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GIULIANA GAROFALO

Publications

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