| 2024 |
Cladodes of Opuntia ficus-indica (L.) as source of bioactive compounds in dairy products |
Articolo in rivista |
Vai |
| 2024 |
Trasmissione dei geni di antibiotico-resistenza durante la produzione di pane a lievitazione naturale |
Articolo in rivista |
Vai |
| 2024 |
Comprehensive analysis of Moringa oleifera leaves’ antioxidant properties in ovine cheese |
Articolo in rivista |
Vai |
| 2024 |
Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects |
Articolo in rivista |
Vai |
| 2024 |
Description of “Ovino Belmontese”, a new semisoft sheep's milk cheese processed using “Italico” cheese technology |
Articolo in rivista |
Vai |
| 2024 |
The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process |
Articolo in rivista |
Vai |
| 2024 |
Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains |
Articolo in rivista |
Vai |
| 2024 |
Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2024 |
Phytochemical profiling and investigation of antioxidant, anti-proliferative, and antibacterial properties in spontaneously grown Sicilian sumac (Rhus coriaria L.) fruits |
Articolo in rivista |
Vai |
| 2024 |
Tracking the transfer of antimicrobial resistance genes from raw materials to sourdough breads |
Articolo in rivista |
Vai |
| 2024 |
Selection of starter lactic acid bacteria capable of forming biofilms on wooden vat prototypes for their future application in traditional Sicilian goat's milk cheese making |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2024 |
Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads |
Articolo in rivista |
Vai |
| 2024 |
Industrial upcycling of almond skin through production of novel brioches |
Articolo in rivista |
Vai |
| 2024 |
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method |
Articolo in rivista |
Vai |
| 2024 |
Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2024 |
Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols |
Articolo in rivista |
Vai |
| 2024 |
Influence of Biochar on the Properties of Antibacterial PBAT/Carvacrol Films |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2023 |
Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives |
Articolo in rivista |
Vai |
| 2023 |
Dehydration preserves the ability of tanniferous sulla forage (Sulla coronaria (L.) Medik.) to improve nutritional, microbial and sensory traits of sheep
cheese |
Abstract in atti di convegno pubblicato in rivista |
Vai |
| 2023 |
Mango di IV gamma: come valorizzarne la shelf life utilizzando un rivestimento commestibile a base di olio essenziale estratto dalle foglie del Neem. |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2023 |
Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging |
Articolo in rivista |
Vai |
| 2023 |
Reuse of almond by-products: scale-up production of functional almond skin added semolina sourdough breads |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2023 |
Wooden shelves: an ancient tool for sustainable cheese ripening in future |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2023 |
Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils |
Articolo in rivista |
Vai |
| 2023 |
Effect of Mucilage-Based Edible Coating Enriched with Oregano Essential Oil on Postharvest Quality and Sensorial Attributes of Fresh-Cut Loquat |
Articolo in rivista |
Vai |
| 2023 |
Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese |
Articolo in rivista |
Vai |
| 2023 |
Biological Activity and Metabolomics of Griffonia simplicifolia Seeds Extracted with Different Methodologies |
Articolo in rivista |
Vai |
| 2023 |
A novel microbiological approach to impact the aromatic composition of sour loquat beer |
Articolo in rivista |
Vai |
| 2023 |
Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives |
Articolo in rivista |
Vai |
| 2023 |
Effetti della disidratazione convettiva e successiva conservazione in atmosfera modificata su frutti di arancia rossa di Sicilia |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2023 |
Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin |
Articolo in rivista |
Vai |
| 2023 |
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese |
Articolo in rivista |
Vai |
| 2023 |
Anti-Listeria activity of citrus essential oils in a fresh ovine cheese |
Articolo in rivista |
Vai |
| 2023 |
Recycling wastes from Rubus idaeus by-products: sourdough bread production as a new end-use of exhausted seeds still containing active compounds |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2023 |
Factors affecting food security in raw-milk pasta-filata cheese manufacture |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2023 |
Rubus idaeus by-products: Sustainable improvement of the antioxidant value of sourdough bread by a new end-use of exhausted seeds still containing bioactive compounds |
Articolo in rivista |
Vai |
| 2023 |
A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production |
Articolo in rivista |
Vai |
| 2023 |
Production of cheeses enriched with by-products from the food industry: focus on sheep’s milk cheeses processed with the addition of grape pomace in Sicily |
Articolo in rivista |
Vai |
| 2023 |
Mucilage-Based and Calcium Ascorbate Edible Coatings Improve Postharvest Quality and Storability of Minimally Processed Cactus Pear Fruit Stored under Passive Atmosphere |
Articolo in rivista |
Vai |
| 2023 |
