In situ polymerization of soil organic matter by oxidative biomimetic catalysis by Assunta Nuzzo, Riccardo Spaccini, Vincenza Cozzolino, Giancarlo Moschetti, Alessandro Piccolo

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Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads by Antonio Alfonzo, Raimondo Gaglio, Marcella Barbera, Nicola Francesca, Giancarlo Moschetti, Luca Settanni

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Correction: Gaglio et al. Performances of Different Metabolic <i>Lactobacillus</i> Groups during the Fermentation of Pizza Doughs Processed from Semolina. <i>Fermentation</i> 2018,... by Raimondo Gaglio, Antonio Alfonzo, Noemi Polizzotto, Onofrio Corona, Nicola Francesca, Giuseppe Russo, Giancarlo Moschetti, Luca Settanni

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Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy by Rosa Guarcello, Raimondo Gaglio, Aldo Todaro, Antonio Alfonzo, Rosario Schicchi, Fortunato Cirlincione, Giancarlo Moschetti, Nicola Francesca

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Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina by Raimondo Gaglio, Antonio Alfonzo, Noemi Polizzotto, Onofrio Corona, Nicola Francesca, Giuseppe Russo, Giancarlo Moschetti, Luca Settanni

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Application of Hydrogen Peroxide to Improve the Microbiological Stability of Food Ice Produced in Industrial Facilities by Pietro Barbaccia, Leopoldo Lipocelli, Giancarlo Moschetti, Nicola Francesca, Simone De Martino, Vincenzo Arrigo, Raimondo Gaglio, Luca Settanni

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Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of <i>Lactiplantibacillus pentosus</i> OM13 during the Production of Nocellara del Belice Table O... by Antonio Alfonzo, Nicola Francesca, Vincenzo Naselli, Raimondo Gaglio, Onofrio Corona, Venera Seminerio, Luca Settanni, Francesco La Croce, Giancarlo Moschetti

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Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level by Pietro Barbaccia, Gabriele Busetta, Michele Matraxia, Anna Maria Sutera, Valentina Craparo, Giancarlo Moschetti, Nicola Francesca, Luca Settanni, Raimondo Gaglio

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Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level by Giuseppe Mannino, Fortunato Cirlincione, Raimondo Gaglio, Elena Franciosi, Nicola Francesca, Giancarlo Moschetti, Alberto Asteggiano, Claudio Medana, Carla Gentile, Luca Settanni

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Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain by Antonio Alfonzo, Valentina Craparo, Rosario Prestianni, Vincenzo Naselli, Venera Seminerio, Antonino Pirrone, Francesco La Croce, Luca Settanni, Giancarlo Moschetti, Nicola Francesca

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Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols by Enrico Viola, Giuliana Garofalo, Gabriele Busetta, Maria Supper, Antonio Alfonzo, Marco Tolone, Nicola Francesca, Giancarlo Moschetti, Francesco Sottile, Raimondo Gaglio, Luca Settanni

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Use of Different Nutrients to Improve the Fermentation Performances of <i>Lactiplantibacillus pentosus</i> OM13 during the Production of Sevillian Style Green Table Olives by Antonio Alfonzo, Vincenzo Naselli, Raimondo Gaglio, Luca Settanni, Onofrio Corona, Francesco La Croce, Paola Vagnoli, Sibylle Krieger-Weber, Nicola Francesca, Giancarlo Moschetti

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Improving the Aromatic Profiles of Catarratto Wines: Impact of <i>Metschnikowia pulcherrima</i> and Glutathione-Rich Inactivated Yeasts by Vincenzo Naselli, Rosario Prestianni, Natale Badalamenti, Michele Matraxia, Antonella Maggio, Antonio Alfonzo, Raimondo Gaglio, Paola Vagnoli, Luca Settanni, Maurizio Bruno, Giancarlo Moschetti, Nicola Francesca

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The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese by Raimondo Gaglio, Pietro Barbaccia, Marcella Barbera, Ignazio Restivo, Alessandro Attanzio, Giuseppe Maniaci, Antonino Di Grigoli, Nicola Francesca, Luisa Tesoriere, Adriana Bonanno, Giancarlo Moschetti, Luca Settanni

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Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Ad... by Raimondo Gaglio, Ignazio Restivo, Marcella Barbera, Pietro Barbaccia, Marialetizia Ponte, Luisa Tesoriere, Adriana Bonanno, Alessandro Attanzio, Antonino Di Grigoli, Nicola Francesca, Giancarlo Moschetti, Luca Settanni

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Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese by Gabriele Busetta, Marialetizia Ponte, Marcella Barbera, Antonio Alfonzo, Antonino Ioppolo, Giuseppe Maniaci, Rosa Guarcello, Nicola Francesca, Eristanna Palazzolo, Adriana Bonanno, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio

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