| 2024 |
Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols |
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| 2024 |
Alimenti arricchiti: caratterizzazione chimica di formaggio ovino a pasta pressata addizionato con diverse percentuali di polvere di Moringa oleifera |
Contributo in atti di convegno pubblicato in volume |
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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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| 2024 |
Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains |
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| 2024 |
Influence of Biochar on the Properties of Antibacterial PBAT/Carvacrol Films |
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| 2024 |
Comprehensive analysis of Moringa oleifera leaves’ antioxidant properties in ovine cheese |
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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 |
Aggiunta di Moringa oleifera in polvere per la funzionalizzazione di un formaggio ovino a pasta pressata |
Abstract in atti di convegno pubblicato in volume |
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| 2024 |
The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process |
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| 2024 |
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking |
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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 |
Phytochemical profiling and investigation of antioxidant, anti-proliferative, and antibacterial properties in spontaneously grown Sicilian sumac (Rhus coriaria L.) fruits |
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| 2024 |
Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects |
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| 2023 |
A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture |
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| 2023 |
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese |
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| 2023 |
Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese |
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| 2023 |
Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils |
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| 2023 |
Wooden shelves: an ancient tool for sustainable cheese ripening in future |
Abstract in atti di convegno pubblicato in volume |
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| 2022 |
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese |
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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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| 2022 |
Physical and antibacterial properties of PLA electrospun mats loaded with carvacrol and nisin |
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| 2022 |
Development of new dairy products using raw ewe’s milk to produce a “Swiss” type cheese |
Abstract in atti di convegno pubblicato in volume |
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| 2022 |
BIODEGRADABLE POLYMER-BASED COMPOSITES FILLED WITH BIOCHAR FOR TUNABLE RELEASE OF CARVACROL |
Contributo in atti di convegno pubblicato in volume |
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| 2021 |
Valutazione dell'applicazione di edible coating sulla qualità dei frutti di ficodindia in IV gamma |
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| 2021 |
Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese |
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| 2021 |
Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin and melon |
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| 2021 |
Development of “quadrello di ovino”, a novel fresh ewe’s cheese |
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| 2020 |
In vitro antifungal activity of biopolymeric foam activated with carvacrol |
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