Effetti della disidratazione in corrente di aria calda e dell’atmosfera modificata sulla qualità di frutti di mango |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2023 |
Farina di avocado: un nuovo prodotto ottenibile dai frutti di scarto |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 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 |
Vai |
| 2023 |
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts |
Articolo in rivista |
Vai |
| 2022 |
An overview of the microbiological characteristics of the wooden shelves used in cheese ripening |
Articolo in rivista |
Vai |
| 2022 |
BIODEGRADABLE POLYMER-BASED COMPOSITES FILLED WITH BIOCHAR FOR TUNABLE RELEASE OF CARVACROL |
Contributo in atti di convegno pubblicato in volume |
Vai |
| 2022 |
Antibacterial activity and chemical characterization of almond (Prunus dulcis L.) peel extract |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2022 |
Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer |
Articolo in rivista |
Vai |
| 2022 |
Physical and antibacterial properties of PLA electrospun mats loaded with carvacrol and nisin |
Articolo in rivista |
Vai |
| 2022 |
Microbiological and physicochemical profile of sugar added ewe’s Ricotta during storage |
Articolo in rivista |
Vai |
| 2022 |
Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily |
Articolo in rivista |
Vai |
| 2022 |
Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit |
Articolo in rivista |
Vai |
| 2022 |
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese |
Articolo in rivista |
Vai |
| 2022 |
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese |
Articolo in rivista |
Vai |
| 2022 |
Influence of Cactus Pear Mucilage-Based Edible Coating on Marketability and Edibility Parameters of Minimally Processed Loquat Fruits |
Articolo in rivista |
Vai |
| 2022 |
Ability of soil bacterial composition as an indicator of levels of soil erosion in a badland |
Articolo in rivista |
Vai |
| 2022 |
A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses |
Articolo in rivista |
Vai |
| 2022 |
Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japonica Lindl.) Fruit |
Articolo in rivista |
Vai |
| 2022 |
Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed Powder |
Articolo in rivista |
Vai |
| 2022 |
Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating |
Articolo in rivista |
Vai |
| 2022 |
Plant Growth-Promoting Activities of Bacteria Isolated from an Anthropogenic Soil Located in Agrigento Province |
Articolo in rivista |
Vai |
| 2022 |
Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level |
Articolo in rivista |
Vai |
| 2022 |
Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation |
Articolo in rivista |
Vai |
| 2022 |
Biological control of Listeria monocytogenes in soil model systems by Enterococcus mundtii strains expressing mundticin KS production |
Articolo in rivista |
Vai |
| 2022 |
Application of hydrogen peroxide to improve the microbiological stability of food ice produced in industrial facilities |
Articolo in rivista |
Vai |
| 2022 |
Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2022 |
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health |
Articolo in rivista |
Vai |
| 2022 |
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2022 |
Effect of Opuntia ficus-indica Mill. mucilage edible coating on quality of fresh-cut cactus pears during cold storage |
Articolo in rivista |
Vai |
| 2021 |
I batteri lattici delle cariossidi del grano: influenza geografica, varietale e del periodo di invecchiamento |
Articolo in rivista |
Vai |
| 2021 |
In-depth investigation of the safety of wooden shelves used for traditional cheese ripening |
Articolo in rivista |
Vai |
| 2021 |
The use of winery by-products to enhance the functional aspects of the fresh ovine “primosale” cheese |
Articolo in rivista |
Vai |
| 2021 |
Improvement of raw milk cheese hygiene through the selection of starter and non-starter lactic acid bacteria: The successful case of pdo pecorino siciliano cheese |
Review essay (rassegna critica) |
Vai |
| 2021 |
Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage |
Articolo in rivista |
Vai |
| 2021 |
Development of “quadrello di ovino”, a novel fresh ewe’s cheese |
Articolo in rivista |
Vai |
| 2021 |
Monitoring commercial starter culture development in presence of red grape pomace powder to produce polyphenol-enriched fresh ovine cheeses at industrial scale level |
Articolo in rivista |
Vai |
| 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 |
Articolo in rivista |
Vai |
| 2021 |
Mango siciliano di IV gamma: come aumentarne la shelf life con l’uso di film edibili di origine naturale. |
Articolo in rivista |
Vai |
| 2021 |
Combining carvacrol and nisin in biodegradable films for antibacterial packaging applications |
Articolo in rivista |
Vai |
| 2021 |
Aloe-based edible coating to maintain quality of fresh-cut italian pears (Pyrus communis L.) during cold storage |
Articolo in rivista |
Vai |
| 2021 |
Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese |
Articolo in rivista |
Vai |
| 2021 |
Effect of opuntia ficus-indica mucilage edible coating on quality, nutraceutical, and sensorial parameters of minimally processed cactus pear fruits |
Articolo in rivista |
Vai |
| 2021 |
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines |
Articolo in rivista |
Vai |
| 2021 |
