Rampanti, G., Cardinali, F., Belleggia, L., Milanovic, V., Garofalo, C., Osimani, A., Ferrocino, I., Aquilanti, L. Microbial dynamics of Caciofiore cheese coagulated with crude extract from Onopordum tauricum Willd. TheIIER INTERNATIONAL CONFERENCE, 05/07/2022, Bangkok (Thailand) https://worldresearchlibrary.org/proceeding.php?pid=4912
Bande-De León, C., Abellán, A., Tejada, L. Efecto del tipo de coagulante sobre las características composicionales y físicoquímicas del queso de cabra DOP Murcia al vino (Oral Communication)
Bande-De León, C., Abellán, A., Tejada, L. Características fisicoquímicas de un queso de oveja (DOP Torta del Casar) elaborado con distintos extractos vegetales (Poster)
Dhen, N., Essaidi, I., Kouki, R., Ben Romdhane, S., Ayed, C. and Al Mohandes Dridi, B. Morphological traits evaluation, phenolic composition, antioxidant activity and clotting milk activities of flower aqueous extract of wild and cultivated Onopordum nervosum platylepis
Essaidi, I., Dhen, N., Chebil, S., Kouki, R., Ayed, C. Al Mohandes Dridi, B. Comparative study between the effect of aqueous extraction and buffer solution on chemical composition, antioxidant and clotting milk activities of Onopordum nervosum Ssp platylepis flowers
Kouki, R., Ayed, C. Dhen, N., Dhibi, R., Essaidi, I., and Al Mohandes Dridi, B. In situ morphological characterization of Onopordum nervosum platylepis Murb. populations from northern and central Tunisia
Ayed, C., Kouki, R., Dhibi, R., Dhen, N., Essaidi, I. and Al Mohandes Dridi, B. In situ phenotypic diversity of Onopordum nervosum spp platylepis in the region Kairouan in Tunisia
Dhen, N., Essaidi, I., Naffati, L., Kouki, R. and Al Mohandes Dridi, B. Effect of gibberellic acid on seed germination of Onopordum nervosum subsp. platylepis Murb. Proceedings of the 3RD Euro-Mediterranean Conference for Environmental Integration – Online event 10-13/06/2021 (ORAL Communication)
Finally, we are ready and happy to announce that the last VEGGIE-MED-CHEESES meeting will be held in person on March 28 – 29, 2023 in Ioannina, Greece
On December 21th, 2022, at 10.00 am (Rome time), the Principal Investigators (PI) and the Research Team Members of the VEGGIE-MED-CHEESES Partners met via TEAMS, with the following AGENDA:
Connection and greeting
Communications from the Coordinator
Updates of results and outcomes of the last activities (WP5, WP6, WP7)
Scheduling of the final in presence meeting
Discussion and issues from the Partners
Closure of the meeting.
Cheese prototypes are ready for the last activity of the Project (WP6): Consumer Tests! Feta cheese (and Queso de Murcia in Spain and Italy) has been delivered to the Partners in Tunisia, Spain, and Italy to be tested (and tasted!) by 100 consumers in each Country.
On October 21 – 23, 2022, UCAM Team members attended the Science and Technology Week in Murcia (Spain) showing the activities and results of the VEGGIE-MED-CHEESES Project to people and companies.
On October 7 – 9, 2022, UCAM Team members attended the Torta del Casar Week (28th Edition) and 6th European Cheese Fair in Càceres (Spain), presenting the VEGGIE-MED-CHEESES Project with posters, radio interview, and…cheese prototypes!
Cheese-making proceeds, and at ΔΙΕΚ (Dairy School) in Ioannina (Greece), the manufacture of Feta cheese for the VEGGIE-MED-CHEESES Project is presented to the local community.