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RAIMONDO GAGLIO

Pubblicazioni

Data Titolo Tipologia Scheda
2024 Description of “Ovino Belmontese”, a new semisoft sheep's milk cheese processed using “Italico” cheese technology Articolo in rivista Vai
2024 Influence of Biochar on the Properties of Antibacterial PBAT/Carvacrol Films Articolo in rivista Vai
2024 Cladodes of Opuntia ficus-indica (L.) as source of bioactive compounds in dairy products Articolo in rivista Vai
2024 Comprehensive analysis of Moringa oleifera leaves’ antioxidant properties in ovine cheese Articolo in rivista Vai
2024 Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects Articolo in rivista Vai
2024 Aggiunta di Moringa oleifera in polvere per la funzionalizzazione di un formaggio ovino a pasta pressata Abstract in atti di convegno pubblicato in volume Vai
2024 Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking Articolo in rivista Vai
2024 Tracking the transfer of antimicrobial resistance genes from raw materials to sourdough breads Articolo in rivista Vai
2024 Effect of the gellan-based edible coating enriched with oregano essential oil on the preservation of the ‘Tardivo di Ciaculli’ mandarin (Citrus reticulata Blanco cv. Tardivo di Ciaculli) Articolo in rivista Vai
2024 Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives Articolo in rivista Vai
2024 Selection of starter lactic acid bacteria capable of forming biofilms on wooden vat prototypes for their future application in traditional Sicilian goat's milk cheese making Articolo in rivista Vai
2024 Phytochemical profiling and investigation of antioxidant, anti-proliferative, and antibacterial properties in spontaneously grown Sicilian sumac (Rhus coriaria L.) fruits Articolo in rivista Vai
2024 Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method Articolo in rivista Vai
2024 Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains Articolo in rivista Vai
2024 Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp Articolo in rivista Vai
2024 Industrial upcycling of almond skin through production of novel brioches Articolo in rivista Vai
2024 Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols Articolo in rivista Vai
2024 Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads Articolo in rivista Vai
2024 Alimenti arricchiti: caratterizzazione chimica di formaggio ovino a pasta pressata addizionato con diverse percentuali di polvere di Moringa oleifera Contributo in atti di convegno pubblicato in volume Vai
2024 Trasmissione dei geni di antibiotico-resistenza durante la produzione di pane a lievitazione naturale Articolo in rivista Vai
2024 The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process Articolo in rivista Vai
2023 Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts Articolo in rivista Vai
2023 Recycling wastes from Rubus idaeus by-products: sourdough bread production as a new end-use of exhausted seeds still containing active compounds Abstract in atti di convegno pubblicato in volume Vai
2023 Wooden shelves: an ancient tool for sustainable cheese ripening in future Abstract in atti di convegno pubblicato in volume Vai
2023 Effect of Mucilage-Based Edible Coating Enriched with Oregano Essential Oil on Postharvest Quality and Sensorial Attributes of Fresh-Cut Loquat Articolo in rivista Vai
2023 Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils Articolo in rivista Vai
2023 Biological Activity and Metabolomics of Griffonia simplicifolia Seeds Extracted with Different Methodologies Articolo in rivista Vai
2023 Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese Articolo in rivista Vai
2023 Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives Articolo in rivista Vai
2023 Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging Articolo in rivista Vai
2023 Mango di IV gamma: come valorizzarne la shelf life utilizzando un rivestimento commestibile a base di olio essenziale estratto dalle foglie del Neem. Abstract in atti di convegno pubblicato in volume Vai
2023 Effetti della disidratazione convettiva e successiva conservazione in atmosfera modificata su frutti di arancia rossa di Sicilia Abstract in atti di convegno pubblicato in volume Vai
2023 Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese Articolo in rivista Vai
2023 Anti-Listeria activity of citrus essential oils in a fresh ovine cheese Articolo in rivista Vai
2023 Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives Articolo in rivista Vai
2023 A novel microbiological approach to impact the aromatic composition of sour loquat beer Articolo in rivista Vai
2023 Dehydration preserves the ability of tanniferous sulla forage (Sulla coronaria (L.) Medik.) to improve nutritional, microbial and sensory traits of sheep cheese Abstract in atti di convegno pubblicato in rivista Vai
2023 A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture Articolo in rivista Vai
2023 Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin Articolo in rivista Vai
2023 Rubus idaeus by-products: Sustainable improvement of the antioxidant value of sourdough bread by a new end-use of exhausted seeds still containing bioactive compounds Articolo in rivista Vai
2023 Production of cheeses enriched with by-products from the food industry: focus on sheep’s milk cheeses processed with the addition of grape pomace in Sicily Articolo in rivista Vai
