicato S, Lino C, Bilucaglia M, Fici A, Zito M, Russo V, et al. 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. Foods. 2025; 14(19):3334. https://doi.org/10.3390/foods14193334

Gannuscio, Riccardo, Giuseppina Gifuni, Giuseppe Maniaci, David Bongiorno, Serena Indelicato, Claudia Lino, Marco Bilucaglia, Alessandro Fici, Margherita Zito, Vincenzo Russo, and et al. 2025. "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" Foods 14, no. 19: 3334. https://doi.org/10.3390/foods14193334

Gannuscio, R., Gifuni, G., Maniaci, G., Bongiorno, D., Indelicato, S., Lino, C., Bilucaglia, M., Fici, A., Zito, M., Russo, V., Todaro, M., & Avellone, G. (2025). 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. Foods, 14(19), 3334. https://doi.org/10.3390/foods14193334