Sfoglia per Autore
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses
2015-01-01 Guarcello, R; Diviccaro, A; Barbera, M; Giancippoli, E; Settanni, L; Minervini, F; Moschetti, G; Gobbetti, M
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation
2016-01-01 Francesca, N.; Barbera, M.; Martorana, A.; Saiano, F.; Gaglio, R.; Aponte, M.; Moschetti, G.; Settanni, L.
Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils
2017-01-01 Gaglio, R.; Barbera, M.; Aleo, A.; Lommatzsch, I.; La Mantia, T.; Settanni, L.
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)
2017-01-01 Alfonzo, A.; Martorana, A.; Guarrasi, V.; Barbera, M.; Gaglio, R.; Santulli, A.; Settanni, L.; Galati, A.; Moschetti, G.; Francesca, N.
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies
2017-01-01 Alfonzo, A.; Randazzo, W.; Barbera, M.; Sannino, C.; Corona, O.; Settanni, L.; Moschetti, G.; Santulli, A.; Francesca, N.
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.)
2018-01-01 Alfonzo, Antonio; Gaglio, Raimondo; Francesca, Nicola*; Barbera, Marcella; Saiano, Filippo; Santulli, Andrea; Matraxia, Michele; Rallo, Francesco; Moschetti, Giancarlo
Wastewater Treatments for the Food Industry: Biological Systems
2018-01-01 Barbera Marcella; Gurnari Giovanni
Quality Standards for Recycled Water: Opuntia ficus-indica as Sorbent Material
2018-01-01 Barbera Marcella; Gurnari Giovanni
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
2018-01-01 Barone Caterina; Barbera Marcella; Barone Michele; Parisi Salvatore; Zaccheo Aleardo
Water Reuse in the Food Industry: Quality of Original Wastewater Before Treatments
2018-01-01 Barbera Marcella; Gurnari Giovanni
Wastewater Treatments for the Food Industry: Physical-Chemical Systems
2018-01-01 Barbera Marcella; Gurnari Giovanni
Preliminary studies of geochemical tools to traceability of Sicilian honey
2019-01-01 M. Barbera, A. Ioppolo, A. Vella, F.Saiano, E. Palazzolo
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder
2019-01-01 Gaglio, R., Alfonzo, A., Barbera, M., Cirlincione, F., Franciosi, E., Francesca, N., Moschetti, G., Settanni, L.
Chemical composition of essential oils from Pantelleria Island autochthonous and naturalized spices and evaluation of their individual and combined antimicrobial activities
2019-01-01 Gaglio R.; Guarcello R.; Barbera M.; Lommatzsch I.; La Mantia T.; Ciminata A.; Settanni L.
Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads
2020-01-01 Alfonzo A.; Gaglio R.; Barbera M.; Francesca N.; Moschetti G.; Settanni L.
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
2020-01-01 Gaglio R.; Alfonzo A.; Barbera M.; Franciosi E.; Francesca N.; Moschetti G.; Settanni L.
Reuse of Food Waste and Wastewater as a Source of Polyphenolic Compounds to Use as Food Additives
2020-01-01 BARBERA Marcella
Phenols, Flavors, and the Mediterranean Diet
2020-06-04 Issaoui Manel; Delgado Amelia Martins; Caruso Giorgia; Micali Maria; Barbera Marcella; Atrous Hager; Ouslati Amira; Chammem Nadia
Effect on the antioxidant, lipoperoxyl radical scavenger capacity, nutritional, sensory and microbiological traits of an ovine stretched cheese produced with grape pomace powder addition
2021-01-01 Gaglio R.; Restivo I.; Barbera M.; Barbaccia P.; Ponte M.; Tesoriere L.; Bonanno A.; Attanzio A.; Di Grigoli A.; Francesca N.; Moschetti G.; Settanni L.
The use of winery by-products to enhance the functional aspects of the fresh ovine “primosale” cheese
2021-01-01 Gaglio R.; Barbaccia P.; Barbera M.; Restivo I.; Attanzio A.; Maniaci G.; Di Grigoli A.; Francesca N.; Tesoriere L.; Bonanno A.; Moschetti G.; Settanni L.
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