| 2025 |
Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers |
Articolo in rivista |
Vai |
| 2025 |
The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2024 |
Description of “Ovino Belmontese”, a new semisoft sheep's milk cheese processed using “Italico” cheese technology |
Articolo in rivista |
Vai |
| 2024 |
Effects of Various Inocula Combinations of Leuconostoc mesenteroides, Papiliotrema terrestris, and Saccharomyces cerevisiae on Dough Fermentation and Final Bread Characteristics |
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 |
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 |
Tracking the transfer of antimicrobial resistance genes from raw materials to sourdough breads |
Articolo in rivista |
Vai |
| 2024 |
Impact of two new non-conventional yeasts, Candida oleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma |
Articolo in rivista |
Vai |
| 2024 |
Innovative heat assisted solution blow spinning: PVA mats with enhanced thermal stabilization and antimicrobial efficacy |
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 |
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines |
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 |
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 |
Industrial upcycling of almond skin through production of novel brioches |
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 |
The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase |
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 |
Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking |
Articolo in rivista |
Vai |
| 2024 |
Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols |
Articolo in rivista |
Vai |
| 2024 |
Trasmissione dei geni di antibiotico-resistenza durante la produzione di pane a lievitazione naturale |
Articolo in rivista |
Vai |
| 2024 |
Treasures of Italian Microbial Culture Collections: An Overview of Preserved Biological Resources, Offered Services and Know-How, and Management |
Articolo in rivista |
Vai |
| 2024 |
Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse |
Articolo in rivista |
Vai |
| 2024 |
Description of Ewiss cheese, a new ewe’s milk cheese processed by Swiss cheese manufacturing techniques: microbiological, physicochemical and sensory aspects |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2024 |
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wine |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2024 |
Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2024 |
The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process |
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 |
| 2023 |
Biological activities of the extracts from macroalgae Carpodesmia crinita, Carpodesmia brachycarpa, Asparagopsis taxiformis |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2023 |
Dai semi di nespolo un film biosostenibile per aumentare la shelf-life del lampone |
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 |
Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain |
Articolo in rivista |
Vai |
| 2023 |
Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems |
Articolo in rivista |
Vai |
| 2023 |
Biological Activity and Metabolomics of Griffonia simplicifolia Seeds Extracted with Different Methodologies |
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 |
Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils |
Articolo in rivista |
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 |
Release Profiles of Carvacrol or Chlorhexidine of PLA/Graphene Nanoplatelets Membranes Prepared Using Electrospinning and Solution Blow Spinning: A Comparative Study |
Articolo 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 |
CHEMICAL CHARACTERIZATION AND BIOLOGICAL PROPERTIES OF MACROALGAE EXTRACTS |
Abstract in atti di convegno pubblicato in rivista |
Vai |
| 2023 |
A review on effects of biological soil crusts on hydrological processes |
Articolo in rivista |
Vai |
| 2023 |
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese |
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 |
A novel microbiological approach to impact the aromatic composition of sour loquat beer |
Articolo in rivista |
Vai |
| 2023 |
Anti-Listeria activity of citrus essential oils in a fresh ovine cheese |
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 |
Application of Candida boidinii and Candida norvegica to improve the quality and safety of Nocellara del Belice table olives processed through Castelvetrano-style technology. |
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 |
Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin |
Articolo in rivista |
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 |
Factors affecting food security in raw-milk pasta-filata cheese manufacture |
Abstract in atti di convegno pubblicato in volume |
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 |