2023 A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production Articolo in rivista Vai
2023 Effetti della disidratazione in corrente di aria calda e dell’atmosfera modificata sulla qualità di frutti di mango Abstract in atti di convegno pubblicato in volume Vai
2023 Farina di avocado: un nuovo prodotto ottenibile dai frutti di scarto Abstract in atti di convegno pubblicato in volume Vai
2023 Mucilage-Based and Calcium Ascorbate Edible Coatings Improve Postharvest Quality and Storability of Minimally Processed Cactus Pear Fruit Stored under Passive Atmosphere Articolo in rivista Vai
2023 Factors affecting food security in raw-milk pasta-filata cheese manufacture Abstract in atti di convegno pubblicato in volume Vai
2023 Reuse of almond by-products: scale-up production of functional almond skin added semolina sourdough breads Abstract in atti di convegno pubblicato in volume Vai
2022 An overview of the microbiological characteristics of the wooden shelves used in cheese ripening Articolo in rivista Vai
2022 Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese Articolo in rivista Vai
2022 Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation Articolo in rivista Vai
2022 Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level Articolo in rivista Vai
2022 BIODEGRADABLE POLYMER-BASED COMPOSITES FILLED WITH BIOCHAR FOR TUNABLE RELEASE OF CARVACROL Contributo in atti di convegno pubblicato in volume Vai
2022 Development of new dairy products using raw ewe’s milk to produce a “Swiss” type cheese Abstract in atti di convegno pubblicato in volume Vai
2022 Application of hydrogen peroxide to improve the microbiological stability of food ice produced in industrial facilities Articolo in rivista Vai
2022 Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage Articolo in rivista Vai
2022 Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer Abstract in atti di convegno pubblicato in volume Vai
2022 Biological control of Listeria monocytogenes in soil model systems by Enterococcus mundtii strains expressing mundticin KS production Articolo in rivista Vai
2022 Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health Articolo in rivista Vai
2022 Effect of Opuntia ficus-indica Mill. mucilage edible coating on quality of fresh-cut cactus pears during cold storage Articolo in rivista Vai
2022 Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer Articolo in rivista Vai
2022 Antibacterial activity and chemical characterization of almond (Prunus dulcis L.) peel extract Articolo in rivista Vai
2022 Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed Powder Articolo in rivista Vai
2022 Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily Articolo in rivista Vai
2022 Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japonica Lindl.) Fruit Articolo in rivista Vai
2022 Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese Articolo in rivista Vai
2022 Physical and antibacterial properties of PLA electrospun mats loaded with carvacrol and nisin Articolo in rivista Vai
2022 Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating Articolo in rivista Vai
2022 Influence of Cactus Pear Mucilage-Based Edible Coating on Marketability and Edibility Parameters of Minimally Processed Loquat Fruits Articolo in rivista Vai
2022 Ability of soil bacterial composition as an indicator of levels of soil erosion in a badland Articolo in rivista Vai
2022 A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses Articolo in rivista Vai
2022 Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit Articolo in rivista Vai
2022 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 Articolo in rivista Vai
2022 Microbiological and physicochemical profile of sugar added ewe’s Ricotta during storage Articolo in rivista Vai
2022 Plant Growth-Promoting Activities of Bacteria Isolated from an Anthropogenic Soil Located in Agrigento Province Articolo in rivista Vai
2021 Development of “quadrello di ovino”, a novel fresh ewe’s cheese Articolo in rivista Vai
2021 Effect of opuntia ficus-indica mucilage edible coating on quality, nutraceutical, and sensorial parameters of minimally processed cactus pear fruits Articolo in rivista Vai
2021 Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices Articolo in rivista Vai
2021 Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties Articolo in rivista Vai
2021 Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation Articolo in rivista Vai
2021 In-depth investigation of the safety of wooden shelves used for traditional cheese ripening Articolo in rivista Vai
2021 Formaggio al cioccolato, promettente abbinamento sensoriale e salutistico Articolo in rivista Vai
2021 Combining carvacrol and nisin in biodegradable films for antibacterial packaging applications Articolo in rivista Vai
2021 Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese Articolo in rivista Vai
2021 I batteri lattici delle cariossidi del grano: influenza geografica, varietale e del periodo di invecchiamento Articolo in rivista Vai
2021 Mango siciliano di IV gamma: come aumentarne la shelf life con l’uso di film edibili di origine naturale. Articolo in rivista Vai
2021 Aloe-based edible coating to maintain quality of fresh-cut italian pears (Pyrus communis L.) during cold storage Articolo in rivista Vai
2021 Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines Articolo in rivista Vai