Formaggio al cioccolato, promettente abbinamento sensoriale e salutistico |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2021 |
Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation |
Articolo in rivista |
Vai |
| 2021 |
Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices |
Articolo in rivista |
Vai |
| 2021 |
Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties |
Articolo in rivista |
Vai |
| 2021 |
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production |
Articolo in rivista |
Vai |
| 2021 |
Valutazione dell'applicazione di edible coating sulla qualità dei frutti di fragola durante la frigoconservazione |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2020 |
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder |
Articolo in rivista |
Vai |
| 2020 |
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions |
Articolo in rivista |
Vai |
| 2020 |
Microbial dynamics in durum wheat kernels during aging |
Articolo in rivista |
Vai |
| 2020 |
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa |
Articolo in rivista |
Vai |
| 2020 |
Biodiversity and dairy traits of lactic acid bacteria from foliage of aromatic plants before and after dehydration process monitored by a smart sensors system |
Articolo in rivista |
Vai |
| 2020 |
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production |
Articolo in rivista |
Vai |
| 2020 |
Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread |
Articolo in rivista |
Vai |
| 2020 |
Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads |
Articolo in rivista |
Vai |
| 2020 |
In vitro antifungal activity of biopolymeric foam activated with carvacrol |
Articolo in rivista |
Vai |
| 2020 |
Behavior of four main dairy pathogenic bacteria during manufacturing and ripening of pecorino siciliano cheese |
Articolo in rivista |
Vai |
| 2020 |
Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols |
Articolo in rivista |
Vai |
| 2020 |
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese |
Articolo in rivista |
Vai |
| 2020 |
Identification and evaluation of antimicrobial resistance of enterococci isolated from raw ewes’ and cows’ milk collected in western Sicily: a preliminary investigation |
Articolo in rivista |
Vai |
| 2020 |
Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation |
Articolo in rivista |
Vai |
| 2020 |
Effect of three different aloe vera gel-based edible coatings on the quality of fresh-cut “Hayward” kiwifruits |
Articolo in rivista |
Vai |
| 2020 |
Design and implementation of a smart system to control aromatic herb dehydration process |
Articolo in rivista |
Vai |
| 2019 |
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy |
Articolo in rivista |
Vai |
| 2019 |
Antibacterial biopolymeric foams: Structure–property relationship and carvacrol release kinetics |
Articolo in rivista |
Vai |
| 2019 |
Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt |
Articolo in rivista |
Vai |
| 2019 |
Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads |
Articolo in rivista |
Vai |
| 2019 |
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese |
Articolo in rivista |
Vai |
| 2019 |
Valorisation of Dairy Wastes Through Kefir Grain Production |
Articolo in rivista |
Vai |
| 2019 |
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums |
Articolo in rivista |
Vai |
| 2019 |
Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations |
Articolo in rivista |
Vai |
| 2019 |
L’idromele e lo spiritu ré fascitrari, l’uso antico del miele fermentato |
Articolo in rivista |
Vai |
| 2019 |
Biotecnologie applicate alla valorizzazione della “Pagnotta di Piana degli Albanesi” |
Articolo in rivista |
Vai |
| 2019 |
Microbiological profile and bioactive properties of insect powders used in food and feed formulations |
Articolo in rivista |
Vai |
| 2019 |
Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form |
Articolo in rivista |
Vai |
| 2019 |
Microbial ecology of retail ready-to-eat escarole and red chicory sold in Palermo City, Italy |
Articolo in rivista |
Vai |
| 2019 |
Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2019 |
Improvement of oxidative status, milk and cheese production, and food sustainability indexes by addition of durum wheat bran to dairy cows’ diet |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2019 |
Microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2019 |
Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics |
Articolo in rivista |
Vai |
| 2019 |
Ecology of Vastedda della valle del Belìce cheeses: A review and recent findings to stabilize the traditional production |
Articolo in rivista |
Vai |
| 2019 |
Development of an ad hoc starter culture for the production of functional raw ewes’ milk cheeses through the addition of grape pomace powder |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2018 |
Survey of antibiotic resistance of Pseudomonas isolated
from fresh cut red chicory (Cichorium intybus L., Asteraceae) |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2018 |
Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production |
Articolo in rivista |
Vai |
| 2018 |
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità |
Proceedings |
Vai |
| 2018 |
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina |
Articolo in rivista |
Vai |
| 2018 |
Processi tradizionali e polifenoli naturali per formaggi innovativi e nutraceutici |