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 |
Wooden shelves: an ancient tool for sustainable cheese ripening in future |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2022 |
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese |
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 |
An overview of the microbiological characteristics of the wooden shelves used in cheese ripening |
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 |
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health |
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 |
Biological control of Listeria monocytogenes in soil model systems by Enterococcus mundtii strains expressing mundticin KS production |
Articolo in rivista |
Vai |
| 2022 |
Microbiological and physicochemical profile of sugar added ewe’s Ricotta during storage |
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 |
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 |
A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses |
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 |
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 |
Ability of soil bacterial composition as an indicator of levels of soil erosion in a badland |
Articolo in rivista |
Vai |
| 2022 |
Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating |
Articolo in rivista |
Vai |
| 2022 |
Microbiological Analysis and Metagenomic Profiling of the Bacterial Community of an Anthropogenic Soil Modified from Typic Haploxererts |
Articolo in rivista |
Vai |
| 2022 |
Chitosan Film Functionalized with Grape Seed Oil—Preliminary Evaluation of Antimicrobial Activity |
Articolo in rivista |
Vai |
| 2022 |
Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed Powder |
Articolo in rivista |
Vai |
| 2022 |
Green composites based on biodegradable polymers and anchovy (Engraulis Encrasicolus) waste suitable for 3D printing applications |
Articolo in rivista |
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 |
| 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 |
Antibacterial activity and chemical characterization of almond (Prunus dulcis L.) peel extract |
Articolo in rivista |
Vai |
| 2022 |
Modified Atmosphere Packaging and low temperature storage extend marketability of cherimoya (Annona cherimola Mill.) |
Articolo in rivista |
Vai |
| 2021 |
Influence of grain quality, semolinas and baker's yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat |
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 |
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines |
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 |
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 |
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 |
The use of winery by-products to enhance the functional aspects of the fresh ovine “primosale” cheese |
Articolo in rivista |
Vai |
| 2021 |
Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening |
Articolo in rivista |
Vai |
| 2021 |
Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Şalgam: A black carrot fermented beverage |
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 |
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 |
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production |
Articolo in rivista |
Vai |
| 2021 |
FISH WASTE, NOT A PROBLEM BUT A POSSIBLE SOLUTION: CHITOSAN EXTRACTS AND NEW PACKAGING POSSIBILITIES. |
Contributo in atti di convegno pubblicato in volume |
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 |
Fishing and wine production, two waste types and one solution: antimicrobial activity of new food packaging. |
Altro |
Vai |
| 2021 |
Valutazione dell'applicazione di edible coating sulla qualità dei frutti di ficodindia in IV gamma |
Abstract in atti di convegno pubblicato in volume |
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 |
Development of “quadrello di ovino”, a novel fresh ewe’s cheese |
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 |
Combining carvacrol and nisin in biodegradable films for antibacterial packaging applications |
Articolo in rivista |
Vai |
| 2021 |
In-depth investigation of the safety of wooden shelves used for traditional cheese ripening |
Articolo in rivista |
Vai |
| 2021 |
Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation |
Articolo in rivista |
Vai |
| 2021 |
Microbial Safety of Black Summer Truffle Collected from Sicily and Umbria Regions, Italy |
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 |
The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation |
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 |
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production |
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 |
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 |
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 |
Microbial dynamics in durum wheat kernels during aging |