2021 Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production Articolo in rivista Vai
2021 Effect on the antioxidant, lipoperoxyl radical scavenger capacity, nutritional, sensory and microbiological traits of an ovine stretched cheese produced with grape pomace powder addition Articolo in rivista Vai
2021 Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin and melon Articolo in rivista Vai
2021 The use of winery by-products to enhance the functional aspects of the fresh ovine “primosale” cheese Articolo in rivista Vai
2021 Improvement of raw milk cheese hygiene through the selection of starter and non-starter lactic acid bacteria: The successful case of pdo pecorino siciliano cheese Review essay (rassegna critica) Vai
2021 Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage Articolo in rivista Vai
2021 Monitoring commercial starter culture development in presence of red grape pomace powder to produce polyphenol-enriched fresh ovine cheeses at industrial scale level Articolo in rivista Vai
2021 Valutazione dell'applicazione di edible coating sulla qualità dei frutti di fragola durante la frigoconservazione Abstract in atti di convegno pubblicato in volume Vai
2020 Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions Articolo in rivista Vai
2020 Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation Articolo in rivista Vai
2020 Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder Articolo in rivista Vai
2020 Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production Articolo in rivista Vai
2020 Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa Articolo in rivista Vai
2020 Microbial dynamics in durum wheat kernels during aging Articolo in rivista Vai
2020 Biodiversity and dairy traits of lactic acid bacteria from foliage of aromatic plants before and after dehydration process monitored by a smart sensors system Articolo in rivista Vai
2020 Behavior of four main dairy pathogenic bacteria during manufacturing and ripening of pecorino siciliano cheese Articolo in rivista Vai
2020 In vitro antifungal activity of biopolymeric foam activated with carvacrol Articolo in rivista Vai
2020 Design and implementation of a smart system to control aromatic herb dehydration process Articolo in rivista Vai
2020 Effect of three different aloe vera gel-based edible coatings on the quality of fresh-cut “Hayward” kiwifruits Articolo in rivista Vai
2020 Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread Articolo in rivista Vai
2020 Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads Articolo in rivista Vai
2020 Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese Articolo in rivista Vai
2020 Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols Articolo in rivista Vai
2020 Identification and evaluation of antimicrobial resistance of enterococci isolated from raw ewes’ and cows’ milk collected in western Sicily: a preliminary investigation Articolo in rivista Vai
2019 Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics Articolo in rivista Vai
2019 Antibacterial biopolymeric foams: Structure–property relationship and carvacrol release kinetics Articolo in rivista Vai
2019 Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums Articolo in rivista Vai
2019 Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations Articolo in rivista Vai
2019 Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy Articolo in rivista Vai
2019 Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form Articolo in rivista Vai
2019 L’idromele e lo spiritu ré fascitrari, l’uso antico del miele fermentato Articolo in rivista Vai
2019 Biotecnologie applicate alla valorizzazione della “Pagnotta di Piana degli Albanesi” Articolo in rivista Vai
2019 Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads Articolo in rivista Vai
2019 Valorisation of Dairy Wastes Through Kefir Grain Production Articolo in rivista Vai
2019 Improvement of oxidative status, milk and cheese production, and food sustainability indexes by addition of durum wheat bran to dairy cows’ diet Articolo in rivista Vai
2019 Microbial ecology of retail ready-to-eat escarole and red chicory sold in Palermo City, Italy Articolo in rivista Vai
2019 Development of an ad hoc starter culture for the production of functional raw ewes’ milk cheeses through the addition of grape pomace powder Abstract in atti di convegno pubblicato in volume Vai
2019 Microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica Articolo in rivista Vai
2019 Chemical composition of essential oils from Pantelleria Island autochthonous and naturalized spices and evaluation of their individual and combined antimicrobial activities Articolo in rivista Vai
2019 Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain Abstract in atti di convegno pubblicato in volume Vai
2019 Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder Abstract in atti di convegno pubblicato in volume Vai
2019 Microbiological profile and bioactive properties of insect powders used in food and feed formulations Articolo in rivista Vai
2019 Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese Articolo in rivista Vai
2019 Ecology of Vastedda della valle del Belìce cheeses: A review and recent findings to stabilize the traditional production Articolo in rivista Vai
2019 Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt Articolo in rivista Vai
