Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products by Gianluca Bleve, Francesca Anna Ramires, Antonia Gallo, Antonella Leone

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Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food by Francesca Anna Ramires, Gianluca Bleve, Stefania De Domenico, Antonella Leone

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An Alum-Free Jellyfish Treatment for Food Applications by Gianluca Bleve, Francesca Anna Ramires, Stefania De Domenico, Stefania De Domenico, Antonella Leone, Antonella Leone

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Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future by Francesca Anna Ramires, Stefania De Domenico, Danilo Migoni, Francesco Paolo Fanizzi, Dror L. Angel, Rasa Slizyte, Katja Klun, Gianluca Bleve, Antonella Leone

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The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications by Gabriele Maiorano, Francesca Anna Ramires, Miriana Durante, Ilaria Elena Palamà, Federica Blando, Gianluca De Rinaldis, Ezio Perbellini, Valeria Patruno, Carlo Gadaleta Caldarola, Santa Vitucci, Giovanni Mita, Gianluca Bleve

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New process for production of fermented black table olives using selected autochthonous microbial resources by Maria eTufariello, Miriana eDurante, Francesca Anna Ramires, Francesco eGrieco, Luca eTommasi, Ezio ePerbellini, Vittorio eFalco, Maria eTasioula-Margari, Antonio Francesco Logrieco, Giovanni eMita, Gianluca eBleve

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Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives by Gianluca eBleve, Maria eTufariello, Miriana eDurante, Ezio ePerbellini, Francesca Anna Ramires, Francesco eGrieco, Maria Stella Cappello, Stefania eDe Domenico, Giovanni eMita, Maria eTasioula-Margari, Antonio Francesco Logrieco

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