Articolo in rivista |
Vai |
| 2020 |
Identità dei formaggi tradizionali: sicurezza igienica e preservazione della tipicità |
Contributo in atti di convegno pubblicato in volume |
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 |
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 |
Design and implementation of a smart system to control aromatic herb dehydration process |
Articolo in rivista |
Vai |
| 2020 |
In vitro antifungal activity of biopolymeric foam activated with carvacrol |
Articolo in rivista |
Vai |
| 2020 |
Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains |
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 |
| 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 |
Antibacterial biopolymeric foams: Structure–property relationship and carvacrol release kinetics |
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 |
Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads |
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 |
Influence of agronomic practices and pre-harvest conditions on the attachment and development of Listeria monocytogenes in vegetables |
Articolo in rivista |
Vai |
| 2019 |
Biotecnologie applicate alla valorizzazione della “Pagnotta di Piana degli Albanesi” |
Articolo in rivista |
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 |
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 |
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese |
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 |
| 2019 |
Microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica |
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 |
Microbial ecology of retail ready-to-eat escarole and red chicory sold in Palermo City, Italy |
Articolo in rivista |
Vai |
| 2019 |
Valorisation of Dairy Wastes Through Kefir Grain Production |
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 |
Microbiological profile and bioactive properties of insect powders used in food and feed formulations |
Articolo in rivista |
Vai |
| 2019 |
Fermented Honey and Manna Ash Products: Novel Ecological Niches of Wine Yeasts |
Abstract in atti di convegno pubblicato in volume |
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 |
Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt |
Articolo in rivista |
Vai |
| 2018 |
Yeasts and moulds contaminants of food ice cubes and their survival in different drinks |
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 |
Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes |
Articolo in rivista |
Vai |
| 2018 |
Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese |
Articolo in rivista |
Vai |
| 2018 |
Gli impasti acidi impiegati nelle produzioni dei pani tipici siciliani |
Capitolo o Saggio |
Vai |
| 2018 |
Attrezzi di legno per produzioni casearie
tipiche siciliane |
Articolo in rivista |
Vai |
| 2018 |
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina |
Articolo in rivista |
Vai |
| 2018 |
Biodiversità genetica e fisiologica, potenziale alterativo, di una popolazione di B. bruxellensis isolata da vini italiani |
Proceedings |
Vai |
| 2018 |
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità |
Proceedings |
Vai |
| 2018 |
Processi tradizionali e polifenoli naturali per formaggi innovativi e nutraceutici |
Articolo in rivista |
Vai |
| 2018 |
Evaluation of curd cooking on microbiological characteristics of “Grana” type pressed cheeses processed from raw ewes’ milk |
Proceedings |
Vai |
| 2018 |
Survey of antibiotic resistance of Pseudomonas isolated
from fresh cut red chicory (Cichorium intybus L., Asteraceae) |
Articolo in rivista |
Vai |
| 2018 |
Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production |
Articolo in rivista |
Vai |
| 2018 |
Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines |
Articolo in rivista |
Vai |
| 2017 |
An Innovative Shelf Life Model Based on Smart Logistic Unit for an Efficient Management of the Perishable Food Supply Chain |
Articolo in rivista |
Vai |
| 2017 |
Impiego di batteri lattici autoctoni per il miglioramento igienico-sanitario del Pecorino Siciliano DOP |
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 |
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation |
Articolo in rivista |
Vai |
| 2017 |
Bacterial communities in sediment of a Mediterranean marine protected area |
Articolo in rivista |
Vai |
| 2017 |
The effectiveness of Opuntia ficus-indica mucilage edible coating on postharvest maintenance of ‘Dottato’ fig (Ficus carica L.) fruit |
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 |
Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese |
Articolo in rivista |
Vai |
| 2017 |
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies |
Articolo in rivista |
Vai |
| 2017 |
Sourdough and cereal-based foods: traditional and innovative products |
Capitolo o Saggio |
Vai |
| 2017 |
Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks |
Articolo in rivista |
Vai |
| 2017 |
Aspetti igienico-sanitari dei prodotti vegetali
di IV gamma |
Articolo in rivista |
Vai |
| 2017 |
Microbial diversity of traditional Sicilian cheeses |
Abstract in atti di convegno pubblicato in rivista |
Vai |
| 2017 |
Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems |
Articolo in rivista |
Vai |
| 2017 |
Microorganisms of food ice cubes and their transfer to drinks |
Proceedings |
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 |
Phage biodiversity in artisanal cheese wheys reflects the complexity of the fermentation process |
Articolo in rivista |
Vai |
| 2017 |
The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese |
Articolo in rivista |
Vai |
| 2017 |
Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils |
Articolo 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 |
| 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 |
The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices |
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 |
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine |
Articolo in rivista |
Vai |
| 2016 |
Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives |
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 |
Identification of predominant lactic acid bacteria and yeasts of Turkish sourdoughs and selection of starter cultures for liquid sourdough production using different flours and dough yields |
Articolo in rivista |
Vai |
| 2016 |
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms |
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 |
Effect of Vibration on the Quality of Strawberry Fruits Caused by Simulated Transport |
Articolo in rivista |
Vai |
| 2016 |
Characterization of kefir-like beverages produced from vegetable juices |
Articolo in rivista |
Vai |
| 2016 |
Artemisia arborescens essential oil composition, enantiomeric distribution and antimicrobial activity from different wild populations from the Mediterranean Area |
Articolo in rivista |
Vai |
| 2016 |
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production |
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 |
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria |
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 |
Predictive shelf life model based on RF technology for improving the management of food supply chain: A case study |
Articolo in rivista |
Vai |
| 2016 |
Optimization of environmental conditions for kefiran production by kefir grain as scaffold for tissue engineering |
Articolo in rivista |
Vai |
| 2016 |
Antilisterial effect of citrus essential oils and their performance inedible film formulations |
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 |
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation |
Articolo in rivista |
Vai |
| 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 |
Articolo in rivista |
Vai |
| 2015 |
Damage to Strawberries Caused by Simulated Transport |
Proceedings |
Vai |
| 2015 |
Biological activity of Bacillus spp. evaluated on eggs and larvae of red palm weevil Rhynchophorus ferrugineus |
Articolo in rivista |
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 |
| 2015 |
Characterisation of the microflora contaminating the wooden vats used for traditional sicilian cheese production |
Articolo in rivista |
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 |
The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta |
Articolo in rivista |
Vai |
| 2015 |
Hygienic characteristics of radishes grown in soil contaminated with Stenotrophomonas maltophilia |
Articolo in rivista |
Vai |
| 2015 |
The migratory birds: novel ecological niche of fungal diversity? |
Proceedings |
Vai |
| 2015 |
Lactococcal 949 group phages recognize a carbohydrate receptor on the host cell surface |
Articolo in rivista |
Vai |
| 2015 |
An innovative method to produce green table olives based on "pied de cuve" technology |
Articolo in rivista |
Vai |
| 2014 |
PRELIMINARY DATA ON HYDROLYTIC ACTIVITY OF LACTIC ACID BACTERIA ON ß-LACTOGLOBULIN IN MILK |
Proceedings |
Vai |
| 2014 |
Seasonal variations of antimicrobial activity and chemical composition of essential oils extracted from three Citrus limon L. Burm. cultivars |
Articolo in rivista |
Vai |
| 2014 |
APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE
CHEESE |
Proceedings |
Vai |
| 2014 |
New trends in technology and identity of traditional dairy and fermented meat production processes |
Articolo in rivista |
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 |
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 |
Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production |
Articolo in rivista |
Vai |
| 2014 |
Antibacterial activity of Borago officinalis and Brassica juncea aqueous extracts evaluated in vitro and in situ using different food model systems |
