1. Munieweg, F.R., E.R. GaviÂo, M. Czarnobay, A. Dilda, L. de CÌssia Moura Stefani and C.R. Nespolo, 2021. Mascarpone cheese from sheep's milk-A new option for the consumer. Food Sci. Technol., 41: 568-575.
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2. GaviÂo, E.R., F.R. Munieweg, M. Czarnobay, A. Dilda, L. de CÌssia Moura Stefani and C.R. Nespolo, 2021. Development and characterization of two novel formulations of Labneh cheese of sheep’s milk. Food Sci. Technol., 41: 708-715.
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3. Ferreira, M.B., C.R. Nespolo, G.S. Centenaro, S.P. Messa, A.C. da Rosa Farias and L.M. Stefani, 2021. Innovative dulce de leche made by sheep's milk with and without the addition of sheep's milk cream. Food Sci. Technol., 41: 65-71.
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4. Onofre e Silva, E.O., C.R. Nespolo, C.P. Sehn, F.C. Pinheiro and L.M. Stefani, 2020. Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products. Food Sci. Technol., 40: 293-299.
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5. Simioni, F.J., L.S. Lopes, C.R. Nespolo, L.M. Stefani, R. Bordignon and M.S. Bittelbrun, 2014. Season influence on milk physico-chemical and microbiological aspects in Western Santa Catarina. Semina Cienc. Agrar., 35: 2033-2046.
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6. Nespolo, C.R., A.P. Correa, A.C. Ritter and A. Brandelli, 2010. Comparison of Fascal cheese produced with natural, commercial or autochthonous cultures. Int. J. Dairy Technol., 63: 387-395.
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7. Nespolo, C.R., A.D. Reggiardo, M.A.M. Canales, J.R. Wagner, E.M. Alvarez, A. Brandelli and P.H. Risso, 2010. Effect of calcium on ovine caseinate functional properties. J. Chem. Eng. Data, 55: 4624-4631.
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8. Nespolo, C.R. and A. Brandelli, 2010. Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese. Braz. J. Microbiol., 41: 1009-1018.
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