Articolo in rivista |
Vai |
| 2018 |
Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes |
Articolo in rivista |
Vai |
| 2018 |
Yeasts and moulds contaminants of food ice cubes and their survival in different drinks |
Articolo in rivista |
Vai |
| 2018 |
Evaluation of curd cooking on microbiological characteristics of “Grana” type pressed cheeses processed from raw ewes’ milk |
Proceedings |
Vai |
| 2017 |
Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems |
Articolo in rivista |
Vai |
| 2017 |
Production of the Sicilian distillate “Spiritu re fascitrari” from honey byproducts: An interesting source of yeast diversity |
Articolo in rivista |
Vai |
| 2017 |
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses |
Articolo in rivista |
Vai |
| 2017 |
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) |
Articolo in rivista |
Vai |
| 2017 |
Seasonality of sheep milk freezing point and relationship with other chemical and physical milk parameters |
Contributo in atti di convegno pubblicato in rivista |
Vai |
| 2017 |
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives |
Articolo in rivista |
Vai |
| 2017 |
Effects of irrigation treatments on the quality of table olives produced with the Greek-style process |
Articolo in rivista |
Vai |
| 2017 |
Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils |
Articolo in rivista |
Vai |
| 2017 |
Aspetti igienico-sanitari dei prodotti vegetali
di IV gamma |
Articolo in rivista |
Vai |
| 2017 |
Combined approach for the investigation of dominant fermenting microbiota in two traditional sourdoughs produced in sicily |
Articolo in rivista |
Vai |
| 2017 |
Effect of the wooden vats on traditional cheese characteristics |
Abstract in atti di convegno pubblicato in rivista |
Vai |
| 2017 |
Evolution of the lactic acid bacterial biofilms on different wood typologies applied for the production of vats intended for cheese making |
Poster pubblicato in rivista |
Vai |
| 2017 |
Microorganisms of food ice cubes and their transfer to drinks |
Proceedings |
Vai |
| 2017 |
Studio retrospettivo sulla qualità igienico-sanitaria delle ricotte prodotte in Sicilia |
Proceedings |
Vai |
| 2017 |
Microbial diversity of traditional Sicilian cheeses |
Abstract in atti di convegno pubblicato in rivista |
Vai |
| 2017 |
Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks |
Articolo in rivista |
Vai |
| 2016 |
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines |
Articolo in rivista |
Vai |
| 2016 |
Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials and traditional cheeses |
Articolo in rivista |
Vai |
| 2016 |
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine |
Articolo in rivista |
Vai |
| 2016 |
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking |
Articolo in rivista |
Vai |
| 2016 |
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production |
Articolo in rivista |
Vai |
| 2016 |
Valorization of indigenous dairy cattle breed through salami production |
Articolo in rivista |
Vai |
| 2016 |
Microbial activation of wooden vats used for traditional cheese production and evolution of the neoformed biofilms |
Articolo in rivista |
Vai |
| 2016 |
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation |
Articolo in rivista |
Vai |
| 2016 |
In vitro evaluation of bacteriocinlike inhibitory substances produced by lactic acid bacteria isolated during traditional sicilian cheese making |
Articolo in rivista |
Vai |
| 2015 |
The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese |
Proceedings |
Vai |
| 2015 |
An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum |
Proceedings |
Vai |
| 2015 |
The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening |
Articolo in rivista |
Vai |
| 2015 |
Valutazione in vitro di bacteriocin-like inhibitory substances prodotte da batteri lattici isolati da formaggi tradizionali siciliani |
Proceedings |
Vai |
| 2015 |
The migratory birds: novel ecological niche of fungal diversity? |
Proceedings |
Vai |
| 2015 |
Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses |
Articolo in rivista |
Vai |
| 2014 |
APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE
CHEESE |
Proceedings |
Vai |
| 2014 |
Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains |
Articolo in rivista |
Vai |
| 2014 |
PRELIMINARY DATA ON HYDROLYTIC ACTIVITY OF LACTIC ACID BACTERIA ON ß-LACTOGLOBULIN IN MILK |
Proceedings |
Vai |
| 2014 |
Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese |
Articolo in rivista |
Vai |
| 2014 |
In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese. |
Articolo in rivista |
Vai |
| 2014 |
Activation of wooden vats with selected lactic acid bacteria for the year-round production of traditional Vastedda-like cheese |
Proceedings |
Vai |
| 2013 |
Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: application on a traditional raw ewes’ milk cheese. |
Articolo in rivista |
Vai |
| 2013 |
Diversity and technological potential of lactic acid bacteria of wheat flours |
Articolo in rivista |
Vai |
| 2013 |
Il vino e la fermentazione alcolica |
Capitolo o Saggio |
Vai |
| 2013 |
Development of an ad hoc natural whey starter culture for the production of
Vastedda della valle del Belìce cheese |
Proceedings |
Vai |
| 2013 |
Microbial interactions in food model systems: In situ antilisterial activity of mundticin KS producing strains |
Proceedings |
Vai |