Articolo in rivista |
Vai |
| 2014 |
Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method” |
Articolo in rivista |
Vai |
| 2014 |
Cultivable microorganisms associated with honeys of different geographical and botanical origin |
Articolo in rivista |
Vai |
| 2014 |
Attività antifungina e composizione chimica di oli essenziali estratti da agrumi coltivati in Sicilia. |
Proceedings |
Vai |
| 2014 |
The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa |
Articolo in rivista |
Vai |
| 2014 |
The effect of arbuscular mycorrhizal fungi on total plant nitrogen uptake and nitrogen recovery from soil organic material |
Articolo in rivista |
Vai |
| 2014 |
Evolution of microbiological and chemical parameters during red wine
making with extended post-fermentation maceration |
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 |
Yeasts vectored by migratory birds collected in the Mediterranean island of Ustica and description of Phaffomyces usticensis f.a. sp. nov., a new species related to the cactus ecoclade. |
Articolo in rivista |
Vai |
| 2014 |
Animal rennets as sources of dairy lactic acid bacteria |
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 |
Ecologia delle popolazioni lattiche associate alle farine di frumento e studio delle attitudini tecnologiche per la produzione di impasti acidi |
Proceedings |
Vai |
| 2013 |
Diversity and technological potential of lactic acid bacteria of wheat flours |
Articolo in rivista |
Vai |
| 2013 |
Microbial interactions in food model systems: In situ antilisterial activity of mundticin KS producing strains |
Proceedings |
Vai |
| 2013 |
Development of an ad hoc natural whey starter culture for the production of
Vastedda della valle del Belìce cheese |
Proceedings |
Vai |
| 2013 |
Effetto antimicrobico della componente volatile dell’olio essenziale di mandarino. |
Proceedings |
Vai |
| 2013 |
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production |
Articolo in rivista |
Vai |
| 2013 |
CARATTERIZZAZIONE DEL PROFILO AROMATICO E PROVE PRELIMINARI DI INIBIZIONE MICROBICA PER L’OLIO ESSENZIALE ESTRATTO DALLE BUCCE DI CITRUS RETICULATA cv. “TARDIVO DI CIACULLI” |
Proceedings |
Vai |
| 2013 |
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine. |
Articolo in rivista |
Vai |
| 2013 |
Microbial characterisation of fermented meat productions from the Sicilian breed "Suino Nero dei Nebrodi" |
Articolo in rivista |
Vai |
| 2013 |
Filamentous Fungi transported by birds during migration across the mediterranean Sea. |
Articolo in rivista |
Vai |
| 2013 |
Microbiological investigation of Raphanus sativus L. grown hydroponically in nutrient solutions contaminated with spoilage and pathogenic bacteria |
Articolo in rivista |
Vai |
| 2013 |
Wickerhamomyces sylviae f.a., sp. nov., an ascomycetous yeast species isolated from migratory birds. |
Articolo in rivista |
Vai |
| 2013 |
Seasonal variations of antimicrobial activity and chemical composition of Citrus limon L. Burm. spp. essential oils |
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 |
UTILIZZO DEL LATTODINAMOGRAFO PER LA VALUTAZIONE DELL’ATTIVITA’ COAGULANTE DI CAGLI IN PASTA ARTIGIANALI. |
Proceedings |
Vai |
| 2012 |
Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation. |
Articolo in rivista |
Vai |
| 2012 |
Salvaguardia della tradizione casearia: indagine microbiologica sulla lavorazione tradizionale del Caciocavallo Palermitano |
Articolo in rivista |
Vai |
| 2012 |
Investigation of the hygienic safety of aromatic plants cultivated in soil contaminated with Listeria monocytogenes |
Articolo in rivista |
Vai |
| 2012 |
Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains |
Articolo in rivista |
Vai |
| 2012 |
Inhibition of foodborne pathogen bacteria by essential oils extracted from citrus fruits cultivated in Sicily |
Articolo in rivista |
Vai |
| 2012 |
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese |
Articolo in rivista |
Vai |
| 2012 |
Dissemination of wine-related yeasts by migratory birds. |
Articolo in rivista |
Vai |
| 2012 |
The spatial distribution of bacteria in Grana-cheese during ripening |
Articolo in rivista |
Vai |
| 2012 |
Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese |
Articolo in rivista |
Vai |
| 2011 |
Effetti della tecnologia tradizionale di caseificazione sulle caratteristiche microbiologiche e organolettiche del Caciocavallo Palermitano |
Proceedings |
Vai |
| 2011 |
Approccio multiplo per l’indagine del microbiota dominante negli impasti acidi tradizionali siciliani |
Proceedings |
Vai |
| 2011 |
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla tecnologia di lavorazione |
Proceedings |
Vai |
| 2011 |
L’evoluzione del microbioma durante la caseificazione e la stagionatura: il caso del Grana Trentino. |
Proceedings |
Vai |
| 2011 |
Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria |
Articolo in rivista |
Vai |
| 2011 |
Evolution of fermenting microbiota in tarhana produced under controlled technological conditions |
Articolo in rivista |
Vai |
| 2011 |
Microbiological characteristics of traditional Caciocavallo Palermitano cheese making |
Proceedings |
Vai |
| 2011 |
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area. |
Articolo in rivista |
Vai |
| 2011 |
Microbial analysis of raw cows' milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits |
Articolo in rivista |
Vai |
| 2011 |
Chemical Composition and Antibacterial Potential of Artemisia arborescens L. Essential Oil |
Articolo in rivista |
Vai |
| 2011 |
Indagine preliminare sull’attitudine alla trasformazione in sidro di varietà di mele autoctone siciliane |
Articolo in rivista |
Vai |
| 2011 |
Evolution of yeast populations during different biodynamic winemaking processes |
Articolo in rivista |
Vai |
| 2011 |
Mantenere la tipicità in un mondo che cambia |
Articolo in rivista |
Vai |
| 2011 |
Attitudine alla trasformazione in sidro di varietà di mele autoctone siciliane |
Articolo in rivista |
Vai |
| 2011 |
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla carica psicrotrofa e non solo |
Proceedings |
Vai |
| 2010 |
Utilizzo alternativo dei frutti di vecchie varietà di melo siciliane mediante trasformazione in sidro |
Proceedings |
Vai |
| 2010 |
Dinamiche microbiche durante le fermentazioni delle olive da tavola siciliane |
Proceedings |
Vai |
| 2010 |
L'aroma del Puzzone |
Articolo in rivista |
Vai |
| 2010 |
Biodiversity of Sourdough Lactic Acid Bacteria. |
Capitolo o Saggio |
Vai |
| 2010 |
Presence of endophytic bacteria in Vitis vinifera leaves as detected by fluorescence in situ hybridization. |
Articolo in rivista |
Vai |
| 2010 |
Indigenous yeast communities in the environment of ‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation |
Articolo in rivista |
Vai |
| 2010 |
Enzimi, esopolisaccaridi e batteriocine |
Capitolo o Saggio |
Vai |
| 2010 |
Non starter lactic acid bacteria used to improve cheese quality and provide health benefits |
Articolo in rivista |
Vai |
| 2010 |
Preliminary Evaluation of the Influence of Traditional Dairy Plant Equipment on the Microbiological Quality of “Caciocavallo Palermitano” Cheese |
Proceedings |
Vai |
| 2010 |
Yeast microbiota associated with spontaneous fermentation of traditional wheat sourdough breads of Abruzzo region (Italy) |
Articolo in rivista |
Vai |
| 2010 |
Metodi molecolari di tipizzazione, identificazione e monitoraggio dei lieviti di interesse enologico |
Articolo in rivista |
Vai |
| 2010 |
Indagine microbiologica sulla lavorazione artigianale del Caciocavallo Palermitano. |
Articolo in rivista |
Vai |
| 2010 |
An Optimized and Rapid DNA Extraction Method From Leaves of Grapevine Suitable for PCR-DGGE Based Analysis |
Proceedings |
Vai |
| 2009 |
Dinamiche microbiche durante le fermentazioni delle olive da tavola siciliane |
Proceedings |
Vai |
| 2009 |
Le comunità blastomicetiche del vitigno autoctono Rovello bianco (Campania) e loro utilizzo in vinificazioni commerciali |
Articolo in rivista |
Vai |
| 2009 |
Brettanomyces/Dekkera, monitoraggio microbiologico e gestione in cantina |
Articolo in rivista |
Vai |
| 2009 |
Contaminanti chimici e microbiologici nel tonno |
Articolo in rivista |
Vai |
| 2009 |
Presence of enterococci in raw cow’s milk and “Puzzone di Moena” cheese |
Articolo in rivista |
Vai |
| 2009 |
Biodiversity and technological potential of wild lactic acid bacteria from raw cows’ milk. |
Articolo in rivista |
Vai |
| 2009 |
Investigation of yeast community of “Grillo” grapes and musts from Marsala wine production area. |
Abstract in rivista |
Vai |
| 2009 |
Microbiological characteristics of Trentingrana cheese after nine months of ripening |
Proceedings |
Vai |
| 2009 |
Dissemination of oenological yeasts through bird migration in Sicily. |
Proceedings |
Vai |
| 2009 |
Microbial dynamics during green Sicilian table olive fermentations |
Abstract in rivista |
Vai |
| 2009 |
Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneity. |
Articolo in rivista |
Vai |
| 2009 |
Attitudini tecnologiche di batteri lattici starter per la fermentazione di olive verdi da mensa |
Articolo in rivista |
Vai |
| 2009 |
Ecology and technological capability of lactic acid bacteria associated with Grillo grapevine used as base wine for Marsala production. |
Proceedings |
Vai |
| 2008 |
Aspetti microbiologici del latte crudo mantenuto a diverse temperature per la produzione di Grana Trentino |
Proceedings |
Vai |
| 2008 |
Biodiversità dei batteri lattici da latte crudo per la produzione di formaggi artigianali tipici Trentini |
Proceedings |
Vai |
| 2008 |
Effect of environmental and nutritional factors on the production of bacteriocin-like inhibitory substances (BLIS) by Enterococcus faecium strains |
