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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
Published 2021-08-01
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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
Published 2019-05-01
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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
Published 2018-08-01
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Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation by Cennet Pelin Boyaci Gunduz, Bilal Agirman, Raimondo Gaglio, Elena Franciosi, Nicola Francesca, Luca Settanni, Huseyin Erten
Published 2022-06-01
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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
Published 2021-12-01
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Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation by Marco Alabiso, Giuseppe Maniaci, Cristina Giosuè, Raimondo Gaglio, Nicola Francesca, Antonino Di Grigoli, Baldassare Portolano, Adriana Bonanno
Published 2020-01-01
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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
Published 2023-07-01
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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
Published 2021-03-01
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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
Published 2022-04-01
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Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits by Giuseppe Maniaci, Marco Alabiso, Nicola Francesca, Cristina Giosuè, Antonino Di Grigoli, Onofrio Corona, Cinzia Cardamone, Graziella Graci, Baldassarre Portolano, Adriana Bonanno
Published 2020-01-01
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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
Published 2023-12-01
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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
Published 2024-03-01
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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
Published 2023-03-01
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Use of <i>Kluyveromyces marxianus</i> to Increase Free Monoterpenes and Aliphatic Esters in White Wines by Eleonora Barone, Giovanna Ponticello, Pieramaria Giaramida, Margherita Squadrito, Teresa Fasciana, Valentina Gandolfo, Francesco Ardizzone, Manuela Monteleone, Onofrio Corona, Nicola Francesca, Daniele Oliva
Published 2021-05-01
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Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom <i>Pleurotus eryngii</i> by Fortunato Cirlincione, Antonino Pirrone, Ignazio Maria Gugino, Aldo Todaro, Vincenzo Naselli, Nicola Francesca, Antonio Alfonzo, Giulia Mirabile, Valeria Ferraro, Gaetano Balenzano, Maria Letizia Gargano
Published 2023-10-01
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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
Published 2023-02-01
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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
Published 2021-02-01
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