Unravelling the effect of autochthonous scotta-derived vs. commercial starter cultures in pilot-scale hard sheep milk cheese production: A multi-omics and sensory combined approach - Pier Paolo Becchi; Luigi Chessa; Paolo Bellassi; Antonio Paba; Marco Caredda; Massimo Pes; Carlo Piga; Chiara Mussio; Gabriele Rocchetti; Giulia Fappani; Lorenzo Morelli; Roberta Comunian; et al. (Food Research International, 2026)

An exploratory application of a plant-based rennet from Cynara cardunculus in the production of a long-ripened, hard, cooked sheep’s milk cheese - Giacomo Lai; Massimo Pes; Carlo Piga; Marco Caredda; Myriam Fiori; Stefano Furesi; Pierluigi Caboni; Margherita Addis (Small Ruminant Research, 2026)

Element distribution during sheep milk process: nutritional and safety implications - Andrea Mara; Massimo Pes; Alessio Silvio Dedola; Giacomo Lai; Marco Caredda; Margherita Addis; Matteo Pala; Mario Antonello Deroma; Gavino Sanna (International Dairy Journal, 2026)

Influence of understory vegetation on fungal communities and 2,4,6-trichloroanisole contamination in raw cork from standing trees - Salvatore Seddaiu; Camilla Morittu; Luca Sarais; Antonio Mulas; Adriana Vilia; Gianfranco Marzeddu; Giuseppino Pira; Pino A. Ruiu; Edoardo Scali; Giovanni Piras; Francesca Meloni; Marco Serra; et al. (Forest Ecology and Management, 2026)

Use of genetic algorithms in the wavelength selection of FT-MIR spectra to classify unifloral honeys from Sardinia - Marco Caredda; Andrea Mara; Marco Ciulu; Ignazio Floris; Maria I. Pilo; Nadia Spano; Gavino Sanna (Food Control, 2023)