Articolo in rivista |
Vai |
| 2008 |
An investigation on the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours. |
Articolo in rivista |
Vai |
| 2008 |
Il microbiota lattico degli impasti acidi e delle materie prime usate in panificazione. |
Articolo in rivista |
Vai |
| 2008 |
The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains. |
Articolo in rivista |
Vai |
| 2008 |
Refreigerated storage of raw milk for Trentingrana production: microbiological effects |
Proceedings |
Vai |
| 2008 |
A factory-scale application of secondary adjunct cultures selected from lactic acid bacteria during “Puzzone di Moena” cheese ripening. |
Articolo in rivista |
Vai |
| 2008 |
Application of bacteriocins in vegetable food biopreservation. |
Articolo in rivista |
Vai |
| 2007 |
Batteri lattici autoctoni di grano e farine e loro ruolo nell’impasto acido |
Proceedings |
Vai |
| 2007 |
Ecologia microbica e caratteristiche fisico-chimiche di lieviti naturali della regione Abruzzo |
Articolo in rivista |
Vai |
| 2007 |
Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations |
Articolo in rivista |
Vai |
| 2007 |
The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: a review |
Articolo in rivista |
Vai |
| 2007 |
Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough |
Articolo in rivista |
Vai |
| 2007 |
Lactobacilli in sourdough fermentation: a review |
Articolo in rivista |
Vai |
| 2007 |
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours |
Articolo in rivista |
Vai |
| 2006 |
Produzione di esopolisaccaridi da Sphingomonas spp. |
Proceedings |
Vai |
| 2006 |
Rapid differentiation, in situ detection and monitoring of sourdough lactobacilli from the Abruzzo region (central Italy) |
Proceedings |
Vai |
| 2006 |
Sviluppo di un nuovo approccio molecolare per il monitoraggio dei lattobacilli degli impasti acidi della regione Abruzzo |
Proceedings |
Vai |
| 2006 |
Determinazione di acidi linoleici coniugati (CLA) mediante Ag+-HPLC in latti fermentati da ceppi di Lactobacillus paracasei e Lactobacillus plantarum |
Proceedings |
Vai |
| 2006 |
La biodiversità microbica in relazione ad alcune produzioni della regione Umbria: formaggio pecorino e “mozzarella” fior di latte |
Articolo in rivista |
Vai |
| 2006 |
The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black-table olives (cv. Itrana and Leccino): a pilot-scale application |
Articolo in rivista |
Vai |
| 2006 |
Application of novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (Central Italy) |
Articolo in rivista |
Vai |
| 2006 |
Effect of biopreservation treatments on Listeria monocytogenes isolated from meat products |
Proceedings |
Vai |
| 2006 |
Description of lactic acid bacteria associated with wheat (Triticum durum) and non-conventional flours: focus on their bacteriocinogenic activity |
Proceedings |
Vai |
| 2006 |
Combination of multiplex PCR and PCR-DGGE for monitoring common sourdough-associated Lactobacillus species |
Articolo in rivista |
Vai |
| 2006 |
Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding |
Articolo in rivista |
Vai |
| 2006 |
Potenziale batteriocinogenico di batteri lattici isolati da grani, farine e impasti acidi |
Proceedings |
Vai |
| 2005 |
Rapid differentiation and in situ detection of 16 sourdough Lactobacillus species by multiplex PCR |
Articolo in rivista |
Vai |
| 2005 |
Exploitation of lactic acid bacteria potentiality for improving sourdough breads |
Proceedings |
Vai |
| 2005 |
Proprietà funzionali in latti fermentati da ceppi di Lactobacillus paracasei e Lactobacillus plantarum: influenza dei parametri microbiologici sulla produzione di acidi linoleici coniugati (cla) |
Proceedings |
Vai |
| 2005 |
Isolation, identification and selection of potential probiotic lactobacilli from pig feaces to be used as additives in pelleted feeding |
Proceedings |
Vai |
| 2005 |
Biodiversity of Lactobacillus rossii strains isolated from sourdough |
Proceedings |
Vai |
| 2005 |
A survey of sourdough microbiota from Abruzzo, a region of Central Italy |
Proceedings |
Vai |
| 2005 |
Molecular approach for the rapid identification, in situ detection and monitoring of sourdough lactobacilli |
Proceedings |
Vai |
| 2005 |
Purification and characterization of an intracellular family 3 β-glucosidase from Lactobacillus sanfranciscensis CB1 |
Articolo in rivista |
Vai |
| 2005 |
In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation |
Articolo in rivista |
Vai |
| 2005 |
Lactobacillus rossii sp. nov. isolated from wheat sourdough |
Articolo in rivista |
Vai |
| 2005 |
Determinazione di acidi linoleici coniugati (cla) in matrici alimentari: una interessante applicazione biotecnologica |
Proceedings |
Vai |
| 2004 |
Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity |
Articolo in rivista |
Vai |
| 2003 |
Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses |
Articolo in rivista |
Vai |
