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Change in taste-altering non-volatile components of blood and common orange fruit during cold storage

Food research international, 2020-05, Vol.131, p.108916-108916, Article 108916

2020

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Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives

Food microbiology, 2017-08, Vol.65, p.136-148

2017

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Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

Food chemistry, 2018-02, Vol.241, p.242-249

2018

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Plasmatic extracellular vesicle microRNAs in malignant pleural mesothelioma and asbestos-exposed subjects suggest a 2-miRNA signature as potential biomarker of disease

PloS one, 2017-05, Vol.12 (5), p.e0176680

2017

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Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

Frontiers in microbiology, 2019-02, Vol.10, p.174

2019

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Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

Frontiers in microbiology, 2018-06, Vol.9, p.1125-1125

2018

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Cherry Tomato Drying: Sun versus Convective Oven

Horticulturae, 2021-03, Vol.7 (3), p.40

2021

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Insights Into the Cultivable Microbial Ecology of "Manna" Ash Products Extracted From Fraxinus angustifolia ( Oleaceae ) Trees in Sicily, Italy

Frontiers in microbiology, 2019-05, Vol.10, p.984-984

2019

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Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products

Frontiers in nutrition (Lausanne), 2020-04, Vol.7, p.46-46

2020

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Water as a Solvent of Election for Obtaining Oleuropein-Rich Extracts from Olive (Olea europaea) Leaves

Agronomy (Basel), 2021-03, Vol.11 (3), p.465

2021

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Salinity effects on enzymatic browning and antioxidant capacity of fresh-cut baby Romaine lettuce ( Lactuca sativa L. cv. Duende)

Food chemistry, 2010-04, Vol.119 (4), p.1502-1506

2010

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Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage

Foods, 2023-09, Vol.12 (18), p.3419

2023

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Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii

Journal of fungi (Basel), 2023-10, Vol.9 (10), p.1000

2023

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Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality

Food chemistry, 2024-03, Vol.435, p.137517-137517, Article 137517

2024

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Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

Food research international, 2020-10, Vol.136, p.109335-109335, Article 109335

2020

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Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production

Food microbiology, 2021-10, Vol.99, p.103806-103806, Article 103806

2021

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Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour

Food science & technology, 2018-03, Vol.89, p.299-306

2018

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Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces

Journal of food composition and analysis, 2021-09, Vol.102, p.103997, Article 103997

2021

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Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability

Journal of texture studies, 2023-12, Vol.54 (6), p.789-807

2023

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Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability

Journal of cereal science, 2018-09, Vol.83, p.101-109

2018

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Microbreweries, brewpubs and beerfirms in the Sicilian craft beer industry

International journal of wine business research, 2020-02, Vol.32 (1), p.122-138

2020

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Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer

International journal of food microbiology, 2022-10, Vol.379, p.109868-109868, Article 109868

2022

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Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese

Food microbiology, 2018-04, Vol.70, p.143-154

2018

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The effect of different technologies in Pomegranate jam preparation on the phenolic compounds, vitamin C and antioxidant activity

Food bioscience, 2023-06, Vol.53, p.102525, Article 102525

2023

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Study and Characterization of Polyphenol Oxidase from Eggplant (Solanum melongena L.)

Journal of agricultural and food chemistry, 2011-10, Vol.59 (20), p.11244-11248

2011

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Change in taste-altering non-volatile components of blood and common orange fruit during cold storage

Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

Plasmatic extracellular vesicle microRNAs in malignant pleural mesothelioma and asbestos-exposed subjects suggest a 2-miRNA signature as potential biomarker of disease

Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

Cherry Tomato Drying: Sun versus Convective Oven

Insights Into the Cultivable Microbial Ecology of "Manna" Ash Products Extracted From Fraxinus angustifolia ( Oleaceae ) Trees in Sicily, Italy

Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products

Water as a Solvent of Election for Obtaining Oleuropein-Rich Extracts from Olive (Olea europaea) Leaves

Salinity effects on enzymatic browning and antioxidant capacity of fresh-cut baby Romaine lettuce ( Lactuca sativa L. cv. Duende)

Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage

Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii

Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality

Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production

Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour

Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces

Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability

Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability

Microbreweries, brewpubs and beerfirms in the Sicilian craft beer industry

Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer

Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese

The effect of different technologies in Pomegranate jam preparation on the phenolic compounds, vitamin C and antioxidant activity

Study and Characterization of Polyphenol Oxidase from Eggplant (Solanum melongena L.)

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