2018 Yeasts and moulds contaminants of food ice cubes and their survival in different drinks Articolo in rivista Vai
2018 Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production Articolo in rivista Vai
2018 Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes Articolo in rivista Vai
2018 Survey of antibiotic resistance of Pseudomonas isolated from fresh cut red chicory (Cichorium intybus L., Asteraceae) Articolo in rivista Vai
2018 Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità Proceedings Vai
2018 Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.) Articolo in rivista Vai
2018 Processi tradizionali e polifenoli naturali per formaggi innovativi e nutraceutici Articolo in rivista Vai
2018 Evaluation of curd cooking on microbiological characteristics of “Grana” type pressed cheeses processed from raw ewes’ milk Proceedings Vai
2018 Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina Articolo in rivista Vai
2017 Effects of irrigation treatments on the quality of table olives produced with the Greek-style process Articolo in rivista Vai
2017 Seasonality of sheep milk freezing point and relationship with other chemical and physical milk parameters Contributo in atti di convegno pubblicato in rivista Vai
2017 Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) Articolo in rivista Vai
2017 Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses Articolo in rivista Vai
2017 Studio retrospettivo sulla qualità igienico-sanitaria delle ricotte prodotte in Sicilia Proceedings Vai
2017 Microbial diversity of traditional Sicilian cheeses Abstract in atti di convegno pubblicato in rivista Vai
2017 Microorganisms of food ice cubes and their transfer to drinks Proceedings Vai
2017 Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems Articolo in rivista Vai
2017 Aspetti igienico-sanitari dei prodotti vegetali di IV gamma Articolo in rivista Vai
2017 Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks Articolo in rivista Vai
2017 Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils Articolo in rivista Vai
2017 Effect of the wooden vats on traditional cheese characteristics Abstract in atti di convegno pubblicato in rivista Vai
2017 Evolution of the lactic acid bacterial biofilms on different wood typologies applied for the production of vats intended for cheese making Poster pubblicato in rivista Vai
2017 Production of the Sicilian distillate “Spiritu re fascitrari” from honey byproducts: An interesting source of yeast diversity Articolo in rivista Vai
2017 Combined approach for the investigation of dominant fermenting microbiota in two traditional sourdoughs produced in sicily Articolo in rivista Vai
2017 Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives Articolo in rivista Vai
2016 Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation Articolo in rivista Vai
2016 Microbial activation of wooden vats used for traditional cheese production and evolution of the neoformed biofilms Articolo in rivista Vai
2016 Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials and traditional cheeses Articolo in rivista Vai
2016 Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking Articolo in rivista Vai
2016 Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines Articolo in rivista Vai
2016 A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production Articolo in rivista Vai
2016 In vitro evaluation of bacteriocinlike inhibitory substances produced by lactic acid bacteria isolated during traditional sicilian cheese making Articolo in rivista Vai
2016 Valorization of indigenous dairy cattle breed through salami production Articolo in rivista Vai
2016 The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine Articolo in rivista Vai
2015 The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese Proceedings Vai
2015 An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum Proceedings Vai
2015 Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses Articolo in rivista Vai
2015 The migratory birds: novel ecological niche of fungal diversity? Proceedings Vai
2015 Valutazione in vitro di bacteriocin-like inhibitory substances prodotte da batteri lattici isolati da formaggi tradizionali siciliani Proceedings Vai
2015 The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening Articolo in rivista Vai
2014 Activation of wooden vats with selected lactic acid bacteria for the year-round production of traditional Vastedda-like cheese Proceedings Vai
2014 PRELIMINARY DATA ON HYDROLYTIC ACTIVITY OF LACTIC ACID BACTERIA ON ß-LACTOGLOBULIN IN MILK Proceedings Vai
2014 In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese. Articolo in rivista Vai
2014 Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains Articolo in rivista Vai
2014 Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese Articolo in rivista Vai
2014 APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE CHEESE Proceedings Vai
2013 Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese Proceedings Vai
2013 Microbial interactions in food model systems: In situ antilisterial activity of mundticin KS producing strains Proceedings Vai
2013 Il vino e la fermentazione alcolica Capitolo o Saggio Vai
2013 Diversity and technological potential of lactic acid bacteria of wheat flours Articolo in rivista Vai
2013 Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: application on a traditional raw ewes’ milk cheese. Articolo in rivista Vai