BARBACCIA, Pietro
BARBACCIA, Pietro
Scienze Agrarie, Alimentari e Forestali
Application of hydrogen peroxide to improve the microbiological stability of food ice produced in industrial facilities
2022-01-01 Barbaccia P.; Lipocelli L.; Moschetti G.; Francesca N.; De Martino S.; Arrigo V.; Gaglio R.; Settanni L.
Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols
2020-01-01 Barbaccia P.; Francesca N.; Di Gerlando R.; Busetta G.; Moschetti G.; Gaglio R.; Settanni L.
Development of an ad hoc starter culture for the production of functional raw ewes’ milk cheeses through the addition of grape pomace powder
2019-01-01 Barbaccia, P.; Gaglio, R.; Guarcello, R.; Francesca, N.; Settanni, L.; Moschetti, G.
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
2022-07-01 Barbaccia, Pietro; Busetta, Gabriele; Barbera, Marcella; Alfonzo, Antonio; Garofalo, Giuliana; Francesca, Nicola; Moscarelli, Angelo; Moschetti, Giancarlo; Settanni, Luca; Gaglio, Raimondo
Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt
2019-01-01 Gaglio, Raimondo; Gentile, Carla; Bonanno, Adriana; Vintaloro, Lucia; Perrone, Anna; Mazza, Francesca; Barbaccia, Pietro; Settanni, Luca*; Di Grigoli, Antonino
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.
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions
2020-01-01 Settanni L.; Barbaccia P.; Bonanno A.; Ponte M.; Di Gerlando R.; Franciosi E.; Di Grigoli A.; Gaglio R.
Identification and evaluation of antimicrobial resistance of enterococci isolated from raw ewes’ and cows’ milk collected in western Sicily: a preliminary investigation
2020-01-01 Palmeri M.; Mancuso I.; Gaglio R.; Arcuri L.; Barreca S.; Barbaccia P.; Scatassa M.L.
Microbiological Analysis and Metagenomic Profiling of the Bacterial Community of an Anthropogenic Soil Modified from Typic Haploxererts
2022-05-18 Barbaccia P.; Dazzi C.; Franciosi E.; Di Gerlando R.; Settanni L.; Lo Papa G.
Microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica
2019-01-01 Gaglio R.; Saitta A.; Cruciata M.; La Rosa A.; Barbaccia P.; Moschetti G.; Settanni L.
Microbiological characterization of the biofilms of wooden shelves used for ripening of traditional raw milk cheeses produced in Sicily (South Italy).
Barbaccia, P.; Settanni, L.; Scatassa, M.L.; Todaro, M.; Gaglio, R
Monitoring commercial starter culture development in presence of red grape pomace powder to produce polyphenol-enriched fresh ovine cheeses at industrial scale level
2021-01-01 Barbaccia P.; Busetta G.; Matraxia M.; Sutera A.M.; Craparo V.; Moschetti G.; Francesca N.; Settanni L.; Gaglio R.
Plant Growth-Promoting Activities of Bacteria Isolated from an Anthropogenic Soil Located in Agrigento Province
2022-10-31 Barbaccia, Pietro; Gaglio, Raimondo; Dazzi, Carmelo; Miceli, Claudia; Bella, Patrizia; Lo Papa, Giuseppe; Settanni, Luca
Processi tradizionali e polifenoli naturali per formaggi innovativi e nutraceutici
2018-01-01 Barbaccia, P., Francesca, N., Gaglio, R., Settanni, L., Guarcello, R.
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.