| 2025 |
Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in “Suino Nero dei Nebrodi” salamis: Effects on microbiological, physicochemical, and antioxidant properties |
Articolo in rivista |
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| 2024 |
Citrus wastewater as a source of value‐added products: Quali‐quantitative analysis and in vitro screening on breast cancer cell lines |
Articolo in rivista |
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| 2024 |
Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse |
Articolo in rivista |
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| 2024 |
On the detection of bioplastic content in marine water using analytical and spectroradiometric techniques |
Abstract in atti di convegno pubblicato in volume |
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| 2024 |
Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains |
Articolo in rivista |
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| 2024 |
Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp |
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| 2024 |
Effect of the gellan-based edible coating enriched with oregano essential oil on the preservation of the ‘Tardivo di Ciaculli’ mandarin (Citrus reticulata Blanco cv. Tardivo di Ciaculli) |
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| 2024 |
Comprehensive analysis of Moringa oleifera leaves’ antioxidant properties in ovine cheese |
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| 2024 |
Description of “Ovino Belmontese”, a new semisoft sheep's milk cheese processed using “Italico” cheese technology |
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| 2023 |
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese |
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| 2023 |
Accumulation of rare earth elements in common vine leaves is achieved through extraction from soil and transport in the xylem sap |
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| 2023 |
Untreated Opuntia ficus indica for the Efficient Adsorption of Ni(II), Pb(II), Cu(II) and Cd(II) Ions from Water |
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| 2023 |
Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils |
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| 2023 |
Edible Insects an Alternative Nutritional Source of Bioactive Compounds: A Review |
Review essay (rassegna critica) |
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| 2022 |
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese |
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| 2022 |
The Pattern of Rare Earth Elements Like a Possible Helpful Tool in Traceability and Geographical Characterization of the Soil-Olive System (Olea europaea L.) |
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| 2022 |
Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese |
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| 2021 |
Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties |
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| 2021 |
The distribution of Rare Earth Elements discriminates the growth substrate of Vitis vinifera L. |
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| 2021 |
Effect on the antioxidant, lipoperoxyl radical scavenger capacity, nutritional, sensory and microbiological traits of an ovine stretched cheese produced with grape pomace powder addition |
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| 2021 |
The use of winery by-products to enhance the functional aspects of the fresh ovine “primosale” cheese |
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| 2020 |
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder |
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| 2020 |
Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads |
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| 2020 |
Reuse of Food Waste and Wastewater as a Source of Polyphenolic Compounds to Use as Food Additives |
Articolo in rivista |
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| 2020 |
Phenols, Flavors, and the Mediterranean Diet |
Articolo in rivista |
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| 2019 |
Chemical composition of essential oils from Pantelleria Island autochthonous and naturalized spices and evaluation of their individual and combined antimicrobial activities |
Articolo in rivista |
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| 2019 |
Preliminary studies of geochemical tools to traceability of Sicilian honey |
Proceedings |
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| 2019 |
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder |
Abstract in atti di convegno pubblicato in volume |
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| 2018 |
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.) |
Articolo in rivista |
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| 2018 |
Wastewater Treatments for the Food Industry: Biological Systems |
Capitolo o Saggio |
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| 2018 |
Water Reuse in the Food Industry: Quality of Original Wastewater Before Treatments |
Capitolo o Saggio |
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| 2018 |
Wastewater Treatments for the Food Industry: Physical-Chemical Systems |
Capitolo o Saggio |
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| 2018 |
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses |
Monografia |
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| 2018 |
Quality Standards for Recycled Water: Opuntia ficus-indica as Sorbent Material |
Capitolo o Saggio |
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| 2017 |
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies |
Articolo in rivista |
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| 2017 |
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) |
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| 2017 |
Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils |
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| 2016 |
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation |
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| 2015 |
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses |
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